JALAPENO CORNBREAD STUFFING
- 1/4 cup BUTTER
- 2 cups chopped ONION
- 1 cup finely chopped CELERY
- 2 APPLES, large dice
- 8 cups stale crumpled JALAPENO CORNBREAD
- 3 cups cubed WHITE TOAST
- 2 EGGS, beaten
- 1 cup (maybe more) CHICKEN STOCK
- SALT and freshly GROUND PEPPER
- 1/2 teaspoon SAGE
- 1/4 teaspoon POULTRY SEASONING
- PARSLEY or CILANTRO (optional)
Blend in beaten eggs and moisten with stock. Add seasonings and toss to mix thoroughly. Stuffing can be made a day ahead to settle flavors, but only should be added to fowl immediately before roasting.
Makes 12 cups.
MEXICAN WEDDING COOKIES
- cookies recipe,
- 1/2 cup (1 stick) BUTTER
- 3 tablespoons POWDERED SUGAR (1st amount)
- 1 cup sifted FLOUR
- 1 cup finely chopped WALNUTS
- 1/2 cup POWDERED SUGAR (2nd amount)
Form teaspoons of dough into marble-size balls using your fingers (the warmth of your hands will help shape the dough). Place on an ungreased cookie sheet. Once shaped, cookies can also be flattened, if desired; they will bake in the same shape as formed before cooking.
Bake single cookie sheets at a time for 15 minutes each or until cookies are a pale golden color. Remove from cookie sheet with spatula. While still hot, roll in powdered sugar. Cool on wire cake racks.
Makes about 40 cookies.


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