Thank you and God Bless, The Posh Team
The Best Pecan Pie
From Donna Kay Carlson, Contributor
1 stick butter
1 teaspoon vanilla
1 cup light Karo
1 dash of salt
1 cup sugar
1 cup chopped pecans
3 large eggs, beaten
8 or 9 in. unbaked pie crust
1⁄2 t lemon juice
Directions: Brown butter in sauce pan until golden brown...do not burn!!! let cool. In separate bowl add ingredients in order listed; stir. Blend in browned butter well. Pour in unbaked pie shell and bake at 425 degrees for 10 minutes, then lower to 325 degrees for 30-40 minutes.
Whole Wheat Rolls
From Jane Brooking Flint, Contributor
I always told our children “The whiter the bread, the quicker you’re dead.” Here’s a great way to replace white rolls with wholesome brown.
In a bowl heat in microwave until butter melts:
2 cups of milk
1 stick of margarine or ½ cup of butter or Crisco
½ cup of honey
2 t of salt
Pour into mixer bowl, then add 3 cups of whole wheat flour 1 cup of white all-purpose flour Mix well. Check temperature of mixture. If warm, not hot, add:
2 Tbsp yeast
Beat for 7 minutes. Knead in 2-3 cups of white flour
Place dough ball into oiled bowl. Cover, let rise until doubled (usually 45 min.). Turn out on floured surface. Pat or roll dough, then cut into shapes and place on oiled baking sheet or place into muffin tins. Cover, let rise again (about 30 min.) Bake at 370 degrees about 10 minutes depending on oven.
Chicken and Dressing Casserole
From William Carter, Photographer
Cook chicken. Skin and debone.
1 box Stove Top stuffing mix, cornbread-flavored. Prepare according to package directions.
1 can each cream of mushroom soup, cream of celery soup, cream of chicken soup
Butter casserole dish.
Directions: Put half of prepared stuffing in bottom. (Mixing some of the soup with the stuffing makes it easier to work with.) Lay chicken on stuffing. Put rest of stuffing on chicken. Mix the soup and heat together with 1 soup can worth of chicken stock. Pour over casserole. Bake at 350 degrees for 50 minutes. Can sauté half onion chopped in a little butter. Add 1⁄3 cup chopped celery.
Holiday Sweet Potatoes
From Carolyn Raney, Advertising Director
Many years ago a wise grandmother told me “The trick to sweet potatoes is the way you slice them. For chewy yams that keep their shape, slice them lengthwise. If you are making mashed sweet potatoes for casseroles, etc., slice them across. That cuts the fibers.”
Here’s how you do it: Peel 3 large sweet potatoes. (Allow 1 for 2 guests). Slice lengthways, along the grain, about 1/8 inch thick. Rinse slices. Place slices in a 9 X 13 baking dish with sides. Try not to pile them up. Drizzle each slice with white corn syrup. Sprinkle with a tiny amount of sea salt. Dot with butter. Bake in 350 oven for about 30 minutes. Turn slices over, then bake until tender but not mushy.
You can top with marshmallows if you prefer by sprinkling miniatures over top, then toasting until brown.
From Emily Krinard, Publication Designer
Every member of the Crews family, in and out of Ballard County, knows that a meal is not complete without Sandra’s Banana Fritters. My grandmother’s secret to the chewy peanut texture is to run them through a meat grinder, but a hand-held chopper works fine, too.
1/8 cup white vinegar
1/8 cup water
1 Tbsp sugar
Dash of salt and pepper
1 cup crushed peanuts
1 bunch bananas (5-6)
Directions: Boil all ingredients except the peanuts and bananas, stirring constantly as to not “fry” the egg. Once all are combined well, set the sauce aside to cool, overnight if possible. Cut the bananas into either thirds or fourths. Roll each banana piece in the sauce using a fork, then roll in the crushed peanuts. Serve as appetizer or side dish.
Gran-T’s Cornbread Dressing
From Maggie Wade, Advertising Assistant
2- 8 inch skillets of cornbread
1 large can of homestyle biscuits
1 cup chopped onions
1 cup chopped celery
2-3 cups chicken stock
2 cans Cream of Mushroom soup
1 can cream of celery soup
8 oz. fresh mushrooms, sliced & sautéed (optional)
2-3 Tbsp. ground sage
Pepper to taste
Directions: Dripping from roast turkey. Cook cornbread and biscuits in advance. Crumble to the consistency of bread crumbs. (Use the shredder blade on your food processor, or a hand grater). Refrigerate or freeze until ready to use. Combine onion and celery in saucepan and add water to cover. Season with 1-2 Tbsp. butter. Simmer about 20 minutes or until tender. Cool in liquid, do not drain. (This step can be done in advance, then refrigerate.) To assemble, use a large mixing bowl. Combine corn bread, biscuits, celery/onion mixture (including liquid), chicken stock, soups, eggs and mushrooms. If turkey is being prepared at the same time, add 1 cup of turkey drippings. Mixture should be the consistency of cooked oatmeal. Add more chicken stock (or milk) if needed. Season with ground sage and pepper. Add additional sage if needed to suit taste. Pour into 13x9 inch pan or lasagna pan. Any remaining mixture can be put in to a smaller pan to bake. Bake at 325 degrees for 45 minutes or until dressing is slightly browned and set. TIPS: I put ½ stick butter in each skillet of cornbread for a richer taste. Let biscuits dry for a day before processing. Sage will intensify in flavor while baking, so do not over season.
Lima Bean Casserole
From Pat Brockenborough, Contributor
2 packages frozen lima beans
Butter, salt and pepper to taste
1 medium-size can pimento, chopped
2 tablespoons milk or cream
Directions: Cook lima beans in small amount of water. Drain and season with butter, salt and pepper. Add remaining ingredients and pour into buttered casserole. Sprinkle generously with Parmesan cheese. Bake at 325 degrees for 30 to 40 minutes. Serves 6 to 8. From Cooking with Curtis Grace Scalloped Mushrooms From Vicki Hunkler, Contributor 9T unsalted butter 1 one-pound bag of frozen pearl onions (thawed & drained) or fresh 3 lbs. assorted mushrooms such as button, cremini, or shitake, trimmed & cut in half, large ones should be quartered ¾ cup heavy cream 1 cup grated parmesan cheese 1 tsp salt ¼ tsp ground pepper 1 cup plain coarse breadcrumbs, preferably homemade Preheat oven to 350. Heat 1T butter in iron or oven-proof skillet over medium high heat. Add onions and cook until soft and just starting to brown (about 5 min.). Transfer to large mixing bowl. Working in four batches, melt 2T butter in same skillet with ¼ of mushrooms, tossing to coat evenly with butter. Cook until mushrooms have released their juices and most juices have evaporated, about 5 minutes. Transfer to bowl with onions. Repeat the process with remaining butter and mushrooms. Add heavy cream, ½c Parmesan
, salt and pepper to the bowl and stir until all is combined. Transfer to a large baking dish. Sprinkle breadcrumbs and remaining ½c parmesan cheese over the top. Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven and serve hot.