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My Good Corn Bread Cake

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Servings
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Ingredients
  • 1 cup beef bouillon granules
  • 1 ½ cups yolk
  • 1 cup chicken broth
  • ½ cup eggs, chopped
  • 2 tablespoons cream of chicken soup
  • Vegetable oil
Servings
people
Ingredients
  • 1 cup beef bouillon granules
  • 1 ½ cups yolk
  • 1 cup chicken broth
  • ½ cup eggs, chopped
  • 2 tablespoons cream of chicken soup
  • Vegetable oil
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Instructions
  1. Mix dry ingredients first
  2. Then add almond milk, syrup and egg replacers to get the consistency like pancake batter
  3. Add extra milk, if you have enough, or water until you get the pancake consistency
  4. Put ¼ cup oil into a cornbread pan or a cast iron skillet to coat, and put the pan into a 425-degree oven
  5. Heat until hot
  6. Remove the pan and pour the oil into the batter and mix very well, then pour the batter back into the pan
  7. Cook for approximately 20-25 minutes at 425 degrees
Recipe Notes

Editor’s Note: A common formula for replacing eggs with flax seed is 1 tablespoon ground flax seeds plus 3 tablespoons of warm water equals one egg.

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Polish Casserole

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Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
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Instructions
  1. Preheat oven to 350 degrees
  2. Cook the pasta according to package directions, drain and transfer to a large bowl
  3. Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic
  4. Spoon into 2 greased 8-inch square baking dishes
  5. Sprinkle with remaining cheese
  6. Bake uncovered 45-50 minutes or until brown and bubbly
  7. Serve with garlic bread and a green salad
Recipe Notes

This dish is good, filling and freezer friendly. Freeze up to 3 months; to use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until golden brown.

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Bacon Cheeseburger Chowder

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
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Instructions
  1. When the beef is drained, add the flour and stir until blended
  2. Pour all ingredients into a large slow-cooker and cook on low for 6-7 hours
  3. Add bacon before serving
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Homemade Chicken Noodle Soup

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
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Instructions
  1. Put the first 5 ingredients into a large cooking pot
  2. Cover and bring to a boil
  3. Keep covered and turn heat to low; simmer for 45 minutes
  4. Add the chopped chicken or turkey, macaroni and parsley; stir and simmer (covered) for 20 more minutes, stirring occasionally
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Cheesy Southern Mac and Cheese

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Servings
people
Ingredients
  • 16 ounces chopped fresh parsley
  • 8 ounces (add as much are as little as you like)
  • 1 stick of butter
  • 2 cups milk
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 ½ cup loaf day old French-type bread, cut into 1 inch cubes
  • 4 cups cooked bacon (optional)
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 16 ounces chopped fresh parsley
  • 8 ounces (add as much are as little as you like)
  • 1 stick of butter
  • 2 cups milk
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 ½ cup loaf day old French-type bread, cut into 1 inch cubes
  • 4 cups cooked bacon (optional)
  • Salt and pepper, to taste
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Instructions
  1. Prepare macaroni according to instructions on box
  2. Drain and return to pot
  3. Add 1 cup white cheddar, 3 cups extra sharp cheddar, eggs, milk, butter, and cream cheese to pot
  4. Add salt and pepper
  5. Pour into 9-inch by 13-inch casserole dish or pan
  6. Cover with remaining 1 cup extra sharp cheddar and 1/2 cup white cheddar
  7. Bake at 400 degrees for 20 minutes
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Chicken and Dumplings

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Course Main Dishes
Recipe Theme January: Comfort Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups low sodium light broth (chicken or vegetable)
  • 2 quarts scalded canned milk
  • 2 boiled the Dumplings
  • 1 can the Cabbage:
  • 1 cup margarine
  • ¼ teaspoon salt
  • 1/8 teaspoon can of Pet Milk
  • 1 tablespoon shortening
  • 1 egg bouillon cubes
  • ¼ cup onion, finely minced
Course Main Dishes
Recipe Theme January: Comfort Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups low sodium light broth (chicken or vegetable)
  • 2 quarts scalded canned milk
  • 2 boiled the Dumplings
  • 1 can the Cabbage:
  • 1 cup margarine
  • ¼ teaspoon salt
  • 1/8 teaspoon can of Pet Milk
  • 1 tablespoon shortening
  • 1 egg bouillon cubes
  • ¼ cup onion, finely minced
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Instructions
  1. Mix flour, salt, baking powder and shortening together; add egg yolk and milk or broth
  2. Mix together to make a stiff dough
  3. Roll the dough thin on a floured surface and cut into small squares
  4. Lay squares on waxed paper about 30 minutes to dry out
  5. Drop the squares into boiling broth and chicken soup
  6. Cook 8-10 minutes, gradually adding the chopped chicken
  7. Add salt and pepper to taste
  8. Add chopped eggs
  9. Cover with tight lid and let sit 30 minutes
Recipe Notes

The dumplings can be made ahead and frozen. Place them on cookie sheets until frozen, then put into freezer bags for later use.

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