Dixieland Shortcake Recipes

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DIXIELAND SHORTCAKE



Dixieland Shortcake image

Comfort food at it's best. My grandmother used to make this when I was a little girl. The shortcake is actually cornbread and the filling is saucy chicken.She never added the peppers, but I added them for flavor and color. A side of greens goes great with this. Brings back a lot of memories, so I thought I's share.

Provided by Michele in NJ

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 prepared cornbread
1 large green pepper, chopped
1 large red pepper, chopped
1 tablespoon butter
1 1/2 cups sliced mushrooms
4 green onions, chopped
1/4 cup flour
2 cups chicken stock
3 cups leftover cooked chicken, diced
1/4 teaspoon black pepper

Steps:

  • In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
  • Remove veggies from the pan.
  • Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
  • Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
  • Cut corn bread into squares, split them in half and fill with the chicken.

Nutrition Facts : Calories 304.3, Fat 11.7, SaturatedFat 4.2, Cholesterol 90, Sodium 282.5, Carbohydrate 16.6, Fiber 2.5, Sugar 5.5, Protein 32

DIXIE CHICKEN SHORTCAKE



Dixie Chicken Shortcake image

The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 large whole chicken, cooked
2 cups chicken stock
2 tablespoons flour
1 lb mushroom, sliced
2 tablespoons butter
salt and pepper, to taste
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon butter, melted

Steps:

  • Make the cornbread:.
  • Preheat oven to 450F and grease an 8" square pan.
  • Sift dry ingredients together.
  • Mix egg and buttermilk together and add to dry ingredients.
  • Add melted butter and pour into prepared pan.
  • Bake for approximately 18 minutes.
  • Remove skin and bones from cooked chicken.
  • Cut meat into small pieces.
  • Make a sauce using chicken stock and flour; add chicken.
  • Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
  • Cut cornbread into 8 squares; split squares.
  • Place lower half of cornbread on a plate; cover with some of the chicken mixture.
  • Replace the top half and cover with more of the chicken mixture.
  • Serve immediately.

OLD FASHIONED STRAWBERRY SHORTCAKE



Old Fashioned Strawberry Shortcake image

Old fashioned, made from scratch strawberry shortcake.

Provided by MALIA2

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

Steps:

  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g

TURKEY SHORTCAKE



Turkey Shortcake image

Number Of Ingredients 12

1/2 cup almonds slivered
2 tablespoons butter or margarine
1/4 pound mushrooms fresh, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups chicken broth or bouillon
salt and freshly ground pepper
3 cups turkeys chopped cooked
2 tablespoons vermouth
2 tablespoons pimiento chopped
Corn bread of your choice
parsley Chopped fresh

Steps:

  • In a large saucepan over medium-high heat sauté almonds in butter or margarine until lightly browned. Remove almonds set aside. Sauté mushrooms until limp. Remove mushrooms set aside.Melt butter or margarine in saucepan. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste. Stir in turkey, vermouth, pimiento, almonds and mushrooms. Heat through.Serve over corn bread squares and garnish with parsley.

Nutrition Facts : Nutritional Facts Serves

DIXIELAND PIZZA



Dixieland Pizza image

Number Of Ingredients 8

2 corn meal pizza crust pre-baked
1 (12-ounce) package bacon
2 (14 1/2-ounce) cans stewed tomatoes
2 tablespoons tomato paste
16 ounces mozzarella cheese shredded (about 4 cups)
2 red bell peppers small, cut in thin strips
4 ounces sharp cheddar cheese shredded (about 1 cup)
green onion Sliced

Steps:

  • In a large skillet over medium-high heat, fry bacon until crisp. Drain on paper towels set aside.Drain stewed tomatoes, reserving juice. Coarsely chop tomatoes and place tomatoes in a medium bowl. Add 1/2 cup of the reserved tomato juice and tomato paste. Stir until combined.Divide tomato sauce and other ingredients in half. For each pizza, cover crust with 1 cup of the mozzarella cheese. Spoon tomato sauce over mozzarella cheese on crust.Bake one pizza on a hot baking sheet in a 400° oven for 5 minutes. Sprinkle with 1 cup mozzarella cheese. Top with bacon, then red pepper and sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese melts and is bubbly. Sprinkle with green onions. Bake second pizza.Cornmeal Pizza Crust: Make Basic Pizza Crust as directed but inStep 1, add 1 tablespoon sugar. In Step 3, use only 1 cup all-purpose flour and stir in with 1/2 cup yellow cornmeal.

Nutrition Facts : Nutritional Facts Serves

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