Mrs Ednas Dressing Recipes

MRS EDNA'S DRESSING

MRS EDNA'S DRESSING image

Categories Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing Hominy/Cornmeal/Masa

Yield 20 people

Number Of Ingredients 9

Ingredients

1 box Ballard corn bread mix
1 cup butter
1 small loaf white bread
10 eggs, beaten well
3 cup cooked grits
Black pepper to taste
5 c. finely chopped onion
Chicken broth
4 c. finely chopped celery

Steps:

Bake Ballard corn bread mix according to directions on package. Sauté onions and celery in butter. Crumble cooked corn bread and loaf of white bread very fine in large mixing bowl. (White bread can be crumbled in food processor). Mix crumbled bread and remaining ingredients together and add chicken broth until it is consistency of pancake batter. Pour into 2 greased 9x13 baking dishes and bake 1 ½ to 2 hours in 325 degree oven until slightly browned.

STILTON DRESSING

Stilton Dressing image

Provided by Ina Garten

Categories side-dish

Time 5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 ounces Stilton cheese, chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, cut in 6 wedges

Steps:

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.

EDNA'S CREAM STICKS

Edna's Cream Sticks image

Add that she frosts them too.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 40 cream sticks.

Number Of Ingredients 16

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
2/3 cup sugar
1/2 cup butter, softened
2 large eggs
1/2 teaspoon salt
6 to 7 cups all-purpose flour
Oil for deep-fat frying
FILLING:
3 tablespoons flour
1 cup whole milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 to 1/2 cup confectioners' sugar

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and salt; mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 15x8-in. rectangle. Cut into 3x1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry, a few at a time, until golden brown on both sides. Drain on paper towels., For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; cool. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add cooled flour mixture; beat until fluffy. Gradually beat in enough confectioners' sugar to achieve a spreadable consistency. , While sticks are still warm, make a cut in the top of each; fill with filling.

Nutrition Facts :

EDNA'S SUNSHINE RELISH

Edna's Sunshine Relish image

This is an old recipe I got from a good friend many years ago. I wish I had a pound for every jar of this I did up in the autumn. My family loved it and so did I. It goes great with any cooked meats and is wonderful in sandwiches. Overnight soak time for the vegetables is not reflected in the cooking times.

Provided by MarieRynr

Categories < 4 Hours

Time 1h30m

Yield 5 pints

Number Of Ingredients 12

Ingredients

4 cucumbers
2 cups onions
2 red peppers
4 large apples
1 head cauliflower
1 cup white vinegar
8 cups white sugar
2 tablespoons mustard seeds
2 cups white vinegar
2 teaspoons turmeric
1/2 cup dry mustard
2 teaspoons celery seeds

Steps:

Peel the cucumbers and onions. Take the seeds out of the peppers. Grind all the cucumbers, onions, red peppers, apples and cauliflower and then soak together overnight in a mixture of 32 ounces of water and 1 cup salt.
Drain well the next morning. Put into a large heavy pot along with the dressing ingredients. Stir together the paste ingredients and stir into the pickle mixture. Cook, stirring until thick over medium heat, then reduce heat to low and cook for 1 1/2 hours until done. Seal in sterilized hot bottles while immediately. Makes about 10 cups.

Nutrition Facts : Calories 1572.1, Fat 7.6, SaturatedFat 0.6, Sodium 53.8, Carbohydrate 377.6, Fiber 13.6, Sugar 351, Protein 11.1

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