Old-Fashioned Dressing Recipe Great- Grandma's Southern Recipe

A special post... This is a 5th generation recipe. It has been a tradition in our family for many years...and I'm sure it will be for many more years to come. Now Great-Grandma never had an official recipe that she  followed, she just had it in her mind and knew what to do from watching it made over the years by her mama, but as the years went by, my Grandma T. wanted her children and grandchildren to be able to make this recipe in the years to come, when she could no longer make it for us anymore, so she managed to come up with a written recipe for us to follow. I'm so glad she took the time to do this!

I know at first glace of this post and recipe, It may seem like a lot of trouble to make, but it is well worth the effort. If you don't have a traditional recipe to cook every single holiday that everyone loves, I encourage you to find one, and start one and  let a tradition begin with you. I love tradition...there's something about it that warms the heart and soul. Maybe my Great-grandma's recipe might become yours, if you don't already have a favorite. 

Special Note: Please read the entire recipe before you begin, there are things you can do ahead of time to save you time later. Make sure to plan on several hours for this recipe.... way before your guests are expected to arrive, because it does take some extra time, not because it is hard, but  because there are several steps that take additional time...like the boiling of the chicken for the broth and boiling your eggs, and making the egg bread for the dressing. If you want to you can make some preparations (like the egg bread) ahead of time, you can make it the night before, and refrigerate it. I usually don't do this,  but that's what some of my family members do who fix this recipe.  That saves you time  the next day... when other foods are needing to be cooked in the oven and made in the kitchen. Especially if you are having a lunch gathering and are pressed for time. I usually have an evening gathering so I do all of my work the same day. Well, I think I've rambled on long enough and I have thought of everything I can to help you with this recipe. Now on with the fun... 

**First you will need to cook (boil) a chicken, or hen in order to get some good broth to cook in the dressing.

What you will need to do first is wash chicken pieces. In a large dutch oven pot put a whole chicken, hen or cut up chicken pieces and cover with water, salt and pepper and bring to a boil, reduce heat and slow boil it on medium heat until it is done, about 30 minutes to an hour depending on the size of the chicken or pieces. It's done when it's poked with a fork and the juices run clear. Remove the chicken from broth and SAVE THE BROTH, you will need the broth for the dressing recipe. You can cut up the chicken meat and save it to eat with the dressing or just save it and use the it for a different chicken recipe, that's what I do when I am cooking a holiday ham or turkey, it's up to you, you will need the broth for sure so be sure not pour it out.  

Now it's time to  "Make the Egg Bread" 

For this you will need:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 eggs beaten well
• 1 cup of buttermilk
• 1 teaspoon salt
• 1/2 teaspon baking soda
• 1 1/2 Tablespoons baking powder
• 1 Tablespoon oil
• 1 Tablespoon butter
• White cornmeal such as Hoover's Fine milled.  Note: I wouldn't substitute yellow cornmeal for white, because I'm sure it will not taste the same. Note:You will not be using the entire bag of cornmeal, you will just use a portion of it, you will be adding it in the bowl until you get  the right consistency which I'll explain more later.  

First melt butter in a skillet add chopped onion and celery, cook on med low heat until tender stirring occasionally.

Note: Divide the cooked celery and onion mixture in half and set it aside... save this other half  for the second part of the recipe.

In a mixing bowl hand mix buttermilk, salt, baking soda, baking powder, and oil and beaten eggs.  Mix well and now add enough corn meal, a little at the time, to make this as thick as when you are making muffins, then add half of the cooked onion celery mixture. Now, Pour in a greased iron skillet or 8 inch by 8 inch baking pan. Bake in a preheated 450 degree oven around 15 minutes, or until golden brown, keep an eye on it.   

It will look like this when it's done. Let it cool and then crumble this up into a large mixing bowl so you can stir in the other ingredients that follows:



• 2 slices of white bread crumbled
• 2 beaten eggs
• salt and pepper generously sprinkled
• 1/2 stick of melted butter
• 2 chopped boiled eggs
• other half of cooked celery and onion mixture
•  chicken broth that you saved,slowly pour in enough broth to make the mix soupy, if you don't end up with enough broth to make it soupy, water can be added.

Pour it in a greased 13 inch by 9 inch baking pan or casserole dish and bake it in a preheated 450 degree oven about 15- 20 minutes or until golden brown.

It will look like this before it goes in the oven...and

It will look like this when it's done

Serve with chilled cranberry sauce and your favorite meat and side veggie..... this time mine so happens to be roasted chicken legs and green beans....but during the holidays it will be turkey and ham and every other side veggie you can think of.

I hope that you enjoy this old-fashioned southern dressing recipe! If you should have any questions, please feel free to leave a comment and I will reply back to you.

Enjoy!

Before I close, I wanted to add a scanned picture of my Great-Grandma (on the left), with her daughter, My "Grandma T." (on the right), the baby is my uncle. This picture was taken I think in the mid 1940's. It's the only one I have of them together.  I'm so honored to have it and so proud to be able to post it with the recipe.  

  Homemade dressing cooked in my kitchen always takes me back in time and it brings back wonderful times spent with family and my precious beautiful and sweet Grandma T.  This post is a tribute to all the grandma's out there... For YOU are so  special, more special  than you know.  God Bless you all..... for you have done great things. You've passed down your cooking skills and so so much more.  Thank you  :)

Note to Self ... 
 No matter how many times you make this recipe, it will never be as good as grandma's was. It just won't. Don't know why.  On her written copy, surely she left out a secret ingredient.  Or did she?  The world may never know, but no matter how many times you are told this tastes just like grandma's tasted, never mind it.... you know better, hers will always be the best in the world to you. Yep, grandma's  and their cooking... are just that special.

Cucumber, Tomato and Green Onion Salad with Balsamic Vinaigrette

You will need:

• Small pickling cucumbers washed,  peeled and sliced
• Tomatoes washed, peeled and sliced
• Green Onion washed, and sliced
• Balsamic Vinaigrette  (I used Traditional Blends brands purchased at The Dollar Tree Store)
• Salt and Pepper sprinked to taste

Purchase the amount of vegetables you think you will need for your party size or family size.

Mix all of the ingredients and refrigerate until ready to serve. Serve in indivual pretty bowls,  delicious served with vegetable crackers.

This is easy and so refreshing on those hot summer days. Perfect for a side dish or appetizer or just a snack.

Enjoy~ 

*A Special Thanks to my Mama for sharing this delicious treat  :)

Potatoe Soup~ Cold Weather Comfort Foods

  You will need:

• 9 potatoes pealed and diced
• 1 onion diced
• 2 carrots diced small
• 1/2 stick butter
• 2 tablespoons flour
• 4 cups milk
• 2 chicken bouillon cubed dissolved in 1/2 cup hot milk
• 1 cup half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices bacon cooked crispy and crumbled
• grated cheddar cheese

In a large pot melt butter, add onion and carrots until both are tender. Stirring frequently. Once they are tender. Whisk in flour and stir well, cooking for a minute, then add potatoes, milk and dissolved bouillon cubes. Cook over med heat until potatoes are soft about 20 minutes. Stir occassionally. When pototoes are soft, Add the half and half, salt and pepper. Cook for an additonal 15 mintutes and simmer until ready to serve. When ready to eat, serve in bowls and Serve with crumbled bacon and grated cheddar cheese on top.

Enjoy!

Homemade Chilli For Hot Dogs

You will need:

• 1/2 pound ground beef
• 1/2 tsp. sea salt (season more to taste later)
• 1/2 tsp. garlic powder
• sprinkle of red pepper
• sprinke of black pepper
• dried bay leaf
• 1 tsp. seasoned salt
• 1 tsp. dried onion
• 2 tsp. chilli powder
• Your favorite brand of hot dogs and buns

Cover the ground beef with water in a small pot, use a spatula to crumble the ground beef. Add all of the other ingredients and bring it all to a boil, continue stirring and crumbling up the ground beef with the spatula. Reduce the heat and cook for about 30 min.or longer...the longer it simmers the more flavor it will have. Using a slotted spoon to drain the chilli onto each hotdog and bun.... and add your other favorite condiments like mayo mustard, ect.... This is enough chilli for 8 hotdogs.

Enjoy!

This post is dedicated to Riley, he taught me this method for making hot dog chilli....I tweeked it a little  bit and put my own spin on it, but I will always remember him when I make this. 

Rich Chocolate Cake

This chocolate cake is so rich.

For the cake you will need:

• 2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk 
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract 
• 1 cup boiling water

Heat oven to 350 degrees, grease and flour 2 9" cake pans
Combine dry ingredients in large bowl, add eggs, milk, oil and vanilla extract. Beat with electric mixer 2 minutes on medium speed, stir in boiling water, (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes. Remover to wire racks. Cool, then frost. 


For the frosting you will need:

• 1 stick of butter or margarine 
• 2/3 cup nestle's powdered cocoa
• 3 cups powdered Sugar
• 1/3 cup milk
• 1 tsp. vanilla flavoring

Melt butter or margarine in a medium bowl in microwave, then stir in cocoa powder. Then alternately add powdered sugar and milk until well blended and until it is desired spreading consistency. Add the vanilla flavoring. Add more powdered sugar or milk if need. Makes about 2 cups. Spread on chocolate cake.

Enjoy!

Southern Style Stewed Cabbage with Bacon

What you will need:

• Head of Cabbage
• 4 Slices of Bacon
• 1 Tablespoon of vegetable oil
• 1 Cup of Water
• 2 Teaspoons Sea Salt

Slice the head of cabbage, wash cabbage, and set aside. In a large dutch oven pot add bacon and oil and cook for a little while about 5-10 minutes on medium high heat until it starts to cook, but not get crispy. Add the salt, cabbage and water to the pot and cover, let it come to a boil, stirring often for a couple of minutes, reduce heat to med-low and cook covered until tender. (I like my cabbage very tender, so I cook it about an hour or so). Stirring ocassionally. After it has cooked season to taste with more salt if desired. This cabbage is tender and tasty, it tastes even more flavorful, after it has been removed from the heat and been allowed to sit uncovered for a while, after it is done. It seems that the longer it sits the more tasty it is, because it soaks up the bacon juices.

Enjoy~

For a healthier lower fat version, leave out the bacon, add beef or chicken broth instead of the water, this will add  extra flavor, when cooking any vegetable. 

Easy Oven Baked BBQ Boneless Chicken Breasts with Onion and Bacon

This is so easy....

This will feed a family of 4

What you will need is:

• 1 lb. package of boneless skinless chicken breasts
• Your favorite BBQ Sauce (I used Sweet Baby Rays Honey Barbecue Sauce)
• Chicken Seasoning Salt (I use the Spice Treasures Brand at Dollar General)
• Garlic Powder
• Ground Black Pepper
• 1 Sliced Onion
• 4 Slices of Bacon

Spray a 13 by 9 inch pan with non-stick cooking spray. Wash the chicken and lay them in the pan, sprinkle generously with spices on both sides, place onion slices on top of the chicken, then lay bacon slices on top also. (For a nicer presentation, you could wrap each chicken breast with the bacon). Pour barbecue sauce on top. Cook at 350 degrees covered with foil for 45 minutes then uncover for an additional 10-15 minutes, or until the chicken is done and no longer pink inside.

Enjoy!

Pot Roast with Carrots and Thyme

You will need:

• 2 Pounds Chuck Steaks (cut into bite size pieces)
• 2 Yellow Onions sliced
• 6 Slices Bacon
• 5 Carrots Peeled and sliced into chunks
• 2 Tablespoons Flour
• 6 Dried Prunes
• 1 teaspoon Thyme
• 1 Cup Beef Stock
• 12 oz Can of beer of choice

In a large pot, cook bacon on medium heat until crisp. Remove bacon, let it cool, chip it up and save it for later. Add onions, salt and pepper to taste and cook over med-low heat until carmelized about 20 min. Remove onions, leaving the grease in the pot. Wash meat season with salt and pepper, now brown the meat in the grease. Once the meat has all been browned on all sides, add all of the cooked ingredients together back to the pot, then stir in the flour, Cook for a couple of minutes then add the beer. Stir well then add the beef stock, thyme and dried prunes. Stir well again, and then transfer the ingredients to a 13 by 9 inch baking pan, cover pan with foil. Cook in the oven at 325 degrees for 2 to 2 1/2 hours until tender.
Serve with Mashed Potatoes and Enjoy!

Baked Pork Chops with Crushed Tomato Sauce

You will need:

• Large package of boneless pork chops, (about 2 pounds)
• 1 Tablespoon Veg. oil
• 1 Can crushed whole tomatoes
• 1/2 Cup Ketchup
• 1/4 Cup light brown sugar
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoon Mustard
• Salt and Pepper

Put oil in a skillet, wash the meat put the meat on a plate and then sprinkle the meat with salt and pepper, brown the meat on both sides, then place the meat on a greased baking pan. Mix the remaning ingredients together in a mixing bowl and pour it over the pork chops. Bake uncovered for 45 min. to 1 hour until tender.
Enjoy!

Easy Homemade Cheesecake

You will need:

• 2 (8oz) pkgs. cream cheese
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 2 eggs
• ready made graham cracker pie crust

Let cream cheese sit out at room temperature until soft, cream together the cream cheese, sugar, and vanilla with electric mixer until blended well. Add the eggs and mix well. Pour into pie crust and bake at 350 degrees for about 40 min. Refrigerate several hours or overnight before serving.

Serve with fruit toppings if desired..... I like mine "plain" just like it is.

Enjoy!