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 THE
WHOLLY GRAIN
by Zoe Caywood
Newsletter Volume 8
Fall 2006
past issues here!
WAR EAGLE OVER – THE – TOP
HOLIDAY DRESSINGS
Dressings are soooooo easy, why do we save them just for holidays??!! But
special occasion dinners just wouldn't be complete without the dressing. Wrap
your left over pieces of War Eagle Cornbread (as if there ever is any left!) in
clear plastic wrap and put in a zip lock bag in the freezer. Now, you have the
basis for any of these dressings. If there are no left overs, just bake a batch
from the
War Eagle Cornbread Mix.
Any of these dressings can be baked in a pan or stuffed in turkey, chicken, or
duck.
Get Your Free Catalog
Here!
Kicking it up a notch, I've included a
Southwest style dressing with the addition of green chiles,
cumin, and corn. The fresh lemon piqued,
Lemon Crouton Dressing, does not follow the moist traditional
bread stuffing, but is a drier more textured side dish. This is an excellent
accompaniment to fish and veal.
Lastly, is my version of mother's traditional
Southern style
dressing
with the pungent aroma and taste of sage in
War Eagle Cornbread Dressing.
Mom always used more bread crumbs in proportion to the cornbread so feel free to
adapt the measurement of breads.
HAPPY
THANKSGIVING from the WAR EAGLE MILL folks!!
SOUTHWEST WAR EAGLE CORNBREAD DRESSING
Mix the flavors of the traditional southern
dressing with the spice of the Southwest! Excellent combination!
4 cps War Eagle Cornbread crumbs
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 cp chopped onions
1/2 cp chopped celery
½ cp frozen or canned corn kernels
1 (4 oz can) chopped green chiles
1 ¼ cps poultry drippings or stock
1 egg, lightly beaten
Preheat oven to 350 degrees. In large bowl, stir together the crumbs, cumin,
salt, and black pepper. Mix in egg, vegetables, and stock.
Spoon into an 11 X 9-inch baking pan coated with cooking spray. Bake about 50
minutes. This can also be stuffed into the cavity of a turkey or chicken while
cooking.
Can also be made from
Blue Cornmeal Mix
for an even more southwestern look.
 LEMON
CORNBREAD CROUTON DRESSING
Delicious with chicken, fish, and veal!
Bake
1 batch of War Eagle Cornbread using the
War Eagle Cornbread Mix
adding water, egg, and honey as directed on the package
3 cps War Eagle Cornbread cut into ½-inch pieces
3 Tbs butter, divided
1 cp celery, chopped
2 Tbs fresh lemon juice
2 tsp lemon zest
1 cp chicken or vegetable broth
Prepare cornbread croutons by slicing War Eagle Cornbread in the middle then cut
into ½-inch pieces. Place on a baking sheet coated with cooking spray; drizzle
with 2 Tbs butter. Broil until golden (about 5 – 8 minutes), stirring halfway
through cooking time. Keep a close eye on the croutons while broiling so they
don't burn.
In large bowl, mix together celery, fresh lemon juice, and lemon zest. Stir in
croutons, the remaining tablespoon melted butter, 1/8 tsp salt, 1/8 tsp lemon
pepper, and broth.
Bake at 350 degrees for 30 minutes in an 11 X 14-inch bake pan.
WAR
EAGLE CORNBREAD DRESSING
A traditional southern dressing!
3 cps War Eagle Cornbread crumbs
1 cp dry bread crumbs
2 tsp rubbed sage
¼ tsp black pepper
1 cp poultry drippings or stock |
1 egg, lightly beaten
1 cp chopped onions
1 cp diced apple
1/2 cp chopped celery
¾ cp hot water |
Preheat oven to 350 degrees. Combine dry ingredients; add to stock, egg, and
vegetables. Reserve the water to last addition; add until it becomes very moist.
Place in a 9 X 11-inch baking pan. Bake about 50 minutes.
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WAR
EAGLE CORNBREAD, "the Cornbread by which all others
must
be judged"!!!
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We mill the
WHOLE GRAIN at War
Eagle Mill!!
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1-866-4WAR EAGLE |
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(1- 866- 492- 7324) |
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