Southern Chef Southern Recipes by Layne Prescott
Southern Cornbread Dressing ½ Bag Pepperidge Farms Cornbread stuffing 8 x 8 pan cornbread (homemade) 1 sleeve Premium Saltines (Crushed) or 6 slices white bread toasted 2 sticks butter 2 large onions 8 cups GOOD Chicken Stock 1 t. salt (optional-only add if needed) 1 t. Pepper
Stuffed Zucchini 4 medium zucchini (makes 8 servings) 2 cloves garlic, finely minced or Heartland grated LIVING 1 T. tomato pas 1 t. sun dried tomato (finely minced) December ½ t. dried oregano 2014 ½ cup crumbled feta cheese January 2015
1 t. Sage ½ t. Thyme ½ t. Marjoram 1 T. Poultry Seasoning 1 t. Baking soda Sauté diced onions in 1 stick butter. Cook until translucent and tender. Place 2nd stick butter into pan. Set aside.
llow squash 6-8 Medium ye 1 large onion ivided) 1 stick butter (d taste to er pp Salt and Pe m ea cr ur 1 cup so eddar 1 cup yellow ch kers ac cr 2 sleeves Ritz )) ed (crumbl eese ½ cup grated ch red) (or more if desi 1 T. olive oil 1 T. butter
Clean zucchini very well and pat dry. Cut zucchini in half lengthwise and place on a baking sheet. Bake in preheated oven for approximately 10 minutes. Remove zucchini from the oven and scoop out the pulp, leaving the shells intact.
In large bowl, mix Pepperidge Farms Cornbread stuffing, homemade cornbread and crushed saltines. Add all seasonings (to taste). Pour butter and onions over breads. Begin adding chicken stock and stirring until mixture is completely saturated and thick. Add eggs. Mixture should be very moist. Place in large 9 x 13 baking dish. Bake at 350 degrees for 30-45 minutes or until browned and crispy around edge.
ades) taste (or Evergl to , er pp In large sauté’ pe & lt Sa el and slice onion. edium-high Pe s. be cu ch in uash into ¾ Cook over m Clean and cut sq and onions in ½ stick butter. sh ua nder. pan, sauté sq and onions are te heat until squash ur cream, cheese mixture with so ick (1/4 cup) n io on d an sh aining ½ st mbine squa In large bowl, co umbled Ritz crackers. Melt rem rs. Toss until crumbs cr pe ac lo cr ve umbled ke and one en 2nd sleeve of cr er ov e zl iz dr d butter an sserole. Put over top of ca are well coated. n. bubbly and brow 20 minutes until r fo s ee gr de 0 Bake at 35
Chop the pulp and combine with the remaining ingredients except for cracker crumbs. Stuff mixture into zucchini shells, sprinkle cracker crumbs over and return to the oven for about 10 minutes or until brown and bubbly.
Published on Dec 14, 2014
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