This recipe is from a Gale Gand cookbook. Nothing like corn muffins with
soups or stews. mmm-good. Lisa B.  
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup milk
8 Tbsp (1 stick) unsalted butter, melted
Heat oven to 350F. Butter and flour 8 muffin cups or line with paper
liners.  Sift dry ingredients together. Whisk the eggs and milk together
in a large bowl. Add 1/3 of dry ingredients to the egg mixture, then 1/3
of the melted butter; stir gently just until incorporated. Repeat with
remaining dry ingredients and melted butter, being careful not to
overmix. (There may be a little flour not mixed in at the end, that’s
fine.)  Using an ice cream scoop or large spoon, fill muffin cups 1/2
full. Bake until risen, light golden brown, and firm to the touch, about
15 minutes. Let cool at least 6 or 7 minutes in the pan. Makes 8 corn


Skillet Beef and Cabbage

Skillet Beef and Cabbage
1 head cabbage, about 1 1/2 pounds
1 onion, sliced
1/4 cup butter
dash pepper
thinly sliced roast beef
Cut cabbage in chunks; wash and dry. Chop cabbage; transfer to a
saucepan and cover with salted water. Cook until just tender. Drain
cabbage. Melt 3 tablespoons butter in skillet; sauté onion and drained
cabbage until tender.
In another skillet, sauté beef in remaining butter until hot. Place meat
on a serving platter; top with cabbage mixture then drizzle with meat
drippings. Serves 4.
Sue   Cookincrazyme@aol.com

Roasted Sweet Potatoes and Butternut Squash

Roasted Sweet Potatoes and Butternut Squash
1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1 large sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (6-ounce) package fresh baby spinach
Garnish: Cracked black pepper
Preheat oven to 450°.
Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.
Note: When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.

Daisy’s Chicken and Dumplings


Daisy’s Chicken and Dumplings
From The Chew’s “Battle of the Grandmas”
skill level: Easy
time: 30-60 minutes
servings: 10 to 12
Contributed by: Grandma Daisy
Grandma Daisy beat out all the other grandma’s with this delicious family meal. Treat your family to it tonight.
For the Chicken:
6 chicken legs (with or without skin)
6 chicken thighs (with or without skin)
3 liter chicken stock
2 celery stalks
1 small onion
1 tablespoon chicken seasoning
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 tablespoon soul seasoning
salt to taste

For the Dumplings:
2 cups self-rising flour
1/3 cup pancake mix
1 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 cup water
1/3 cup carnation evaporated milk
2 teaspoons vegetable oil
2-3 ice cubes

For the Chicken: Season chicken legs and thighs with the chicken seasoning, lemon pepper, garlic powder, soul seasoning and salt. Prick chicken all over with fork to let the seasoning absorb.
In a heavy bottomed pot, over medium-high heat, sear the chicken. Once browned on all sides, add the vegetables. Add about 3 liters of chicken stock, or enough to cover (about half a finger above the chicken. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, or until chicken is fully cooked.

For the Dumplings: In a medium sized bowl, add the flour, pancake mix, seasoning salt and onion powder and stir in the water, milk and ice cubes. The batter should be medium thick.
Use a soup spoon to help shape the dumplings. Start adding the dumplings to the pot of boiling chicken once the chicken is cooked through. Cover the pot and let boil for 1 to 2 minutes.
Remove from heat and serve hot.

Tropical Bananas Foster Waffles

Tropical Bananas Foster Waffles
1 (1/4 oz) envelope active dry yeast
1/4 cup warm water (100º to 110º)
2-1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp baking soda
1/2 tsp salt
4 egg yolks
1-3/4 cups buttermilk
1/3 cup butter, melted
1 tsp vanilla extract
4 egg whites
caramelized bananas (see below)
sweetened whipped cream
1/3 cup coconut, toasted
1/3 cup candied pecans or toasted macadamia nuts
Caramelized bananas
3 medium bananas
1/2 cup butter
3/4 cup firmly packed light brown sugar
1 Tbsp. corn syrup
1/3 cup evaporated milk
1 tsp vanilla extract
2 Tbsp. dark rum (optional)
Combine yeast and warm water in a 1 cup glass measuring cup, let stand 5 minutes.  Meanwhile, combine flour and next 3 ingredients in a large bowl. Make a well in the center of the mixture. Whisk together egg yolks, buttermilk, butter, and vanilla. Whisk in yeast mixture; add to dry mixture, stirring until just moist.  Beat egg whites at high speed with electric mixer until stiff peaks form. Fold in beaten egg white into batter. Cook in preheated, oiled waffle iron until done.  Meanwhile, prepare Caramelized bananas.

Caramelized Bananas
Cut bananas in half crosswise; cut halves in half lengthwise.Melt butter in large skillet; stir in brown sugar and corn syrup. Bring to a boil over medium heat; stir in milk. Cook, stirring constantly, 1 minute. Remove from heat. Stir in vanilla and if desired, rum. Add bananas, stirring just until bananas begin to soften. Remove from heat. Immediately serve on top of waffles with whip cream and sprinkled coconuts and milk. 



Mama T’s Sausage and Beef Casserole



Mama T’s Sausage and Beef Casserole
skill level: Easy
time: 30-60 minutes
servings: 6 to 8
Contributed by: Mama T
From The Chew’s “Battle of the Grandmas”
Mario loves it and so will you. See for yourself.
1 pound beef chuck (cubed – like stew meat)
1 pound sweet Italian sausage links
1 Large onion (sliced)
4 Cloves garlic (minced)
2 Red or yellow bell peppers (sliced)
2 Cans kidney beans (drained and rinsed)
4 Russet potatoes (peeled and cut in half lengthwise and then sliced into 8ths)
1 cup beef stock
Dried basil (to taste)
Salt and pepper (to taste)

Pre-heat oven to 350°F
In a large cast iron skillet brown the beef and set aside. In the same pan cook the sausage, breaking up as you cook (leaving big chunks, not crumbled), set aside.
Add the onion, garlic and peppers, cook until just tender.
In a large casserole dish mix together the beef, sausage, onion, garlic and peppers. Add the kidney beans and potatoes. Season with salt, pepper and basil to taste. Add beef stock. Mix until everything is evenly distributed. 
Cover and bake for about an hour or until potatoes are fork tender.