Mom's Cornbread Dressing

Sara's Cornbread Dressing Recipe
Two boxes of ballard corn bread mix (two pans baked)

(ingredients below for two pans put 1/2 in one pan and 1/2 in the other)

1 cup medium chopped celery
¾ cup medium chopped white onion
4 boiled eggs
3 tsp ground sage
2 tsp black pepper
4 cans chicken broth
6 slices of white bread crumbled
4 eggs

crumble cornbread
add celery and onion and mix
add eggs and mix
add spices and mi
add broth and mix well
add eggs and mix well
add slices of crumbled white bread and mix
bake @425 until done (30- to 45 minutes
Add Turkey drippings and broth as needed to keep moist

Marinara Sauce and Eggplant Parmesan

Here is Sara's recipe for Marinara sauce, and for Eggplant Parmesan, which will use the Marinara sauce in it.

Basic Marinara sauce

1 lg. can Cento brand imported Italian plum tomatoes

1 bunch green onions, chopped

3 lg. garlic cloves, chopped fine

3-4 fresh basil leaves, chopped coarsely

Pinch of dried oregano

1 tablespoon sugar

Olive oil

In a large bowl, break up tomatoes and set aside. In a large skillet or dutch oven medium heat, heat olive oil and add onions, sauté 1 minute, add garlic and cook another 2 min., do not allow garlic to brown. Add tomatoes, sugar salt and pepper to taste. Bring to just boiling. Turn heat to low and simmer for 15 minutes uncovered. Add basil and oregano and cook 15 minutes more, uncovered.

You may add 1 cup frozen sweet peas or 1 cup of sliced mushrooms, if desired. Serve over cooked pasta and sprinkle with grated Parmesan or Romano cheese.

Eggplant Parmesan

Marinara sauce

2 med. Size eggplant

Italian bread crumbs (store bought will do)

3 eggs, (start with 3 may need more)

12 slices Mozzarella (more if you desire)

Grated Romano cheese

Oil for frying

Pepper (no salt)

Slice unpeeled eggplant into ½ inch slices; salt both sides and let rest 30 minutes. Rinse in cold water, pat dry with paper towel.

Beat eggs and set aside.

Pour half of bread crumbs into shallow dish or on wax paper

Dip eggplant in egg then in bread crumbs coating well. Add more crumbs if needed.

Have oil heated in skillet, and brown eggplant on both sides (they will brown quickly so watch carefully). Drain browned eggplant on paper towels.

Place a good amount of sauce in 9’x13’ casserole dish. Place a layer of eggplant and cover with sauce; top with Mozzarella slices, sprinkle with grated cheese (not too much) continue to layer, until all is used. Cover with an oiled sheet of foil, bake @ 350 degrees, for about 30-40 min. or until Mozzarella has melted. This is a rich dish, so serve with salad and good bread.

Beef Soup

Here is Sara's Beef Soup Recipe:

4 - 6 beef short ribs - at least two with those little bones - Not too lean cause you need some fat
1 medium white onion
4 or 5 green onions
3 or 4 stalks of celery
4 or 5 carrots
one medium to large potato
cut everything kind of chunky
one medium can diced tomatoes (I used winn dixie organic)
put in pot and cover with water and one can of beef broth
bring to a boil and then turn down, cover and simmer for at least two hours.

Add salt and pepper to taste and add a little (1/2 tsp.) fresh or dried basil - then take the top off and add 1 or 2 cans of beef broth as it cooks down - when almost done then add one drained can of english peas and package of sliced mushrooms and simmer until mushrooms are cooked - this is a big pot so you can divide into freezer bags if you want. Just put two or three servings per container. (A serving would be1&1/2 cup per person without pasta - don't add pasta until you are ready to reheat and serve.)

Cook pasta (any kind but I like angel hair or vermicelli) in soup and serve with grated Pecorino romano cheese (and a good bread to sop up after you eat all the pasta...)