The DRESSING or STUFFING, whatever you may call it, it's my favorite part of the meal.

I like to know what your family call it. It's always Dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift  donated by LaChic Gift and Craft.com to one lucky person just leave me a comment on my Blog nannytable.blogspot.com/ and let me know what your family call it Dressing or Stuffing. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name on my BLOG   and  my Facebook Page , all you need to if your name is pick just  sent me your information and I will sent it right away.


Give my Cornbread Dressing a try you will just love it.

CORNBREAD GIBLET DRESSING
Ingredients:
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice


Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.

*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.

**If you use a corn bread mix, don't use the mix with sugar add.

COOKING WITH NANNA : CORNBREAD GIBLET DRESSING

COOKING WITH NANNA : CORNBREAD GIBLET DRESSING: CORNBREAD GIBLET DRESSING Directions Saute onion, celery and bell pepper in the butter until done but not brown, Crumble cornbread in a larg...

COOKING WITH NANNA : THE BAKE HAM

COOKING WITH NANNA : THE BAKE HAM: Almost all hams have either been partially or fully cooked before they are packaged. A partially cooked ham has been brought to an interna...

MY FAVORITE POTATO SALAD

Here is my favorite recipe for potato salad. I vary
this recipe from time to time based upon my mood and what I have in the refrigerator. I encourage you to do the same.






Potato Salad


Ingredients:

10 - 12 whole russet potatoes
4 to 6 hard boiled eggs chopped
1 bunch green onions chopped
½ bunch celery chopped
¼ cup pickle relish
1 1/2 cup Mayonnaise
1/3 cup yellow mustard
2 teaspoon onion powder
Salt and pepper to tasted
paprika

Preparation:

1. Boil potatoes with skin on for 30 - 45 minutes. When fork can be easily inserted. Potatoes are done.
2. Pour hot water out and run cold water over potatoes to cool them off for 5 minutes.
3. When potatoes are cool, peel off skin and cut into bite sized pieces. If you overcook them, they don't really hurt
the recipe since the extra potatoes just mixes in with
the creamy portion of the mixture.
4. Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the paprika across the top.
5. Store in the refrigerator until ready to serve
serve 16-20

Try 1/2 cup of slice black olives or 1/4 cup of sheered carrots or 1/2 cup of chopped green or red bell pepper or dell pickles chopped in place of sweet relish.

1-2-3 CAKE

Every Thanksgiving  my grandmother would make her famous 123 Cake. She didn't have a mixer she would beat this cake by hand and folded the dry ingredients in a little at a time before baking. She said it needed 300 strokes, my sister and I would count as she mixed and the best part was we got to lick the spoon.

The pound cake, most known as a rich cake, originally contained a pound of each of the main ingredients, including flour, sugar, and butter. That’s where the pound cake gets its name.


GRANDMA'S 123 POUND CAKE


Ingredients:

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 cups flour sifted (to day we use Swans Down Cake Flour)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Glaze:
1 cup confectioners' sugar
1 tablespoon brandy- or 1 teaspoon brandy extract
1 teaspoon orange zest, grated (optional)
1 - 2 tablespoons orange juice concentrate, thawed


Directions:

Position rack in center of oven and preheat to 325 degrees F. Grease and flour the Bundt pans. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming by hand until smooth after each addition. Spread batter into prepared 10-inch Bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack.
Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.