9th DAY OF CHRISTMAS (Meatball Stew)

Crock pot Meatball Stew

Ingredients
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix


Directions
Place the potatoes, carrots, onion, celery and meatballs in
a 5-qt. Crock pot. In a bowl, combine the remaining ingredients.
Pour over meatball mixture. Cover and cook on low for 9-10 hours
or until the vegetables are crisp-tender. Yield: 6 servings

WOW!! it's the 9th Day of Christmas already so let get COOKIN'

 

 

We all are so busy, this time of the year, I would like to share some of my HOLIDAY recipes and a few one-pot  meals, crockpot recipes  and casseroles for your last minute dinner ideas.
I  created a countdown to Christmas in a crafty way, a handmade Advent Calendar filled with recipes ideas that are quick, and easy to prepare, along with a few of my family favorite Holiday  Goodies.

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.

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