Issue link: http://maconmagazine.uberflip.com/i/315999
92 l Macon Magazine october/noveMber 2013 556 Third Street, Macon ~ 743-2299 ~ spamedical.com Monday, December 2 • 10am-7pm Door prizes valued up to $500 $1000 Grand Prize Live Demonstrations hors d' oeuvres cordially invites you to our Holiday Open House My Cornbread Dressing cornbread ingredients: 2 cups cornbread 1/2 cup flour 1 teaspoon salt 1 teaspoon sugar 2 1/2 teaspoons baking powder 1 beaten egg 5 tablespoons melted butter 2 cups milk Dressing ingredients: 1/2 pound bacon (8 to 10 slices) 1 cup celery chopped 1/4 cup chopped onion 1/4 cup bacon drippings 1/2 cup water 3 cups coarse cornbread crumbs 3 cups fine breadcrumbs, lightly toasted in oven 1 cup chicken or turkey broth Mix the first five dry ingredients. Add the beaten egg and melted butter. Stir in milk and mix well. Pour into hot, greased cast iron skillet or cornbread pan and bake at 400 degrees about 45 minutes. In skillet, cook bacon until crisp; drain reserving ¼ cup of drippings. Crumble bacon and set aside. Combine celery, onion and water. Cover and cook until barely tender, about 7 minutes. Combine bacon, reserved drippings, vegetable mixture, cornbread crumbs, bread crumbs and chicken or turkey broth. Toss well. Bake covered in 1 1/2 quart casserole at 350 degrees for 30 minutes. You may freeze this. Bill's Cranberry Sauce 1 3/4 cup sugar 1 cup water 1/4 cup orange juice 4 cups fresh cranberries, cleaned 2 teaspoons orange rind grated In an enamel saucepan, combine sugar, water and orange juice. Bring the liquid to a boil over low heat, washing any sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Simmer the syrup for 5 minutes, or until the sugar is dissolved. Add 4 cups rinsed and picked- over cranberries and cook the mixture over mod- erately high heat for 4 to 5 minutes. (The berries should have popped open.) Stir in 2 teaspoons grated orange rind. Allow the sauce to cool, and then refrigerate. Serve in cut glass or crystal bowl. Yields 1 quart. h o l i d a Y G u i d e 2 0 1 3 h o l i d a Y G u i d e 2 0 1 3