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| The Stuffing |
| Southern Cornbread Stuffing Yield: 6 to 8 servings Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve saltine crackers 2 cups celery, chopped 1 large onion, chopped 8 tablespoons butter 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside. In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. Cornbread: 1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings |
| Chocolate Cheesecake CRUST: 3/4 cup graham crackers crumbs 1/2 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons canola or olive oil FILLING: 3 large egg whites 1/3 cup sugar 2 cups nonfat ricotta cheese 1/4 cup cocoa 1/3 cup yogurt cheese ** 1 teaspoon vanilla extract ** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator. Directions Part 1: Preheat oven TO 350 ? F. Spray 8-inch springform pan with cooking spray. Fill a 13x9x2-inch pan halfway with hot water. Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking. In small bowl, combine all crust ingredients. Press onto bottom and part-way up sides of pan. Set aside. Part 2: In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust. Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer. Remove from oven and cool about an hour on wire rack. Cover and refrigerate at least 3 hours before serving. Calories: 176 Protein: 11 g Sodium: 140 mg Fat: 4 g Carbohydrates: 22 g Exchanges: 1 starch; 1/2 skim milk |
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