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^KB^'s Austrailian Recipes Pages:     Click HERE for the link to some truly fantastic and original recipes from downunder!

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twoshort's home made southern style cornbread stuffing

note: most ingredients will be to your tastes, this recipe follows how my family prefers.
For best results, bake the bisquits and cornbread a few days early and freeze till ready to use.
6-8 home made bisquits: you can buy Bisquick and follow their directions to make the bisquits, but canned ones do not work well.
1 pan home made cornbread: I use a large round ironcast skillet to make mine in, but a 9x13 brownie pan would work just as well.
cornbread recipe: approx 2 cups yellow corn meal, 1 cup self rising flour, 1 egg, 1/4 cup vegetable oil, cold milk or cold buttermilk till the consistancy you want is aquired. Stir together and bake in a greased pan till the top is fully browned.... about 25 - 30 minutes

stuffing ingredients:
3-4 chicken leg quarters OR 3-4 chicken breasts depending on your taste of white or dark meat.
1 medium onion OR 5-7 sprigs of spring onions, diced small
5-7 stalks of fresh celery, diced close to the size you dice the onions
1/2 cup fresh mushrooms, chopped
6-8 chicken flavored boullion cubes
rubbed sage, to taste.  I start with about 2 tbs and add small amounts till it's right.
salt and pepper, to taste

When you are ready to make the stuffing, take the bisquits and cornbread out of the freezer to thaw. Break the bisquits into small pieces and lay on a cookie sheet,
then bake them on a low temp (about 250) for at least one hour to dry them out. This is how home made croutons are made.
Boil the chicken slowly for approx 2 hours....till the meat falls from the bones. This is your stock for the stuffing. Pour some of the extra stock into a spare bowl or pan if you have too much, for use later.
Before adding the other ingredients, add the chicken boullion cubes and melt them thorougly, then season your stock to taste. Starting with the rubbed sage, then adding the salt and pepper. When it's to your liking, add the rest
of the ingredients, beginning with the chicken, then the onions, celery, and mushrooms. The stock will be hot from melting the boullion cubes, but this is fine.
Break the cornbread into small pieces and begin adding it to the stock.. do NOT add all at once, you will probably not need it all. Then add some of the dried out
bisquits, then some more cornbread, then bisquits again,.......rotating them and
stirring them in well, until your stuffing has a nice thick consistancy, but is not
runny. If you get it too thick too fast, simply add a small amount of the stock you poured into the bowl for later use. Pour the stuffing into a baking pan and bake for about 1 hour on a med temp. If you like to stuff your turkey, take enough out before you bake the rest, and place it in a covered bowl and refrigerate till you are ready to use it.
 
 

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Slou's Pumpkin Fudge
Pumpkin Fudge       yields: 1 9x9 in pan

2 tbs. real butter                      ...........         6 ozs. white chocolate chips
2 ½ c. white sugar                               .       7 ozs. Marshmallow creme
2/3 c. evaporated milk            ...........     .    ¾ c. canned pumpkin
1 tsp. ground cinnamon                             1 tsp. vanilla extract

Line a 9x9” pan with aluminum foil, and set aside
In a 3 quart saucepan, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin and cinnamon, bring back to a boil. Stir
in marshmallow crème and butter. Bring back to a rolling boil.
Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla.
Stir until creamy and all chips are melted. Pour into prepared pan.
Let cool, remove from pan and cut into squares. Store in a cool,
dry place.

As with any fudge, the timing, the butter, the wooden spoon, etc are very important.

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pop98's crock pot pork chops recipe

ingredients:

6-8 1/4 thick boneless pork chops(I used bone-in cause
it was on sale, but you have to be careful of bones
when cooked)
1/2 cup of water
1 TSP brown sugar
1 TSP Worcestershire sauce
2 Lg. onions, sliced
2 cans Campbell's Golden Mushroom soup
4 Granny Smith apples, sliced

In crock mix water, brown sugar.Worcestershire and
soup.
Lay onions and apples in, then the pork chops. Cover
and cook on low for about 7-8 hrs(depends on thickness
of chops) on LOW. On HIGH its about 4-5 hours.
Can put over rice or just plate it up.
 

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Anyone wishing to add a recipe please send to twoshort at:  pgp@azoriginals.0catch.com