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COUNTRY COOKING<br />
a simmer, stirring constantly until bubbly<br />
and thickened. Add salt and pepper to<br />
taste. Add the chicken, and, if using,<br />
the cream. Simmer to warm the chicken.<br />
Sprinkle with parsley. Serve over corn<br />
bread. Makes 6 servings.<br />
Overnight Slaw<br />
1 1/2 cups cider vinegar<br />
3/4 cups sugar<br />
2 teaspoons whole mustard seed<br />
2 teaspoons salt<br />
1 teaspoon celery seed<br />
2 teaspoons ground turmeric<br />
1 medium head cabbage, finely<br />
shredded, about 8 cups<br />
2 cups shredded carrots<br />
2 cups finely chopped bell pepper<br />
2 cups finely chopped celery<br />
1 cup finely chopped onion<br />
Combine vinegar, sugar and spices in a<br />
large bowl. Stir in the vegetables. Store<br />
in the refrigerator in a large, covered<br />
container. Refrigerate at least overnight<br />
before serving. Stir occasionally. It will<br />
keep in the refrigerator about a week.<br />
Makes about 10 cups.<br />
Southern<br />
Cornbread Dressing<br />
2 cups chopped celery<br />
2 cups chopped onion<br />
1 1/2 sticks butter (3/4 cup)<br />
About 6 cups crumbled cornbread<br />
About 3 cups fresh bread cubes<br />
Handful of chopped parsley<br />
Black pepper to taste<br />
Dried herbs to taste – marjoram, sage,<br />
thyme<br />
About 4 cups chicken or turkey broth<br />
2 eggs, beaten<br />
Heat the oven to 375 degrees. Melt<br />
1 stick of butter in a large pot. Cook<br />
the onions and celery in the butter<br />
over medium heat until soft, about<br />
15 minutes. Stir in cornbread, bread,<br />
parsley, and black pepper. Add your<br />
choice of herbs, starting with 1 teaspoon<br />
each. Taste and adjust. Stir in 3 cups<br />
broth and eggs. Add additional broth<br />
so mixture is very moist, but not soupy.<br />
Grease 9 x 13-inch baking pan with 1 to 2<br />
Tablespoons o the remaining butter. Pour<br />
in the dressing. Dot with the remaining<br />
butter. Cover lightly with foil and bake<br />
for 30 minutes. Remove the foil and<br />
bake until the top is crispy and browned,<br />
about 15 minutes. Makes 12 servings.<br />
CHOPPED champion Mindy Merrell<br />
and R.B. Quinn visited Jackson<br />
County a few years ago to share<br />
their cooking expertise, including<br />
how to make the perfect cornbread<br />
and salads using fresh produce.<br />
Home cooking is their thing, whether<br />
it’s in the kitchen or backyard. They<br />
believe it is the key to a good,<br />
balance life. Learn more about them<br />
and their cooking adventures at<br />
kitchenpit.com.<br />
Appliances are what we love.<br />
It’s what we do.<br />
It’s what we know.<br />
Our 4 service technicians are ready<br />
to keep your appliances running!<br />
— Stop in and see our Full Showroom —<br />
LIKE US ON<br />
FACEBOOK<br />
606 Main St, Delmar IA<br />
Call or Text: (563) 599-0416<br />
Hours: Mon-Fri 8-4, Sat 9-12<br />
www.drappliancellc.com<br />
The team, left to right: Casey Brooks, Riley Anderson, Steve Anderson,<br />
Laura Anderson, Brady Doney, Dave Doney and Ian Carr<br />
eifarmer.com FALL 2022 | EASTERN IOWA FARMER 105
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