[CH] Continuing the "warm Thanksgiving" theme. . .

Rain (raincrone@aaahawk.com)
Sun, 14 Nov 2004 01:14:55 -0500 

Continuiing the  "warm Thanksgiving" theme, here's something of fully 
customizable heat: 


CREOLE CORNBREAD DRESSING (vegetarian, w/vegan options)

Part one:
^^^^^^^^^
2 c flour  [ed.--for the gluten-sensitive, amaranth flour should work  
great here.]
2 cups stoneground white cornmeal
2 Tablespoons baking powder
1 teaspoon salt
4 Tablespoons raw [or brown] sugar
5 eggs or egg replacers, beaten
6 Tablespoons butter or margarine, melted
3 cups milk or soy milk


Part two:
^^^^^^^^
2 Tablespoons salt , or to taste
2 teaspoons ground white pepper
2 teaspoons ground black pepper
Cayenne or other ground hot pepper, to taste  [ed.--Can I get a witness
               for powdered habbies?]
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 Tablespoons chopped fresh basil
4 bay leaves  [sounds like a lot, but given the way the dish is prepared,
      it takes this much to  get any bay flavor.]
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell  pepper
6  green chiles, chopped
2 Tablespoons minced garlic
1 cup olive oil
2 cups vegetable broth
Hot sauce, your favorite,  to taste                   
2 cups soy milk
7 eggs or egg replacers, beaten

Part one:
^^^^^^^^
Preheat oven to 375F, (190C).   Butter a 13x9" pan.

Combine the flour, cornmeal, baking powder, 1 teaspoon salt  and the 
sugar, and mix well.
Combine the eggs, butter and milk.  Add wet to dry while mixing on low 
with a mixer.  Mix
just until no dry ingredients remain.  Pour into prepared pan.    Bake 
until top is browned
and a toothpick comes out clean, about 55 minutes.  Allow to cool 
completely.

Part two:
^^^^^^^^
In a small bowl combine the 2 Tablespoons salt with the white pepper, 
black pepper,
cayenne, onion powder, oregano, thyme, basil, and bay leaves.

In another bowl combine the minced onions, green onions, parsley, red or 
green peppers,
chili peppers and garlic.
                                                               
Melt 1 cup butter in a large frypan.  Add spices and cook for a few 
minutes.  Add vegetables
 and cook about 5 minutes.  Do not allow veggies to brown.   Add stock 
and hot sauce.  Stir
and cook 5 minutes more.  Crumble the cornbread into the skillet and mix.

Add milk and eggs and TAKE OFF THE HEAT.  Make sure to stir well when 
adding the
eggs.  Return to low heat and cook, stirring, for about 2 minutes.   
Remove bay leaves. 
Place stuffing in a bowl and cover.   Serve with cranberry sauce.

     Source: Veggie Sistah on vegetariansoulfood@groups,msn.com  , 
slightly adapted
        by  me.

Keep on rockin',
Rain
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