Brenda Tyne Recipes

By NEMS Daily Journal

Chicken and Dressing
5 pounds chicken parts
1 (10-inch) skillet of cornbread
3 tablespoons poultry seasoning
1 cup diced white onion
1 cup diced green bell pepper
1 cup diced celery
4 cups chicken broth, divided
6 eggs, beaten
In a large pot of water, bring chicken parts to a boil. Reduce heat to medium and let chicken cook for 21⁄2 to 3 hours, or until tender. Remove chicken from bones and chop. Set aside.
In a large bowl, crumble the cornbread and add poultry seasoning. Sauté onion, bell pepper and celery in 2 cups of chicken broth. Add vegetable mixture to cornbread mixture along with beaten eggs, the remaining 2 cups of chicken broth and the chopped chicken. Pour mixture into a greased casserole and bake for 25 to 35 minutes at 350 degrees.

2 tablespoons bacon drippings
2 cups self-rising corn meal plus 1 teaspoon
1⁄2 cup all-purpose flour
1 cup milk (may need more or less)
2 eggs
1 tablespoon mayonnaise
Coat a 10-inch black cast iron skillet with bacon drippings. Sprinkle 1 teaspoon corn meal over the bottom of the skillet and put skillet in a 350-degree oven. In a bowl, combine remaining 2 cups corn meal, flour, milk, eggs and mayonnaise. Mix well. When corn meal in bottom of hot skillet begins to sizzle, remove it from the oven and add batter to the pan. Return skillet to the oven and cook cornbread at 350 degrees for about 35 minutes.

Baked Chicken
5 pounds chicken parts
Black pepper
1 pound mixture of diced white onions and red and green bell peppers
2 sticks margarine
2 tablespoons all-purpose flour
Wash chicken parts thoroughly and place in a large baking pan. Combine Season-All and black pepper and massage into chicken. Add some water to the baking pan to create a shallow well. Scatter the chopped vegetables over the chicken. Melt margarine and let it cool for about 5 minutes. Add flour to the margarine and mix well and pour this over the top. Sprinkle with a bit more seasoning and pepper and cover. Bake at 375 degrees for 3 hours or until chicken falls off the bone.

2 small ham hocks
1⁄2 pound salt pork, chopped
4 pounds cabbage, cored and chopped
1 tablespoon sugar
1⁄2 onion, diced
1⁄2 bell pepper, diced
Fill a large pot with water, add ham hocks and salt pork and bring to a boil. Reduce heat to medium and cook for 2 hours. Add cabbage, let boil on high, then reduce heat to medium-low. Add sugar, onion and pepper and let cook until tender, about 35 to 45 minutes.

Baked Candied Yams
3 pounds sweet potatoes, peeled and sliced
3 cups sugar
2 tablespoons nutmeg
1 tablespoon vanilla flavoring
1 tablespoon cinnamon
1 stick butter, melted
Wash potatoes thoroughly and place damp potatoes in a large baking dish. Combine sugar, nutmeg, vanilla, cinnamon and melted butter and massage into potatoes by hand (there should be a liquid base). Cover with foil and bake at 350 degrees for 2 hours.

Macaroni and Cheese
2 pounds elbow macaroni
2 pounds Velveeta cheese, cubed
3 eggs, beaten
2 cups milk
2 sticks margarine
2 tablespoons Season-All
Boil macaroni for about 10 minutes, drain, and rinse with cold water (the texture will be firm). Place noodles in a mixing bowl and add cheese, eggs, milk, margarine and seasoning. Mix together well, cover, and bake at 375 degrees for 20 minutes.

Potato Salad
5 pounds red potatoes
2 tablespoons salt
1 onion, chopped
1 green bell pepper, chopped
1⁄2 red bell pepper, chopped
1 rib celery, chopped
6 eggs, boiled and diced
8 ounces sweet pickle relish
2 tablespoons Miracle Whip
1 tablespoon honey mustard
1 tablespoon Season-All
Wash potatoes thoroughly and boil in jackets in salted water until done. Drain potatoes and let cool about 30 minutes. Dice the potatoes and put in a large mixing bowl. Add diced vegetables, diced eggs, relish, Miracle Whip, honey mustard and Season-All. Pour into a serving bowl and refrigerate until ready to serve.

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