Nov 18 2010

Cornbread Dressing from Food Writer Scott Hutcheson

Cornbread Dressing

6 cups crumbled dried cornbread

3 cups crumbled dried white crumbs

1-1/2 stick unsalted butter

2 cups chopped yellow onion

2 cups chopped celery

2 tablespoon dried sage

1-1/2 teaspoons dried thyme

1 teaspoon dried rosemary

3 to 4 cups low-salt chicken broth

Kosher salt and ground black pepper to taste

¼ cup fresh parsley, chopped

2 eggs, lightly beaten


Two days before you are ready to assemble the dressing, spread out the crumbled cornbread and white bread on baking sheets, cover with clean dishtowels and store in a cool dry place where they can dry. When ready to prepare, preheat oven to 375 degrees. In a large mixing bowl combine the dried cornbread and white bread crumbs. In a sauté pan, over medium heat, sauté the onion and celery in the stick of butter until tender but not brown. During the last few minutes of sautéing, add the dried herbs (sage, thyme, and rosemary). Mix the herbed vegetables into the bread mixture and then add chicken broth until well moistened. Add salt and pepper to taste. Mix in the fresh parsley and beaten eggs. Spread the mixture in 9x13 baking pan. Cut the remaining ½ stick of butter into small cubes and dot the top with them.  Bake for 30 to 40 minutes. This can be assembled a day ahead, covered and refrigerated. If cooking after having been chilled, add another 10 minutes to the cooking time. Serves about eight.


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Nov 11 2010

This May Make You Cry (in a good way) ...

Nov 04 2010

Favorite Food Memories - Scott Hutcheson

Close your eyes and think about one of your favorite food memories. Okay, got it? Tell us about it.


Scott Hutcheson, who writes about food, family, and community, joins us this morning to talk about our favorite food memories.  Scott is also an awesome cook.  Below is the recipe he shared with us this morning.



Mom’s BBQ Meatloaf

1 pound lean ground beef

½ pound ground mild breakfast sausage

1 teaspoon Kosher salt

½ yellow onion, finely chopped

1 cup milk

2 cups crushed corn flakes

3 eggs well beaten


Place ingredients in a large bowl and mix well with hands. Shape into a rectangle shaped loaf (about 10” x” 4 x 2” high) and place on a 9-13 parchment-lined baking sheet. Cover with one-half of sauce (see recipe below), and bake at 375 degrees for 50-60 minutes or when the internal temperature reaches 160 degrees. Makes about six servings.



2 cups catsup

½ cup water

3 tablespoons white vinegar

2 tablespoons sugar

2 tablespoons Worcestershire sauce


Add all ingredients to a medium nonreactive saucepan and bring to a simmer. Let simmer for ten minutes. Pour half of sauce on loaf prior to baking. Preserve the other half to serve with the meatloaf


Note: I’ve tied this recipe using ground turkey, turkey sausage (usually available in the freezer section), and egg substitutes. It works well and reduces the fat and cholesterol.


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Oct 29 2010

Friday's Guest Co-Host - Angela Thomas


Author and speaker Angela Thomas fills in for Lisa this morning.  Angela is the best-selling author of numerous books including DO YOU THINK I'M BEAUTIFUL and MY SINGLE MOM LIFE.   She is a gifted teacher and story-teller speaking to thousands each year.  Angela teaches and transparently shares life experiences that draw her and others into a deeper passion for knowing God.