Recipe from: Lori Steiner
Oyster Dressing
A Long-stand
Make cornbread, bake at 350 degrees for 20 minutes, and crumble:
1 C cornmeal
1/2 C self-rising flour
3/4 C buttermilk
2 eggs
2 T vegetable oil
Dressing:
Combine: 8 slices white bread, dried in warm oven, crumbled cornbread, 1 sleeve crushed saltines
Sauté: 2 C chopped celery, 1 C chopped onion, 8 T butter, 2 C chicken stock
Pour over stuffing mixture
Add: 1 t dried sage, 3 T poultry seasoning, salt and pepper to taste.
Add: 5 beaten eggs and mix well.
Add: 1 quart oysters, drained.
Pour into greased pan and bake for 45 minutes.
Pumpkin Roll Recipe
A New Tradition
Cake: 1/4 cup powdered sugar (to sprinkle on towel), 3/4 C all-purpose flour, 1/2 t baking powder, 1/2 t baking soda, 1/2 t ground cinnamon, 1/2 t ground cloves, 1/4 t salt, 3 eggs, 1 C granulated sugar,
2/3 C pumpkin, 1 C chopped walnuts
Filling: 8 oz. cream cheese, 1 C powdered sugar, 6 T butter, 1 t vanilla, extra Powdered sugar to sprinkle on top
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Beat cream cheese, 1 C powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.