That's good ole Texas cooking!
Laura Bush's Cornbread Stuffing
1/2 C. vegetable oil
2 C. stone-ground cornmeal
2 C. flour
2 T. baking powder
4 t. sugar
salt to taste
2 eggs, beaten
2 C. whole milk or 1 cup milk and 1 cup water
3 C. chopped onion
3 C. chopped celery
1/2 lb. unsalted butter, divided
1 T. olive oil
1/2 to 1 C. fresh sage, chopped
ground black pepper to taste
3 C. turkey stock
To make cornbread, heat oven to 450°F. Heat vegetable oil in 9 x 13-inch metal baking pan in oven until very hot. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk; then pour hot oil into batter and mix. Pour into the pan; bake 20 to 25 minutes or until golden.
To make the dressing, reduce oven temperature to 350°F. Crumble cornbread into a large bowl. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft; add to cornbread. Add sage, salt and pepper to cornbread mixture; place in a 9 x 12-inch glass baking dish.
Melt remaining 4 tablespoons butter; drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
Makes 12 to 14 servings.
Barbara Bush's BBQ Chicken
1 2 1/ 2 to 3 lb. broiler-fryer chicken quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1 /2 teaspoon ground black pepper
1 clove garlic, minced
2 1 /2 cups water
1 cup coarsely chopped onion
1 /2 to 3 /4 cup sugar
1 /2 cup butter or margarine
1 /3 cup yellow mustard
1 /4 cup cider vinegar
1 /2 teaspoon ground black pepper
2 1 /2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper
Recipe
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.
To serve, pass around additional barbecue sauce with chicken.
Makes 4 servings