Friday, November 22, 2013

Take 2.....ROLLING!!

Yup, I was on a roll with 2 videos in one day....but nooooo. here is another shortened career for one and the beginning of a new one for yet another. Hence the picture.

New England Johnnybread Salad

Want an easy and flavorful salad this Holiday season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from eating too much turkey or ham during those gut-busting meals with family and friends.

1 box (8.5 ounce) corn muffin or corn bread mix
1 egg
1/2 cup milk
3 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 plum tomatoes, seeded and julienned*
1 green onion, sliced thinly
4 ounces fresh baby spinach
1 green, red or yellow bell pepper, seeded and chopped
Sausage Dressing, recipe below

Preheat oven to 400-degrees F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Stir muffin mix, eggs and milk until combined. Pour into prepared pan and bake 18-20 minutes, or until lightly browned on top and it springs back in the center when touched. Remove from oven to cool completely. Cut cooled cornbread into cubes; set aside.

In a large skillet, add 2 tablespoons butter or margarine and melt over medium-high heat. Add green onion, green pepper and julienned tomatoes. Grill, stirring frequently, until softened, about 2-3 minutes. Add the3 cornbread cubes and continue cooking until cornbread is starting to crisp, another 3-4 minutes. Remove from heat and set aside.

Prepare Tangy Sausage Dressing. While Dressing is cooking, toss spinach, mushrooms and cornbread mixture in a large salad bowl. Pour Tangy Sausage Dressing into bowl of greens and toss. Evenly divide among serving bowls and serve immediately.

Tangy Sausage Dressing

1/2 pound hot or sweet Italian sausage links
3 tablespoons sugar
1 tablespoon brown sugar
1/4 cup.ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce or soy sauce

Slice sausage links into 1/4-inch slices. Add to a large skillet, over medium heat, and cook until no longer pink in the middle, about 2-3 minutes, turning each slice over. With a slotted spoon, remove cooked sausage to a dish; set aside.

Return skillet to heat and add remainder of ingredients. Bring to a boil. stirring to lift up sausage fonds from the bottom of the pan, and let reduce slightly, about 4-5 minutes. Add the sausages back into the skillet, mix well.

Enough for 4-6 servings

*Of course you can also simply added chopped, fresh tomatoes on top of salad when serving.

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