COLONIAL COOKBOOK RECIPES

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KING'S ARMS TAVERN CREAM OF PEANUT SOUP RECIPE ... - FOOD.…



King's Arms Tavern Cream of Peanut Soup Recipe ... - Food.… image

This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken broth or 2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

Steps:

  • Saute onion and celery in butter until soft.
  • Do not brown.
  • Stir in the flour until well blended.
  • Add chicken broth/stock, stirring constantly and bring to a boil.
  • Remove from heat.
  • Puree in a food processor or blender.
  • Add peanut butter and cream, stirring to blend thoroughly.
  • Return to low heat and heat just until hot.
  • Do not boil.
  • Serve garnished with chopped peanuts.

Nutrition Facts : Calories 471.1, FatContent 39.9, SaturatedFatContent 13.7, CholesterolContent 39.9, SodiumContent 898.4, CarbohydrateContent 15.4, FiberContent 3.5, SugarContent 6, ProteinContent 18.5

CORNBREAD DRESSING RECIPE - TRISHA YEARWOOD'S CORNBREAD ...



Cornbread Dressing Recipe - Trisha Yearwood's Cornbread ... image

This cornbread dressing recipe is from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood.

Provided by COUNTRYLIVING.COM

Categories     Christmas    feed a crowd    Thanksgiving    dinner    side dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 12

Number Of Ingredients 8

1/2 loaf White bread
1/2 medium onion
2 tbsp. butter or turkey fat (skimmed from the pan drippings)
1 lb. Buttermilk Cornbread (about 3/4 recipe)
3/4 lb. saltine crackers
3 hard-boiled large eggs
4 c. turkey pan juices, chicken broth, or low-sodium canned broth
Salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F. Grease a 9 x 13 x 2-inch baking dish. Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees F. In a medium skillet, saute the onion in butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.

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