Rose McCauley is so thankful to have her first fiction book pubbed—Christmas Belles of Georgia—that she is doing a giveaway of the e-cookbook Novel Morsels to anyone who orders Christmas Belles of Georgia from Amazon November 23-27.
Novel Morsels is a cookbook compiled by Nicole O’Dell with over 100 recipes from books written by 65 authors. This book will soon be listed on Amazon at $2.99 a copy. But this week you can receive it free by ordering a copy of Christmas Belles of Georgia on Amazon, then going to Rose’s blog at http://www.rosemccauley.blogspot.com where you will find out how to contact her by email to give her your amazon order code and receive the code for the free copy of Novel Morsels.
So hurry on over to Amazon.com and order a copy or two or three of Christmas Belles of Georgia (they make lovely Christmas gifts!) and then get a free gift for yourself.
You will have lots of recipes to try out in the coming months and can read about some more great books!
And right now Amazon is having a special deal if you buy 3 books under $10 you get one free! It’s a win/win deal!
You can do your shopping with a couple clicks and not have to battle all the crowds! To whet your appetite I am including my version of my Southern-style dressing copied from the book. Recipe Title: Best Dressing Recipe Ever! Book info: Christmas Belles of Georgia, Barbour Publishing, 2011. My novella is entitled Nick’s Christmas Carol.
Recipe: Start early in the morning (or can do the night before): cook 2 Jiffy cornbread mixes per package instructions in a 13×9 pan at 400 degrees until done. (15-20 min.) Let cool then crumble into bite-sized pieces. (I cut into 1 in. squares in pan and then crumble it up.) Toast 12 slices bread (I like whole wheat but have used white) cool, then pulse in the food processor until tiny crumbs. Pour breadcrumb mixture on top of crumbled corn bread. Next (or next day after you get the turkey in the oven) prepare turkey broth by cooking the giblets in 4-6 cups of water or use 4 chicken bouillon cubes in water or prepared chicken stock. Use food processor to chop one medium onion, then 3 or 4 stalks of celery. Place skillet on top of stove on medium and melt one stick of margarine, then add 1 pound pork sausage and cook, chopping it into small pieces with spatula. To this mixture add the celery and onion and cook together. To the 13×9 pan with cornbread and bread mixture add 1 t. pepper, 1 t. sage, 1 t. poultry seasoning and mix throughout. Then pour everything in the skillet on top and blend together in pan. Then pour 2 cups of the broth over this, adding more broth ½ cup at a time until it forms a stiff dough. It can now be cooked in a couple buttered baking dishes for 20-25 min. at 350 degrees if you prefer your dressing soft. My husband’s mother always made dressing balls, so if you wish to do that you can roll the mixture into balls or I scoop it with a buttered ¼ cup measuring cup and place the humps into a buttered dish and cook at 350 for 25 minutes. This recipe will make 28- ¼ cup balls which should serve around 14 guests.
The hero’s aunt who raised him makes this recipe for Thanksgiving dinner each year. She lives in Atlanta, Georgia, so is a great southern cook. This is also the recipe I make for my Thanksgiving dinner each year. It is a several-steps process, but well-worth the effort—just ask my kids who don’t like anyone else’s dressing as much as mine! I got the basic recipe from the cooks at the school where I taught for two years in South Carolina and have gradually tweaked it to make it my own.
Happy Thanksgiving, everyone! May you be surrounded by those you love!