Food Fun and Facts Recipe for Northern Johnny Cake Allergy Recipe

  Northern Johnny Cake Recipe


2 cups cornmeal
2 cups sour milk
2 tablespoons fat
2 tablespoons sugar
1-1/2 teaspoon salt
2 eggs
1 teaspoon baking soda
1 tablespoon cold water

Cook together the cornmeal, milk, fat, sugar and salt on  very low temperature for 20 minutes.  Stir often.  Cook and add the well beaten eggs and baking soda which  was dissolved in water.  Bake at 350 degrees in a shallow  pan for 30 minutes.

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Cornbread and Dried Fruit Dressing Recipe


  • 4 cups cornbread cubes, dried
  • 4 ounces lean Italian turkey sausage, casing removed
  • 1 tablespoon canola oil
  • 1 cup chopped yellow or white onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 small garlic clove, crushed
  • 4 each dried apricots and pitted dried plums, coarsely chopped
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon dried sage
  • 1/4 teaspoon dried marjoram
  • 1 cup fat-free, low-sodium chicken broth
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Canola oil cooking spray
  • 1 egg, lightly beaten
  1. Preheat oven to 350° F. Place cornbread cubes in large bowl and set aside.
  2. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
  3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
  4. Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
  5. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155° F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

Back to Allergy Recipes

There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.

Holiday Cooking for the Heart

(Family Features) - The holiday season has always been a time for celebration, togetherness and most of all, indulgent eating. However, with heart disease as the leading cause of death in the U.S. and about 24 million Americans with diabetes, a healthier take on holiday meals could benefit everyone.

Cheryl Forberg, R.D., consulting dietitian to NBC-TV's "The Biggest Loser," The New York Times best-selling author and James Beard award-winning recipe developer, has partnered with CanolaInfo to create a heart-smart, diabetes-friendly holiday recipe collection that allows people to have their cake (or pumpkin flan) and eat it, too.

"A diabetes-friendly diet is really how everyone should eat," Forberg says. "That's because heart disease and type 2 diabetes are largely preventable with a good diet, exercise and other healthy habits. These recipes prove that nutritious is delicious. Now that's something to celebrate during the holidays!"

As a common ingredient in Forberg's six holiday recipes, canola oil delivers on heart health. It has the least saturated fat and most omega-3 fat of all cooking oils and is free of trans fat and cholesterol. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease, which affects 65 percent of people with diabetes.

Forberg's diabetes-friendly holiday recipe collection includes these three recipes plus Warm Apple and Cranberry Sauce, Holiday Rapini Sauté and Pumpkin Flan. For the complete collection, go to

Did You Know?
Heart disease and type 2 diabetes are preventable the majority of the time.