2. In a large bowl, whisk together the cornmeal, baking soda, baking powder, sugar and salt.
3. Beat the eggs in a medium bowl, and then add buttermilk to it. Combine this mixture with the cornmeal mix. Stir everything until just barely blended to get that mealy cornbread texture.
4. Drop the vegetable shortening into the center of an 8 x 8 inch glass baking pan. Put the pan in the oven and watch it until smoke starts rising from the shortening.
5. Quickly remove the pan from the oven, pour the batter in and bake the whole thing for 20 to 25 minutes. The cornbread is done when the top is brown and the center feels firm when you poke at it.
* 16 oz. fresh cranberries * 1¼ cup sugar * 1¼ cup water
Directions:
1. Boil the water and sugar in a medium saucepan.
2. Add the cranberries. Bring the mixture to a boil, and then reduce the heat to low and cook for another 10 minutes. Stir occasionally.
3. When all the cranberries have split open from the heat, pour the contents of the saucepan into a strainer placed over a medium-sized bowl. Push the sauce through the strainer with the back of a spoon until there is no pulp left in the strainer.
4. Stir the cranberry sauce and transfer it to a small bowl. Cover the bowl with plastic wrap and stick it in the fridge to cool for at least 3 hours.
Mashed Potatoes
Preparation Time: 40 minutes
Ingredients:
* 8 medium-sized potatoes * 6 tbsp. butter * ¾ cup warm milk * salt and black pepper to taste * ½ cup chopped chives (optional) * ½ cup bacon bits (optional)
If you opt to use both optional options, incorporate only ¼ cup of each.
Directions:
1. Peel the potatoes, and then cut them in half width-wise. If you want to make your mashed potatoes more nutritious, leave half the potatoes unpeeled (but wash thoroughly).
2. Boil the potatoes in a large pot of slightly salted water for 20 minutes, longer if they're not tender enough to be pierced easily. Drain them, stick them back in the pot, cover the pot and shake the potatoes around a bit.
3. Add the milk and butter, and bring out an electric mixer. Mix on medium speed until the potatoes are smooth and creamy. If necessary, add more milk, but go slow with that (add only one tablespoon at a time) or you might end up with really watery potatoes.
4. Add the optional ingredients, and then salt and pepper to taste.
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Happy Hanukkah!
