Mayfield Electric & Water Systems

4 cups Mama's Cornbread, recipe follows
2 cups 1-inch cubes toasted bread
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
2 ounces (1/2 stick) butter
1 teaspoon dried sage
Salt and freshly ground black pepper

Mama's Cornbread:
1 1/2 cups cornmeal
1/2 cup flour
1 cup buttermilk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons vegetable

1. Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
2. Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
3. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.

Mama's Cornbread:

1. Preheat the oven to 375 degrees F.
2. In a mixing bowl, combine all of the ingredients and mix well.
3. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well.
4. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced

1. Chop the giblets and the meat that has been removed from the neck.

2. Using a saucepot, bring the stock to a boil.

3. Add the giblets, bouillon cubes, and poultry seasoning, to the mixture.

4. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.

5. Reduce the heat and continue to cook for 2 to 3 minutes.

6. Add the salt and pepper, to taste, and add the sliced boiled egg.

1 cinnamon stick, snapped in half
4 teaspoons fennel seeds
4 teaspoons whole cloves
4 teaspoons black peppercorns
4 teaspoons juniper berries
6 cups fresh cranberries (about 12 ounces)
1 1/2 cups red wine, such as pinot noir
1 cup balsamic vinegar
2/3 cup sugar
2/3 cup undiluted orange juice concentrate

1. In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
2. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil.
3. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft.
4. Remove the spice bundle, pour the sauce into a bowl, and let cool.
5. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.

3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper

1. Bring a medium pot of water to a boil.

2. Add sweet potatoes and cook 12 to 15 minutes until very tender.

3. Drain sweet potatoes in a colander. Return pan to medium heat.

4. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes.

5. Add sugar and let it bubble.

6. Add orange juice and the cooked sweet potatoes.

7. Mash with a masher and season the sweet potatoes with nutmeg, salt and pepper

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

1. Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer.

2. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high.

3. Reduce water until it almost evaporates, a couple of minutes.

4. Turn carrots in sauce and taste to adjust seasonings and serve.

1 1/4 pounds green beans, trimmed and chopped into 1-inch pieces
2 slices bacon, chopped
1 small onion, minced
2 tablespoons red wine vinegar
2 teaspoons sugar

1. Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside.

2. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon.

3. Add cooked green beans to the pan and turn to coat in bacon drippings and onions.

4. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar.

5. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve

4 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped, seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 cup all-purpose flour
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1 cup grated Havarti cheese
4 strips bacon, cooked, drained and crumbled
2 tablespoons chopped green onions

1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

2. In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes.

3. Add the garlic and cook, stirring, for 30 seconds.

4. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes.

5. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.

6. Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

7. In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine.

8. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.

9. Remove from the oven and let rest for 10 minutes before serving.