Ukrainian Bukovinian Nachynka Cornbread Dressing Recipes

Steps:

• Saute chopped onion in butter.
• Do not brown.
• Turn heat to low.
• Add cornmeal to butter and mix well.
• Add the sugar, salt and warm milk.
• Stir slowly until the cornmeal begins to thicken.
• Remove from heat.
• Add the eggs and baking powder.
• Mix well.
• Pour into a greased 3-quart casserole.
• Bake at 325 degrees F.
• for 1 hour.

Steps:

• Cook the onion in the butter until it is tender but not brown.
• Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter.
• Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps.
• Cook until it thickens.
• Remove it from the range and blend in the cream.
• Beat the eggs well and fold into the cereal.
• Spoon into a 2-quart buttered casserole.
• Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour.
• It should have a crisp golden brown crust all around.
• Serves 6 to 8.

Steps:

• Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
• Cook the mixture until most of the liquid is absorbed.
• This mixture should not be very thick.
• Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
• Cook it over a low heat from 5 to 6 minutes.
• Serve hot or cold with any meat preparation.
• serves 7 to 9.

Steps:

• Sauté onions in butter.
• Add cornmeal and fry for a little longer.
• Combine milk, cream, sugar, salt, and pepper.
• Heat until warm, add to cornmeal, mixing constantly.
• Let cook till thickened (if lumpy beat with egg beater).
• Remove from heat and add well-beaten eggs and baking powder.
• Fold in gently.
• Pour into large greased roasting pan.
• Bake uncovered at 350°F for 1 to 1 1/2 hours, or until golden brown.

Steps:

• Fry bacon until crisp.
• Add onion and saute.
• Remove bacon and onion.
• Bacon drippings can be used instead of butter.
• On low heat, gently stir in the cornmeal and stir so it is coated.
• Add salt, pepper, and sugar.
• Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone.
• Simmer until thickened.
• Remove from heat and add eggs, cream, bacon pieces, and onion.
• fold gently.
• Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

Steps:

• Fry the bacon crisp in an oven proof dutch oven.
• Remove bacon and set aside.
• In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
• Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
• Add cornmeal, mix well.
• Carefully add the milk to to cornmeal mixture to avoid lumps.
• Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
• When thick, turn off heat.
• Add bacon to the cornmeal mixture.
• Whip 6 eggs to a nice froth, add the sugar.
• Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
• Butter large casserole, pour mixture inches.
• Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.