Homemade Non Stick Pan Dressing Recipes

LECITHIN PAN COATING

Steps:

• We've all seen PAM and other sprays for Non stick cooking.
• Now you can make your own at a fraction of the cost and no additives at all. Just pure liquid Lecithin which is a derivitive of Soy Beans.
• You can buy Liquid Lecithin in most health food stores.
• Pour Vodka into a jar with a screw on lid. Add the lecithin and shake to dissolve. That's it!
• If the idea of Vodka bothers you, you can use vegetable oil, corn oil or canola oil. But the oils will not dissolve the lecithin completely.
• As your pan heats the alcohol will evaporate leaving nothing but a thin coating of lecithin. NOTHING sticks! And it's easy to wash up.
• You can apply this with a basting brush, or a small spray bottle. I find a square of clean paper towel works best.
• Use only as much as needed to cover the bottom of a pan. A little goes a long way. No refrigeration required.
• Personally, I LOVE IT.

HOMEMADE NON-STICK COATING

Steps:

• 1. Mix well with hand mixer until smooth and creamy.Keep refrigerated.When ready to use apply non-stick coating to cake pans with pastry brush.It will keep indefinitely and save loads in money and work.

HOMEMADE NON-STICK PAN DRESSING

Steps:

• 1. Mix well on HIGH with a mixer for 10 minutes. Spread in pan with a pastry brush.
• 2. Store in an airtight container either in or out of the fridge.

NANA'S THANKSGIVING AND CHRISTMAS PAN DRESSING

Steps:

• First, prepare your cornbread which is the base of this dish:.
• Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
• Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
• Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
• Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
• Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
• Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
• Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
• In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
• Preheat oven to 400°F.
• After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
• Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.