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Dixieland Shortcake

Western.Chefs's picture
  Corn pone 1⁄2
  Sweet peppers 2 Large (Red Or Green)
  Butter/Margarine 1 Tablespoon (Unsalted)
  Mushrooms 4 Ounce, sliced to make 1 1/2 cups
  Green onions 4 , sliced to make 1/2 cup (With Tops)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Low sodium chicken broth 2 Cup (32 tbs)
  Bite size pieces cooked chicken 16 Ounce (3 Cups)
  Black pepper 1⁄4 Teaspoon

1. Preheat the oven to 400°F and grease an 8" x 8" x 2" baking pan. Prepare the Corn Pone batter; bake for 20 minutes.
2. Meanwhile, core and seed the sweet peppers. Using a small star cutter, cut 1 pepper into stars; chop the remaining one, making 1/2 cups.
3. In a large nonstick saucepan, melt the butter over moderate heat. Add the mushrooms, chopped sweet pepper, and green onions; saute for 5 minutes or until crisp-tender. Using a slotted spoon, transfer the vegetables to a bowl.
4. Stir the flour into the saucepan and cook until bubbly. Whisk in the stock and bring to a boil. Lower the heat and simmer, uncovered, stirring for 5 minutes. Stir in the chicken, black pepper, and vegetables and heat through.
5. Cut the Corn Pone into 4 squares, split them and fill with the chicken. Garnish with the red pepper stars. Serve with heaping portions of Fried Greens.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
25 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 399 Calories from Fat 175

% Daily Value*

Total Fat 19 g30%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 100.1 mg33.4%

Sodium 281 mg11.7%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.2 g12.6%

Sugars 5.4 g

Protein 34 g68.9%

Vitamin A 21.5% Vitamin C 131.2%

Calcium 3.9% Iron 17.3%

*Based on a 2000 Calorie diet

Dixieland Shortcake Recipe