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Corn Bread Stuffing Categories: none 2 pkg corn bread mix (10 oz) 1/2 cup celery,chopped 1 onion,medium,minced 1/2 cup butter 2 egg yolks 1 salt 1 pepper 1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl. 2. Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs. 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste. Makes approximately 3 quarts, or 12 cups. Yield: 12 servings |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.
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So much to know and my head is so small. A new Tip each time you Visit Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. Here is a link to a new area of my site, Cooking and HomeMaking Stories. Have a look at this one and see what you think, then if you have time Drop me an eMail and tell me what you think of it,Click Here |
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