Cornbread Dressing
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
1 skilletfull of cooked cornbread (2 Jiffy box if you don't have a recipe)
Cooked biscuits or light bread (toast the bread)
8 boiled Eggs
chopped Celery
chopped Onion
Cream of Chicken Soup
salt and pepper, to taste
Broth (chicken or beef)
Pountry Seasoning
Baking Powder
Ozark First Church of the Nazarene"
2004
1 skilletfull of cooked cornbread (2 Jiffy box if you don't have a recipe)
Cooked biscuits or light bread (toast the bread)
8 boiled Eggs
chopped Celery
chopped Onion
Cream of Chicken Soup
salt and pepper, to taste
Broth (chicken or beef)
Pountry Seasoning
Baking Powder
Crumble cornbread and biscuits (or light bread) Set aside. Boil onion and celer in broth until tender. Add to cornbread mixture. Add chopped boiled eggs, one at a time. Add salt and pepper, Cream of Chicken Soup, poultry seasoning. More Chicken broth may be needed to make mixture moist. Add one heaping teaspoon of Baking Powder. Make sure you mix everything up good, pour into a lightly greased pan. Bake about 45 minutes in a 425F oven.
Billie C
<http://groups.yahoo.com/group/BilliesChristmasCorner/
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