Brown celery and onion in margarine and set aside.
Brown hamburger and drain.
Add celery mixture to hamburger.
Pour in a 9 x 13-inch pan.
Cover with bread dressing.
Mix cans of soup and water.
Pour over the top.
Bake at 350\u00b0 for 1 hour.
Let stand 15 minutes before serving.
ach breast off the bone. Best done with a boning knife
Mix corn bread and toast bread with chicken stock.
Add enough so mixture will not be stiff.
Add eggs and remaining ingredients. Pour into greased casserole.
Bake slowly for 1 hour.
The already cooked chicken from stock can be arranged in corn bread dressing.
Grease a large pan.
Mix all ingredients.
Bake for about 30 minutes or until brown at 350\u00b0.
Makes the most moist corn bread dressing you have ever eaten.
Before attempting this recipe, make sure that your microwave
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
combine 1 1/2 cups bread flour, oats, salt and yeast
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
Saute onion and celery in butter in bottom of casserole.
Mix with other ingredients and bake until slightly brown.
Do not let dressing get dry!
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
ote: For the best results, this recipe requires bread flour.
All-purpose
0-lb. turkey. If cooking dressing separately from turkey, pour fat
Cut butter into small pieces, mix with corn bread and bread crumbs.
Melt fat, add celery and onions.
Cook 5 minutes; add to crumb mixture.
Add green pepper and seasonings, mix thoroughly. Add well beaten eggs; sprinkle water over surface, stirring lightly until dressing is of desired moistness.
Stuff lightly into neck region and body cavity of the bird.
This recipe will yield enough stuffing for a 12 pound turkey.
Cover breast with foil until 1 hour before roasting ends.
br>Heat the amount of dressing you plan on using on
Slice bread all the way through top
dollop of Preserved Lemon Dressing on a plate and place
Put water in bread machine pan, then add the butter.
Measure the dry ingredients into a bowl. Stir together, then add to the bread machine pan.
Make a small dent in the top of the dry ingredients to put the dry yeast into.
Fix the bread machine settings and start the machine.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Mix all ingredients except water. Distribute butter evenly through bread crumbs. Add hot water slowly and keep mixing until the crumbs are moistened. The amount of water added will determine the moistness of the cooked dressing. This recipe makes enough for 2 people. Adjust accordingly.