Combine Jiffy mix and vegetable.
Saute onion and salt in 3/4 stick butter.
Mix all together.
Pour mixture in a greased 9 inch pie plate.
Bake at 400\u00b0 for 25 to 30 minutes or bake at 350\u00b0 even longer.
Brown hamburger.
Saute onion and pepper.
Mix together with tomato sauce and chili sauce.
Pour into 9 x 13-inch baking pan. Next, mix cornbread package and evaporated milk.
Pour over hamburger mixture.
Sprinkle grated cheese over casserole and bake at 400\u00b0 for 25 minutes.
nd chicken broth. Toss to mix well.
Add the raw
Preheat oven to 425 for cornbread.
Place stick of butter
Preheat oven to 350.
In a skillet over medium high heat crumble and brown the ground beef.
As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
Add ingredients into a greased 12\" oblong dish 3/4 full.
Mix cornbread mix as directed and pour over the mixture.
Bake 30 minutes or until crornbread is done.
CORNBREAD:
(Make 1 day in
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Brown ground beef.
Cook onion until tender.
Drain off excess fat.
Add tomato sauce and vegetables to meat mixture and cook for a few minutes.
Mix cornbread according to package directions. Place meat and vegetables in casserole dish.
Spread cornbread on top and bake at 375\u00b0 until cornbread is done.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
owl with corn bread.
Mix in cilantro, corn chips, corn
Chop cabbage and put into a 13 x 9 x 2-inch baking dish.
Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions.
Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired.
Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire.
Pour prepared cornbread mix over other ingredients.
Bake about 45 minutes at 400\u00b0.
Preheat oven to 400\u00b0F Mix Jiffy, milk, and egg in a
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Cook unseasoned broccoli until tender.
Mix margarine, cottage cheese, Jiffy mix and broccoli.
Drop in beaten eggs.
Bake 25 to 30 minutes at 375\u00b0.
Saute onions and celery in butter until transparent.
Mix all ingredients together and add enough broth to make soft mixture. Bake at 400\u00b0 about 1 hour.
Stir occasionally.
n large bowl. Add remaining cornbread ingredients; mix well. Pour into hot
Boil chicken.
Take off of bones.
Make cornbread.
Have ready.
Mix cornbread and light bread.
Cook celery and onion in broth with margarine or butter.
Mix your bread mixture, with sage, salt and pepper, then your celery and onion, broth from chicken.
Last, add eggs, then just punch your chicken breasts down in dressing.
Make sure you have enough broth so that your dressing will not be dry.
Cook for about 1 1/2 hours at 325\u00b0, a little longer if needed.
This serves about 15 people.
Mix cornbread crumbs, dressing mix, onion, celery and sage. Add enough broth to make mixture very moist (make thin mixture). Spread in 9 x 13 baking dish. Pour melted butter over dressing. Bake at 325\u00b0 for 1 hour. Serves about 15 people.
Mix all but cornbread, then mix the cornbread mix and stir. Pour into a 9 x 13-inch pan and bake at 400\u00b0 for 25 minutes.