In a large bowl, stir together all ingredients.
No special order.
Cook approximately 2 1/2 hours at 300\u00b0, stirring once. Important: No stock from chicken or turkey.
No poultry fat! Oysters (1 pint) may be substituted for giblets.
Remove bay leaves at the time you stir (approximately 1 hour after cooking time).
Mix all ingredients, cornbread, biscuits, salt, pepper, sage and chicken broth.
Make it moist (not too soupie).
Cook in light greased pan at 350\u00b0 until done, about 35 to 40 minutes.
Combine crumbled cornbread with crumbled white bread or biscuits.
Soak dry mixture with chicken stock.
In a skillet, saute onion and celery.
Add to other mixture along with beaten eggs and sage.
Mix well and add enough of the liquid to make right consistency.
Bake in bread pan at 400\u00b0 about 1 hour.
Spoon shortening into an 8-inch cast-iron skillet.
Place in a 425\u00b0 oven for 4 minutes or until hot.
Combine cornmeal, flour, baking powder, soda and salt in a large bowl.
Add 2 eggs and buttermilk, stirring well.
Spoon into hot skillet and bake at 425\u00b0 for 35 minutes or until browned.
Cool; crumble cornbread into a large bowl.
Add bread cubes and remaining ingredients, stirring well.
Spoon into a lightly greased 13 x 9 x 2-inch baking dish and bake at 325\u00b0 for 1 hour or until golden brown.
esired.
POWDER SUGAR ICING RECIPE.
In a small bowl
Cream together sugars and Crisco.
Sift flour, soda and salt together; add to sugar and Crisco.
Add eggs and vanilla.
Mix 3 cups of oatmeal.
Bake at 350\u00b0 for 12 to 15 minutes.
Drop by tablespoonfuls onto cookie sheet.
Beat eggs until light, adding sugar and salt gradually.
Beat mixture well.
Add cream and vanilla.
Add milk last.
Allow about 2 1/2 inches for swelling in freezer can.
Freeze in dasher-type old fashion ice cream freezer.
Beat butter, sugars and vanilla until light and fluffy. Add eggs, beating
until well blended. Combine flour, cinnamon, baking soda and salt, gradually add to butter mixture. Stir in oats, raisins and nuts. Drop by 1/4 cup on ungreased baking sheet. Bake at 350\u00b0, 15-17 minutes until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen really big cookies. Can be made smaller if desired.
Cream butter and sugar together.
Add eggs and molasses. Mix well: add soda to buttermilk.
Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients.
Bake in thin layers (about 1/2 in.
thick) in either 9 in. cake pan or old- fashion black griddle for about 12 minutes at 350 degrees.
I use biscuit pan 9 x 13 x 1/2.
Cut to size.
ut I prefer them the old fashion rustic way: take a piece
Melt Crisco.
Add sugar and eggs.
Mix, then add flour, 1/2 cup at a time.
Add milk and more flour until hard enough to roll.
Cut into squares and fill with favorite pie filling.
May be used as a pie shell.
Makes great old fashion sweet potato pies.
Makes a lot.
Boil eggs, peeled and cut into half, discarding the yolk.
(I always mix the yolk in with my dog's food.
They love it.)
Peel and chunk up potatoes.
Add the egg whites, onion, pickles and mix. Add mustard and mix.
Last but not least, add the fat-free mayo. Mix. There you have it.
Old fashion potatoes minus the fat. Yields 5 servings.
Has 80 calories, fat freee!!!!
Enjoy.
Combine oatmeal and buttermilk and let set overnight.
Add remaining ingredients.
Yield: 18 pancakes.
Cream butter and sugar together.
Add eggs and sorghum and mix well.
Add soda to buttermilk.
Mix dry ingredients together. Add alternately with batter, beginning and ending with dry ingredients.
Bake in thin layers about 1/2-inch thick in either 9-inch pans or old fashion black griddle.
Bake at 350\u00b0 for about 12 minutes.
To prepare Tex-Mex cornbread add 4 oz. can chopped
If you use self-rising flour, leave out salt.
This was Grandma's old fashion \"tea cake.\"
She rolled them out by hand like for biscuits.
But she flattened them out and left her finger prints on them.
I can see them now, where those three fingers left their imprint.
Bake at 350\u00b0 until brown.
or 35 minutes or until cornbread is lightly browned. Cool; crumble
ightly browned.
Cool. Crumble cornbread into large bowl. Saute onions
br>Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning
Combine cornmeal, baking powder, baking soda and salt in a large mixing bowl.
Add 2 eggs, buttermilk and bacon drippings. Mix well.
Place a well-greased 10-inch cast-iron skillet in oven at 450\u00b0 for 4 to 5 minutes or until hot.
Pour batter into skillet. Bake at 450\u00b0 for 35 minutes or until lightly browned.
Cool and crumble cornbread into large bowl.