Make up one recipe of cornbread and bake.
Boil 4 to 6 pieces chicken in water until tender.
Take off bone.
Save broth.
Cut up onions and celery.
Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well.
Add broth to breads to soften.
Add all ingredients together.
Grease a large baking dish with butter or spray with Pam.
Bake at 350\u00b0 until brown and knife comes out clean.
Halve recipe to make smaller amount.
Bake white cornbread as directed.
Crumble when cool in a 2-quart bowl.
Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter.
Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan.
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Combine the ingredients, using as much stock as it takes to make the dressing the right consistency to be moist.
Pour into greased pan and bake at 425\u00b0 for approximately 40 minutes or until golden brown.
Freezes well.
Leftovers may be sliced into individual servings and frozen separately.
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
Saute onion, pepper and celery.
Crumble cornbread into dish. Cover with sauteed mixture.
Mix well.
Crumble bread slices into mixture.
Add eggs.
Blend well.
Mix by hand.
Add crab meat. Add enough water to make pliable.
Salt and pepper to taste. Spread in casserole dish.
Bake at 350\u00b0 until golden brown.
Toast and crumble white bread.
Crumble cornbread.
Mix all ingredients.
Add liquid from turkey.
Make very moist.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Mix peppers and onion in hot broth; let stand until everything else is ready.
Beat eggs well and mix in milk.
Pour in cornbread mix and mix well.
Add broth and chicken to mix.
Add tomatoes. Pour in a microwavable dish and cook about 6 to 8 minutes.
If mix is dry, add a small amount of broth.
Top with picante sauce.
Stew fryer.
Remove skin and bones.
Cut meat into small pieces.
Save broth for dressing.
Spread chicken on bottom of baking dish.
Cover with soup.
Spread evenly over chicken.
Mix dressing as the directions say.
Spread on top of chicken.
Bake at 350\u00b0 for 30 to 40 minutes.
Boil chicken until tender; cool and debone.
Reserve broth. Place 1/2 of dressing mix in buttered casserole dish.
Next, layer 1/2 of the chicken.
Boil chicken and debone.
Save broth.
Grease casserole dish (use oil).
Tear chicken into small bites.
Place in bottom of casserole dish.
Mix soups and 1 cup broth together.
Pour over chicken.
Mix butter, 1 cup broth and Stove Top dressing mixture over soups in casserole.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
Set aside.
Combine Dressing ingredients and mix well.
Add dressing to salad ingredients.
Toss to coat.
Serve with tortilla chips.
epper and toss. Spread the dressing in the prepared pans.
N THE DAY.
Make cornbread.
Pinch up other bread
To prepare Tex-Mex cornbread add 4 oz. can chopped
nd milk to prepare the cornbread as directed on the box
rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in
Preheat oven to 425 for cornbread.
Place stick of butter
Make cornbread according to package directions- Adding
CORNBREAD:
(Make 1 day in