Cut the bread into cubes and let sit
he crusts from the day-old bread, tear the bread into cubes, and place
Break cooked corn bread and toasted day-old bread together while still hot.
Pour hot broth over bread mixture.
Saute celery, green pepper and onions in butter until transparent.
Add mixture to corn bread mixture.
Cool slightly.
Add eggs, sage, poultry seasoning and salt and pepper to taste.
Bake in a 13 x 9 x 2-inch lightly greased pan.
Bake at 400\u00b0 for 30 minutes.
00\u00b0F.
Cut the bread into pieces that will go
00b0F degrees. Cut loaf of bread into 1 inch slices, then
Using a 10-inch frying pan,
ead and set aside.
Using a large mixing bowl, combine
Line casserole with 6 slices buttered day old bread.
Layer half of onions, bell pepper, ham or sausage, mushrooms, tomatoes and cheese.
Next layer 6 slices of buttered day old bread and remaining ingredients in the same order.
Lastly, pour beaten eggs over casserole.
Let set overnight.
Bake at 350\u00b0 for 30 minutes or until bubbly. Recipe can be halved into 2 small casseroles.
Combine crab meat, Old Bay seasoning, salt and pepper.
Stir. Add Worcestershire sauce, egg and mayonnaise.
Stir entire mixture.
Crumble day old bread into separate bowl.
Gradually add to crab mixture, until you can form crab cakes without them breaking apart.
If too much bread crumbs, add more mayonnaise, until consistency is okay to form cakes.
Pan-fry on top of stove until brown or broil in oven broiler until done.
Soak slices of day old bread in a little lukewarm milk, sweetened with a few tablespoons of sugar and flavored with a few drops of vanilla.
Beat eggs. Dip soaked bread into beaten eggs, then in flour. Shake off excess flour.
Fry in butter on both sides. Sprinkle with powdered sugar.
Put day old bread slices on cake pans in
Mix ground beef with tomatoes or sauce (can use blender or food processor).
Add other ingredients.
Better knead mixture by hand for thoroughness.
Spread mixture 1/4-inch thick on slice of day old bread, making sure the meat entirely covers the bread to its very edges or the bread will burn.
Cook under broiler and when meat is done, top with narrow slices of cheese which will melt when put back under broiler.
When meat shows little brown crusty place and cheese melts, serve with sweet pickles, olives, and drink.
Put strawberries, washed, hulled and halved, in a buttered 1-quart baking dish.
Sprinkle berries with sugar, lemon juice and water.
Remove crust from four 1/2-inch slices of day old bread (white) and cut bread into 1/2-inch cubes.
Cover berries with cubes and sprinkle with brown sugar and lemon rind.
Dot with butter and bake at 350\u00b0 for 25 minutes or until bread cubes are slightly brown.
Serve warm with sweetened whipped cream flavored with Kirsch.
Serves 4.
round beef, veal and pork, day old bread, grated cheese and egg; shape
Cook 4 cups celery, diced fine in 2 cups water until tender, about 18 minutes; drain and save 1 cup liquid.
Saute 1/2 cup minced onions in 1/2 cup butter over low heat.
Drain 1 1/2 cups oysters.
Add enough celery liquid to oyster liquid to make one cup.
Mix well 4 quarts lightly packed, day old bread crumbs with 2 teaspoons poultry seasoning, 1 tablespoon salt and pepper.
Then combine dry ingredients with liquid onions and oysters; blend well.
Cook and drain sausage.
Beat eggs slightly.
Crush day old bread.
Mix all ingredients well.
Pour into 11 x 7 x 1 1/2-inch pan, slightly buttered.
Let stand overnight in refrigerator. Bake at 350\u00b0 for 45 minutes.
Serve hot.
Saute onions, mushrooms and butter.
Let cool.
Blend cream cheese, salt, pepper and Tabasco.
Add sauteed ingredients. Remove crust from day-old bread.
Roll each slice thin with rolling pin.
Spread each slice with mushroom mixture and roll up. Cut into 3 to 4 pieces.
Store in freezer until ready to use. Brush with melted butter.
Bake at 350\u00b0 for 20 to 25 minutes. (May freeze up to 6 months.)
Serves 40 to 50.
Grease 9 x 13-inch pan.
Line pan with day-old bread.
Add Cheddar cheese and then bacon.
Combine eggs, milk and salt.
Beat well and pour over the pan.
Cover and refrigerate overnight. Garnish with mushrooms and bake at 325\u00b0 for 60 minutes.
Cube loaf of day old bread and sprinkle generously with warm water.
Let stand.
Cook onion in butter until clear.
Over crumbs sprinkle salt, pepper, sage and eggs.
Mix well.
Then add baking powder, onion, celery and giblets.
Stir this well.
Moisten with broth from bird until fairly moist.
Cook 30 minutes in 375\u00b0 oven.
owl to blend.
Add bread cubes; toss to coat. Let