WALDINE VAN GEFFEN VGHC42A
When you open the can of carrots, run the blade of a paring knife through
them right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set
aside. Empty the cam of broth into the blender and add the celery along
with the sage, poultry seasoning, bouillon powder and margarine. Blend a
few seconds on high speed, only until celery is finely minced. Meanwhile,
add the English muffin cubes, (crumbs too), croutons, parsley and onion to
the Dutch oven. Pour blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid and bake at 350~
about 45 minutes to an hour or until piping hot. Refrigerate leftovers to
use within a week. Freeze to use within 4 months. Source: Ask Your
Neighbor.
Posted to EAT-L Digest 26 Sep 96
Date: Thu, 26 Sep 1996 18:59:30 -0400
From: Simps <c.simpson@WORLDNET.ATT.NET>
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”
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