| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Dressing |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Hen |
|
|
Cornbread; (recipe follows) |
| 3 |
c |
Chopped onions |
| 3 |
c |
Chopped celery |
| 2 |
sl |
Bread |
| 8 |
|
Hard-boiled eggs; chopped |
| 1 |
ts |
Salt |
| 1 |
pt |
Chicken broth |
|
|
Pepper to taste |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Chicken broth; (broth from boiled chicken) |
| 2 |
|
Hard-boiled eggs; chopped |
|
|
Giblets from cooked chicken; chopped |
| 2 |
c |
Cornmeal |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Soda |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
c |
Buttermilk |
INSTRUCTIONS
CORNBREAD
Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees
until brown. Cool and crumble in a large roaster.
Saute onions and celery in margarine until soft, then add to cornbread
mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss
again. Cover and bake at 350 degrees for 20 minutes.
While this is baking, mix a can of cream of chicken soup, can of chicken
broth, 2 hard-boiled eggs (chopped) and giblets from cooked chicken. Slowly
bring this to a boil. Serve over dressing.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 2.0c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
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