| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Cake of corn bread * |
| 2 |
|
Buttermilk biscuits * |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Rubbed sage |
| 1 |
ts |
Poultry seasoning |
| 1 |
lg |
Onion, cleaned and chopped |
| 2 |
|
Ribs of celery, cleaned and chopped |
| 1/2 |
lg |
Bell pepper, cleaned and chopped |
| 2 |
|
Raw eggs |
|
|
Turkey broth |
INSTRUCTIONS
*Recipes available if requested
Cook the onion, pepper and celery in a small amount of broth until tender.
Crumble the cornbread and biscuits in a large container and add the
seasonings. Add the cooked vegetables and mix well. Add the eggs when the
mixture is cool enough no to cook them. Add enough cool broth to make a
consistency like cake batter. Stir well. Pour mixture into 2 greased cake
pans. Bake at 475 for aprox. 1 hour, or until brown on top.
Posted to EAT-L Digest 25 October 96
Date: Sat, 26 Oct 1996 19:14:13 EDT
From: John A Morrow <morrowj@JUNO.COM>
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”