Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5
ounces) according to package direction; let cool. Crumble corn bread and
biscuits in a large bowl. Set aside.
Cook onion and celery in butter in a skillet over medium high heat,
stirring constantly, until tender. Add onion mixture, broth and remaining
ingredients to cornbread mixture; stir well. Spoon mixture into a greased
13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in
baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden.
Makes 8 to 10 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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