| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Side dishes, Stuffing, To post |
8 |
Servings |
INGREDIENTS
| 1 |
|
Long Loaf Vienna Or Grecian Bread |
| 6 |
md |
Onions |
| 1 |
bn |
Celery |
| 1 |
ts |
Salt |
| 2 |
|
Sticks Butter |
| 1 |
ts |
Sage |
| 1 |
ts |
Pepper |
| 2 |
|
13 Oz. Cans Chicken Broth |
|
|
Yellow Food Coloring, as needed |
| 3 |
|
Eggs, beaten |
INSTRUCTIONS
Break bread in small pieces. Chop onions and celery and saute with salt and
pepper until soft. Spread on top of bread. Sprinkle sage and pepper on top.
Heat chicken broth and spoon it over this. Lightly stir this so all will be
moistened--not too wet. Cover. Let stand about 4 hours. Adjust seasoning.
Add eggs with fork just before you bake it. Do not stir it anymore than you
have to. Bake at 450° until brown. Cut in squares to serve.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Estil Monk Posted to MC-Recipe Digest V1 #651 by Bill
Spalding <billspa@icanect.net> on Jun 30, 1997
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