| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bread | 12 | Servings | |
INGREDIENTS
| 8 | c | Corn bread |
| 8 | sl | Bread; toasted on both sides |
| 1 | ts | (heaping) poultry seasoning or sage |
| 1 | ts | Black pepper |
| 2 | ts | Salt |
| 4 | md | Onions; chopped |
| 4 | c | Chopped celery |
| 1 | Stick butter | |
| 1/2 | c | Water |
| 5 | c | Broth |
INSTRUCTIONS
Crumble corn bread and toast. Add seasonings and mix well. Steam onions and celery in butter and water, covered, until clear and tender. Add to corn bread mixture, mix well and cover until cool. Add broth and stir until moistened. Pack loosely in 9x13 baking dish and bake at 375 about 1 hour until golden brown. Serves 12 generously. E.J. HOSEY MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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