| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Kentucky |
Stuffing |
8 |
Servings |
INGREDIENTS
| 8 |
T |
Butter, melted |
| 1/3 |
c |
Water |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Celery, chopped |
| 6 |
c |
Crumbled corn bread |
| 1 |
c |
Toasted bread crumbs |
| 1 |
t |
Marjoram |
| 1/4 |
t |
Thyme |
| 1 |
t |
Baking powder |
| 5 |
|
Eggs |
|
|
Salt and pepper |
INSTRUCTIONS
Heat 4 tablespoons butter and one-third cup water in a large skillet.
Add the onion and celery and cook until the water is evaporated, but
don't allow the vegetables to brown. Combine the crumbled corn bread
and the bread crumbs with the vegetables. Add remaining butter and
marjoram, thyme and baking powder. Mix well with a fork (not a spoon,
to keep the stuffing loose). Add eggs, and salt and pepper to taste.
Mix thoroughly again with a fork. Place in a greased baking dish and
bake at 350 degrees until golden brown, about 30 minutes. Serves 8 to
10. Nutritional analysis per serving: 612.4 calories; 26.5 grams total
fat; (10.5 grams saturated fat); 15.0 grams protein; 77.7 grams
carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium.
Louisville Courier Journal, November 12, 1996 Posted to MM-Recipes
Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda
Place <placel@worldnet.att.net>
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“The art of love is God at work through you. #Wilferd A. Peterson”