| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Mennonite |
Side dish, Vegetables, Ethnic |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Celery ; chopped |
| 2 |
tb |
Onion;- chopped |
| 4 |
c |
Bread; cubes |
| 1 |
pn |
Saffron ; (optional) |
| 1/2 |
c |
Boiling water |
| 3 |
|
Egg ; beaten |
| 2 |
c |
Milk |
| 1 1/2 |
ts |
Salt |
| 2 |
c |
Potatoes ;-mashed |
INSTRUCTIONS
The recipe is from a cookbook I have on Amish and Mennonite cooking. It
calls for a pinch of saffron but because of the astronomic cost of this
spice I have always omitted it when making this recipe. Hope it's similar
to what you're looking for! 1. Melt butter. Add celery and onion. Cook
until tender. Pour over bread cubes and mix well. 2.Combine saffron(if
using) and boiling water. Add to bread and mix well. Add remaining
ingredients to bread, mixing well after each addition. Finished product
should be very moist. Add more milk if necessary. 3. Turn into 2 well
greased casserole dishes. Bake at 350 for 45 minutes. Note: I use one 9x13
pan instead of two smaller casseroles. FROM: GARY SHASTEEN (BKKP14A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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