4 CUPS CORNMEAL MADE INTO BREAD 2 CUPS FLOUR MADE INTO BISCUITS
2 CUPS COOKED WHITE RICE--1/2 CUP RAW RICE 1 CUP DICED CELERY
1 ½ TEASPOON POULTRY SEASONING—McCormick’s 1 CUP DICED ONION
8 TO 9 CUPS CHICKEN OR TURKEY BROTH
COOK CORNBREAD, BISCUITS AND RICE. COMBINE ONIONS AND CELERY; ADD 2 TABLESPOONS BROTH AND MICROWAVE UNTIL TENDER. COMBINE ALL THESE IN A LARGE BOWL AND USE A WOODEN SPOON CRUMBLE UP. TO THIS MIXTURE ADD 1 ½ TEASPOON POULTRY SEASONING. MOISTEN WITH 8 TO 9 CUPS TURKEY OR CHICKEN BROTH. I NOW DIVIDE INTO FREEZER BAGS. ABOUT 2 TO 3 CUPS MAKES A GOOD SERVING SIZE FOR TWO PEOPLE. SEAL BAGS AND FLATTEN THEM ON COOKIE SHEETS AND FREEZE.
To cook, thaw, add 2 eggs for each freezer bag, beat well. Pour into a greased casserole dish or pie plate. Bake at 350 degrees until set. Don’t over cook; it will be dry.
I wanted this recipe in here because my mother made dressing this way. On a week or so before thanksgiving or Christmas she would start saving leftovers, like cornbread, biscuits and rice. It was during the depression and she didn’t waste a thing. I was talking to Gaye one day about how my mother made dressing. She said she made it that way on one November 6th, and not only brought me the recipe, but a freezer bag of dressing.
1 CUP UNCOOKED RICE ½ CUP BACON DRIPPINGS
½ CUP CHOPPED ONIONS 1 CLOVE GARLIC, MINCED
½ CUP GREEN PEPPER, CHOPPED
3 CUPS OF CANNED TOMATOES OR PART TOMATO AND PART BEEF
Brown rice in bacon drippings; add onion, garlic and pepper. When onions are clear add tomatoes. Cook 30 minutes on low heat and covered. Can bake at 350 degrees for 30 minutes. I cut the bacon drippings in half, worked fine.
1 PONE CORNBREAD 1 STICK MARGARINE
2-3 POUNDS YELLOW SQUASH, COOKED DONE WITH CHOPPED, DRAIN LIQUID
GREEN ONIONS, CHOPPED CELERY, CHOPPED
BELL PEPPER, CHOPPED 1 CAN CREAM OF CHICKEN SOUP
1 CUP SOUR CREAM SALT AND PEPPER TO TASTE
2 EGGS POULTRY OR SAGE SEASONINGS TO TASTE
Mix all together and bake at 350 degrees for 45 minutes or until done.
2 TABLESPOONS OIL SMALL CHOPPED GARLIC
1 TABLESPOON CHOPPED GINGER 1 CUP CHOPPED RED PEPPER
1 CUP CHUNKY PINEAPPLE 2 CUPS COOKED RICE, COLD
1 TABLESPOON SOY SAUCE 1 TABLESPOON SESAME OIL
1 CUP CHOPPED GREEN ONION CHICKEN BROTH
Put oil in hot wok; put in onion, garlic, ginger and re pepper and sauté. Be sure the rice is stirred good. Add rice and pineapple, stirring all the time. Add the sesame and soy sauce. Add the chicken broth, let cook a few minutes. Don’t add to much chicken broth, just enough to be soft.
1 POUND FROZEN HASHBROWN POTATOES ¼ CUP OLEO, MELTED
1 TEASPOON SALT 1 TABLESPOON SUGAR
1 CUP CANNED MILK ½ TEASPOON PEPPER
1 CUP SOUR CREAM
10 OUNCES GRATED CHEDDAR CHEESE
1 ½ CUPS CORN FLAKES, CRUSHED
¼ CUP OLEO, MELTED
Thaw potatoes. Combine all ingredients except corn flakes and ½ cup oleo. Mix the corn flakes with the ¼ cup of melted oleo, put on top of mixture. Bake in a 325 degree oven for 1 hour.
4 CUPS GRATED SWEET POTATOES ½ CUP BUTTER
½ CUP BROWN SUGAR ½ CUP WHITE SUGAR
½ CUP DARK KARO SYRUP GRATED RIND OF 1 LEMON
GRATED RIND OF 1 ORANGE 2 LARGE EGGS
2 TEASPOONS VANILLA 1 CUP ALL-PURPOSE FLOUR
1 TEASPOON SALT 1 TEASPOON GINGER
1 TEASPOON NUTMEG 1 CUP MILK
Peel potatoes and grate, pack down cups, stir in butter. Add sugars, syrup, milk, lemon and orange rinds, vanilla, ginger and nutmeg, beating well after each addition. Combine flour and salt, add to potato mixture and beat well. Bake in a preheated 300 degree oven for 2 hours. Stir several times the first hour.