Recipes:
Brenda's Homemade Hot Cocoa Mix
Broccoli Salad w/ Dried Cherries
Chicken Quesadillas (Bill Phillips)
Chicken Salad (oxygen magazine)
Brenda's Cornbread Dressing
Cornbread – 8” pan
Chicken – 1 whole boiled - I boil it with a little chicken flavored boullion
Celery – 3 stalks (diced thin)
Onions – 1 large (diced thin)
Eggs – 2 or 3 hard boiled and diced
Poultry seasoning – approx 3 tsp. (add to taste)
Salt and pepper – to taste
Broth from chicken or turkey
Butter – 1 stick melted
When you make your cornbread it’s best to bake it in an iron skillet. Add about 2 tablespoons of Crisco shortening to the pan and stick it in the oven until it melts and gets hot. When it’s good and hot, pour your cornbread mix into the skillet (if you hear it sizzle you did it right).
After the cornbread is baked, crumble it up in large mixing bowl. Saute onions and celery until tender, add to cornbread. Take the meat off the chicken and add to the mixture. Add all other ingredients. Keep adding broth until the mixture is moist (pourable but not too liquidy). Taste for seasoning (salt, pepper and poultry seasoning).
Bake at 400 degrees for 40-50 minutes.
It’s best to cook the day before and then refrigerate. When you’re ready to heat it up, bake it at 350 degrees for about 30 minutes (until it’s hot). Pour some of the broth from your turkey or chicken over the top to keep it nice and moist.
