CORN BREAD -Marie Rogers
1 cup cornmeal
1 cup flour
1 Tsp salt
4 tsp baking powder
2 Tsp sugar
2 Tsp melted shortening
1 1/2 cup milk
Mix all dry ingred Add milk, egg and shortening. Beat well and pour into well greased shallow pan. Bake @400 degrees for 25 minutes.
BEER MUFFINS - Jolene Mershon
Makes 10-12 muffins
2 Cups Bisquick
3 Tbsp. sugar
3/4 can of beer
Mix all ingredients together. Pour into greased muffin tins.
Bake at 375 degrees for 20 min.
BREAD STICKS - Barbara Grimes
Slice Hot Dog buns into strips.
Melt margarine with garlic salt. Brush on bread sticks.
Place on cookie sheet.
Bake at 275 degrees until brown. (approx. 45 minutes)
CORN BREAD DRESSING - Lucile Young
4 packages of Corn Bread Mix
Chicken broth (from turkey) or 4/5 cans chicken broth
Approx. 3 or 4 stalks of celery
2 tsp. Sage (to taste)
Cook corn bread according to package instructions. Cook biscuits. Crumble together. (This can be done the night before, if desired.)
Pour broth (from turkey or 4 cans of chicken broth) over the crumbled corn bread and biscuits. Add more broth, if needed, for desired consistency.
Boil celery & onion on the stove, drain, and then add to crumbled cornbred and biscuits.
Boil eggs, chop, and put 6 in the dressing. Save 2 for the gravy. Add sage, salt & pepper to taste and mix well.
Cook in oven for about 30 to 45 minutes (everything in the mixture is cooked ) until slightly brown on top.