Dressing Recipe

8 pkgs of WHITE Cornbread Mix (such as Morrison Corn-Kits or Martha White) prepared according to the directions on the package and baked in two 9×13 pans
1 large loaf of day old WHITE bread, toasted and crumbled
8-10 (14.5 oz) cans chicken broth
2 cups finely chopped celery
2 cups finely chopped onion
3 raw eggs (or Egg Beaters equivalent)
3 hard boiled eggs – chopped
4-6 tsp poultry seasoning
4 tsp black pepper
6 tsp sage

A food processor can be used to crumble the cornbread and toasted white bread; just be careful not to grind it too fine.

Sauté onions and celery in butter just until tender; be careful not to burn.

Mix the seasonings, bread mixture, celery, onions, and broth together. Add the raw eggs that have been beaten, stir well, and then add the chopped boiled eggs.

Dressing should be very moist and easy to pour into baking pan. If it is not moist enough, add more broth. If it is too moist, add more toasted bread.

Bake in a large disposable pan that has been greased; cook for 2 to 2 ½ hours at 350º.

For this large amount, check every 30 minutes so that it is thoroughly cooked. Stir twice during cooking.

BRING HOT AND READY TO SERVE!

Pound Cake Recipe

Each recipe yields one cake. Please make the number of cakes that is beside your name. Have the cakes cut up and place each slice individually into a zip lock baggie. Each cake should yield 12 slices. Since this cake freezes well, this can be done ahead of time.

½ cup softened margarine
8 oz cream cheese
1 ½ cup sugar
2 eggs (or Egg Beaters equivalent)
2 cups flour
1 tsp baking soda
¼ tsp cloves
½ tsp allspice
½ tsp cinnamon
½ tsp ginger
½ tsp salt
1 cup applesauce
1 tsp vanilla
1 cup chopped pecans

Grease and flour a 10-inch tube or Bundt pan.

Cream butter and cheese; add sugar and beat until creamy.

Add eggs.

Combine flour, spices, soda and salt. Add alternately with applesauce.

Stir in vanilla and nuts.

Bake at 350º for 45 minutes or until a toothpick inserted comes out clean.

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