THIS N THAT AND THE OTHER
SIDE DISHES
CORNBREAD DRESSING 1 chicken
6 cups cornbread
4 cups biscuits
1 onion(chopped)
1 stick margarine
1 tablespoon salt
4 beaten eggs
3 cups chicken stock (use more to make moist)
1 tablespoon ground sage
Black pepper to taste
Boil chicken with an onion, 2 ribs celery, 2 carrots and enough water to cover until chicken is tender and falling off the bone.
Remove chicken and strain the liquid into separate bowl (Use this stock for the dressing).
Pull the chicken from the bone and chop into bit size pieces.
Cook onion in liquid until tender.
Grind the cornbread and biscuits in food processor into fine crumbs.
Add bread and seasonings to the onion/liquid mixture.
Stir in eggs and additional broth (if needed).
Add chopped chicken.
Pour into a greased 9X13 inch dish.
Bake at 350 degrees for 30 minutes or until golden brown.
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HAWAIIAN MACARONI SALAD 1 cup uncooked macaroni
1 (16-oz.) can crushed pineapple, drained
2 green onions, chopped
1/2 green or red pepper, chopped
1/2 cup mayonnaise
1/2 teaspoon salt
Cook macaroni according to package directions.
Drain and rinse with cold water.
Combine macaroni, pineapple, green onions, green pepper, mayonnaise and salt.
Stir.
Chill.
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PEPPER SLAW 1 large head green cabbage, shredded
4 large green peppers, shredded
2 cups vinegar
2/3 cup sugar
1 tablespoon salt
Combine all ingredients in large bowl.
Cover and chill.
Note: This recipe keeps for up to 1 month in your refrigerator. The longer it stands, the better it tastes
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LAYERED FRUIT SALAD 3 cups orange sections, divided
1 15¼-oz. can crushed pineapple,divided drained
1/2 cup flaked coconut
3 Tablespoons honey
Layer half of oranges, half pineapple and half of coconut in dish.
Repeat layering.
Drizzle honey over top.
Cover and chill overnight.
Mix well before serving.
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PLEASE CHECK BACK OFTEN BECAUSE I WILL BE UPDATING THIS PAGE WITH NEW RECIPES REGULARLY!
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