Traditional Bread Dressing Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
4 c Bread Cubes 1 c Celery, chopped 1/3 c Onion, chopped 1 tb Parsley
Leaves, freshly chopped 1 Garlic Clove, minced 1/2 c Hot Water * 1/4
ts Black Pepper, ground 1/4 ts Ground Sage 1/4 ts Dried Marjoram 1/4
ts Dried Thyme 1/8 ts Dried Basil
Combine all the ingredients in a large bowl. Toss with a wooden
spoon. Pour the mixture into a lightly-oiled casserole. Bake in a
350-degree oven for 30 to 40 minutes.
Note: This dressing may also be used as a stuffing for Cornish hens,
chicken
and turkey.
* For a more moist dressing use 3/4 cup warm water.
Title: TRADITIONAL BUTTERMILK BISCUITS
Categories: Breads
Yield: 8 Servings
2 c A.P. flour, sifted
1 ts Salt
1/2 ts Soda
1 c Buttermilk
4 tb Shortening
Sift flour, salt and soda together in a medium mixing bowl. Mix in
shortening with the tips of the fingers; add buttermilk and gently
knead into a soft ball of dough. Lift dough onto a well floured
board, knead just until smooth and firm enough to handle. Roll or pat
out to 1/2-inch thickness, and cut with floured cutter, or with knife
or the rim of smooth drinking glass.
Place biscuits on a greased cookie sheet, and bake in a pre-heated
400 F. oven for 10 min., until well browned.
Hint: For biscuit cutters you may also use empty cans with holes
punched in bottoms to release air. #303 cans are perfect for large
biscuits, and tomato sauce cans (8 oz. size) are just right for small
ones.
Source from luhu.jp
Leaves, freshly chopped 1 Garlic Clove, minced 1/2 c Hot Water * 1/4
ts Black Pepper, ground 1/4 ts Ground Sage 1/4 ts Dried Marjoram 1/4
ts Dried Thyme 1/8 ts Dried Basil
Combine all the ingredients in a large bowl. Toss with a wooden
spoon. Pour the mixture into a lightly-oiled casserole. Bake in a
350-degree oven for 30 to 40 minutes.
Note: This dressing may also be used as a stuffing for Cornish hens,
chicken
and turkey.
* For a more moist dressing use 3/4 cup warm water.
Title: TRADITIONAL BUTTERMILK BISCUITS
Categories: Breads
Yield: 8 Servings
2 c A.P. flour, sifted
1 ts Salt
1/2 ts Soda
1 c Buttermilk
4 tb Shortening
Sift flour, salt and soda together in a medium mixing bowl. Mix in
shortening with the tips of the fingers; add buttermilk and gently
knead into a soft ball of dough. Lift dough onto a well floured
board, knead just until smooth and firm enough to handle. Roll or pat
out to 1/2-inch thickness, and cut with floured cutter, or with knife
or the rim of smooth drinking glass.
Place biscuits on a greased cookie sheet, and bake in a pre-heated
400 F. oven for 10 min., until well browned.
Hint: For biscuit cutters you may also use empty cans with holes
punched in bottoms to release air. #303 cans are perfect for large
biscuits, and tomato sauce cans (8 oz. size) are just right for small
ones.
Source from luhu.jp