Tuesday, November 30, 2010

Kitchen Connection

James and I were discussing our favorite foods the other day. While Meatloaf and Dressing stood firm at the top of my list, I felt compelled to add last week's Pumpkin Bread Pudding. The baby brother detected a pattern to which I had been oblivious.

"Cari, I think you would like anything as long as you mix it with bread and egg and bake it."


If you share my delight in baked breadiness...

From Aunt Jeannie who swiped it from Aunt Jacque:)
16 servings

8" pan of cornbread
8 slices of day old bread
4 eggs (raw beaten)
1 medium onion -chopped
1 cup celery chopped
1 1/2 T sage
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 cans chicken broth
2 T butter

Saute onion and celery until limp
Crumble breads
Combine all ingredients except butter
Pour into crock pot and dot with butter
Cover and cook on high 2 hours or low 3-4 hours

(You can cook a whole chicken to make the broth and then even use the chicken pieces to make it more of a main dish. You can even swap one can of soup for cream of celery.)

If you think you should increase the recipe time and a half, use two crock pots. Or you could find yourself at noon-thirty on Thanksgiving day wishing you had another couple hours to devote to the over-filled crock. Then you might find yourself at 2:30 [finally] spooning out the yummy crunchy edge pieces. Just sayin.