Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Brussel Sprouts

From here


INGREDIENTS:
1 pound Brussels sprouts, washed, trimmed and halved
1 large tart apple, cored and diced
4 slices, thick-cut bacon, cooked and crumbled
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 375°
In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed.
In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.
Pour olive oil mixture over sprout mixture and toss to coat.
Pour out the sprout mixture in one layer onto a greased cookie sheet. Season liberally with salt and pepper.
Roast in oven for 10-15 minutes, turning once halfway through cooking, or until sprouts are tender and brown.

Faith Rolls

My Aunt Faith made these every holiday -- and I somehow always managed to take all of the left overs home. They are my favorite!!

1 1/6 cups warm water (warm to the touch, it should not feel either hot or cold)

¾ tsp salt

½ Tbsp sugar

1/3 cup brown sugar (not packed)

½ cup quick cooking oats

3 cups bread flour

1 ½ Tbsp  margarine (I use olive oil.)

1  1/8 tsp yeast

Add all ingredients to bread machine according to manufacturer’s directions.  Set on dough cycle.  When cycle completes, separate into 12 equal pieces.  Knead and roll into balls.  Coat cake pan with Crisco, and set rolls in pan.  Let rise 1 hour.  Back at 350 degrees for 20 minutes.