___________________________________________________ E IZABETH’S DRESSING FOR G.G. Elizabeth Curtis ___________________________________________________ 2 pans crumbled cornbread (very dry) 6 pcs white loaf bread (very dry) chicken broth 1 onion, chopped 1 T poultry seasoning 1 T sage salt & pepper to taste DIRECTIONS: Cook onion in a frying pan with a small amount of water. Do not pour off water when done. Set aside. In a large oven-safe pan, add crumbled cornbread and torn-up loaf bread pcs. Mix the seasonings into the onion and water. Stir well. Pour over the bread. Add some chicken broth lightly. Stir. Should be easily mixed but not runny. Bake at 350° for 1 hr. ___________________________________________________ B ROCCOLI CASSEROLE Pamela Jones ___________________________________________________ 2 pkg (8 oz) broccoli (cook as directed) 1 stick butter 1/4 lb Ritz crackers 1/2 lb Velveeta DIRECTIONS: Add 1/2 stick butter and cheese to cooked & drained broccoli. Melt the rest of butter and mix with cracker crumbs. Put on top of broccoli mixture. Bake at 350°F for 20-25 mins or till bubbly...not runny. ___________________________________________________ A SPARAGUS CASSEROLE ‘EASY’ Melissa Womack ___________________________________________________ 1-15 oz can cut asparagus, drained 1/2 tsp salt 2 oz jar diced pimento, drained 2 eggs, beaten 1 c buttery cracker crumbs 1 c milk 1/4 c butter, melted 1 c + 4 oz shredded cheese DIRECTIONS: Combine ingredients & spoon into a greased 8-inch square baking dish. Bake uncovered at 400° for 30 minutes. ___________________________________________________ B REAKFAST CASSEROLE ‘MEAT LOVERS’ Julie Hibbs ___________________________________________________ 8 eggs 1 lb pork sausage 1-1/2 c heavy cream 1 pkg (30 oz) frozen shredded hash browns, thawed 2 c shredded cheddar cheese 2 tsp salt 2 tsp black pepper 6 slices bacon, chopped 4 slices ham, chopped cracker crumbs 1 c milk 1/4 c butter, melted 1 c + 4 oz shredded cheese DIRECTIONS: Preheat oven to 375°. Spray 9x13 pan with Pam. Cook sausage, bacon, & ham. Whisk eggs, heavy cream & all spices. Layer thawed hash browns in a casserole dish. Top with crumbled, drained sausage. Top with shredded cheese. Pour egg-milk mixture over layers. Crumble bacon & ham on top. Cover with foil. Bake for 40 mins. Take off foil and bake another 15-20 mins until bubbly & brown.
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