Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Rebecca Brumfield
1 chicken deboned and save the broth 1 pone (skillet) of cornbread ( can make day before ) 6 bolied eggs chopped 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped green onion 3 cloves of garlic chopped ( optional ) 2-3 chicken bullion cubes melted in the broth Salt and pepper to your taste Tony Chachere`s creole seasoning to your taste optional
Take a very large bowl crumble up your cornbread. Add your bell pepper, celery, onions, and garlic. Add boiled eggs. Add melted bullion, and broth. Add deboned chicken. Mix well with your hands. Mixture should be soupy, if not, you may add water. Add salt , pepper and Tony`s seasoning. Put in a very large baking pan (oiled or sprayed with nonstick spray). Bake in oven on 300 degrees for 1 hour and 30 minutes . Dressing should be moist , if it looks like it is drying out pour water over the top and put back in oven.
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