OYSTER STUFFING FOR TURKEY
Timothy Nicholson, Nov. 8, 1985
½ c. butter
1 c. onion, finely chopped
1 c. celery, finely diced
1½ loaves bread or cornbread
1 pint oysters, drained
2 tsp. chopped parsley
1 tsp. salt
½ tsp. pepper
2 tsp. sage
Melt butter in large pan. Add onion and sauté until soft. Add celery and simmer 5 minutes. Cut crust from bread and crumble. Add to onion mixture and toss thoroughly. Add parsley, salt and pepper. Season with sage. Lastly add oysters. Mix well. Adjust seasonings. Yield: Stuffing for 12-lb. turkey
SOUTH AMERICAN NOODLES
Debbie Brown, March 5, 1987
1 lb. ground beef
4 Tbs. flour
1 pint tomatoes
1 15-oz. can tomato sauce
1 carrot, grated
¼ c. diced onion
2 tsp. salt
¼ tsp. pepper
1 16-oz. box of egg noodles
Brown beef in frying pan. After browning, add flour and let flour and meat simmer before adding the onions, carrot, salt, pepper, tomatoes and tomato sauce. S...
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