This is a collection of many recipes that I and my family and friends have passed around over and over throughout the years. Too many times I have heard someone say, "I wish I had my grandma's recipe for coconut cake," or "I wish I knew how mom made her dumplings." So, for a long time I have been talking about compiling family favorites into a cookbook. At last I have accomplished my first attempt! I say, "first," because I still have tons of recipes stored in drawers, binders, boxes, and on the computer. There may be a future book in the works.....
p.s. 10% of all profit will be donated to my son, Garrett's brain injury support group.
Beneficiary 10% of profit to Brain Injury Support Group
Publication Date August, 2017
No. Pages 150
No. Recipes 152
Make check payable to: Andrea Kinkead
19803 SE Damascus Ln.
Damascus, OR 97089
By Rosa and Gloria Churchman
1 pan yellow cornbread (cooked)
equal amount of stale white bread as cornbread (cubed)
1 cup chopped onion
1 cup chopped celery
╝ cup butter
Salt and pepper to taste
1-2 teaspoons ground sage
cooked giblets, chopped (optional)
1 can small pitted black olives (optional)
3-4 hard-boiled eggs, sliced (optional)
[You can add any option you choose to the basic mix; Craisins, diced apple/pear, sausage, etc.]
Boil turkey neck and giblets to make broth or use purchased chicken broth. SautÚ celery and onion in butter until tender. Crumble cornbread in extra large bowl and add white bread, onion/celery mixture, salt, pepper, sage, giblets and olives. Mix well, gradually pouring broth over ingredients until well blended and moist. It will dry as it cooks, so okay to have extra moist. Pour into a greased baking pan. Bake uncovered at 325░ until brown, about 30 minutes or until set. Top with sliced egg.