Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Hen |
| \N \N | Cornbread; (recipe follows) |
| 3 cups | Chopped onions |
| 3 cups | Chopped celery |
| 2 slices | Bread |
| 8 \N | Hard-boiled eggs; chopped |
| 1 teaspoon | Salt |
| 1 pint | Chicken broth |
| \N \N | Pepper to taste |
| 1 can | Cream of chicken soup |
| 1 can | Chicken broth; (broth from boiled chicken) |
| 2 \N | Hard-boiled eggs; chopped |
| \N \N | Giblets from cooked chicken; chopped |
| 2 cups | Cornmeal |
| ¾ cup | Flour |
| ½ teaspoon | Soda |
| 1 teaspoon | Salt |
| 4 \N | Eggs |
| 2 cups | Buttermilk |
CORNBREAD
Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees until brown. Cool and crumble in a large roaster.
Saute onions and celery in margarine until soft, then add to cornbread mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss again. Cover and bake at 350 degrees for 20 minutes.
While this is baking, mix a can of cream of chicken soup, can of chicken broth, 2 hard-boiled eggs (chopped) and giblets from cooked chicken. Slowly bring this to a boil. Serve over dressing.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 2.0c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998