ARIZARD-L ArchivesArchiver > ARIZARD > 2000-12 > 0978283953
From: "Michael W. Condardo" <>
Subject: OFF SUBJECT-Re: [ARIZARD-L] Dressing
Date: Sun, 31 Dec 2000 09:32:33 -0800
Soooo....you're not going to tell us which (brand?) recipe you're going to
use...that would help us "visualize" this first-time event and the
associated pitfalls...whoops bad choice of words...there should be no pits
Come on Bernie...inquiring minds want to know??????
At 07:14 PM 12/30/00 -0700, you wrote:
>If I don't make my family miserable out of this attempt then I will give you
>a CNN Dressing Update tomorrow evening, before signing off.
>Crossing my fingers,
>"I have Indian blood in me. I have just enough White blood for you to
>question my honesty." ........Will Rogers
>----- Original Message -----
>From: "V O" <>
>Sent: Saturday, December 30, 2000 6:11 PM
>Subject: Re: [ARIZARD-L]Genealogical research - Michael
> > Bernie,
> > Take a loaf of bread, toast and cut up in small
> > pieces. Chop up an onion, pepper and a couple of
> > stalks of celery. Put together in big pan, then take
> > and add about 2 tbs of bells seasoning. Cook up a 12 "
> > roll of sasuage, add to bread and vegs. season with
> > your salt and pepper. Take 3 eggs and mix in, then
> > use warm water to mix the dressing with. Use enough,
> > but not too wet. Mix and put in turkey. I cook my
> > turkeys at 400degrees for about 4 hrs. That is a 20lb.
> > add water to the bottom of the pan. in about an hour
> > baste the turkey. Do not let the pan go dry. When
> > turkey is done, take the juices and make a gravy. Add
> > cold water to juices and let sit for about 1/2 hr and
> > skim the fat off. You then take the juices and place
> > in a sause pan, mix about 6tbs of flour with cold
> > water and add to the juices after you have brought to
> > a boil. if the gravy is not thick enough, use a
> > little corn starch mixed with cold water to the gravy
> > to thicken. Many times, i do not use sausage, I will
> > take a lb of hamb or ground pork and add to my
> > dressing. I also, leave out the meat if I decide too.
> > Bells seasoning is the main thing to add enough of.
> > Good luck.
> > Verna
> > --- Donna <> wrote:
> > > That was to cute Vera,
> > > Donna
> > >
> > >
> > > > Bern, my first thought was now days a lot of
> > > people buy the dressing in a
> > > > box but I'm sure someone out there still makes
> > > their's from scratch. Hope
> > > > one of them can help you. First one I ever made I
> > > stuffed it and put it in
> > > > the oven, a few hours later I could smell this
> > > bird cooking and thought it
> > > > was about time to baste it. Opened the oven door
> > > and the oven was cold, I
> > > > hadn't even turned it on.
> > > >
> > >
> > >
> > >
> > > ==== ARIZARD Mailing List ====
> > > The US GenWeb site for Izard County can be found at:
> > > http://www.pastracks.com/states/arkansas/izard/
> > >
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|OFF SUBJECT-Re: [ARIZARD-L] Dressing by "Michael W. Condardo" <>|