ARIZARD-L Archives

Archiver > ARIZARD > 2000-12 > 0978317010


From: "Michael W. Condardo" <>
Subject: OFF SUBJECT-Re: [ARIZARD-L] Dressing-NOW CORNBREAD
Date: Sun, 31 Dec 2000 18:43:30 -0800
References: <20001231011141.1148.qmail@web11203.mail.yahoo.com><5.0.1.4.0.20001231092657.00a05ec0@pop.netzero.net>
In-Reply-To: <004101c0735a$7c24a0c0$ef42b118@chnd1.az.home.com>



>Bernie and Scott...I am literally rolling in the aisles...I can just
>picture all those poorly printed recipes...strung out all over the
>counter... you both read ...CORNBREAD...you look at each other..."What's
>That?"...
>STOP---TIME-OUT

Hey List...
We need to teach Bernie alllll about CORNBREAD. Quick, before she jet's to
Hawaii...send her your favorite cornbread recipe...I could give her mine,
but I would be reading off of the "Jiffy" box..(Next to the "Stove Top" box)...
and I don't know if she is familiar with that brand.

Keep us posted on the "Dressing Caper".....
>Michael
>
>Well, this is very funny. I had to laugh, literally. I printed them all
>out last night and the ink in my printer is fading......just like my
>eyesight! LOL
>
>So, Scott and I laid the recipes out on the kitchen counter this morning and
>began the process. The recipes that began with......"take the
>cornbread....." we were a bit dumbfounded on, because neither one of us
>knew how to make cornbread! LOL
>
>We're worthless, I know........
>
>So, with the combination of them all, the turkey is in the oven and we run
>over (like children) occasionally and peer inside the oven and then smugly
>look at ourselves in admiration. Well, we'll just see how smug we are when
>the thing comes out in a few hours! LOL
>
>Cross your fingers and at the age of forty-five this is some kind of earth
>shattering revelation, I'm tellin' ya.
>
>Bern
>
>"I have Indian blood in me. I have just enough White blood for you to
>question my honesty." ........Will Rogers
>----- Original Message -----
>From: "Michael W. Condardo" <>
>To: <>
>Sent: Sunday, December 31, 2000 10:32 AM
>Subject: OFF SUBJECT-Re: [ARIZARD-L] Dressing
>
>
> > 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
> > in dressing...
> > Come on Bernie...inquiring minds want to know??????
> >
> >
> > At 07:14 PM 12/30/00 -0700, you wrote:
> > >Okay guys
> > >
> > >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,
> > >
> > >Bernie
> > >
> > >"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" <>
> > >To: <>
> > >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.
> > > > > >
> > > > >
> > > > >
> > > > >
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