member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Cornbread Stuffing


    Source of Recipe


    Aunt Saunny

    1/4 cup butter

    2 cups chopped onion

    1 cup sliced celery

    2 cups chicken broth

    1 can (16-oz) corn, drained

    2 cans (4-oz) ORTEGA Diced Green Chiles

    3 tablespoons chopped fresh parsley

    1/2 teaspoon paprika

    1/2 teaspoon salt

    1/8 teaspoon ground black pepper

    1/4 teaspoon crushed dried oregano

    6 cups crumbled cornbread

    1/2 cup chopped pecans



    PREHEAT oven to 350°F. Spray 2 1/2-quart baking dish with
    vegetable cooking spray. Set aside.

    IN large skillet, melt butter over low heat. Cook onion and celery
    until tender, 5 to 8 minutes. Stir in chicken broth, corn, green
    chili peppers, parsley, paprika, salt, pepper, and oregano. Mix
    well. Add cornbread and pecans, mix to incorporate. Spoon into
    prepared baking dish. Cover and bake for 30 minutes, or until
    thoroughly heated.

    Serving Size: 8
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â