hello anybody out there?

[Guest guest]

Is it just quiet pre-thanksgiving, or has everyone fallen off the face of the earth?

Things are going fairly well in my house, other than my HFA 15 yr old dd cuddling with her boyfriend every minute she can get...they find any reason they can to touch each other and snuggle. SIGH. It drives me crazy. They are obsessed, yes...especially my daughter....and can't really have extended conversations about many topics...he could but she doesn't...but they can snuggle (under blankets too sometimes). I am continually breaking it up, moving them out to the public area of the house, trying to occasionally get into a conversation with them. What I need is a little brother about 8 years old for her to hang around all the time. Anyone have one I can borrow?

LOL ....*sigh*

maralee

[Guest guest]

At long last, here's the recipe for our cornbread stuffing!

First, get out your favorite cornbread recipe. Ron uses the recipe from

a 30 year old Betty Crocker cookbook (we got it as a wedding gift), but

any good cornbread recipe will do. Here's the twist. When you're

mixing the batter, put in about 4 or 5 leaves of fine snipped (not

chopped) fresh sage, or however much you like, about a teaspoon of

thyme, sauteed onion (cut like you like it) and chopped celery you've

sauteed with the onion. Remember that fresh sage is much more savory and

fragrant than dried. If you have to use dried, use a teaspoon and a

half of rubbed sage. Mix 'em right into your batter. Ron bakes our

cornbread for stuffing in a cookie sheet because we like some crunchy

bits, but cornbread baked in your regular cornbread pan will work just

as well. When the cornbread is baked and cooled, cover it and put it

aside until the next morning (or evening).

Take your cornbread and cut it into cubes. Then use whatever bread

stuffing recipe you usually use insofar as chicken broth to moisten

goes. If you're doing this for Thanksgiving, you can start the turkey

neck and giblets boiling in a little water before you start messing with

the dressing and use that broth instead of boullion or canned broth.

My family likes a really moist stuffing, so I usually add quite a bit

of broth.At this point you can put in additions as the mood strikes you.

At our house, diced water chestnut (from the cans of sliced in the

store) and/or tiny smoked oysters (well drained on paper towels to get

the oil out) have been very popular. Whatever your family likes is the

guideline; one of my sisters puts cranberry halves in hers.

This stuffing works real well for stuffing a turkey, chicken, or game

hens, as well as for just baking in a pan. You can also use it as a

base for baking chicken chests. Of course, if you use it for

stuffing, you follow the same food safety guidelines as you would for

any stuffed bird.

And that's it! Enjoy!

Annie, who loves ya annie@...

--

" I've gained a few pounds around the middle. The only lower-body

garments I own that still fit me comfortably are towels. " -- Dave Barry