Aunt Dorothys Dressing Recipes

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Steps:

• Fix the cornbread and biscuits as the package directs (I make 2 full pans and keep the extra halves to pass around).
• In a large baking pot tear up the cornbread and biscuits and place in the bottom,.
• Add in the chicken, sage, onion, and eggs.
• Mix it together very well.
• Add in the chicken broth slowly mixing as you can use more but do not add so much as to make it soggy.
• bake at 325 for 45 minutes to an hour or until the top is golden brown and some of the juices have been absorbed.