Mawmaws Dressing By Mimi Recipes

Steps:

• Pre-heat oven to 350F.
• In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
• Toss well.
• Add melted butter and eggs; mix.
• Add chicken broth, a little at a time, mixing lightly, but well.
• Add enough broth to make mixture extra moist.
• Place mixture into a well-greased baking dish.
• Bake about 45 minutes or until top is golden brown.
• ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
• To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
• Then, remove foil and bake for about 45 minutes.

Steps:

• Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.

Steps:

• 1 can biscuit dough (cooked and crumbled) 1 package corn bread mix (cooked and crumbled) 1 cup diced onion 1 cup diced celery ½ cup butter, softened ½ teaspoon salt ½ teaspoon ground black pepper 2 (14.5 ounce) cans chicken broth 2 large eggs hard-cooked eggs, chopped 1 teaspoon dried sage
• Prepare biscuits and cornbread and put into large pan. Melt butter and cook onion and celery in it until softened. Mix this into crumbled breads. Chop eggs and add to this. Add enough chicken broth to create a soupy (like cornbread batter) mixture and add raw eggs and seasonings and stir well. Put into 350 degree oven and bake until it doesn't wiggle when you shake the pan.

Steps:

• Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.