Grandma's Corn Bread Dressing

 A day or two before making the dressing cook a large pan of cornbread.  (white meal preferred) but yellow is OK.

Chop 1 onion  and 4 stalks of celery

Cook them in 1 cup water until tender


Mix the pan of day old corn bread with 3 or 4 day old biscuits

or white bread torn into bits. (1/2 Pkg. of sage stuffing mix may be

used as an option to the biscuits.)

Add: Onion and celery mixture to corn bread.


Stir in three beaten eggs, and  2 tsp each Sage, Salt, and Pepper into mixture.

Add at least two cans of Chicken Broth.  Make sure the mixture is SOUPY.

Pour into baking pan and bake at 350 for 45 minutes to one hour.  Don't overbake

or it will be dry.


 1 1/2 cup chicken broth

  • Chopped dark meat from turkey
  • Cook until mixture comes to a boil
  • Mix 1/2 Cup water and 2 T. four
  • Stir until four dissolves and add to broth.
  • Stir until thick ( can add salt to taste)
  • Add 1 chopped hard boiled egg 


Serve warm


Van Camp's Baked Beans

Keeping this one since they don't have it on the inside of the label anymore and my old one is just about unreadable.

  • 4 Slices Bacon
  • 1 15-ounce can VAN CAMP's® Pork and Beans
  • 1/4 cup chopped onion
  • 1/4 cup ketchup
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce


Heat oven to 350° F.  Cook bacon to crisp; drain.  Crumble bacon.  In 1-quart casserole combine all ingredients.

Bake uncovered 30-35 minutes or until thickened and  bubbly, stirring every 15 minutes.

About 4 servings

Recipe can be doubled.