Pepper-itch arm seasoned stuffing bread with uses

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
2 cups Bottled wheat germ
3 cups Self-rising flour
1 Egg -- well beaten
12 ounces Can
1 cup Finely diced celery
1 cup Diced fresh white onion
1 tablespoon Rubbed sage
1 tablespoon Dill seeds
Light beer

Directions

Mix all ingredients in large mixing bowl to smooth batter, add each ingredient just as listed. Pour into greased and floured 9" bread loaf pan, not pyrex, and bake for 80 minutes at 375 F. After an hour of baking, loosely cover top of bread with foil to keep from overbrowning. As soon as bread is out of oven, wipe top crust with 1 tablespoon soft margarine or butter. Cool 1 hour. Cut into ½" slices. Dry on cookie sheets in single layer in 200 F. oven, turning slices often, until bread is brittle enough to crumble.

To Use Stuffing Bread: Use in any recipe calling for dry herb-seasoned stuffing mix. Or: Mix 8 cups of stuffing with 1 envelope dry onion soup mix, 1 cup raisins and 1 cup chopped walnuts. Add 1 cup applesauce, ½ cup butter or margarine, melted and ½ cup chicken broth or water. Bake in a greased 2 qt. baking dish, covered for about 30 minutes. OR: Combine 1 recipe of the bread, with 21 oz. can apple pie filling, 2 well beaten eggs and a 10 oz. can cream of celery soup. Spread in well greased 9x12x2" baking dish. Spray one side of a sheet of foil with Pam and place, Pam-side down, on mixture, sealing edges. Bake at 375 F. about 30-35 minutes. Cool about 10 minutes before cutting into squares to serve with meat or poultry.

Will serve 6-8 adequately. Leftovers freeze well up to 6 months. Or: Brown 1 pound bulk sausage in a skillet, crumbling well, until well cooked. Stir sausage and drippings into the stuffing mixture before baking it or you may also add 1 cup diced celery or peeled/chopped apple to the stuffing mixture before baking.

Recipe By : Gloria Pitzer's Better Cookery Cookbook/Bob b1744 File

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