TZUTC: -0500
MSGID: 37820.fido-homecook@1:3634/12 2ba4efeb
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Oyster Stuffing
 Categories: Breads, Vegetables, Seafood, Herbs
      Yield: 8 Servings
 
      1    (12") skillet cornbread;
           - baked, cooled, crumbled
      1    Sleeve saltine crackers;
           - crumbled
    1/2    Loaf stale French bread
    1/4 lb Butter; room temp
      2 c  Chicken broth
      1 qt Oysters; liquid reserved *
      1 lg Onion; chopped
      1 c  Celery; chopped
    1/2 c  Green onion; chopped
      2 cl Garlic; minced
    1/4 c  Fresh flat-leaf parsley;
           - chopped
      1 ts Dried sage
      1 ts Poultry seasoning
      2 tb Cajun/Creole seasoning **
      5 lg Eggs; lightly beaten
      1 lg Bell pepper; cored, chopped
 
  * Chopped or not - your choice
  
  ** Louisiana Fish Fry (orange canister) or Tony
  Chachere's Creole Seasoning (green canister)
  
  In a large bowl, crumble the cornbread, French bread
  and crackers.
  
  Saute the garlic, onions, bell pepper, celery, and
  green onions in the butter until soft.
  
  Add to the bowl with the cornbread mixture.
  
  Add the seasonings and mix well.
  
  Mix in beaten eggs.
  
  Stir in the chicken stock.
  
  Add oysters and stir them in.
  
  Add a little oyster liquid to desired consistency. The
  mixture will be wet.
  
  Pour into a buttered baking dish.
  
  Bake in a 350ºF/175ºC oven for 40 minutes.
  
  By Joyce Lowery
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... How do dragons blow out candles?
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