farm tested recipes

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Start by melting 1 cup butter in a large frying pan or Dutch oven. Chop 2-3 cups each onions and celery and sauté in butter. Meanwhile slice and cube one loaf of bread. Set aside. In a large bowl, whisk 8 eggs and 6 cups milk. Add 1-2 TBLP. turmeric, 1 tsp salt, 1 tsp ginger and 1/2 tsp pepper to milk/egg mixture. Mix well. then, add bread cubes and egg/milk mixture to sautéed onion/celery. Stir on low-medium heat, until mixture reaches "clumping" consistency. Transfer into slow cooker and steam on low setting for 4-6 hours. Before serving, melt & brown 2 TBLP butter and pour over dressing in serving bowl. ENJOY!!

Start by melting 3 TLSP butter or chicken fat. in a large pan. Add 1/4 cup flour and mix well. Add the following (1/2 tsp salt, 1/4 tsp poultry seasoning, 1 1/2 cups chicken broth, 1/2 cup milk, 1/8 tsp pepper and bit of grated onion (about 1 TBSP)). Heat together and then add 2 cups cubed cooked chicken and 1 cup cooked veggies (peas, carrots, potatoes, celery). Cool mixture slightly and then transfer to pie plate, lined with unbaked crust. Cover with top crust. Bake 30-40 minutes or until crust is slightly browned and filling is bubbling through air vents in pastry. Cool 10 minutes before cutting and serving. ENJOY!