The Red Hot Chili Paper

Send us some "foodback"

Quiche Custard
Bechamel Sauce
Spinach Dip
Garlic Herb Butter
Matzo Balls
Pepper Dressing
Beer BBQ Sauce
Beer Batter
Pepper Relish
Pear Pepper Relish
Apricot Pepper Jelly
Herb Dip or Dressing
Honey'd Holiday Mix
Cranberry Sauce
Cranberry Salsa
Cranberry Vinegar
Bread Stuffing
Oyster Stuffing
Wild Rice Stuffing
Turkey Stuffing
Walnut Stuffing
Matza Stuffing
Cornbread Stuffing


      2 tablespoons oil
      4 cloves garlic, minced
      2 tablespoons chopped basil
      1 large onion, diced
      2 stalks celery, chopped
      3 scallions, chopped
      1 cup chicken stock
      3 cups cornbread cubes, dried*


    *Slice cornbread into small cubes and let sit on the counter while you are preparing  everything else. Heat oil in a large skillet over medium high heat. Sauté the garlic,  basil, onion, celery and scallions until soft. Add stock. Bring to a boil. Simmer for  about 2 minutes and remove from heat. Cool for 10 minutes. In a large bowl, mix together  sauté mixture and corn bread. Let cornbread stuffing sit for a while, 10-15 minutes, so  that the stuffing absorbs all excess moisture. Mix well again and add salt to taste.

    Makes 6 cups

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the