1/2 loaf of GFCFSF Bread cubed
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P
Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.
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