Never Fail Dressing Casserole

When I was younger, I had a hard time getting the perfect texture when I made dressing. I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful. Nothing fancy, just a simple dish that can be enjoyed at a main dish any time of year, and would also impress guests around your Thanksgiving table.

So, thank you Mary Darnell for this wonderful recipe.


1 chicken (boiled and deboned, save broth)
2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can milnot 2 stalks celery, diced

Boil chicken, save broth. Place shredded meat on bottom of a 9x13 baking dish. Pour soup over meat. Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.

Enjoy.

Amrita's Zeera Aloo (Cumin Potato)

This recipe is from one of my blog pals, Amrita, all the way from India. She had this posted on her blog, YESU GARDEN and I asked if I could share it with all of you.
She kindly obliged.

She doesn't give exact measurements, so you'll just have to go by your tastes.

Thinly slice potatoes.
Heat oil in a non stick pan.
Tip in a teaspoon of cumin seeds.
When they splutter
Add the potatoes.
Put in some salt
and you if - like turmeric powder
and pepper powder.
Mix well.
And cook till potatoes are done.
I like them crispy brown.

You have them as a side dish
or with rice or any kind of bread.