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| 1 gross | hen |
| | Cornbread; (recipe follows) |
| 3 Tasse | onions chopped |
| 3 Tasse | celery chopped |
| 2 Scheibe | Bread |
| 8 | eggs hard-boiled, chopped |
| 1 Teelöffel | salt |
| 1 x ca. 1/2 Liter | chicken broth |
| | pepper |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 1 Dose | Chicken broth; (broth from boiled chicken) |
| 2 | eggs hard-boiled, chopped |
| | Giblets from cooked chicken; chopped |
| 2 Tasse | cornmeal |
| 3/4 Tasse | flour |
| 1/2 Teelöffel | soda |
| 1 Teelöffel | salt |
| 4 | eggs |
| 2 Tasse | buttermilk |
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Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees until brown. Cool and crumble in a large roaster.
Saute onions and celery in margarine until soft, then add to cornbread mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss again. Cover and bake at 350 degrees for 20 minutes.
While this is baking, mix a can of cream of chicken soup, can of chicken broth, 2 hard-boiled eggs (chopped) and giblets from cooked chicken. Slowly bring this to a boil. Serve over dressing.
MasterCook formatted by Martha Hicks using Buster 2.0c.
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