GRANDMA'S CORN-BREAD DRESSING





















The ingredients: 

    1 (16 ounce) package dry corn bread mix
    1 small onion
    1/2 cup chopped celery
    2 tablespoons butter
    salt and pepper to taste
    2 tablespoons dried sage    
    2 cups chicken stock
    2 eggs, beaten


Directions




 First of all, Prepare the dry corn bread mix according to package guidances. After that Cool and crumble.
Preheat oven to (one hundred seventy-five degrees C)  350 degrees F,  Grease one 9x13 inch baking dish.
Melt the butter and saute the celery and onion  In a large skillet over medium heat until soft.
In a large bowl, mix the celery,eggs, chicken stock, sage,  onions, three cups crumbled corn bread,  and salt and pepper to taste; mix well.
Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F  for 30 minutes.


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BEEF LIVER AND ONIONS















INGREDIENTS :

1/4 cup flour
1 lb beef liver
1/4-1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
oil, to taste
1 -2 tablespoon fresh sage, minced
2 cups thinly sliced onions
1/2 cup beef stock
1 tablespoon minced Italian parsley
1/4 cup dry white wine


INSTRUCTIONS :

Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear five mins until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

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