1/3 c Sugar
2 c Bottled wheat germ
3 c Self-rising flour
1 Egg — well beaten
12 oz Can
1 c Finely diced celery
1 c Diced fresh white onion
1 tb Rubbed sage
1 tb Dill seeds
Light beer
Mix all ingredients in large mixing bowl to smooth batter, add each
ingredient just as listed. Pour into greased and floured 9″ bread loaf pan,
not pyrex, and bake for 80 minutes at 375 F. After an hour of baking,
loosely cover top of bread with foil to keep from overbrowning. As soon as
bread is out of oven, wipe top crust with 1 tablespoon soft margarine or
butter. Cool 1 hour. Cut into 1/2″ slices. Dry on cookie sheets in single
layer in 200 F. oven, turning slices often, until bread is brittle enough
to crumble.
To Use Stuffing Bread: Use in any recipe calling for dry herb-seasoned
stuffing mix. Or: Mix 8 cups of stuffing with 1 envelope dry onion soup
mix, 1 cup raisins and 1 cup chopped walnuts. Add 1 cup applesauce, 1/2 cup
butter or margarine, melted and 1/2 cup chicken broth or water. Bake in a
greased 2 qt. baking dish, covered for about 30 minutes. OR: Combine 1
recipe of the bread, with 21 oz. can apple pie filling, 2 well beaten eggs
and a 10 oz. can cream of celery soup. Spread in well greased 9x12x2″
baking dish. Spray one side of a sheet of foil with Pam and place, Pam-side
down, on mixture, sealing edges. Bake at 375 F. about 30-35 minutes. Cool
about 10 minutes before cutting into squares to serve with meat or poultry.
Will serve 6-8 adequately. Leftovers freeze well up to 6 months. Or: Brown
1 pound bulk sausage in a skillet, crumbling well, until well cooked. Stir
sausage and drippings into the stuffing mixture before baking it or you may
also add 1 cup diced celery or peeled/chopped apple to the stuffing mixture
before baking.
Yields
1 Servings