Mom's cornbread stuffing

9x13 pan of cornbread (or double recipe of cast-iron Memphis recipe)
bake, allow to cool and crumble cornbread
add
2 stalks of celergy diced fine
1 onion diced fine
2 cups of chicken or turkey stock
2-3 teaspoons of rubbed sage
1/4 t. thyme
1/4 t. margoram

bake 1 1/2 hour at 350

jerky

1 lb meat (lean roast sliced 1/4 in thick)
4 T soy sauce
4 T worchestershire
1 T ketchup
1/4 t. pepper
1/4 t. garlic powder
1/4 t. onion salt
1/2 t. salt

mix all and marinate meat overnight
place on dehydrator rack and leave 12 hours or until almost bone dry. If using oven, put to "warm" or just with pilot light on and crack door. Place meat on racks on 1/2 sheet pans to allow air to circulate.

Mom's oven french toast

loaf french bread sliced 1 " thick
6 lg eggs
1 1/2 c. milk
1 1/2 c. half and half
1 t. vanilla extract
1/8 tsp. freshly grated nutmeg
1/2 tsp cinnamon

topping
1 stick softened butter
2 T dark karo
1 c. pecans coarsley chopped

butter 9" sq. baking dish
fill with bread slices
mix eggs, milk etc, pour over bread
cover, refrigerate overnight
bake 350 until puffed and golden (approx 40 minutes)
mix ingredients for topping, spread evenly over bread let stand 5 minutes before serving

note: I omit the topping, but dot the bread with butter and sugar before baking

red leg casserole

1 can cream of mushroom soup
3/4 c. ricotta cheese
2 T parmesan
2 T cream
1 c. diced carrots
1 T. green pepper diced
1+ c. diced fresh mushrooms
1 cup barley & 1 1/2 c. water covered and microwaved on high for 7 minutes

2 cups diced red leg or other fowl.

combine all in casserole dish, bake 350 for 30 minutes