Mommy’s Amazing Stuffing
Actually this a Sneider recipe made by my Mother Edith, my Aunt Muriel, and their Mother Catherine

                 3       Large loaves of white bread

                 3 eggs

                            2 packages of sausage meat

                            1 bunch celery

                            1 large Bermuda onion (chopped)

                            1 pack stuffing mix

                            2 tsp thyme1 tsp sage, 1 tbsp. parsley

                             salt and  pepper

     Trim crust and break up bread up bread into a bowl.

    Add chopped celery and eggs.

    Cook sausage meat, crumble up and add to mixture.

    Add  thyme, other seasonings and as much stuffing mix as required

    Toss with 1-2 cans chicken broth just till moistened.

    Mix well with hands.

    Salt and pepper to taste.

    Cover with foil and  cook in a 350-375 oven for 1 hour.   

    Add a little pan drippings to moisten if needed.

Pumpkin Pancakes

The pumpkin pancakes that Chris made were not her recipe. The recipe if from Taste of Home's Quick Cooking Magazine.
Submitted by  Elizabeth Montgomery of Taylorville, Illinois. Glad you liked em. Recipe is as follows:

• 2 cups biscuit/baking mix

• 2 tablespoons brown sugar

• 2 teaspoons ground cinnamon

• 2 eggs

• 1 can (12 ounces) evaporated milk

• 1/2 cup cooked or canned pumpkin

• 2 tablespoons vegtable oil

• 1 teaspoon vanilla extract

    Maple syrup

 

"In a bowl, combine the baking mix, brown sugar, and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well."

"Pour batter by 1/3 cupfuls onto a lightly greased griddle; turn when bubbles form on the top of pancakes. Cook until second side is golden brown. Serve with syrup. Yeild: 1 dozen."