Mom Snyders Bread Filling Recipes

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

NANA'S PA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
• While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
• Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
• Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
• Serve.

MOM SNYDER'S BREAD FILLING

Steps:

• Preheat oven to 350°F.
• Tear bread into bite sized pieces.
• Slice bacon into small bite size pieces about 1/2-inch wide (Tip: partially freezing bacon makes cutting easier, or you can fry bacon and rip into small pieces after it cools).
• Cook bacon over medium heat until done. Remove bacon and add to bread. Reserve bacon fat and return pan to stove.
• Add celery to pan-sauté until no longer firm (you may cover pan to speed up cooking time-just check routinely). Add onions and cook until tender (you may do celery and onion separate if you're afraid you may overcook celery).
• Add salt, pepper, and onion & garlic powders to celery to taste (go easy on salt--just because other ingredients already contain salt).
• Add celery/onions to bread/bacon.
• Add mashed potatoes (2-3 cups--I think I use about three, but it may be two--I just "scoop" potatoes into mix. (Tip-if using fresh and still hot wait until they cool to add egg to mix).
• Add three cans condensed chicken and star or chicken noodle soup (Note: if using chicken noodle, you'll want to break up noodle fine while mixing by hand)--just soup as is--NO WATER.
• Add three eggs.
• Okay-here's the part not for the squeamish: MIX BY HAND--(yep-get your hands in and squish all the ingredients together--it's not an attractive looking mix, unbut wait til ya bake it--).
• Place in a greased (I use butter or margarine) 9x13-inch baking pan about an inch and a half thick. Press mix into pan--you may have more than pan--I get about a 9x13 and a pie pan's worth. Do not make too thick--this increases cooking time and doesn't seem to taste as good.
• Bake at 350°F for about 30-45 minutes. Time depends on how fast your oven actually cooks. I don't really look at the clock so much as the browning of the filling. You want a golden brown top (GOLDEN!). Just check for doneness if you layered thickly in pan.
• Remove from oven when golden brown and cooked through (Note: glass dishes cook faster and brown bottom-aluminum will not brown bottom. Your filling may be done faster if you use Pyrex).
• Set pan on cooling rack. Let pan sit and slightly cool before cutting into servings (if filling cools completely before you actually serve, just reheat in microwave first).
• You may bake this a day in advance an reheat (my hubby and I even snack on it cold).

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

MOM SNYDER'S RAISIN NUT COOKIES

Steps:

• Preheat oven to 375°.
• Thoroughly cream shortning, margarine and sugar.
• Add eggs an beat well.
• Sift dry ingredients together.
• Add to creamed mixture, alternately with "sour milk".
• Add nuts and raisins.
• Drop by heaping teaspoons onto greased cookie sheet (or use parchment lined trays).
• Bake for 10-12 minutes.

PITA BREAD FILLING

Steps:

• Brown ground beef, drain.
• In skillet, mix beef, garlic and chili powder, onion, salt, pepper and cheese over low heat until cheeses begins to melt.
• Remove from skillet and mix with zucchini, tomatoes and olives.

MOM'S SPELT BREAD

Steps:

• Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
• Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (185 degrees C).
• Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.

MOM SNYDER'S CUT OUT CHRISTMAS COOKIES

Steps:

• Cream butter and sugar.
• Add beaten eggs.
• Sift flour, baking soda and cream of tartar together.
• Add dry ingredients to wet (flour mix to butter mix); mix together.
• Chill several hours or overnight (cover dough with plastic wrap).
• Use a mixture of 1 cup flour and a 1/2 cup powdered sugar to dust work surface and rolling pin.
• Preheat oven to 350°F.
• Roll out to desired thickness, cut out and decorate with colored sugar or jimmies.
• Bake 10-12 minutes or until lightly browned.
• Remove from pan and cool on brown paper (we always used brown paper bags-cut open and laid plain (inside) side up.
• Use all scraps and re-roll dough until used up.
• Store in sealed containers.