2 bunches green onions and tops
4 or 5 slices of white stale bread
3 cups celery and tops
1/2 bell pepper
1 small onion
1/2 teaspoon dry mustard
broth or consomme
Saute celery ten minutes, add onion, bell pepper in order, combine cornbread and white bread mix and add sauteed vegetables add broth, parsley, and seasonings. Taste, add eggs and let sit awhile.
Bake at 375-degrees, thirty to forty-five minutes.
This recipe was found next to Betty Bigner’s Cornbread recipe.