Fig Stuffing

12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper

  1. Preheat the oven to 350°.
  2. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
  3. Transfer the bread to a large bowl and add the figs, sage and parsley.
  4. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
  5. Let cool, then scrape the vegetables into the bread mixture in the bowl.
  6. Stir in the eggs and stock and season with salt and pepper.
  7. Butter a 9-by-13-inch baking dish.
  8. Spread the stuffing mixture in the dish and cover with foil.
  9. Bake for 30 minutes, until heated through.
  10. Uncover and bake for 10 minutes longer, until the top is lightly browned.
  11. Serve hot.

Note: This stuffing can also be used to stuff a variety of meats.

Source: Pam Clanton, culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson

Sweet—You Bet

2 cans biscuits
Powdered Sugar
Cinnamon-sugar mixture
milk, a few drops

Roll each biscuit in cinnamon-sugar mixture. Lay in circle one slightly touching the other. Bake for about 15 minutes. While baking, mix a little milk and powdered sugar to make a glaze. Remove from oven and sprinkle with nuts. Quickly pour glaze on while still hot. Serve hot, warm or cold.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart


2 cups sifted flour
6-7 Tbs. shortening
3 tsp. baking powder
1 tsp. salt
2/3 cup milk

Sift together flour, baking powder and salt into bowl. Add shortening and cut with pastry blender or fingers until the texture of corn meal. Add half of the milk and mix lightly. Add remaining milk a little at a time to make a light dough. Turn out onto floured board and knead as little as possible forming dough into a ball (handling causes tough biscuits). Flour hand and press dough out on board. Pinch off size of biscuits wanted, roll into a ball, flatten slightly and place each biscuit on a greased baking pan. Bake 12 -15 minutes at 450 degrees.

Note: Dough may be rolled out and cut with a biscuit cutter if desired.

(This is not an actual recipe, I’ve just watched Granny, Mom and others and this is what I can remember)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart