June 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
***Mrs. B.Rad***
Here you are my dear:
Homemade Dressing:
3 eggs
2 or 3 chicken breasts (can use 4-6 chicken strips)
1 small onion
2-3 celery stalks
1 16 oz bag of Pepperidge Farm dressing
1 small pan of cornbread (I usually make this the night before I intend to make the dressing so it's already cool. I just buy a box of Jiffy corn meal and follow the directions from there to make it.)
1 can of Swanson's chicken broth (may or may not use depending on the amount of broth you are able to get from the boiled chicken)
Chop celery & onions (as much as you would like) finely then sautee in butter or oil. Boil 2 or 3 chicken breasts, let cool and chop up meat - cool chicken broth and set aside. Use 1 pan of cornbread (crumble by hand), and half the bag of dressing and put in a large mixing bowl. Mix together 3 eggs and the chopped chicken with the cornbread and dressing. Then add celery and onion mixture. Pour 4 cups of the broth from the chicken on top and mix. (If you aren't able to get a full 4 cups from the broth you got from the chicken, use some of the canned broth to make up what you need. If the mixture looks too moist, pour a little bit of bagged dressing in to the mixture to help absorb the moisture or if the mixture looks too dry, pour a little bit of broth in it. The mixture should have the consistency of oatmeal.) Pour dressing in to a greased 8x13 pan. Take a spatula or a large spoon and smooth the top. Bake in oven at 375 degrees for 30 - 40 minutes or until golden brown (stick a toothpick throughout the dressing to make sure it's done). After you've tried it, let me know how you liked it.
Re: ***Mrs. B.Rad***