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Watkins Bread Dressing
3 cups dry white bread (remove all crusts
and crumble into pieces)
1/2 cup butter (melted)
1 tbsp. chopped onion
3 tbsp. finely chopped celery
1/2 tsp. salt
Watkins Pepper
to taste
Watkins Onion
Granules to taste
Watkins Sage to
taste
Watkins Celery Salt to taste
Fry onion in a little butter then mix all ingredients together. Toss lightly with a fork
to blend. For Celery Cressing use 1 cup chopped celery for each 1 cup of bread crumbs.
Sufficient for one 5 lb foul.
* From the 1938 Watkins Cook Book
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