CORN  BREAD -Marie Rogers
1 cup cornmeal
1 cup flour
1 Tsp salt
4 tsp baking powder
1 egg
2 Tsp sugar
2 Tsp melted shortening
1 1/2 cup milk
Mix all dry ingred Add milk, egg and shortening.  Beat well and pour into well greased shallow pan.  Bake @400 degrees for 25 minutes. 
BEER MUFFINS - Jolene Mershon
Makes 10-12 muffins
2 Cups Bisquick
3 Tbsp. sugar
3/4 can of beer
Mix all ingredients together. Pour into greased muffin tins.
Bake at 375 degrees for 20 min. 
  BREAD STICKS  - Barbara Grimes

Slice Hot Dog buns into strips.
Melt margarine with garlic salt.  Brush on bread sticks.
Place on cookie sheet.
Bake at 275 degrees until brown. (approx. 45 minutes)
4 packages of Corn Bread Mix
7 biscuits
Chicken broth (from turkey) or 4/5 cans chicken broth
Approx. 3 or 4 stalks of celery
1 onion
8 eggs
2 tsp. Sage (to taste)
Cook corn bread according to package instructions.  Cook biscuits.  Crumble together.  (This can be done the night before, if desired.)
Pour broth (from turkey or 4 cans of chicken broth) over the crumbled corn bread and biscuits.  Add more broth, if needed, for desired consistency.
Boil celery & onion on the stove, drain, and then add to crumbled cornbred and biscuits.
Boil eggs, chop, and put 6 in the dressing.  Save 2 for the gravy.  Add sage, salt & pepper to taste and mix well.  
Cook in oven for about 30 to 45 minutes (everything in the mixture is cooked ) until slightly brown on top.