*  Exported from  MasterCook  *
 
                      MARGARET RUDKIN'S BREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Entrees                          Holiday
                 Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Bread
    1                    White onion,
                         -chopped fine
    1       t            Salt
                         Pepper, freshly ground
      1/2   ts           Sage
      1/2   ts           Thyme
      1/4   lb           Butter, melted
 
   On the weekend before Thanksgiving, set aside some
   homemade bread, to dry out. Leave it unwrapped so that
   it will dry thoroughly.
   
   Thanksgiving morning, cut the bread into thick slices
   and remove the crust from each slice.  Dip each slice
   into cold water, and wring out carefully. After
   squeezing each slice dry, crumble it into a large bowl
   by rubbing between your hands.
   
   Add salt, pepper, sage, thyme and chopped onion to the
   bowl, and stir gently. Pour on the melted butter and
   toss like a salad.
   
   NOTES:
   
   *  A stuffing recipe from the founder of Pepperidge
   Farm Margaret Rudkin founded the Pepperidge Farm
   bakery as a health-food venture in 1937 because one of
   her children was allergic to white bread.  Her family
   lived on a farm in Connecticut that had a lot of
   pretty sorghum trees that the locals called
   “pepperidge trees,” hence the name. Rudkin’s
   pediatrician asked to buy loaves of her whole-grain
   bread for other children with white-flour allergies,
   and so the business was started. If you look in
   cookbooks published in that era, they mostly say that
   it is impossible to make bread from whole grains
   because the flour was too coarse and the bread would
   not hold together.  In its time, this was a very risky
   venture.
   
   In 1963, Margaret Rudkin published a cookbook with all
   of her family recipes. It’s called “The Margaret
   Rudkin Pepperidge Farm Cookbook,” (Atheneum Press). It
   is a rare book, and has been out of print for 20
   years.  In 1965 Grosset and Dunlap republished it with
   much wider distribution, but that book is also out of
   print.
   
   In general I have found that the recipes in this book
   are nearly identical to the products sold by the
   Pepperidge Farm bakery, and it’s a lot of fun to make
   your own. Here is her recipe for Thanksgiving turkey
   stuffing.
   
   *  Rudkin’s notes say “taste and sniff as you go,
   because you might like more sage or thyme.”
   
   : Difficulty:  easy.
   : Time:  4 days drying bread, 10 minutes preparation.
   : Precision:  no need to measure.
   
   : Brian Reid
   : DEC Western Research Laboratory, Palo Alto,
   California, USA : reid@decwrl.DEC.COM    -or-
   {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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