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Corn flake stuffing

Author and food historian Barbara Haber, a Milwaukee, Wis., native, grew up on this stuffing from her grandmother's sister, Hannah Kolmas, who lived in Chicago. Use it to stuff a turkey or bake it for 40 minutes in a buttered 9-by-13-inch baking dish. Serves 10.

1/2 cup (1 stick) butter

4 onions, coarsely chopped

2 green bell peppers, seeded and coarsely chopped

2 cups fresh white breadcrumbs

6 eggs, beaten

2 cups water

Salt and pepper, to taste

8 cups corn flakes

1. In a large skillet, melt the butter. Add the onions and green pepper and cook, stirring often, for 15 minutes or until the vegetables soften.

2. Stir in the breadcrumbs, eggs, water, salt, and pepper. Mix well. Fold in the corn flakes. Adapted from Barbara Haber.

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