Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5 ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside. Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden. Makes 8 to 10 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 8|
|Calories from Fat: 241 (51%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 677mg||208 %|
|Sodium 1431.4mg||49 %|
|Potassium 378mg||10 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 30.1g|
|Protein 24g||34 %|
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Calories per serving: 470
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