Food, Friends and Fond Memories

The Arkansas Hospice Cookbook

Dedication By Michael V. Aureli, President and CEO Arkansas Hospice

This special book, filled with favorite recipes from many of the 600 staff, volunteers and friends of Arkansas Hospice, is a work of the heart dedicated to the memory of Donna Stackhouse, RN; Marilyn Omary, CAN; Mary Cowling, Volunteer; and Phenie Wilbert, Volunteer – women who were dedicated to serving the dying and died themselves with active employees or volunteers at Arkansas Hospice.

Through this cookbook, these special women continue to serve others. As the dishes prepared bring comfort to your tummy and a smile to your face, know that you are warmly embraced by the spirit of these caring women and all who serve others through Arkansas Hospice.

All proceeds from Food, Friends and Fond Memories will go to provide care for Arkansas Hospice patients.

Lori Dyer, Arkansas Hospice Community Outreach Team member, presented her cookbook recipe on KTHV's This Morning Show on November 21, 2006. You can also see information about Lori's KHTV visit on their Web site at www.kthv.com.

Cornbread Dressing

Ingredients

2 pkgs. Martha White Cotton Pickin’ Cornbread mix

1 tube saltine crackers

1 cup celery, finely chopped

1 cup onion, finely chopped

1 tablespoon poultry seasoning

2-3 tablespoons sage

4 cups chicken broth

2 large eggs

1 stick butter

salt and pepper to taste

Directions

Prepare cornbread according to package directions and crumble into a large bowl when cooled. Sauté onion and celery with butter until tender. Crush saltine crackers and add to the cornbread. Add onion, celery, butter, seasonings and chicken broth. Taste to check seasonings after adding poultry seasoning and 2 tablespoons sage. Depending on how strong the sage is and how strong of a sage flavor that you enjoy, you may want to add another tablespoon. The dressing will not require much salt because of the saltine crackers, but add salt and pepper to taste. Once the flavor is to your liking, beat the eggs and add them last. Stir all ingredients together and pour into a greased 9x13 inch cake pan. Bake at 350 degrees for 45-60 minutes.