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	<title>Comments on: Chicken Stove Top Dressing Casserole</title>
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	<link>http://myfoodstoragecookbook.com/2011/08/06/chicken-stove-top-dressing-casserole/</link>
	<description>Tried and Tested Food Storage Recipes</description>
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		<title>By: myfoodstoragecookbook</title>
		<link>http://myfoodstoragecookbook.com/2011/08/06/chicken-stove-top-dressing-casserole/#comment-127</link>
		<dc:creator><![CDATA[myfoodstoragecookbook]]></dc:creator>
		<pubDate>Thu, 07 Mar 2013 00:48:17 +0000</pubDate>
		<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=638#comment-127</guid>
		<description><![CDATA[I&#039;m so glad you found it Sandy!  Welcome!!  Be sure to pass it along to those you know.  :)]]></description>
		<content:encoded><![CDATA[<p>I&#8217;m so glad you found it Sandy!  Welcome!!  Be sure to pass it along to those you know.  🙂</p>
]]></content:encoded>
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		<title>By: Sandy</title>
		<link>http://myfoodstoragecookbook.com/2011/08/06/chicken-stove-top-dressing-casserole/#comment-126</link>
		<dc:creator><![CDATA[Sandy]]></dc:creator>
		<pubDate>Wed, 06 Mar 2013 20:13:33 +0000</pubDate>
		<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=638#comment-126</guid>
		<description><![CDATA[I just discovered this site last night...I think this is incredible what you are doing.  I have been looking for shelf-stable recipes to build my food storage around.  Thank you so much!]]></description>
		<content:encoded><![CDATA[<p>I just discovered this site last night&#8230;I think this is incredible what you are doing.  I have been looking for shelf-stable recipes to build my food storage around.  Thank you so much!</p>
]]></content:encoded>
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		<title>By: myfoodstoragecookbook</title>
		<link>http://myfoodstoragecookbook.com/2011/08/06/chicken-stove-top-dressing-casserole/#comment-125</link>
		<dc:creator><![CDATA[myfoodstoragecookbook]]></dc:creator>
		<pubDate>Thu, 22 Sep 2011 13:12:03 +0000</pubDate>
		<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=638#comment-125</guid>
		<description><![CDATA[Super!  Thanks!]]></description>
		<content:encoded><![CDATA[<p>Super!  Thanks!</p>
]]></content:encoded>
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		<title>By: PlicketyCat</title>
		<link>http://myfoodstoragecookbook.com/2011/08/06/chicken-stove-top-dressing-casserole/#comment-124</link>
		<dc:creator><![CDATA[PlicketyCat]]></dc:creator>
		<pubDate>Thu, 22 Sep 2011 11:34:52 +0000</pubDate>
		<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=638#comment-124</guid>
		<description><![CDATA[Another good &quot;crunch&quot; addition to this and many other storage recipes is chopped or slivered nuts. I didn&#039;t have the water chestnuts or celery handy when I made this the last time, but I substituted some almonds and walnuts and they added some good tooth.

If you bake your own bread or have a family that doesn&#039;t like heels or crusts, I always save those bits (and any stale slices) from every loaf to cube up and dry for stuffing or grind for breadcrumbs. It&#039;s easy to season and toast them up in a warm oven or stovetop after you&#039;re done cooking the main meal. I store mine in quart jars and use the vacuum sealer&#039;s canning jar adapter to make sure they&#039;re air and humidity proof. I usually have two or three quarts in the pantry, one plain and the others seasoned... they make excellent additions to meatballs, fried fish/chicken, and croutons in soups and salads.]]></description>
		<content:encoded><![CDATA[<p>Another good &#8220;crunch&#8221; addition to this and many other storage recipes is chopped or slivered nuts. I didn&#8217;t have the water chestnuts or celery handy when I made this the last time, but I substituted some almonds and walnuts and they added some good tooth.</p>
<p>If you bake your own bread or have a family that doesn&#8217;t like heels or crusts, I always save those bits (and any stale slices) from every loaf to cube up and dry for stuffing or grind for breadcrumbs. It&#8217;s easy to season and toast them up in a warm oven or stovetop after you&#8217;re done cooking the main meal. I store mine in quart jars and use the vacuum sealer&#8217;s canning jar adapter to make sure they&#8217;re air and humidity proof. I usually have two or three quarts in the pantry, one plain and the others seasoned&#8230; they make excellent additions to meatballs, fried fish/chicken, and croutons in soups and salads.</p>
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