Dixie Albritton by Joan Brown
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 black iron skillet cornbread
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 tsp seasoned salt
• 1 tsp black pepper
• 4 chicken bouillon cubes
• 1 large mallard ducks
• 2 chicken breasts
• 1/2 cup oleo, melted
• 3 eggs, beaten
• 1 bunch egg onions, chopped

In a large 6 quart pot, put duck and cover with water. Add celery, onion, salt, pepper, and bouillon. Cook until tender. Add thicken breasts and continue cooking until falling off bones. Cook, debone, save stock. Crumble cornbread in large bowl. Add beaten eggs, oleo, green onions, duck, and chicken, and enough stock to make soupy. Add more salt and pepper if needed. Pour into large baking pan and bake at 350 degrees for about 1 hour or until done.

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