Bell's Easy 3-Step Directions to stuff a 5-lb. bird

1. Sauté 1/3 cup minced onion and 1/2 cup chopped celery
in 4 tbsp. margarine or butter until golden.    

2. Pour sautéed vegetables and 1/2 cup water or milk
over 8 slices of white bread,
cubed (plain or toasted) and toss.    

3. Add 1-1/2 tsp. Bell's Seasoning, a dash of pepper,
and 1/4 tsp. salt (if desired). Toss until mixed.    

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Seasoning Suggestions

Canned Soups, especially chicken, taste fine when a smidgen of Bell’s Seasoning is added.    

Hot Bread Winner — Spread 12 slices thin bread with mixture of 1ž2 cup butter or margarine, 1/3 cup minced parsley, 1/3 cup minced celery leaves.    

11/2 tsp. Bell’s Seasoning, and I tsp. onion salt Stand up in loaf pan. Bake 10 minutes in hot oven    

Supper Quickie — For 4. Beat together I can cream of chicken soup, 1/3-cup milk; I tsp. Bell’s Seasoning and 6 quartered hard cooked eggs. Serve on toast    

Eggs Plus — Add a pinch of Bell’s Seasoning for each egg when scrambling or making omelets.    

Lunch Dos Helper — Add a bit of Bell’s Seasoning to tuna, ham, chicken, and egg salad sandwich fillings.    

Potato Cakes or Codfish Balls become a new dish when some Bell’s Seasoning is added.    

Rice to Remember. — For 4, cook 1/3 cup butter, I minced onion and I tsp. Bell’s Seasoning for 5 minutes. Add 3 cups cooked rice, salt and pepper to taste. Heat.    

Peachy GarnIsh — to go with meat or poultry.    

Sprinkle canned peach halves with Bell’s Seasoning. Dot with butter. Broil or bake until hot.    

Fried Apples or Onions — are heavenly when cooked with a little Bell’s Seasoning, especially if the onions are with liver.    

Stewed Corn, Corn Fritters, Corn Dread and Fried Cornmeal Mush will taste better if cooked with some Bell’s Seasoning.    

Meat Pie, Meat Loaf and Chicken Fricassee can be perked up considerably by a crust sparked with Bell’s Seasoning.    

Recipes are from original recipe book published by the William G. Bell Co. 1953

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Bell's Hamburgers

Directions:
Dissolve cubes in water and slowly mix into meat. Add remaining ingredients. Let stand 1 hour in refrigerator Shape into 8 patties 1-inch thick, and put in shallow baking pan Broil under medium heat to desired doneness, but do not turn. Serve with the pan gravy.  

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