Grandma's Cracker Dressing

This recipe is from the Pennsylvania Dutch country.

8 ounces saltine crackers 1 cup chopped celery 1/2 cup chopped onion 2 hard-cooked eggs, chopped 1/4 cup chopped fresh parsley 1 teaspoon fresh ground black pepper 1/4 cup half-and-half cream 1 tablespoon cornstarch 2 cups chicken broth

In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside.

Measure the half-and-half into a small cup and stir in the cornstarch. Bring the chicken broth to a boil in a small saucepan. Stir in the half-and-half and simmer for a few minutes to thicken. The gravy will be somewhat thin.

Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. Cover the bowl tightly with aluminum foil and let rest for 10 minutes before serving.

Serves 8

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

Contributed by: Edit

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