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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.
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