Dear Heloise: Being 79 years old, I don't need much and don't really want "things" for special occasions. The very best gift anyone could give me is to invite me for a home-cooked meal. Nothing fancy, just dinner or lunch and someone to share it with me. Like so many people in my age bracket, breaking bread with a friend or family member means more to us than things. We love the interaction with others and the kindness of home cooking.-Billie-Jo H., Olympia, Wash.
CORNBREAD DRESSING
Dear Heloise: Please reprint your recipe for cornbread dressing. We love it!-Luci G., Harrisonburg, Va.
Luci, this is a longtime family favorite. It can be cooked separately in a well-greased casserole dish and served with not only turkey, but also ham, chicken and other entrees. You'll need:
1 cup broth (see note)
6-8 slices stale bread, torn into pieces
1 1/2 cups packed crumbled cornbread
1 stick butter or margarine
1/2 cup chopped celery
1/2 cup to 1 cup chopped onion
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 tablespoon dried sage, crumbled
(Note: Make the broth by cooking the giblets and neck of a turkey or chicken in water with seasonings, or use canned chicken broth or chicken bouillon.)
In a large bowl, pour the broth over the bread pieces and cornbread. Heat the butter in a small skillet over medium-high heat. Saute the celery and onion until tender. Add them to the bread mixture, along with the eggs, salt, pepper and seasonings. Mix well.-Heloise
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