Name: Cornbread Dressing #1
Ingredients: 1 (9x11-inch) pan cornbread; 6 sl White bread crumbs; 10 Crumbled crackers; 4 c Diced celery; 4 c Diced onions; 4 Eggs; 1 Stick butter; melted; 3/4 Stick butter; 1 ts Salt; 1 ts Pepper; 1 ts Sage; Chicken broth

What moves God is not our supposed goodness or trophies of righteousness, but rather our desperation and cry to Him for grace. If we could earn it, grace would no longer be grace. Grace by its very definition is giving us what we do not deserve. If we were entitled to God’s favor, it would be a wage that we are due. But since we have merited nothing from God and God being God owes us nothing, we see His favor both in salvation and the blessings that follow all as a token of His undeserved grace to the praise of His glory.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Bread	12	Servings

INGREDIENTS

1		(9×11-inch) pan cornbread
6	sl	White bread crumbs
10		Crumbled crackers
4	c	Diced celery
4	c	Diced onions
4		Eggs
1		Stick butter; melted
3/4		Stick butter
1	ts	Salt
1	ts	Pepper
1	ts	Sage
		Chicken broth

INSTRUCTIONS

Prepare & bake cornbread. Crumble in large bowl. Add crumbled bread,
crackers, 1 stick melted butter & seasonings. Mix. Heat broth to boiling &
add enough to moisten. Saute celery & onions in 3/4 stick butter. Add to
dressing mixture. Add eggs & stir. Add more broth. The dressing mixture
should be just moist enough not to be dry when baked. Put in pan & bake at
350 for 45 minutes or until golden brown. Do not overbake. I prefer broth
from a nice hen cooked 1 day in advance, chilled overnight & the fat
skimmed off.
DOROTHY MATHEWS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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