Recipe - EJs Dressing

8 cup Corn bread
8 sl Bread; toasted on both sides
1 teaspoon (heaping) poultry seasoning
or
One half teaspoon sage
1 teaspoon Black pepper
2 teaspoon Salt
4 md Onions; chopped
4 cup Chopped celery
1 Stick butter
One half cup Water
5 cup Broth

Crumble corn bread and toast. Add seasonings and mix well. Steam onions and
celery in butter and water, covered, until clear and tender. Add to corn
bread mixture, mix well and cover until cool. Add broth and stir until
moistened. Pack loosely in 9x13 baking dish and bake at 375 about 1 hour
until golden brown. Serves 12 generously.

E.J. HOSEY

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.