Holiday dressing recipe reprinted

Dear Heloise: Help! I've lost your Thanksgiving Dressing recipe. I also use it for Christmas. Would you please reprint it? Thanks! Bobbie of Lubbock, Texas
I'd be happy to reprint this delicious recipe. It is Mother's Corn Bread Dressing, and it is a tried-and-true one that is great as a stuffing, too. Here are the ingredients:
1 cup turkey broth or canned bouillon
6-8 slices stale bread, torn into pieces
11/2 packed cups crumbled corn bread
1/2 to 1 cup chopped celery
1/2 to 1 cup chopped onion
1 stick butter or margarine
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 tablespoon sage
Pour the broth over the bread crumbs and corn bread. Saute the celery and onions in butter till tender. Combine bread mixture, celery, onions, beaten eggs, salt, pepper and seasoning. Mix well. Bake in a buttered casserole dish at 325 F for 35-45 minutes. This dressing goes well with turkey or ham, AND ... why not try another meat dish, such as a roast or tenderloin? Send $3 for Heloise's Main Dishes and More pamphlet, and include a self-addressed, stamped (60 cents), long envelope to receive additional delicious recipes for Mother's Peking Roast, Creole Roast and a Barbecued Apricot-Glazed Ham that is yummy. These are dishes that are guaranteed to be a hit at any meal. You'll also find a recipe for Spicy Swedish Meatballs and a fabulous Barbecued Meat Loaf. Heloise
Dear Readers: When it comes to garnishing or cooking with cheese, grated is definitely the way to go. If you like the flavor of home-grated over store-bought, here are some helpful hints to make it easy:
First, chill the cheese before grating -- hard cheese for about 30 minutes; soft cheese for about 15 to 20 minutes. It'll make the job a lot easier. Rinse the cheese grater under cold water and then wipe it or spray it with cooking oil. That way, the cheese won't stick. Grate only as much cheese as you need. Grated cheese loses moisture and flavor rather quickly. You can freeze cheese for several months, though. So, if you grate too much, put the extra cheese in a sealed plastic tub or freezer bag, and you'll have it when you need it. You can even have fun with cheese; grate several different kinds and mix them together for your own special blend. Heloise
Dear Heloise: One tool I have found to be handy in the kitchen is my wife's seam ripper from her sewing machine. I find it very handy to open pork-sausage packages. They are making plastic packaging tougher, and it can be dangerous to use a knife. Just punch the pointy tip into the plastic and zip up to the top, then go back about 1/3 of the way and cut around the package, and the top plastic comes off clean. It's easy to clean and takes up little space in the drawer. Clarence Lange, Fort Wayne, Ind.
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
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