Grandma's Cracker Dressing

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.
Serves 8
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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