Oh pshaw, on Sat 07 Oct 2006 06:04:58a, itsjoannotjoann meant to say...

>
> Jan wrote:
>> Start with the cornbread-this is how my Southern grandmother made it:
>>
>>
>> In a large skillet, saute the chopped onions and celery in butter until
>> limp.
>
>
> I've seen this here before and I see it on all the cooking shows and
> I've never understood this concept. I know of no one, nada, who cooks
> their onions and celery before putting in the dressing mixture. It's
> going to cook in the oven and it has always turned out perfect every
> time with no failures. To me it's just an added unnecessary step and
> pan to wash. Those ingredients can be tossed into the bowl, stirred
> thoroughly and then placed in the casserole dish and baked.
>
> I just don't get this step and the wasted time.

Well, Joan, now you've seen it again. :-) I lightly sauté the onion and
celery, not 'til tender, but just enough to give it a start.

--
Wayne Boatwright
__________________________________________________

I have seen the future, and it looks a lot like
the present -- only much longer. --Dan Quisenberry