itsjoannotjoann wrote:

>
> 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.

Well, I do. That is, the celery and leeks. I can't stand onions, but
leeks are cook well enough not to have objectionable pieces.



Brian
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