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, Tex.

I'd be happy to reprint this delicious recipe.


1 cup turkey broth or canned bouillon

6-8 slices stale bread, torn into pieces

1 1/2 packed cups crumbled corn bread

1/2-1 cup chopped celery

1/2-1 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 degrees for 35-45 minutes. This dressing goes well with turkey or ham.

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.

Dear Heloise:

When checking into a hotel room late in the day, and especially in the cold-weather season, turn on the heat, but also turn the shower on high and let the steam put some humidity in the room to quickly warm it up. You can also use the steam from a shower to help clear your head so you can get a good night's sleep, especially when the air is very dry!

J. Pete, Elk River, Minn.

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 in one-third 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.

Dear Heloise:

I keep a large canister of stuffing mix. When I need bread crumbs for meatloaf, I use the blender to grind the quantity needed. The bonus is extra flavor.

Sharon in New Jersey

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, fax it to 210-HELOISE or e-mail it to Please include your city and state when faxing or using e-mail. I can't answer your letter personally but will use the best hints received in my column.

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