| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | pk | (6.5 oz each) corn muffin mix |
| 4 | Egg whites slightly beaten | |
| 2/3 | c | Evaporated skim milk |
| 1 | lg | Onion; chopped |
| 1 | c | Chopped celery |
| Crumbled cornbread from above recipe | ||
| 1 | Loaf lowfat bread; broken in pieces and dried. Use low oven to dry bread if necessary. | |
| 2 | Egg whites; slightly beaten | |
| 3 | cn | (14-1/2 oz ea) fat-free chicken broth |
| 2 | tb | Molly McButter |
| 1 | tb | Rubbed sage |
| Salt and Pepper to taste |
INSTRUCTIONS
CORNBREAD DRESSING I found this in Doris' Fat-Free Homestyle Cooking and plan on trying it this week. Sounds good! Preheat oven 400 degrees Stir together ingredients for cornbread and bake at 400 degrees for 13-15 minutes until golden brown. Remove, cool, and break into pieces. Spray large skillet with nonstick cooking spray. Brown onions and celery. Simmer over medium heat for 10-15 minutes. Stir occasionally. In large bowl, combine crumbled cornbread and bread pieces and mix. Add onion mixture and all remaining ingredients and mix. Spray large (9 x 12 in) baking dish with nonstick cooking spray and pour dressing into dish. Bake in 375 degree oven for 40-45 minutes. Recipe makes 12 servings. 1.4 fat grams - 247 calories per serving. Posted to EAT-LF Digest by "Russell J. Fletcher" <GIMPLIMP@TELEPORT.COM> on Nov 22, 1998, converted by MM_Buster v2.0l.
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