CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Meats |
|
Side dish |
16 |
Servings |
INGREDIENTS
3/4 |
c |
Enriched Corn Meal |
|
|
Aunt Jemima or Quaker |
1/4 |
c |
All-purpose flour |
1 |
T |
Sugar |
2 |
t |
Baking powder |
1/4 |
t |
Salt |
1 |
|
Egg |
1/2 |
c |
Milk |
1/4 |
c |
Margarine or butter, melted |
3 |
c |
Soft bread cubes |
1/2 |
lb |
Bulk pork sausage |
|
|
cooked and drained |
1 |
c |
Chopped apple |
1/2 |
t |
Sage, crushed |
1/8 |
t |
Pepper |
1/2 |
c |
Chopped onion |
1/4 |
c |
Margarine or butter |
1 |
t |
Chicken bouillon granules |
1 1/4 |
c |
Warm water |
1 |
|
Egg |
INSTRUCTIONS
CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine
3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose
flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon
salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or
butter. Add to corn mixture; mix just until dry ingredients are
moistened. Pour into prepared pan. Bake about 30 minutes or until
golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In
large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage
and pepper; mix well. Cook onion in margarine until tender; add to
corn bread mixture. Stir bouillon granules into warm water; add to
corn bread mixture. Stir in egg. (For moister dressing, stir in
additional water.) Spoon into 2-qt. casserole. Cover;* bake 45
minutes or until heated through. Serve with chicken, turkey, ham or
pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be
refrigerated several hours or overnight. Increase baking time to
about 1 hour. NUTRITIONAL ANALYSIS per serving: * calories 149 *
carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium
300 mg * cholesterol 40 mg * dietary fiber 1 g Source: "Hurry, Let's
Eat!" Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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