| 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.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”