| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Canadian |
Misc, Jams |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Celery; chopped |
| 3/4 |
c |
Bread cubes; toasted |
| 2/3 |
c |
Walnuts; chopped |
| 1/3 |
c |
Raisins |
| 1 1/2 |
c |
Flour, all purpose |
| 2 |
tb |
Brown sugar; packed |
| 1 |
tb |
Baking powder Salt |
| 3/4 |
ts |
Thyme, dried |
| 3/4 |
ts |
Oregano, dried |
| 1/4 |
ts |
Savory, dried |
| 1 |
c |
Milk |
| 1 |
|
Egg |
INSTRUCTIONS
"For something little different or for something to go with a Barbequed
turkey - which is best cooked unstuffed - here's a savory quick bread to
ring brussel sprouts."
In skillet, heat 1 tbsp oil over medium heat, cook onion and celery,
stirring for 5 minutes or until softened. Stir in bread crumbs 1/2 cup of
the walnuts and raisins; set aside.
In a bowl, combine flour, sugar, baking powder, salt, thyme, oregano and
savory. Beat milk, egg and remaining oil; stir into dry ingredients. stir
in bread mixture. Spoon into well greased 9" (3 L) ring mould; top with
remaining walnuts. Bake in 400f oven for 30 to 35 minutes or until golden.
(Ring can be set aside for up to 8 hours; reheat in foil in 325F oven for
10 to 15 minutes.)
VARIATION: Stuffin' Muffins Follow recipe for ring but bake in 12 large
well greased muffin cups for 25 minutes.
SERVES: 8 SOURCE: Canadian Living, Oct 1993 posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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