|Recipe Name:||Harvest Apple Dressing||Submitted by:||Administrator|
|Number of Servings:||16|
3/4 Cup(s) Enriched Corn Meal
Aunt Jemima or Quaker
1/4 Cup(s) All-Purpose Flour
1 Tablespoon(s) Sugar
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1/2 Cup(s) Milk
1/4 Cup(s) Margarine Or Butter, Melted
3 Cup(s) Soft bread cubes
1/2 Pound(s) Bulk pork sausage
cooked and drained
1 Cup(s) Chopped apple
1/2 Teaspoon(s) Sage, crushed
1/8 Teaspoon(s) Pepper
1/2 Cup(s) Chopped onion
1/4 Cup(s) Margarine or butter
1 Teaspoon(s) Chicken bouillon granules
1 1/4 Cup(s) Warm Water
CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine
3/4cup 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.
Addto corn mixture; mix just until dry ingredients are moistened.
Pourinto prepared pan. Bake about 30 minutes or until golden brown.
Coolon wire rack.DRESSING: Heat oven to 350 F. In large bowl, crumble
Corn Bread. Addbread cubes, sausage, apple, sage and pepper; mix well.
Cook onion inmargarine until tender; add to corn bread mixture. Stir
bouillongranules into warm water; add to corn bread mixture. Stir in
egg. (Formoister dressing, stir in additional water.) Spoon into
2-qt.casserole. Cover;* bake 45 minutes or until heated through.
Serve withchicken, turkey, ham or pork.SIXTEEN 1/2 CUP SERVINGS*NOTE:
At this point, dressing may be refrigerated several hours orovernight.
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 40mg * dietary fiber 1 gSource:
"Hurry, Let's Eat!" Reprinted with permission from The QuakerOats
Company Electronic format courtesy of Karen MintziasFile