CORN BREAD 3/4 c Enriched Corn Meal

(Aunt Jemima or Quaker) 1/4 c All purpose flour

1 tb Sugar

2 ts Baking powder

1/4 ts Salt

1 Egg

1/2 c Milk

1/4 c Margarine or butter; melted

HARVEST APPLE DRESSING 3 c Soft bread cubes

1/2 lb Bulk pork sausage

cooked and drained 1 c Chopped apple

1/2 ts Sage, crushed

1/8 ts Pepper

1/2 c Chopped onion

1/4 c Margarine or butter

1 ts Chicken bouillon granules

1 1/4 c Warm water

1 Egg

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