James's
Apple Sausage Cornbread Dressing
CORN BREAD
3/4 c Enriched Corn Meal -- (Aunt Jemima or Quaker)
1/4 c All-purpose flour
1 tbs Sugar
2 tesp Baking powder
1/4 tesp Salt
1 Egg
1/2 c Milk
1/4 c Margarine or butter; melted
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
3 c Soft bread cubes
1/2 lb Bulk pork sausage -- cooked and drained
1 c Chopped apple
2 tbs Sage, crushed
Salt & Pepper
1/2 c Chopped onion
1/4 c Margarine or butter
1 tbs Chicken bouillon granules
1 1/4 c Warm water
1 Egg
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.
Ural River Southern Ural Mts.,
Russia
Caspian Sea
1,574 miles long