CORNBREAD
2 lg Eggs, whites only
1 1/3 c Skim milk
1/2 c Applesauce
2 c Cornmeal*
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
STUFFING
2 Ribs, celery, chopped
1 lg Onion, chopped
2 tb Chopped fresh parsley
1 ts Dried thyme
Salt and Pepper to taste
1 c Golden raisins
1/4 c Dry sherry (optional)
2 c Defatted broth or low sodium
-chicken broth
FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an
8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg
whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of
the dry ingredientgs and add to the skim milk and egg white mixture. Stir
until bloended and poour into a prepared pan; bake for 15 minutes or until
bread in done. Remove from oven and cool. FOR THE STUFFING: Spray a
nonstick skillet with cooking spray and saute celery and onion until
tender. Add spices; remove and put into a large bowl. Add raisins, apples,
and the cornbread, crumbled. Toss with the broth and sherry and bake
covered in a casserole dish previously coated wth cooking spray, about
12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the
end of cooking, remove cover to brown. *Substitute one cup of four for one
cup of cornmeal, if you prefer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Yields
6 Servings