Low Carb Apple Recipes

Ingredients:

CORN BREAD

3/4 cup enriched corn meal - (aunt jemima o, r quaker)
1/4 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup milk
1/4 cup margarine or butter, melted

HARVEST APPLE DRESSING

3 cup soft bread cubes
1/2 lb bulk pork sausage - cooked and drai, ned
1 cup chopped apple
1/2 tsp sage, crushed
1/8 tsp pepper
1/2 cup chopped onion
1/4 cup margarine or butter
1 tsp chicken bouillon granules
1 1/4 cup warm water
1 egg

Instructions:

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

Servings: 16