No-Time-At-All Stuffing Loaf 1 medium onion, chopped 1 cup chopped celery 2 tablespoons margarine or butter 2 to 3 teaspoons poultry seasoning 2 to 3 teaspoons sage 1 teaspoon oregano, crushed 2 slices whole wheat bread, cubed 1 (8-ounce) can whole kernel corn, drained 1/2 cup chopped pecans 1 cup QUAKER or AUNT JEMIMA Corn Meal 1 cup all-purpose flour 2 tablespoons granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 cup milk 1/2 cup margarine or butter, melted 3 large eggs, beaten - Heat oven to 350`F. Grease 9 x 5-inch loaf pan.
- Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes. Stir in herbs; mix well.
- Remove from heat; add bread cubes, corn and pecans, mixing well.
- Combine dry ingredients.
- Add combined milk, margarine and eggs, mixing just until moistened.
- Add vegetable mixture; mix well. Spread evenly into prepared pan.
- Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 15 minutes; remove.
- Cut into 3/4-inch slices; serve warm. Store in refrigerator
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