From Paulette Vickery's Recipe Collection

BB: QUICK STUFFING LOAF

breads

1 each onion, chopped
1 cup celery, chopped
3 tablespoon liquid butter buds
3 teaspoon poultry seasoning
3 teaspoon sage
1 teaspoon oregano
2 each slices whole wheat bread
1 can whole kernel corn
1 cup corn meal
1 cup flour
2 teaspoon sugar, or:
1 pkg sweet and low
1/4 teaspoon baking powder
1/2 teaspoon light salt
1 cup skim milk
1/2 cup liquid butter buds
3 each egg beaters, beaten

Heat oven to 350 degrees. Spray a loaf pan with pam. Cook onion and celery in 3 tablespoons butter buds until tender, about 5 minutes. Stir in spices and mix well. Remove from heat. Cut whole wheat bread into cubes and add bread cubes and rinsed and drained corn to mixture. Combine dry ingredients. Add combined milk, remaining liquid butter buds, and egg beaters, mixing just until moistened. Add vegetable mixture. Spread evenly into the prepared pan. Bake 45-50 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cut into 3/4 inch slices. Serve warm. Per serving, all sugar: fat 0.7 G, cholesterol 0 MG, fiber 2 G, calorries 126, 5 percent from fat, protein 5 G, carbohydrate 25 G, sodium 216 MG. Perserving, 1/2 sweet and low: calorries 125, carbohydrate 24 G.

Yield: 12 servings






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