
Sunday August 29, 2-5 p.m.
4001 W. 15th Street Building 3, Suite 315

16 link pork sausages (I use Hormel maple, in freezer section)
4-5 green apples peeled, cored and sliced.
1 package jiffy corn muffin mix.
½ cup canned creamed corn
Maple syrup
Sliced sharp cheddar cheese
Cook sausage in skillet until done.
Prepare cornbread batter according to directions on jiffy box. Add ½ cup creamed corn to batter.
Arrange sausage links in bottom of a 9 inch square baking dish. Layer sliced apples on top of sausages. Pour cornbread batter over apples and bake in a 400 degree oven for 15-20 minutes or until cornbread is done.
Serve with maple syrup and cheddar slices.
5 eggs, slightly beaten
¼ C flour
¼ tsp baking powder
½ tsp salt
1 (10 oz) pkg creamed cottage cheese
¼ lb butter, softened
½ lb
1 (4 oz) can chopped green chilies
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Preheat oven to 350.
Mix all ingredients together with spoon; will look lumpy.
Pour into 8” square pan, greased.
Bake 40-50 minutes.
Cut into squares and serve.
Serves 6-8.
Reheats well for leftovers!