1 pkg pie crust mix

1 can apple pie filling

1 c shredded cheddar cheese

1/2 c light brown sugar — firmly packed

1.
Cook sausages in a large skillet until weel browned; drain on paper towelin g.
2.
Prepare half of the piecrust mix following label directions.
Roll out to a 12-inch round on a lightly floured surface; fit into a 9-inch pie plate;

trim overhang to 1/2 inch; turn under flush with rim; flute edge.
Prick shell well with a fork.
3.
Bake in a moderate oven (375F) for 10 minutes.
Remove from oven to rack.
4.
Spoon apple pie filling into partially baked shell; arrange cooked sausage, spoke fashion, on pie filling; sprinkle with shredded cheese.
5.
Combine remaining half of piecrust mix with brown sugar in a small bowl, sp rinkle over top of pie.
Return to oven.
Bake an additional 25 minutes or unti l crust is golden brown.
Serve warm.

2 tb Sugar

1/4 ts Baking soda

4 c Nonfat buttermilk

1/2 c Vegetable oil

8 Egg whites

Vegetable cooking spray

Combine flour, sugar, and soda in a large bowl.
Combine buttermilk and oil; stir well.
Add to dry ingredients, stirring just until moistened.
Beat egg whites until stiff peaks form; carefully fold into batter.
Coat a waffle iron with cooking spray and allow waffle iron to preheat.
Pour batter onto hot waffle iron and bake.
waffle).
3.4 gms.
protein, 3.8 gms.
fat, 14 gms. carbohydrate, 1 mg.
cholesterol, 24 9 mg.
sodium, and 93 mg. calcium.
Source: Southern Living’s 1991 Annual

Recipes

1 Env active dry yeast

1 c Warm water

1 c Warm milk

3 c Flour

1/2 ts Salt

1/4 c Pure maple syrup

1/2 ts Baking soda

1/4 c Hot water

2 tb Melted butter

1 1/4 c Finely chopped walnuts

The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt.
Mix into a smooth batter.
Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels spring.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
Makes 12 pancakes.