*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Fresh pork sausage
      1/4   c            Chopped green onions
      1/4   c            Sausage drippings
    1                    (6 0z) pkg stuffing mix for
                         -yep-- saucepan style!
    1 3/4   c            Water
    1                    (7oz) can whole-kernel corn,
      1/4   c            Chopped pimento
    2       qt           Saucepan
                         -Medium high for 15 min
                         -This makes about 2 1/2
    4       oz           Sausage
    2       tb           Chopped green onions
    2       tb           Sausage drippings
                         -Go with 1 1/4 cups of the
                         -crumbs and
    2       tb           Seasonings
      3/4   c            Water
      1/3   c            The corn, drained
    2       tb           Chopped pimento
    1       qt           Saucepan
                         -Medium high for 10 min.
   Medium low for 6 min and Stand for 5 min on both
   sizes. Directions: Combine the sausage and green
   onion. Cook at Medium High as noted (brown sausage),
   stir often. Drain but reserve drippings for use in
   amount noted above. Not enough drippings?--> Add
   melted butter or margarine!
   Now, add the vegtable-seasong mix, the correct amount
   of reserved drippings, and water.  High heat to boil.
   Reduce heat to Medium low and simmer for 6 min. as
   noted. Add the crumbs from the mix in amount noted
   above. Stir to moisten. Stir in corn and pimento.
   Cover and let stand for 5 min as noted and fluff it
   with a fork. Now-- stuff that Crown Rib Roast and
   remember to cover this mix with foil after 30 min
   cooking time in oven!
   Oops-- got leftover stuffing?  Well, pop it in a
   casserole with that roast and bake for 30- 45 min of
   your roasting time. Always nice to have some extra
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