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Vienna Sausage Shortcake Recipe
|Corn bread mix||10 Ounce (1 package)|
|Sesame seeds||2 Tablespoon|
|Frozen french style green beans||9 Ounce (1 package)|
|Scallions||1⁄4 Cup (4 tbs), snipped|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce, undiluted (1 can)|
|Milk||1⁄2 Cup (8 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs) (packaged)|
|Canned vienna sausages||12 Ounce, drained (3 cans, 4-ounce each)|
Serving size: Complete recipe
Calories 2573 Calories from Fat 1374
% Daily Value*
Total Fat 154 g237.2%
Saturated Fat 56.3 g281.3%
Trans Fat 0 g
Cholesterol 580.1 mg
Sodium 7955.4 mg331.5%
Total Carbohydrates 198 g65.9%
Dietary Fiber 17.2 g68.7%
Sugars 14.8 g
Protein 94 g187.6%
Vitamin A 44.6% Vitamin C 9.2%
Calcium 124.5% Iron 93.4%
*Based on a 2000 Calorie diet
1. Prepare, then bake corn-bread mix as package label directs, sprinkling with sesame seeds before baking.
2. Meanwhile, cook French-style green beans as package label directs, adding scallions last 3 minutes of cooking; drain.
3. Also, combine chicken soup with milk and cheese; heat until cheese melts. Now, to cheese sauce, add drained sausages; simmer 5 minutes; then add drained green beans.
4. Cut hot corn bread into 6 squares. Top each square with some of sausage-bean mixture.