Instructions: They are from the November 1993 issue of Shape magazine. These recipes were all modified from high-fat to low fat recipes.

Preheat oven to 350. Coat a large skillet with nonstick cooking spray. Add apple juice, carrots, celery and onion and cook until tender. Stir in nutmeg. Lightly coat a 3 to 4 quart casserole dish with nonstick coating spray. Place cornbread cubes, apple, walnuts and wheat germ in casserole dish and toss lightly. Add onion mixture. Drizzle with enough broth to moisten and toss lightly again. Bake for 30 - 40 min.

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