Corn Bread Emergency

zxcvbob said:

Sheldon said:

zxcvbob said:

Bob (this one) wrote:

Quoted message said:

Quoted message said:

>It's nonsense. Here in the south where Sheldon doesn't live and I do,
>it's two words. And sometimes, one word. Point is, the rule isn't a
>rule. It's a sometime thing. Can be either way.
>

I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was.

So did Bush!

Cone Bray-ed!

Ahahahahaha. . . .

Sheldon Ya'll

<whispering> Psst! Sheldon. It's spelled "y'all". The apostrophe
goes after the 'y'</w>

I wouldn't want you to make a fool of yourself.

Thankee, yoose'all.

Sheldon Parlance

In article <[email hidden]>,

Wayne Boatwright said:

You can prevent that? I am agog!

You're a gog?
I'm a lert!

* Exported from MasterCook Mac *

Chicken Chili

Recipe By : posted again to rec.food.cooking by Barb Schaller,
12-4-05
Serving Size : 6 Preparation Time :30:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless chicken breast
cold water
1 tablespoon olive oil
2 medium chopped onions
4 garlic cloves
2 cans chopped green chilies -- 4 oz. each
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cans cooked great northern beans -- 1# each
4 cups chicken stock or broth
20 oz. monterey jack cheese (grated)
sour cream
jalapeno peppers -- chopped

1. Put chicken in large saucepan. Add cold water. Bring to a simmer.
Cook until tender.

2. Remove chicken, discard water. In the same pan heat olive oil over
medium heat. Add onions, cook until translucent. Stir in garlic,
chilies, cumin, and cayenne pepper. Sauté for 2 to 3 minutes.

3. Shred chicken by hand and combine with beans, stock, and 12 ounces of
cheese. Simmer 15 minutes.

4. Ladle into large bowls. Top with one ounce of cheese. Serve with a
side of sour cream and chopped jalapeno peppers.
- - - - - - - - - - - - - - - - - -

NOTES : Dave Syke's recipe from 2001 FoodShare Chili Contest

* Exported from MasterCook Mac *

Citrus-Cherry Pork and Pasta

Recipe By : Posted to rec.food.cooking by Barb Schaller 12/4/05
(NOT the original poster of this recipe)
Serving Size : 6 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. pork tenderloin -- cut into 1/2-inch
cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion -- thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 oz. mostaccioli -- rigatoni or penne,
cooked and drained
3 cups broccoli flowerets -- steamed
1/2 cup dried cherries
1/3 cup walnuts -- coarsely chopped

In a large nonstick skillet, heat vegetable oil over medium-high heat.
Add pork cubes and onion; cook and stir 3-4 minutes or until pork is
nicely browned and onion is tender; set aside.

Make dressing by shaking together orange juice, vinegar, olive oil,
salt, pepper, and orange zest in a small jar with a tight-fitting lid.

In a large serving, toss together the pork and onion, pasta, broccoli,
cherries and walnuts with the dressing. Serve immediately.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 193 Calories; 12g Fat (55%
calories from fat); 19g Protein; 4g Carbohydrate; 49mg Cholesterol;
136mg Sodium
Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

NOTES : From: rec.food.cooking, 04 Apr 1998, from the National Pork
Producers Council in cooperation with the National Pork Board/1996,
posted by Todd <[email hidden]>

_____
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

On Sun 04 Dec 2005 07:52:31a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

You can prevent that? I am agog!

You're a gog?
I'm a lert!

I knew that!

I don't like chicken chili, but your recipe for the Citrus-Cherry Pork and
Pasta sounds delicious!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Melba's Jammin said:

In article <[email hidden]>,

Wayne Boatwright said:

You can prevent that? I am agog!

You're a gog?
I'm a lert!

And I am a head!

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was. My wife grew up in Alabama, and the corn
bread (I don't know how they spelled it) there was always white. Both
Alabama and Texas -- especially East Texas* -- are part of the old South,
and yet 2 different variations of corn bread. How can that be?
I bet if one did some research, there would be at least a dozen different
variations of corn bread, and it varies by family more than it does by
region.

Best regards,
Bob

I grew up in ETex, too Bob, and as we would say "where 'bouts" in ET?

On Sat, 3 Dec 2005 18:57:56 -0600, Elaine Parrish <[email hidden]>

Quoted message said:

tee hee hee. I didn't know Yankees made cornbread. My grandmother, who
never even met a yankee (<g>😉, made everything sweet. She added a bit of
sugar to just about everything she cooked. Something from the olden days.
Many nights, "supper" was cornbread and "sweet milk" for her family "back
in the day". Maybe she thought it had more food value if it had a little
sugar in it or that it was tastier in the milk or buttermilk. I'm sure she
had some reason that seemed logical at the time.

Did she add sugar to milk and call that sweet milk? I have always
heard the term "sweet milk" used to refer to plain old white milk, as
opposed to buttermilk.

Tara

In article <[email hidden]>,

Gregory Morrow said:

Pandora stoopidly said:

[ reasonable stuff]

And your IGNORANT post "takes the cake" for DUMBEST rfc "Post 'o the
Year"....SHEESH...!!!

I've found posting when I'm drunk is a bad idea.

Mike Beede

"Mike Beede" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Gregory Morrow said:

Pandora stoopidly said:

[ reasonable stuff]

And your IGNORANT post "takes the cake" for DUMBEST rfc "Post 'o the
Year"....SHEESH...!!!

I've found posting when I'm drunk is a bad idea.

Mike Beede

I agree because they are american and they don't know their mother tongue,
TEE HEE HEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And is normal that they are angry!!!!!!!
Cheers
Pandora

"Mike Beede" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Gregory Morrow said:

Pandora stoopidly said:

[ reasonable stuff]

And your IGNORANT post "takes the cake" for DUMBEST rfc "Post 'o the
Year"....SHEESH...!!!

I've found posting when I'm drunk is a bad idea.

Mike Beede

I agree because they are american and they don't know their mother tongue,
TEE HEE HEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And is normal that they are angry!!!!!!!
Cheers
Pandora

On Sun 04 Dec 2005 08:20:00a, Thus Spake Zarathustra, or was it Margaret
Suran?

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,

Wayne Boatwright said:

You can prevent that? I am agog!

You're a gog?
I'm a lert!

And I am a head!

We new that, Margaret. You've got the brains of the bunch!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Gregory Morrow said:

Mr Libido Incognito said:

The recipe for cornbread I use includes a can of creamed corn and a
can of green chiles...just cut back on the liquids and use a regular
recipe...also I use a smaller amount of sugar than standardly expected
up
here in the frozen North...As I type it is -10F and true winter hasn't
started yet (Sigh). I use buttered corn bread slices as acompaniment to
thick soups and stews. Well I did before going low carb. Jalapeno
peppers
also do well in cornbreads.

Add some shredded cheddar or other cheese to the mix, it proves to be
mighty tasty...

I only buy creamed corn these daze to add to cornbread, I am actually
old enough to remember when creamed corn was served as a side dish...

And does anyone remember when scalloped corn was a side dish at every
holiday table? It's an old - fashioned dish that I think is long
overdue for a comeback...

It was one of dead Sister Anne's specialties.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Scalloped corn, scalloped corn and oysters, scalloped corn with ham,
scalloped corn with cheese and green chiles..........very nice, and with a
salad a nice supper. Thanks for the reminder.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Gregory Morrow said:

Mr Libido Incognito said:

The recipe for cornbread I use includes a can of creamed corn and a
can of green chiles...just cut back on the liquids and use a regular
recipe...also I use a smaller amount of sugar than standardly expected
up
here in the frozen North...As I type it is -10F and true winter hasn't
started yet (Sigh). I use buttered corn bread slices as acompaniment to
thick soups and stews. Well I did before going low carb. Jalapeno
peppers
also do well in cornbreads.

Add some shredded cheddar or other cheese to the mix, it proves to be
mighty tasty...

I only buy creamed corn these daze to add to cornbread, I am actually
old enough to remember when creamed corn was served as a side dish...

And does anyone remember when scalloped corn was a side dish at every
holiday table? It's an old - fashioned dish that I think is long
overdue for a comeback...

It was one of dead Sister Anne's specialties.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Scalloped corn, scalloped corn and oysters, scalloped corn with ham,
scalloped corn with cheese and green chiles..........very nice, and with a
salad a nice supper. Thanks for the reminder.

Wayne Boatwright said:

On Sun 04 Dec 2005 08:20:00a, Thus Spake Zarathustra, or was it Margaret
Suran?

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

>You can prevent that? I am agog!

You're a gog?
I'm a lert!

And I am a head!

We new that, Margaret. You've got the brains of the bunch!

You are sweet. Thank you for being you.

Wayne Boatwright said:

On Sun 04 Dec 2005 08:20:00a, Thus Spake Zarathustra, or was it Margaret
Suran?

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

>You can prevent that? I am agog!

You're a gog?
I'm a lert!

And I am a head!

We new that, Margaret. You've got the brains of the bunch!

You are sweet. Thank you for being you.

Margaret Suran said:

jmcquown said:

Margaret Suran said:

kilikini wrote:
Jill
> gave me her recipe, which looks promising, I just have yet to try
> it.

Did Jill warn you to watch out for lady bugs? Ask her about it.
:o)

LOLOL You know they are signs of good luck!

Jill

You do not remember, Jill, but you baked cornbread once and as it
cooled, a ladybug flew down and sat on the cornbread. You wanted to
dump it and I teased you about it and answered with what I thought was
an email, that had a cyber ladybug walking all over the screen.

Mistakenly, instead of sending it to you, I posted it to rfc. Some of
the people who saw my post were not amused and said so. :o(

You thought it was funny. I was mortified. :o(

I do remember... and you did send it in email after you posted it here. It
was cute! And lady bugs are good luck! 🙂 I just wasn't sure about a bug
crawling on my cornbread is all...

Jill

Gregory Morrow said:

Mr Libido Incognito said:

The recipe for cornbread I use includes a can of creamed corn and a
can of green chiles...>

Add some shredded cheddar or other cheese to the mix, it proves to be
mighty tasty...

I only buy creamed corn these daze to add to cornbread, I am actually
old enough to remember when creamed corn was served as a side dish...

You mean it isn't still? Hmmm, I'll have to tell my parents!

Quoted message said:

And does anyone remember when scalloped corn was a side dish at every
holiday table? It's an old - fashioned dish that I think is long
overdue for a comeback...

Yep.

Jill <---who now has a hankering for corn in some form or fashion

zxcvbob said:

Elaine Parrish said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

I remember the disappointment, the first time I ordered Corn Bread
in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like
the Rye Bread I expected. :o(

hehe. I know where you are coming from, Margaret.

That sweet, almost cake like item is a Southern cornbread. But just
to complicate matters, there is another Southern cornbread that is
flat, dry and usually crumbly. In a Southern restaurant you can't
ever be sure what you are getting until it arrives at the table.

We always called it "Yankee cornbread" if it was sweet.

Bob

No kidding! Yankee's can't tolerate non-sweet cornbread. It's a
misconception that everything in the southern U.S. is sugar-laden and sweet.
I put no more than 1 Tbs. of sugar in my cornbread, and for approximately 3
cups of batter that's not a lot. The cornbread I tasted up in Boston was
like a white cake without frosting.

Jill

jmcquown said:

zxcvbob said:

Elaine Parrish said:

On Sat, 3 Dec 2005, Margaret Suran wrote:

>
> I believe, that there are two completely different corn breads
> discussed in this thread.
>
> Ranee was referring to Southern Corn Bread, Pandora to a very dense
> Jewish kind of Rye Bread, also called Corn Bread.
>
> I remember the disappointment, the first time I ordered Corn Bread
> in
> a Florida restaurant and was given a sweet, crumbly, sweet, almost
> cake like piece of something, that neither looked not tasted like
> the Rye Bread I expected. :o(
>

hehe. I know where you are coming from, Margaret.

That sweet, almost cake like item is a Southern cornbread. But just
to complicate matters, there is another Southern cornbread that is
flat, dry and usually crumbly. In a Southern restaurant you can't
ever be sure what you are getting until it arrives at the table.

We always called it "Yankee cornbread" if it was sweet.

Bob

No kidding! Yankee's can't tolerate non-sweet cornbread. It's a
misconception that everything in the southern U.S. is sugar-laden and sweet.
I put no more than 1 Tbs. of sugar in my cornbread, and for approximately 3
cups of batter that's not a lot. The cornbread I tasted up in Boston was
like a white cake without frosting.

Jill

In NYC cornbread isn't served at restaurants, in fact very few bakeries
have it, best one can do is buy boxes of cornbread mix and make their
own. But nearly every eatery serves corn muffins, not at all sweet,
and when you get a good golden crusted one they are much better than
any southern cornbread I ever had. Typically NYC corn muffins are kind
of course textured... they are usually served split laterally, toasted
on a buttered griddle, served with more butter and jam/jelly. In NYC
corn muffins are served for breakfast, not at any other time. I've
eaten cornbread often in the south (usually comes automatically, along
with the grits, even if you say you don't want any stinkin' grits) it's
too fine textured, way too much like cake, and I don't know what kind
of fercocktah corn meal southerners use but their cornbread tastes
nothing of corn, in fact it tastes of nothing, probably why it's almost
always served blanketed with smokey meat sauces. A few times I asked
for toasted cornbread, they just stared... you know, that gaping mawed,
deadpan, blank, three front teeth missing, typical southern "I'm lost
y'all" stare.

Sheldon

jmcquown said:

No kidding! Yankee's can't tolerate non-sweet cornbread. [snip]

LOL. It's likely true that Americans in general like everything
sweeter than most of the rest of the world does, but there's zero
evidence that Yankees are worse about that than Southerners. Examples
are far too numerous to attempt to enumerate.

One of the cool things about cornbread is that the recipe variations
lead to such distinguishable results. This one's fluffy, that one's
dense. This one's sweet, that one's not. This one is crusty, that
one's cake-like. I just wish that people would be more usefully
descriptive about them. Everyone says, oh, this is just so delicious.
Too few say, this one is good with stews or beans because it's firm and
holds together, this one is good for breakfast, this one is the best
receptacle for honey -- or whatever it really is. -aem

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,

Wayne Boatwright said:

You can prevent that? I am agog!

You're a gog?
I'm a lert!

And I am a head!

Heh..... I was too, in the 60's, but I gave all that up years ago. ;-)

Dave