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By Diana Ossi (Editor)

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Extra info for Codin' and Cookin' Volume One (Cook Book)

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Bake for 15 minutes. Comments: Kids love to help make this, almost as much as they love to help eat it. LaRae Chasteen Information Systems 33 Breads & Muffins 425° Oven 20—25 Minutes Serves 6—9 Perfect Cornbread 1 C flour 4 tsp baking powder 1 C yellow cornmeal 1 C milk 1/4 C sugar 3/4 tsp salt 2 eggs 1/4 C shortening Directions: In a large mixing bowl, sift the flour with the sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until smooth. Do not overbeat. Pour into a 9 x 9 inch greased pan; bake.

Just reheat in microwave or toaster. Diana Ossi Supplement Department 49 Breads & Muffins 350° Oven 25 Minutes Serves 8—10 Baked Grits 1 C grits 4 1/4 C water 1/2 C butter 3/4 C cheddar cheese 3 eggs 3/4 C milk 1 tsp salt 1/4 tsp red pepper Directions: In a large saucepan, cook grits in the water which has been salted. As grits begin to thicken, add butter and cheese. Beat eggs and milk and add to grit mixture. Pour into a 2-quart baking dish; bake. From: Big Mama’s Old Black Pot 50 Breads & Muffins 400° Oven 30—40 Minutes Serves 4—6 Corn Pone 3 C cornmeal 2 tsp salt 1 1/4 C boiling water 1 tsp bacon fat 2 eggs 1 C cream 2 tsp baking powder Directions: Mix cornmeal, salt and bacon fat.

Pour half of the batter into a 9 x 13 inch pan sprayed with food release, top with a layer of cheese, and then add the remaining batter. Bake until golden brown or a toothpick comes out clean. Comments: You can substitute 1 cup plain yogurt for the buttermilk if you prefer, but increase the eggs to 3 if you do. I wouldn’t suggest you use a cheese substitute to cut the fat content; it just isn’t the same! Pam Green Supplement Department 32 Breads & Muffins 375° Oven 15 Minutes Serves 6—8 Monkey Bread 2 cans (10-count) of biscuits (if you use “Grands,” one 10-count can will be enough) 1 C butter 2 Tbl cinnamon 1/2 C sugar Directions: Melt butter in a large bowl in the microwave.

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Codin' and Cookin' Volume One (Cook Book) by Diana Ossi (Editor)

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