1 box of cornbread mix
1 egg
Any other ingredients the package calls for
Milk
Mix ingredients, adding enough milk to be slightly thicker than pancake batter. Grease a medium-large saute pan well. Pour in batter, and place on stove over lowest heat possible. Cover with a tight-fitting lid. Resist the strong urge to check it frequently, letting it go 10-15 minutes without removing the lid, depending on the heat output of the stove. When you're certain it's burning, check for doneness with a toothpick or knife. Cornbread cooked this way is very crumbly, so melt your butter or honey on top, rather than trying to cut in half. Enjoy with the butternut squash chili!
Friday, July 23, 2010
Bread "Stuff"
Whole wheat baguette
Butter
Ham steak
Eggs
Shredded cheese
Oregano
Dice baguette into 1/2" cubes. Saute in butter. Stir in ham, then eggs, then cheese, then oregano. Scramble.
From Bobbie Herndon, made on a camping trip with the Zentners and Lenzes.
Butter
Ham steak
Eggs
Shredded cheese
Oregano
Dice baguette into 1/2" cubes. Saute in butter. Stir in ham, then eggs, then cheese, then oregano. Scramble.
From Bobbie Herndon, made on a camping trip with the Zentners and Lenzes.
Wednesday, July 21, 2010
Apricot Rosemary Jam
4 cups apricots
3 1/2 cups sugar
fresh sprigs of rosemary or 1 t dried rosemary
3 T water
1. Wash (well if pesticides used, or remove skins- cut X on base, blanch, and peel) apricots. Cut in half and remove pits.
2. Place rosemary in the 3 T water in a medium saucepan. If fresh, just place the sprigs in the water. If dried, wrap in cheesecloth, bandana, or other lightweight fabric that won't bleed. I used a clothespin to close the baggie, which made it easy to lift it in and out of the water. Essentially, you make rosemary tea. Place a plate in the freezer.
3. Once the water is nearing a boil, remove the rosemary, and add the apricots. Lower the heat to medium low, or low. Pour the sugar on top, and mix gently. Stir every 5 minutes until the jam thickens, and then stir constantly to avoid burning the bottom. To test to see if the jam is the proper consistency, drop a few good sized drops on the frozen plate. If the jam runs easily, it is still too syrupy.
4. Place in jars (makes 1-2 pints), and either refrigerate for rapid consumption or can to send to faraway people. Let's be honest, if it is for personal consumption, it will not last long enough to make canning worth it.
Note: Heather states that this is her favorite jam. This can also be made with peaches.
3 1/2 cups sugar
fresh sprigs of rosemary or 1 t dried rosemary
3 T water
1. Wash (well if pesticides used, or remove skins- cut X on base, blanch, and peel) apricots. Cut in half and remove pits.
2. Place rosemary in the 3 T water in a medium saucepan. If fresh, just place the sprigs in the water. If dried, wrap in cheesecloth, bandana, or other lightweight fabric that won't bleed. I used a clothespin to close the baggie, which made it easy to lift it in and out of the water. Essentially, you make rosemary tea. Place a plate in the freezer.
3. Once the water is nearing a boil, remove the rosemary, and add the apricots. Lower the heat to medium low, or low. Pour the sugar on top, and mix gently. Stir every 5 minutes until the jam thickens, and then stir constantly to avoid burning the bottom. To test to see if the jam is the proper consistency, drop a few good sized drops on the frozen plate. If the jam runs easily, it is still too syrupy.
4. Place in jars (makes 1-2 pints), and either refrigerate for rapid consumption or can to send to faraway people. Let's be honest, if it is for personal consumption, it will not last long enough to make canning worth it.
Note: Heather states that this is her favorite jam. This can also be made with peaches.
Savory (not sweet) Bread Pudding
French bread
1 bunch of asparagi
6 eggs
2 cups milk
1 t salt
ground pepper to taste
1 cup Gruyere cheese (very mellow cousin to Swiss, however Swiss is not a good sub, just use more mozzarella and Parm, or a different cheese you think would taste good, instead)
1/2 cup mozzarella
1/2 cup Parmesan cheese
2 spears of green onion
1/8 cup chopped fresh parsley
1/8 cup chopped fresh marjoram
Grease casserole dish with butter or oil. Cube bread and place in a large bowl. If the bread is fresh toast it after cubing it. In a large liquid measuring cup beat the eggs, milk, salt, and pepper together. Grate the cheese, and mix it in with the egg mixture. Mince the green onions and herbs, taking care to remove the marjoram stems, and any tough parsley stems. Mix these into the egg mixture. Preheat the oven to 375 degrees. Chop the asparagus up, and add it in with the bread. Pour the egg mixture into the bread mixture, mixing until all is combined. Press the bread down into the egg mixture with a spoon until it is saturated. Pour everything into the casserole dish, and bake until the top is browned and the egg is cooked, 30-40 minutes.
1 bunch of asparagi
6 eggs
2 cups milk
1 t salt
ground pepper to taste
1 cup Gruyere cheese (very mellow cousin to Swiss, however Swiss is not a good sub, just use more mozzarella and Parm, or a different cheese you think would taste good, instead)
1/2 cup mozzarella
1/2 cup Parmesan cheese
2 spears of green onion
1/8 cup chopped fresh parsley
1/8 cup chopped fresh marjoram
Grease casserole dish with butter or oil. Cube bread and place in a large bowl. If the bread is fresh toast it after cubing it. In a large liquid measuring cup beat the eggs, milk, salt, and pepper together. Grate the cheese, and mix it in with the egg mixture. Mince the green onions and herbs, taking care to remove the marjoram stems, and any tough parsley stems. Mix these into the egg mixture. Preheat the oven to 375 degrees. Chop the asparagus up, and add it in with the bread. Pour the egg mixture into the bread mixture, mixing until all is combined. Press the bread down into the egg mixture with a spoon until it is saturated. Pour everything into the casserole dish, and bake until the top is browned and the egg is cooked, 30-40 minutes.
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