Subject: Cornbread Turkey and Cranberry Sandwiches
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 10 2002 - 03:01:58 EDT
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FOOD FUNNY
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Here's a true one from reader Pat Schmidt which I'm sure has played
out in more households than this one:
We are still laughing (behind his back, of course) about my nephew
Steve who made quite an impression on his future in-laws with his
boyish appetite. He was in college and dating Robin when he was
invited to breakfast one morning. A plate of fried eggs was set on
the table in front of him. Thinking he was being served first since
he was a guest, he proceeded to take the plate for himself and scarfed
up eight eggs while everyone at the table looked in amazement. He
didn't find out until sometime later that he had polished off his
fiance's and her parents' breakfast!
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TODAY'S RECIPE
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This week's "Super Sandwiches" theme was very popular with my readers
if the email I have been getting is any gauge, so you can be sure I'll
repeat it in the future. I haven't given quantities for today's
recipe because I assume that some readers will want to use it for
holiday leftovers, and there's no telling how much turkey you'll have
on hand or how many hungry mouths you'll have to feed. Use your
favorite cornbread recipe, a boxed mix, or my recipe for
Southern-Style Cornbread below for these all-American open-faced
sandwiches.
Cornbread Turkey and Cranberry Sandwiches
Cornbread cut into squares
Sliced baked ham (optional)
Sliced roast turkey
Cranberry relish (not the canned jellied type)
Grated Cheddar cheese
Place the cornbread squares on a baking sheet and top with the
optional ham, followed by turkey, cranberry relish, and grated cheese.
Bake in a preheated 350F (180C) oven until heated through and the
cheese has melted, 10 to 15 minutes. Serve immediately.
Southern-Style Cornbread
6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk
Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or
9-inch (20 - 23 cm) cast iron skillet and place the skillet in a
preheated 425F (220C) oven until the grease sizzles. Tilt the pan
thoroughly coat the bottom and sides of the skillet before adding the
batter. Meanwhile, sift the flour, baking powder, and salt into a
mixing bowl. Stir in the cornmeal. Make a well in the center of the
flour mixture and add the beaten egg, milk, and remaining bacon
grease. Beat vigorously for 1 minute and pour into the hot skillet.
Bake at 425F (220C) for 20 to 25 minutes, until golden. Cut into
squares or wedges to serve. Serves 6 to 8.
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