Bacon and Cornmeal Waffles

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a cute one from Lynne Weigle-Snow:

Little Johnny and his family lived in the country, and as a result
seldom had guests. He was eager to help his mother after his father
appeared with two dinner guests from the office.

When the dinner was nearly over, Little Johnny went to the kitchen and
proudly carried in the first piece of apple pie, giving it to his father
who passed it to a guest. Little Johnny came in with a second piece of
pie and gave it to his father, who again gave it to a guest.

This was too much for Little Johnny, who said, "It's no use, Dad. The
pieces are all the same size."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

To be perfectly honest, I haven't made these waffles for years, but I
still think they're the best I've ever had. The bacon cooks along with
the waffles and the fat is absorbed by the batter, so if your diet will
allow an extra dose of fat and cholesterol occasionally, these can't be beat.

Bacon and Cornmeal Waffles

1 cup (250 ml) all-purpose flour
1 cup (250 ml) yellow cornmeal
1 Tbs (15 ml) sugar
2 1/2 tsp (12 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs, lightly beaten
1 3/4 cups (440 ml) milk
4 Tbs (60 ml) butter, melted
6 thin slices of bacon, cut in half

Sift the dry ingredients together. Stir in the milk, eggs, and melted
butter, stirring as little as possible to thoroughly mix the
ingredients. Pour the batter into a preheated waffle iron and lay two
half slices of bacon on each waffle. Cook according to the
manufacturer's instructions, or until steam no longer escapes from the waffle iron.
Makes 6 waffles.
Received on Thu Dec 13 18:40:19 2007