Bacon and Cornmeal Waffles

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                            FOOD FUNNY
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Here's one I hadn't heard before. Thanks to Rosemary Zwick
for sending it in:

Uncle Joe had to get a job. The farm hadn't worked out so well,
so this time he tried a local ranch. The rancher took pity on
him and decided to give him a chance. "This," he said, showing
my uncle a rope, "is a lariat. We use it to catch cows."

"I see," said Uncle Joe, trying to seem knowledgeable as he
examined the lariat. "And what do you use for bait?"

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                            TODAY'S RECIPE
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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) double-acting 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 Fri Jun 25 20:17:33 2010