Cornbread

Cornbread As someone who was raised in the south cornbread as a side dish was a staple. i'm not talking pre-mix. i'm talking scratch cornbread.

This is another recipe where i do a variation on the ingredients on the corn meal package. For example i use baking soda rather than salt. i find that the baking soda makes for a moister finished product. For the same reason i prefer honey to sugar. But raw granulated sugar is an acceptable substitute for me when honey is not available.

Ingredients: 1 Cup Indian Head Yellow Cornmeal 1 Cup Heckers Unbleached All Purpose Flour 2 Tablespoons Baking Powder 1 Teaspoon Baking Soda 1 Cup Milk 2 Extra Large Eggs [beaten] Honey [to taste preference] Splash of vegetable oil.

Combine all dry ingredients. Add wet ingredients except the vegetable oil to the dry. Ideally the texture of the batter should be the same as a pancake batter. i find using a fork instead of a spoon to mix does a better job of blending as well as having a better feel for the batter's texture. The vegetable oil should be the last ingredient added. Pour batter into 9x9 greased pan and bake at 400 degrees for 30 minutes. Test for doneness with a toothpick.

These days i serve my cornbread with a generous portion of Fleischmann's unsalted spread but of course butter is the traditional condiment.

Medium Rare Shell Steak With Shoestring Potatos

Medium Rare Shell Steak With Shoestring Potatos No offense to vegans, but to me there is nothing quite so mouth-watering as a juicy steak.

Shell steak or as i think of it: 'the affordable filet mignon' is what i use for this recipe. Now before the butchers of the world come at me with cleavers for daring to say a shell steak is comparable to a filet mignon cut, of course it's not the same as filet mignon, but if you get a shell steak that's not too fatty you can serve a beef course that can stand the scrutiny and please even the fussiest foodie. Tender and flavorful and you won't need a co-signer to be able to purchase your dinner.

If like me, you prefer your steak no matter the cut, medium rare, but you've had a long day & not in the mood for elaborate prep, this is a good quick substantial meat & potatos dinner. [If you absolutely must have a veggie other than potatos to accompany this recipe i suggest steamed asparagus.]

.49oz & .59oz prime shell steaks are the portions for this recipe. Tenderize with a fork. Splash with Lea & Perrins low sodium worcestershire sauce. Sprinkle with tarragon. Cook for 30mins at 400 degrees. Shoestring potatos may be cooked simultaneously on top rack if you like them soft. If crisp potatos are preferred put them in the oven first doubling their cooking time.