Thursday, February 18, 2010
Prepared by: Ashley O'Hara
By: TIM LASTRAPES
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 tablespoon
- 1 cup
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 eggs, lightly beaten
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
1 c. flour
1 c. oatmeal
1/2 c. butter
1 tsp. cinnamon
4-5 c. chopped rhubarb
1 c. sugar
2 Tb. cornstarch
1 c. water
1 tsp. vanilla
Mix together flour, oatmeal, brown sugar, butter and cinnamon. Place
half in the bottom of a greased 2 1/2 qt. casserole or 9X9 pan.
Put rhubarb on top of crust. On the stove, cook the rest of the
ingredients until thick and pour over the rhubarb. Sprinkle the
remaining oatmeal mixture on top.
Bake at 350 degrees for about 1 hour. (Until the topping is browned)
Serve warm with ice cream.
Prepared by: Jen Berman
1 lb. ground beef (lightly browned in pot)
add 1 T. chili powder
-separately - 1/2 onion, 1-2 cloves garlic-minced/browned in skillet
-add to pot:
1/2 t. cumin
1/4 t. oregano
1 large can kidney beans (approx. 30 oz. include juice)
1 large can whole tomatoes (pureed)
Simmer 1 hour - leave lid askew and stir occasionally