Grouper : Grouper filet (or other firm
Fish) : Fish) cut int
15 : ml Olive oil
2 : Cloves minced garlic
1 : Onion sliced thin
2 : Italian frying peppers
(poblano?) : (poblano?) diced
1 : Sweet red or yellow pepper
(for : (for color opti
Broccoli : Broccoli florets
6 : Or 7 brussel sprouts sliced
-fine : -fine br or
1/2 : c Grated cabbage
1 : lg Or 2 sm diced tomatos
Salt : Salt and black pepper to
Taste : Taste
1 : /2 tb Dried basil (ran out of
Fresh) : Fresh)
1 : tb Parsley
1/2 : c Fresh grated parmeasan (sp?)
Or : Or romano che
Cappelini : Cappelini (angelhair pasta)
0: This one is from The Bread Winners Cookbook by Mel London
1: This recipe was given to me by an old friend in Savannah, who told me that it was a favorite breakfast bread on the plantations
2: * The salt, though traditional, may be eliminated if you choose to do so
3: Place the melted fats and the rice in a heavy saucepan, covered, over very low heat
4: Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal
5: Blend together with the rice mixture and put into greased 8- or 9-inch square pan
6: Bake at 450 deg
7: F
8: until firm when tapped with finger and well browned on top--about 25 minutes
9: Cut into squares to serve
10: Makes 1 to 1 1/2 dozen squares
11: NOTE: This just looked like an interesting combination
12:
13:
14: and like something that would create a little more (or different) texture
15:
16: a fun bread
17: It almost sounds like it might come out a custardy bread
18:
19:
20: Posted by Kyosho Connick
21: Reposted by Fred Peters
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini