12 : oz Pkg corn muffin mix
2 : ts Dried chives
Dash : Dash freshly ground black
-pepper : -pepper
1 : Egg
2/3 : c Milk
1/2 : c Crisp crumbled bacon
8 : lb Sea salt
3/4 : lb Brown sugar
3/4 : lb Saltpeter
4 : ga Water
2 : ts Unsalted butter
1 : 3/4 c Sugar; plus
2 : tb Sugar
1/2 : c Water
1/2 : c Thawed frozen pureed winter
-squash; : -squash; drained very well
2 : c Blanched whole almonds
3/4 : ts Ground cinnamon
3 : 1/2 oz Marzipan; cut small pieces
10 : Egg yolks; jumbo
3 : Eggs; jumbo
3 : tb Finely-minced crystallized
-ginger : -ginger
1 : tb Finely-minced blanched
-almonds : -almonds
1 : /4 kg Bacon hock; (2 /2-3lb)
2 : Onions; sliced
450 : g Pease pudding; prepared
-(1lb) : -(1lb)
3 : Eggs
25 : G; (1-2oz) butter,, ( to
-50) : -50)
; : ; softened
3 : tb Chopped parsley
11 : Bacon slices, cooked and
-crumbled : -crumbled
1/2 : c Grated Parmesan cheese
1 : sm Onion, chopped
3 : 10 oz. cans refrigerated
0: Combine corn muffin mix, dried chives and pepper in mixing bowl
1: Continue muffin preparation, adding egg and milk according to package directions
2: Fold in crumbled bacon
3: Turn into 12 greased 2 3/4" muffin tins lined with paper liners
4: Bake in a preheated 400 degree oven for 20 to 25 minutes or until done
5: Serve hot
6: From Jeane Dixon's Astrological Cookbook Formatted on October 6, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest
7: net on Mar 13, 1999