1 : /2 c Corn-meal
1 : ts Salt
1 : ts Baking powder
1 : tb Sugar
1/2 : c Flour
1 : ts Baking soda
2 : c Sour milk
2 : Eggs, well beaten
3 : tb Melted shortening
1 : Pan; (9 inch) corn bread
1 : cn Corn
1 : cn Stewed tomatoes
2 : c Turkey ham; cubed
Bacon; : Bacon; (5 or 6 slices
-uncooked) : -uncooked)
1 : lb Bulk Pork sausage
2 : tb Water
1/3 : c Onion, chopped
1 : c Celery, finely diced
1 : ts Poultry Seasoning
1 : ts Salt
8 : c Crumbled Cornbread
0: Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour
1: Cover and allow to stand until light
2: Sift corn-meal slowly into the boiling water, add salt, and stir constantly until thick
3: Cook over hot water 30 minutes
4: Add shortening, sugar, and potato water (prepared by boiling 1 cup diced potatoes in 2 cups water)
5: Stir until well blended
6: Cool
7: Add the sponge
8: Add sufficient flour to make a dough stiff enough to knead
9: Turn onto lightly floured board
10: Knead until smooth and elastic
11: Cover with a damp cloth and allow dough to double in bulk
12: Knead down
13: Cover closely and place in refrigerator
14: Remove portion of dough required from refrigerator 2 hours or more before rolls are needed
15: Allow dough to warm to room temperature
16: Form into rolls
17: Place in well-oiled pans
18: Cover and let rise until treble in bulk
19: Bake in hot oven (450ø F) about 15 minutes
20: The unused portion of the dough should be worked down, covered closely with waxed paper, and returned to the refrigerator until needed
21: 75 rolls
22: Mrs
23: L
24: Carlile, Sheridan, WY
25: Converted by MMCONV vers
26: 1
27: 20 From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini