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: 1
1: Bring water to a boil
2: 2
3: Combine other ingredients (along with your choice of herbs, if desired i
4: e
5: rosemary, thyme, oregano) except for oil in medium bowl
6: 3
7: Pour 1/2 (or less) the boiling water and oil into dry ingredients at the same time
8: Add only enough water to make a very stiff semi-dry mixture
9: 4
10: Let cool for 30 minutes then form into 3 to 3 1/2 inch patties and place on greased cookie sheets
11: 5
12: Place cookie sheets in a pre-heated oven (350 to 375 degrees) for an hour or until brown around the edges
13: At this point, turn off the oven and leave the pones inside, undisturbed, while the oven cools
14: This is to dry them further
15: These Pones will keep in the freezer for months
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini