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: Bring water to a boil in a small saucepan
1: Add 1 1/2 T margarine
2: Stir in cornmeal quickly, then immediately lower heat and cover pan
3: Let cornmeal cook over very low heat for 5 minutes
4: Stir in remaining margarine and set aside to cool
5: Mix flour and salt
6: Stir in cooled cornmeal and knead, adding water or more flour if necessary to form a soft dough
7: Pinch off twelve pices and roll into 2-inch balls
8: Flatten each ball between palms or against a board, making a flat circle
9: Roll with rolling pin to 6-7 inches
10: Keep turning the circle to keep it round, and sprinkle board and pin with cornmeal as needed to prevent sticking
11: Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until flecked with dark spots
12: Line a basket or bowl with a large cloth
13: Stack tortillas in bowl and keep covered with cloth
14: They may be made up to a day in advance
15: Heating for a few seconds on each side makes them soft and pliable for handling again
16: Heat them on a griddle or directly over a medium gas flame
17: Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books, 1991 Entered by: Lawrence Kellie Thu 11-28-1996 at 11:38:40 Size of Serving: 1 tortilla per serving