6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
1 : c Sour cream
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: 1
1: Preheat oven to 425F
2: Grease 8-inch square metal baking pan
3: 2
4: Sift cornmeal, flour, sugar, baking powder and salt into mixing bowl
5: Add onion and herbs and blend well
6: 3
7: In another bowl, beat milk, butter and egg until foamy
8: Add dry incredients and stir just to combine
9: Mixture should be lumpy; do not overblend
10: 4
11: Turn into prepared pan and bak until corn bread tests done, about 30 minutes
12: Remove from oven and let cool 10 minutes in pan
13: Invert onto rack and cool to room temperature
14: To serve: If not using for stuffing, cut into squares and serve hot with any poultry or meat dish
15: Ahead: Can be frozen up to 3 months
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini