2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
1: Sift together the flour, baking powder, and salt
0: Preheat the oven to 425 degrees
2: Add the cornmeal and stir until well mixed
3: In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings
4: Add the liquids to the dry ingredients and stir just until all are moistened
5: Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned
6: To test for doneness insert a toothpick or cake tester in the center
7: If it comes out dry the corn bread is done
8: FROM: KATHY HEWITT (VPDG64B) From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini