2 : tb Butter
2 : tb Chopped onion
2 : tb Chopped leek
2 : Minced garlic cloves
Salt : Salt & pepper
Hot : Hot sauce
2 : tb Chopped pecans
1/2 : lb Shrimp meat
PUFF : PUFF PASTRY
1 : c Sour cream
1 : Beaten egg
**** : **** NO E *****
-Karen : -Karen Adler FNGP13B.
-Yield: : -Yield: 2 to 2 1/2 doz.
0: Preheat oven to 425
1: Grease a 9x13-inch cake pan
2: In large bowl, beat together eggs, buttermilk and both measures of margarine until well blended
3: Set aside
4: Sift together sugar, flour, cornmeal, (both measures of) baking powder, baking soda and salt
5: Combine with buttermilk mixture and stir just enough to combine ingredients
6: Pour into prepared pan and bake 20 to 25 minutes
7: Makes 8 servings
8: Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 15:24:44 -0700 (PDT) From: PatH <phannema@wizard
9: ucr
10: edu> NOTES : Dotty Griffith (was food editor of the Dallas Morning News), recently worked on Sunset's Trattoria: Best of Casual Italian Cooking (1995); etc
11: " Looking for a side dish for a picnic and barbecue? This corn bread has a cakelike consistency that goes well with spicy marinades or fried chicken
12: " Corny Crab-cakes are a hit this year
13: Why not serve with crab
14: