1 : cn Sweetened condensed milk
1 : cn Small frozen lemonade(thawed
1 : cn Small crushed pineapple
Drained : Drained
1 : ct Small whipped topping
2 : 1/ lb Giant B.C. cherries
1 : /2 c Maple sugar
1 : c Water
1/2 : c Butter or margarine
3 : oz Unsweetened chocolate
-squares : -squares
2 : Eggs
1/2 : ts Salt
1 : c Sugar
1 : ts Vanilla extract
1 : /4 c Flour
3/4 : ts Baking soda
1 : c Chopped walnuts
1/3 : c Flour
1 : c Brown sugar
1 : Unbaked pie shell
2 : c Light cream
1 : ts Vanilla
2 : tb Butter
1 : ds Nutmeg
2 : c Light brown sugar; firmly
-packed : -packed
1/2 : c Light corn syrup
1 : c Butter or margarine
1/4 : ts Cream of tartar
1 : ts Salt
1 : ts Baking soda
8 : qt Popped corn; "old maids"
-(unpopped : -(unpopped kernels) removed
1 : c Sugar
2 : c Honey
4 : Eggs
1/2 : c Vegetable oil
1/2 : c Cold strong coffee or flat
-coca : -coca cola
3 : c All-purpose flour
2 : ts Baking powder
1/2 : ts Baking soda
1 : ts Allspice
1 : ts Cinnamon
1/4 : c Sliced almonds
Waldine : Waldine Van Geffen VGHC42A
1 : lb Peeled crawfish tails
3/4 : Stick margarine
2 : md Onions -- chopped
20 : ml Garlic -- chopped
1/2 : Bell pepper -- chopped
1 : Stalk celery -- chop fine
1 : cn Cream of shrimp soup
1/2 : c Water
1/4 : c Dry white wine or dry
Sherry : Sherry
1 : lb Carton Lite Line cottage
-cheese : -cheese
2 : cn (11-oz) Mandarin oranges;
-cut : -cut in half
1 : cn (6-oz) pineapple chunks;
-sliced : -sliced
2 : pk Dream Whip
1 : pk (small) lemon Jello
1 : pk (small) orange Jello
1/4 : c Cooking oil
- : - (half olive oil)
1 : c Chopped onions
1 : c Chopped green peppers
4 : Garlic cloves; minced
1/2 : c Chopped parsley; OR...
2 : tb -dried parsley
2 : cn Tomato sauce (8 oz. cans)
4 : Garlic cloves; minced
2 : Bay leaves
1 : tb Salt
1/4 : ts Thyme
1/4 : ts Marjoram
1/2 : ts Tabasco
1 : qt Water
1 : /2 c Dry white wine
1 : lb Halibut, " pieces
1 : lb Shrimp, shelled (raw)
36 : Clams, in shells
Crab : Crab chunks or abalone
-OR- : -OR- any available seafood
0: Preheat oven to 375 degrees
1: In a large bowl, combine cornmeal, flour, baking powder and salt
2: In a small bowl, stir the baking soda into the buttermilk
3: In another bowl, whisk together the egg, sugar to taste, and the oil, then whisk this mixture into the buttermilk mixture
4: Spray an 8 or 9 inch cast-iron skillet with vegetable cooking spray
5: Put the skillet over medium high heat
6: Add butter; heat until butter melts and is just starting to sizzle
7: Tilt the pan to coat the bottom and sides
8: Add buttermilk mixture to cornmeal mixture; quickly stir together, using only as many strokes as needed to combine the mixtures
9: Scrape the batter into the hot, buttery skillet
10: Immediately put the skillet into the preheated oven and bake about 25 minutes, or until cornbread is golden brown
11: Cut into wedges to serve
12: (For a decandent cornbread, substitute 1 3/4 cups sour cream for the 1 1/4 cups buttermilk
13: ) From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini