ah, I would have not considered that. I am going to use chicken base which is much like bullion cubes or crystals. I am butchering a recipe. I have left over beef stew so instead of the chili tamale pie I thought I would make this casserole using my stew you know.. cornmeal muffins without the muffin part? *smile* Sure it will turn out sort of like polenta which to me is the Italian name for cornmeal cakes? Dee
----- Original Message ----- From: "Jan" <[email protected]> To: <[email protected]> Sent: Tuesday, November 10, 2009 2:49 PM Subject: Re: [CnD] help with ingredient tamale pie If you're using canned or bouillon chicken broth, you don't necessarily have to add salt. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of leverenz Sent: Tuesday, November 10, 2009 3:42 PM To: c n d Subject: [CnD] help with ingredient tamale pie Hi, I am making a recipe in a couple of hours that calls for a cornmeal topping but I do not have the amount of salt so I need some ideas of about how much since I don't use cornmeal all that much the recipe is calling for 2 cups of chicken broth, 2 cups of water and 1-1/2 cups cornmenal and salt? how much do ya think? thanks Dee Any idiot can face a crisis; it is this day-to-day living that wears you out.. Anton Chekhov Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
