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Monday, April 18, 2005 newsletter has been posted online.
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Recipe Exchange Online Newsletter April 18, 2005</a>

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Cornbread with Creamed Corn
1 c. self-rising cornmeal
2 eggs
1/2 c. oil
8 oz. sour cream
1 sm. can creamed corn

Mix ingredients in above order. Place in greased 9-inch glass round 
pan. Bake 35 to 40 minutes in 375 degree oven.

Buttermilk Cornbread
2 c. cornmeal
2 tsp. baking powder
1/2 tsp. soda
2 c. buttermilk
2/3 c. all-purpose flour
1 tsp. salt
2 eggs, beaten

Combine dry ingredients, add eggs and buttermilk, mixing well. Pour 
batter in large greased cast iron skillet (heated). Bake at 400 
degrees for 20 to 25 minutes or until browned.
Sue

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Nancy Rogers, Nancy's Kitchen
PO Box 98367
Lubbock, TX 79499








 

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