There are no rainbow pooping Unicorns here. Move along, please.

 

Glory’s Mexican Cornbread

By Glory Fink

Vegetable oil cooking spray
2 cups stone-ground yellow cornmeal
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda

¼ cup dried chopped onion

2oz Brown Sugar
2oz butter/vegetable shortening
3 eggs
1 cup buttermilk
1 can creamed corn (15-16oz)
1 can mild green chilies (4oz) undrained

Preheat oven to 450 degrees. Spray a 9” cast iron skillet (or 9×13” baking dish) with cooking spray.

Put the cornmeal in a medium bowl and sift the dried chopped onion, brown sugar, salt, baking powder and baking soda into it. Stir well.

Whisk together the eggs and buttermilk in a large mixing bowl. Then add the creamed corn and chilies and whisk. Place the butter/shortening in the prepared pan and place the pan in the oven.

Combine wet and dry ingredients, stirring with a fork to get rid of lumps, but don’t overbeat. The batter will be kind of thin.

Remove the hot pan from the oven and stir the melted butter/shortening into the batter. Transfer the batter to the skillet, and then return the pan containing the batter to oven. Bake until golden on the top and crusty around the edges, 25 to 30 minutes.

 

Makes 16+ squares.

 

 

Nutrition Facts (approximate)

16 Servings

Amount Per Serving

 

Calories                                138

Total Fat                                5g

Saturated Fat                        2g

Polyunsaturated Fat              .5g

Monounsaturated Fat           1.5g

Cholesterol                          48mg

Sodium                                 358mg

Potassium                            113mg

Total Carbohydrate           21g

Dietary Fiber                         2g

Sugars                                    3g

Protein                                  4g

 

Sausage & Potato Soup

By Glory Fink

 

1lb Ground Sausage – Deer, Pork, Chicken, Elk, whatever you have on hand

1lb Red Potatoes, chopped

1lb Russet Potatoes, chopped

1 Yellow Onion, Chopped

2 Celery Stalks, chopped

1qt Chicken Stock/broth

1oz Heavy Cream

1-2 Bay leaf

1-2T Parsley, dried

1-2 t Garlic powder

A few dashes of Vinegar pepper sauce, lemon juice or orange juice

Salt and pepper to taste

 

Over medium heat, cook the sausage while breaking it up into little bits. Drain the sausage and rinse it with hot water if you want to reduce the fat even more.

 

Add the sausage back to the pot; turn up the heat to medium-high. Add the chopped onions, bay leaf, parsley, garlic powder, pepper and the celery. Stir and cover for a minute or two.

 

Uncover, stir and then add the chopped potatoes, recover and leave it alone for 3-5 minutes.

 

Uncover and stir making sure nothing is sticking to the bottom or burning. Add just enough chicken stock to barely cover the sausage/potato mixture. Turn heat down to medium, re-cover and leave for approx 10 minutes.

 

After 10 minutes uncover and stir. Add the heavy cream. Yes, heavy cream. It’s two tablespoons, for heaven’s sake! Trust me, milk is not a good substitute, it could curdle in the heat (yuk!)

 

Taste the soup…carefully. It probably tastes a little dull. This is where you add a few dashes of pepper sauce or lemon juice. Use the orange juice instead if you want it a little sweeter. Now taste, again. Does it need more salt and pepper? More garlic or parsley? Now stir and let simmer for a minute.

 

Taste again. Better? Good enough to eat? Ok, turn off the heat and give it 5-10 minutes to cool while you reload the washing machine or return a phone call.

 

Garnish with shredded cheese, bacon bits, Sour cream and chives or parsley. Accompany with buttermilk cornbread or toasted homemade bread and a yummy green salad (maybe with a little ranch dressing.)

 

Serves 8 or 3 teenage boys

 

P.S. If you have unexpected company arrive just add more chicken stock and a few tablespoons of dried mashed potatoes to stretch it. I hope you have enough cornbread and salad for you guests. Remind them to call ahead or next time they’ll be eating peanut butter sandwiches!

 

 

Nutrition Facts (approximate)

8 Servings

Amount Per Serving

 

Calories                                313

Total Fat                                15g

Saturated Fat                        6g

Polyunsaturated Fat              1g

Monounsaturated Fat           6g

Cholesterol                          51mg

Sodium                                 229mg

Potassium                            837mg

Total Carbohydrate           29g

Dietary Fiber                         3g

Sugars                                    3g

Protein                                  16g