Recipes Included On This Page Moist Cornbread Moose Mincemeat Mulled Apple Tea Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Moist Cornbread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar 2 eggs 1/2 cup vegetable oil Preheat oven to 400F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared 9- x 13-inch pan. Bake for 30 to 35 minutes or until a knife inserted in center of pan comes out clean. Notes: Although I know your Thanksgiving has gone by, Hallie, we are about to celebrate the day tomorrow. In my earlier days, we used to host the family gathering for Thanksgiving. When my husband died I had a difficult time trying to do this, so celebrated Canadian Thanksgiving instead and when the US Thanksgiving Day same around I gathered my two boys and headed for Montreal for the long weekend for hockey games and other fun things to do in the city. That was long ago and now that we are here in Florida we celebrate the day by inviting all the neighbors in and joining forces for the holiday meal. We are doing the turkey and stuffing as we do each year but everyone else brings the rest of the meal. I do add a mincemeat pie, cranberry sauce because I don't like the stuff in a can and homemade rolls. I am baking the cornbread for the sausage/cornbread stuffing (which really doesn't go in the turkey any more); I know I am giving you an food item without a recipe - but the sausage/cornbread stuffing doesn't have a recipe, just put the ingredients together in any quantity that tastes good and supplies enough for your crowd for the day. I am sending along the cornbread recipe. I do toast it before mixing with some regular bread (old hot dog buns are great for this), sweated celery and onion, sage, thyme, sausage, chicken broth, etc). ---> I'm sorry I didn't get your recipe in time to put it in before your Thanksgiving but a good recipe is a good recipe and can be used whenever a person has an excuse for doing so. I like your comment about sharing Thanksgiving with your neighbours; we do the same thing here quite often and it gives those of us who don't have family around an excuse to make a special dish to contribute as well as the opportunity to get together and visit. These occasions are also good for getting to know newer neighbours as well as some "fence mending" if there have been any little squabbles. After all, a neighbourhood or community is, ideally, really a form of extended family and we are all, to some extent, dependent on and responsible to each other (something which we sometimes forget). <G> H. Contributed to the FareShare Gazette by Jennie; 28 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Moose Mincemeat Recipe By : Northern Cookbook, ed. by Eleanor A. Ellis; 1967 Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cooked moosemeat [put through meat grinder] 1 quart apple cider or 4 1/2 cups apple juice plus 1/2 cup vinegar 4 pounds chopped apples 2 pounds raisins 4 cups brown sugar -- or white sugar 3/4 pound chopped suet -- or butter 1 teaspoon mace 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 1/2 teaspoons cinnamon Mix all ingredients; add enough cider to cover. Bring to a boil; reduce heat and simmer gently until the fruit is tender, about 1 hour. Put in scalded (sterilized) jars; seal and store in a cool place. Makes about 4 quarts. Recipe from Northern Cookbook, edited by Eleanor A. Ellis; Indian Affairs and Northern Development, Canada; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Mulled Apple Tea Recipe By : Edmonton Journal 1994 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter apple juice -- or cider (1 quart) 1 liter water -- (1 quart) 60 milliliters honey -- (1/4 cup) 1 lemon -- sliced 125 milliliters mulling spice -- see Recipe (1/2 cup) 4 tea bags -- black currant Put cider and water in a large pot and bring to a boil. Add honey, sliced lemon and mulling spice secured in a cheesecloth bag. Simmer 5 minutes. Add tea bags to simmering liquid. Turn off heat, cover the pot and let it steep 5 minutes longer. Remove tea bags and spice mixture. Serve hot. Yields 8 cups (2 liters). Mulling Spice 8 cinnamon sticks broken into pieces 1 whole nutmeg, coarsely grated 1/4 cup (60 mL) whole cloves 1/4 cup (60 mL) whole allspice berries 1/4 cup (60 mL) dried orange peel, chopped Put all ingredients into a bowl and stir to mix. Makes about 125 milliliters or 1 cup. From The Edmonton Journal; 1994. MC format by Hallie. Hallie's comment: You can use Earl Grey in place of the black currant tea if you wish. Contributed to the FareShare Gazette by Hallie; 21 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; trace Fat (1.4% calories from fat); trace Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

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