FLOUR

     Cornbread was something my family members ate occasionally instead of rolls or slices of bread at a meal.  When I knew cornbread was on the menu, I would look forward to the first bite of a piece cut from our cast iron skillet because of the crunchy outside and the warm and crumbly inside.  But then what someone chooses to put ON their cornbread is another story.  I am satisfied with butter, margarine, or even the buttery tasting spreads made today with healthier ingredients.  I know just from hearing others speak of eating cornbread that honey is popular as an additional topping, as is molasses or jams and jellies.  There are others, like my husband, that like the buttery topping route, and the sweeter route, but also the savory route as he loves to spoon gravy from a roast on at least one of his cornbread servings.  I had never seen that done before until I ate dinner with his family years ago, and he converted me!

     One recipe for cornbread that began its popularity when I was a teen is Mexican Cornbread.  My mom announced one evening that we would have this newfangled bread as part of our supper.  Immediately my mind could not wrap itself around how to make a pan of delicious cornbread taste Mexican.  Well, once I tasted the additions of creamed corn, onion, cheese, and chopped jalapeno, I understood.  Mexican Cornbread, though different from the original, adds a little more spice and sometimes, isn't that a good thing?  Here's something to go with your next pot of soup or stew.

Mexican Corn Bread  - from Pick of the Crop cookbook, Greenville Junior Woman's Auxiliary, Greenville, MS

(Feel free to adjust to your tastes.)

1 cup corn meal

1 cup cream corn

1 medium onion (chopped finely - I only used half an onion.)

1 lb. grated American cheese (I used sharp cheddar.)

1/2 t. soda

2 eggs

3 jalapeno peppers plus a little juice (I used a little less than one tablespoon.)

1/2 c. oil

1 c. sweet milk

1 t. salt

Mix all ingredients; bake at 350 degrees for 45 minutes. 

 Mexican Cornbread

The link below is exceptional as it gives the history of this popular quick bread and how we acquired the use of corn in our cooking from Native Americans.   

www.atasteofhistory.net/cornbread---the-evolution-of-a-recipe.html 

& FLOWER

     I have been involved in family history and research lately, which makes me think of how my ancestors lived when they first came to America.  Something they did that is still popular today is growing and cooking with herbs.  Of course the use of herbs by the colonists was basic necessity for flavoring their food.  Herbs were also used for medicinal purposes.  

     How many of you cook with herbs?  I have been thinking about the herbs I use the most and they are basil, rosemary, thyme, and parsley.  I also use sage, but not so much as during the holidays.  I plant basil every summer and was blessed with a wonderful crop last year.  I even pulled several leaves, put them in plastic bags and laid them on a freezer shelf to use later in tomato sauce and soups. The leaves are still just as vibrant green as when I picked them.

 Basil stalks with leaves from my garden.

     I usually keep a potted rosemary plant and have used the fresh for a recipe, but would rather use the dry.  I like to snip cuttings from my plant to put in vases with fresh flowers.  The scent is a cross between earthy and  spicy.  Rosemary goes in my tomato sauce, meatballs, and sometimes is sprinkled on a roast.

    Thyme is probably my favorite.  I use thyme in chicken, seafood, beef, pork, and salads.  I have used the dry more recently since I lost my one long-time plant.  I probably had that plant for 10 years and it had been planted in the ground with my perennials.

     Parsley is a very versatile herb.  I use it in many dishes like soups, sauces, and salad dressings.  Many cooks and chefs today use parsley for decor as well as an ingredient.  I believe it has a mild pleasing flavor and I enjoy it.  I have a parsley plant wintering over in my garage now and still doing well.

     It took a little time for me to become accustomed to cooking with herbs after I was first married.  However, once I began growing them and viewing their progress, I wanted to experience their tastes in food.

     Here are two websites that discuss herbs and their purposes as in Colonial times.

www.motherearthliving.com/gardening/herbs-for-the-colonial-garden.aspx?Pageld=2 

www.bethtrissel.blogspot.com/2012/01/herbs-of-colonial-williamsburg-and.html

FLOUR

Recently I thought about this letter I wrote to Better Homes & Gardens Magazine.  I wrote it in the last year or so after I found an old copy of BH&G while in the midst of decluttering our house.  I decided to share the letter because it does pertain to baking and convenience.  I hope you enjoy.

     "While in college, I had the privilege of visiting Better Homes and Gardens magazine offices in Des Moines, IA.  During that visit I received a copy of the October 1975 issue which had remained packed away all these years until recently.  While cleaning and going through items in our basement, I found the magazine and inside was an article entitled “Cooking Fundamentals,” by Doris Eby and Sally P. Torpey.  The article highlights cooking basics and includes baking; specifically a recipe for a Quick Bread Mix that can be used to make batter for pancakes, biscuits and muffins.

     I made the mix and have since baked two batches of muffins.  The second one is pictured and includes a mixture of blueberries and raspberries I had in my freezer.  I must say I am pleased with the results and would recommend this process to anyone.  I would think busy moms today would still benefit from this make-ahead/short-cut process.  Thank you BH&G for your many good recipes then and now."

 Blueberry/Raspberry Muffins packaged for a friend.

Quick Bread Mix

10 cups all-purpose flour

1/3 cup baking powder

¼ cup sugar

1 tablespoon salt

2 cups shortening that does not require refrigeration

In large mixing bowl, stir together flour, baking powder, sugar, and salt.  With pastry blender, cut in shortening till mixture resembles coarse crumbs.  Store in covered container up to 6 weeks at room temperature.  To use: Spoon mix lightly into measuring cup; level off with straight-edged knife.  (For longer storage, place in freezer.  Allow measured amount to come to room temperature before using.) Follow chart and directions for shortcut recipes.

	Milk	Egg	Mix	Sugar
Pancakes	1 1/3 cups	1	2 cups	none
Biscuits	½ cup	None	2 cups	none
Muffins	1 cup	1	3 cups	3 tablespoons

Pancakes: In a bowl, combine eggs and milk.  Add mix; beat smooth.  Bake on hot, lightly greased griddle.  Makes ten pancakes.

Biscuits: Place mix in bowl; make a well.  Add milk all at once.  Stir with fork just till dough follows fork around bowl.  On lightly floured surface, knead dough 10 to 12 strokes.  Roll or pat to ½-inch

thickness.  Cut dough with floured biscuit cutter.  Bake on ungreased baking sheet in 450 degree oven for 10 to 12 minutes.  Makes 10 biscuits.

Muffins: Combine mix and sugar.  Mix egg and milk; add all at once to dry ingredients.  Stir to moisten.  Fill greased muffin pans 2/3 full.  Bake in 400 degree oven 20 to 25 minutes.  Makes 12.

& FLOWER

I have been lucky with my orchids so far this winter.  Of course we had some unusually warm days in December.  My orchids have not been in this window very long, but fortunately the top one has decided to put out a new shoot.  When this top orchid does bloom, it is white on the outside and pink on the inside.  It has bloomed every year in February.

This bottom orchid suffered through a dry spell before coming inside. (Hence the chopped off leaves.  I was cruel!)  But apparently it is none the worse for wear because you can see it has produced the stem with buds that are developing.  As you can probably guess, these orchid blooms will be purple and they are also small flowers.  This orchid also blooms in February.

I am sharing these because I want everyone to know raising an orchid is indeed possible!  I used to not believe it and thought I would never be able to wait long enough to see it bloom.  I am sure I could probably do more to enhance their beauty, but I am really happy at their progress.  I have eight orchids in all, having just separated one pot into three different plants.  All of my orchids are of the Phalaenopsis variety and were on sale after their blooms had died.  Since then I have repotted all of them.  I water them about every week to ten days in winter.  They should be watered well and drained well.  They cannot sit in water.  Mine get fertilized in spring and summer when they are on my porch with the rest of my potted plants.  The most important thing to remember is to provide an environment for them that is as close to their native one as possible.