Wednesday, March 9, 2011

Cornbread Supper, February 28, 2011



Some new foods, some new favorites, and some familiar delights filled the table on this raw, cold February night. Kale Crisps flew out of their bowl, and Cornbreadians approved of the experiment in making a Savory Custard Cornbread.
  • Stir Fry, vegetarian, with Seitan, Pasta, Onion, Sweet Potato, Ginger, Garlic, and Seasoning
  • Kale Crisp: Olive Oil, Salt, Rice Vinegar
  • Macaroni w/Spinach Sauce & Cheese
  • Shredded Brussels Sprout Salad w/Sunflowers
  • Cinnamon Raisin Brioche (from Good Foods)
  • Savory Custard Cornbread (an experiment); Contains gluten, tomato, corn, sweet peppers, lots of KY ingredients; HOT on left; mild on the right
  • Pound Cake w/strawberry-peach topping
  • Frozen Fruit Dessert/Salad: Sour Cream, Cream Cheese, Lemon, Lime, OJ, Strawberry Preserves, Walnuts
  • Homemade Ginger Ice Cream, Not Pasteurized Milk (KY!)
  • Sorghum Butter

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