Breads

LoneStar Cornbread

1/3 cup melted bacon grease 
1 sweet onion, chopped
2 gloves garlic, chopped
1 cup buttermilk
1 cup cornmeal
1/4 tsp salt
1 tsp baking soda
2 eggs
1 cup cream style corn
5 jalapeno peppers, seeded and chopped

Saute onion and garlic in bacon grease. Add buttermilk, cornmeal, salt, soda, and eggs. Mix well. Stir in corn and pepers. Lightly grease a 9X12" pan and spread with batter. Bake at 350 for 45 minutes. Cool and cut into squares.

Note: Omit the jalapeno peppers for a less spicy cornbread. Also try cutting and cleaning out the peppers under cold water.


Mrs. Lyndon B. Johnson's Cheese Wafers
1 cup soft butter or margarine
2 cups flour
8 ounces grated sharp Cheddar cheese
Cayenne pepper and Salt to taste
2 cups Rice Krispies

Cut butter or margarine into flour, add cheese and seasonings and fold in cereal. Drop teaspoon size on a lightly greased, dusted with powder (or Pam) cookie sheet. Flatten. Bake at 350' for about 15 minutes or until lightly browned.
Crispy Toast
10 slices frozen bread
10 Tbsp. corn margarine
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. dill weed
1 Tbsp. parmesan cheese

Cut in 1" pieces and spread in a large pan. Combine remaining ingredients in a saucepan and heat until seasonings are dissolved. Pour over bread cubes. Bake at 230 degrees for 1 hour or until crispy. Turn for even browning.



This site copyrighted 1995 by LoneStar Genealogy