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Mexican cornbread
1 1/2 c. self-rising cornmeal
1/4 c. cooking oil
2 eggs
1/4 c. onions, chopped
2 Tbsp. green pepper, chopped
2 or 3 jalapeno peppers, chopped
8 oz. sour cream
8 oz. cream style corn (one small can)
3 oz. pimentos (one small can)
1 c. grated cheddar cheese
Preheat oven to 325º F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325º F oven for 1½ hours, or until done. Serve warm.
Do vegetarians eat animal crackers?
~Author Unknown
To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
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