Cornbread

  Cornbread is a great staple item that is perfect for any meal, especially one with fresh vegetables.
And to quote a popular slogan, "Make Cornbread, Not War".

Cornbread

1 c cornmeal
1 t baking powder
1/2 t salt
2/3 c buttermilk
2 T Oil
1 large egg, lightly beaten

Put a small amount of oil into an 8-inch cast-iron skillet and place the skillet in the oven. Preheat oven to 425 degrees F. Combine cornmeal, baking powder and salt. Add buttermilk, oil, and egg, stirring just until moistened.  Pour batter into hot skillet. Bake at 425 degrees F for 18 minutes or until browned. Yield 4 servings.

Note: Choose organic or naturally grown ingredients for maximum nutrition.

Shrimp Salad

  This is a great meal for summertime. I like to serve it with fresh sliced cucumbers and tomatoes on the side for a complete meal.

Shrimp Salad

8 ounces pasta shells of choice (boiled & drained)
1 pound boiled shrimp peeled and deveined
1/4 cup celery finely chopped
2 T mayonnaise
2 T sweet pickle relish
1 1/2 t Cayenne Pepper
2 T green onions finely chopped
1/2 t black pepper

1) Boil pasta until tender, drain.
2) Boil shrimp for 5 minutes, drain.
3) In a large bowl mix all ingredients and add salt to preferred taste.
4) Chill for about 1 hour before serving.

Note: Choose organic or naturally grown ingredients for maximum nutrition. Enjoy.