Grandma O's Corn Bread

This is my grandma's recipe for corn bread.  My parents recently lost their copy of the recipe, so I'm really happy I had one and could share it with them!  Here it is for anyone else who'd like to try it.

Grandma O's Corn Bread 

1 1/4 cup flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup corn meal
1 egg -- well beaten
1 cup milk
1 Tbsp. melted shortening

 Sift together flour, baking powder, salt, and sugar. Add corn meal, mix well.  Add well-beaten egg, milk, and shortening into dry ingredients. Beat briskly. Pour into a well-greased 8x8" pan. May line pan with waxed or brown paper. Bake in a slow oven. (I bake it at 400 for 20 minutes.)

Beef and Pesto Panini

I'm not a huge pesto fan, but this has enough other flavors going on that the pesto blends in and isn't so strong as it can be sometimes.  If you have one of those panini press things, you can use that for these.  We just fry them on a skillet.

Beef and Pesto Panini

8 slices Italian bread
2 tbsp. Butter
1/4 cup Basil pesto
1/2 lb. Sliced roast beef
4 slices Mozzarella cheese
1/2 cup Pasta sauce -- warmed

 Spread one side of each slice of bread with butter. Spread 1 tbsp. pesto on other side of four slices of bread. Top with beef, cheese, and remaining bread. Fry like a grilled cheese sandwich. Dip in pasta sauce to eat.

Baked Monte Cristos

Because these are baked instead of fried, they are ever-so-slightly better for you than the usual Monte Cristo sandwiches.  And I admit it -- I mostly like these for the name.  The Count of Monte Cristo is my second-favorite book.

Baked Monte Cristos

12 Slices Bread
6 slices Ham
6 slices Turkey
6 slices Processed Swiss
3 Eggs -- beaten
3/4  cup Milk
1/4  tsp. Salt
3 cups Rice Krispies -- crushed
2/3 cup Sour cream
1/3 cup Strawberry Jam
Mayonnaise
Mustard

Spread mayo on six slices of bread; top with ham, cheese, and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and salt. Dip each sandwich in egg mix and then in the cereal. Line a cookie sheet with greased tinfoil. Arrange sandwiches on cookie sheet. Bake at 425 degrees for 7 minutes. Turn and bake 5 minutes more. Combine sour cream and jam; serve as a dipping sauce.

Bacon Bread

Mmmm, bacon!  Mmmm, bread!  Combine the two for a decidedly non-healthy treat.

Bacon Bread

12 slices Bacon -- cooked and crumbled
2 tubes (12 oz.) Buttermilk biscuits
2 cups Shredded Mozzarella
1 packet Italian dressing mix

Cut each biscuit into quarters. Place half of the pieces in a greased bundt pan. In a large bowl, mix bacon, mozzarella, and dressing mix. Spoon half of bacon mix over biscuit pieces. Top with remaining biscuits and cover with remaining bacon mix. Bake at 375 degrees for 25 minutes. Cool for five minutes before inverting onto a serving plate.