A quick way to make a meal that will sooth a sore throat. Many, many years ago, I experimented with this dish idea. It comes from long forgotten roots. A cornbread cake that can be molded into individual serving patties, loaded with pinto beans, and optionally, bacon bits, ham, onions, and vegetables or spices. These cakes can be baked and frozen in single servings. They can be crumbled in milk or heated and crumbled in soup. Syrup can coat the cornbread for sweetness and calories in a bitter winter. Basic cornbread and beans may be soupy, or more solid.
Pre Cook Preparation:
A. Timer set to the time to begin preparation prior to cooking
B. Timer set for 1 hour later, when meal should be ready to eat
Meal Adaptations:
Physical Accommodations:
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Bacon
Butter (lactose)
Eggs
Ham
Milk (lactose)
Onions
Pepper
Pinto Beans
Spices
Meatless Preparation Avoid:
Bacon
Butter
Eggs
Milk
Ham
Substitute with: ________________
Utensils:
Medium sized mixing bowl
Pot holders
Spoon
Pan: 2.5 quart oven safe pan with lid
Ingredients:
Meat:
Optional:
1/2 cup of chopped bacon, or
1/2 cup of chopped ham
Vegetables:
1/2 cup of chopped onion
15 ounces of pinto beans
Other ingredients:
Cornbread mix (gluten free)
Verify extra ingredients:
1/4 cup of butter, + 2 tablespoons of butter
2 eggs
1 cup of milk
Dash of salt
Spices, such as pepper, to taste
Preparation time: 10 minutes
Preparation:
1. Chop:
1/2 cup of onion
Optional:
1/2 cup of bacon, or
1/2 cup of ham
Cornbread:
1. Mix in medium sized bowl:
1/4 cup of butter, + 2 tablespoons of butter
Cornbread mix
2 eggs
1 cup of milk
Dash of salt
Spices, such as pepper, to taste
2. Mix into the cornbread:
1/2 cup of chopped onion
15 ounces of pinto beans
Optional:
1/2 cup of chopped bacon, or
1/2 cup of chopped ham
It should form a thick paste.
Optional: Shape individual patties.
Combine in 2.5 quart oven safe pan with lid:
1. Butter the bottom and sides of the pan.
2. Add 8 bits of butter to the top. (A thin slice of butter cut into 4 squares.)
3. Cover and place in oven.
Cook Temperature: 350 degrees
Cook Time: 1 hour
Servings: 4 to 5
Storage Solutions: Square containers in individual servings
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 2 to 3 months * Per FDA Storage Chart link in Resources
Reheat Instructions:
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is fully hot and reaches a safe temperature.
3. Minimum 2 minutes.
Add your microwave time here: _____________.
Stove Top: Time and Temp may vary.
1. Place food in frying pan.
2. Add enough water to almost cover food.
3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.
Add your stove time here: _____________.
Oven Directions: Time and Temp may vary.
1. Place in oven safe pan.
2. Add a little water.
3. Heat until thoroughly warm, about 20 minutes.
Add your oven time here: _____________.
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