Some Breadish Things

Argentine Cornbread

"Hey Dad, get a picture of me next to this cornbread in authentic Argentinian garb!"

This was tried for a missions potluck, but it was good enough to warrant repeating under more ordinary circumstances.

3 T. olive oil
3 onions, chopped
3 tomatoes, chopped
3/4 c. beef or chicken broth
1 t. salt
1/2 t. crushed dried chili pepper

Preheat oven to 350. Heat olive oil in a skillet. Add the onions and saute 5 minutes, stirring frequently. Add the tomatoes and saute 10 minutes more while stirring. Add the broth, salt and chili pepper. Cook over medium heat for 10 minutes. Remove from the heat and set aside.

Sift together:
2 cups cornmeal
1 t. baking powder
Add:
1/2 lb. cottage cheese
3 T. butter
Mix well. Add 1 1/2 c. milk, and beat thoroughly. Combine with tomato mixture. Pour into a buttered 8-inch square pan. Bake for 1 hour.

Herb-Cheese Biscuits
I have finally perfected my reasonably-healthy biscuit technique. (The secret is to use a liquid fat and stir everything together at once.) This variation was particularly nummy.

Mix together 1/3 c. vinegar and 1 c. milk. Allow to stand for a minute, then stir in 2 c. whole wheat flour. Let stand for several hours.

Blend 2 c. white flour, 2 t. salt, and 1 1/2 t. baking soda. Add the flour-milk mixture, 2/3 c. olive oil, 1 t. basil, and 1/2 c. or so of finely shredded cheese. (I used monterey jack/cheddar mix, as that was what needed to be used up.) Mix together, then dump it out and knead it just until the flour is well mixed in. Pat out and cut into desired shapes.

Bake at 350 for about 12-15 minutes or until lightly browned. (I'm not too sure on the temperature and time. Keep an eye on them.)