My favorite and special recipe, vegetable ground beef soup
There are hundreds of recipes on the net for this but my recipe is :
(I use an 18 oz. solo drinking cup to measure my vegetables)
Using a 7 quart crock pot and -
2 packs of ground sirloin, fried and drained (each pack is 16 ounce)
2 cups of sliced carrots
2 cups of diced potatoes
1 cup frozen corn
1 cup frozen green beans
1 cup frozen speckled butterbeans
1 pouch onion soup mix
8 cans tomato sauce (15 ounce size cans)
Using just the tip of a teaspoon, I dip out maybe a little less than 1/4 of a teaspoon of Better Than Bullion beef stock paste and pour 15 ounces of boiling water over the small amount of beef stock paste using one of the empty tomato cans. (That stuff is extremely salty and a little bit goes a long way)
Sometimes I add a little water to this to top it off even with the rim of the crock pot.It usually takes maybe only 8 ounces or so of water. I like to pack my crock pot full.
I turn it low and let it cook for 12 to 16 hours, it depends on how often I stir it as to when it gets done but cooking it on low and cooking it slow makes it taste so much better.
2 cups of self-rising cornmeal
3 eggs, sometimes 4 eggs- depends on how moist you like it
1 and 1/3 cup milk
1/4 cup corn oil
1 tablespoon of butter ( I use Land-O-Lakes Natural Whipped Butter)
I flake the tablespoon of butter in tiny shavings so it distributes evenly when baking
I use Pyrex cookware for cornbread so I can see how brown it gets on the sides and bottom
rye, honey, yeast and water. fermented for about 24 hours.
then some baking soda.
spread thin on the heated pan - makes a sticky, foamy, moist bread. wasn't right on for injera but was good. the bottom slides right off the pan and is very smooth, almost a thin paper crust, but as it cools turns sticky.
you don't bake it til dry, i don't know how that'd work. while moist it was quite sticky.