Place the saucepan on a burner set to medium - high heat and cook, stirring,
until the small amount of liquid in the bottom of the pan comes to a simmer.
Not exact matches
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add
liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or
until cornbread is lightly browned and pulls slightly away from sides
of the pan.
If necessary, add
small amounts of the cooking
liquid until the right consistency is achieved (I will drop a spoonful
of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).
Start with a
small amount of liquid and slowly add more
until you reach your desired thickness.
Uncover and cook over high heat, stirring often, for 3 minutes or
until tender and only a
small amount of liquid remains in the pan.
Answer: You can try
liquid pepto bismol (1 tablespoon) and rest her stomach (no food)
until later today, then multiple
small amounts of very bland food (like white rice with boiled chicken).
To attach the returns, apply a sparing
amount of liquid nails, position them in place then clamp (I used a picture frame clamp though as the return pieces are only
small you could simply use tape to hold them in place
until set).