Hyatt Regency Hill Country Resorts Corn Bread Recipe
Yield: 16 Servings
1 c butter (2 sticks),room
-temperature
2 1/4 c sugar
4 extra large eggs
2 c yellow cornmeal
1 3/4 c cake flour
1 T baking powder
1 t salt
2 c sour cream
Preheat oven to 350. Butter 9" x 13" pan, muffin tins, or loaf pans
and dust with sugar; set aside.
In a large bowl, with a mixer, cream together butter and sugar until
light and fluffy. Add eggs, one at a time, beating with each addition,
until mixture is smooth.
In a separate bowl, combine cornmeal, cake flour, baking powder, and
salt. Add all at once along with sour cream to batter and mix just
until blended. Pour into prepared baking utensil and bake in a
preheated oven about 40 minutes, or until golden brown and a toothpick
inserted into center comes our clean.
Wisconsin State Fair
Indonesian Pasta
1/2 c rice wine vinegar
1/2 c water
1/4 c brown sugar
1 c roasted peanuts,Unsalted
2 T fresh ginger root,grated
1 T garlic,minced
1 pn red pepper flakes
1/2 t salt
3 T soy sauce
1 T sesame oil
4 ea green onions (part of green
-to),chopped & sauté in
1 tsp peanut oil
1 lb thin spaghetti pasta,cooked
-according to
pkg directions
16 oz frozen stir-fry vegetables
-cooked according to
pkg directions
6 oz frozen pea pods (garnish)
-cooked
red and yellow peppers
-(garnish)
Combine vinegar, water, and brown sugar in small saucepan. Bring to
boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove
from heat and cool.
Puree together peanuts and vinegar-sugar mixture in food processor
until smooth. Add ginger root, garlic, red pepper flakes, and salt;
mix well. Add soy sauce and sesame oil, beating well.
Warm slightly in skillet and add green onions, saut in peanut oil. Add
stir-fry veggies and pasta to sauce and mix in large bowl. Garnish
with pea pods and red and yellow peppers.
Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.
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