graham wrote:
> "Becca" > wrote in message
> ...
>
>> One of my fears, is being on a cruise ship full of bagpipers.
> hey could be used as PFDs {;-)
> Graham

That would be a good use for bagpipes. ;-)


Becca


Ob Food:

Tonight I am cooking a recipe that I borrowed from my mother. I am
cooking the black beans and I do not have self-rising cornmeal mix, so I
am making my own concoction from corn meal, flour, baking powder and salt.

Black Bean & Chicken Cornbread Casserole

1 pound skinned and boned chicken breasts, chopped
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 (15.5-oz.) cans black beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 (8-oz.) package shredded Mexican four-cheese blend
1 cup buttermilk
1 cup self-rising white cornmeal mix

1. Preheat oven to 425°. Brown chicken in a large skillet over medium
heat, stirring often, 7 minutes or until chicken is no longer pink. Add
onion and bell pepper, and sauté 3 minutes or until vegetables are
tender. Drain. Stir in beans, tomatoes, cilantro, and salt.

2. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal
mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.

3. Bake at 425° for 25 to 30 minutes or until browned.