On Sat, 20 Apr 2019 18:57:59 -0400, Boron Elgar
> wrote:

>On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. >
>wrote:
>
>>
>>I made Jalapeno Corn Bread to go with the sausages for supper. I used
>>the recipe fro Bernard Clayton's New Complete Book of Breads.
>>snip
>>
>>Janet US
>
>I have that book on the shelf and have not opened it in ages. I must
>refresh my memory.
>
>This is quite close to my dolled up corn bread recipe and I actually
>keep a couple of those little cans of jalapenos in the cupboard just
>for it (I also use them for canned refried beans). Granted, I use
>fresh corn or frozen niblets, and might experiment with the type of
>cheese
>
>You know me, of course, I am likely to vary it every time I make it.
>The above is particularly appealing, as I have never used onion in the
>CB. I must try it.
>
>Thanks for sharing.

I haven't been in Clayton's book for probably 10-15 years but I got
the urge to make one of his rye bread recipes. I usually make the Old
Milwaukee Rye but many of the other rye breads caught my eye. I
especially noted that the Sour Dill Rye Bread calls for a cup of sour
dill pickle brine -- that might be fun. I got the book out and have
been paging through and sticking little pieces of paper throughout at
things I want to come back and try.
I thought I would submit a food related item here just for kicks. ;-)
NOTE: most of the jalapeno corn bread recipes that I have use either
onion or cheese
Janet US