On Wed 15 Apr 2009 02:11:09p, Christine Dabney told us...

> Hiya folks,
>
> Well..last week, I got one of those Cook's hams... I blame Damsel for
> giving me the idea.. And I blame her cause I used the LA Times
> glaze. Man, that stuff is good!
>
> I thought I had taken pics of it when I baked it, but guess I was
> doing the old space cadet thang, and blanked out.
>
> And, I thought I had taken pics of the Cubanos I made from the ham and
> the leftover pork roast that I fixed. Again, no go.
>
> However.....
>
> I made the old classic, Senate Bean soup out of the remains this past
> Monday. I have been feeling a bit poorly, and soup seemed like it
> would hit the spot.
>
> The finished soup:
> http://i44.tinypic.com/2vdfvw4.jpg
>
> Made buttermilk cornbread (with custard under the crust) to accompany:
> http://i39.tinypic.com/2cf2v5w.jpg

Christine, you know I always make southern buttermilk cornbread, but I'm
not familiar with a version that has custard under the crust. How is that
done?

> More pics and the recipe for the soup on my blog.
>
> Christine



--
Wayne Boatwright
------------------------------------------------------------------------
Happiness is a bowl of cherries and a book of poetry under a shade
tree. ~Astrid Alauda