Just bringing this over from my original cornbread thread, 'cause it's getting too long.

Thanks good people, I've been on a "cornbread tear" and have tried:

"Catspaw's first recipe

Emily's "Norwegian"

Dicho's

Silly River sage's

They're all a tad different....and so far so good. I'm workin' my way down the list.

However....when it comes to STEW.....Ummm Boy! Best little addition trick I know is half a can of consomme soup. Another thing I've been FORCED to do is learn to use a NET. That is, I put the onions in a plastic net (never minded the taste...it's just the pieces that make me gag) and after dishin' out my own portion, empty the onions back into the pot. Been tempted to do the same thing with turnips, but I don't want people to think I'm THAT finicky...so I just ignore them.

Rick