Side dish

Heat oven to 425 degrees. Grease a 9-inch square baking pan with butter
Whisk the cornmeal, flour, baking powder, baking soda, sugar, and salt together. Push the dry ingredients up the sides of the bowl to make a well
Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk & milk. Stir the wet & dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined
Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 min
Transfer the pan to a wire rack to cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. (Pan can be wrapped in foil and stored at room temperature up to 1 day). Reheat cornbread in a 350° oven for 10-15 min)

Pumpkin Scones

Combine flour and water in a mixing bowl. Stir until a soft dough is formed. Add a little flour if the dough is too sticky. Flour your hands and knead the dough until it is smooth and elastic. This may take some elboq grease, but it's worth it
Divide the dough into three or four balls and set aside all but one, covered with a wet paper towel
Roll the ball out with a rolling pin to the thickness of a tortilla. Dab the round with sesame oil and sprinkle green onions and salt on top. (sprinkle salt liberally)
Roll dough up into a tube. Roll the tube between your hands, stretching it gently until it becomes a longer rope (but don't make the onions pop through)
Coil the rope into a cinnamon roll shape, tucking the outer end of the rope under the coil. Dust the dough with a little flour and use a rolling pin to flatten to a pancake about ⅙ inch thick
Transfer the pancake to a generously oiled frying pan over medium heat. When the cake bubbles and turns golden brown, flip and cook until the other side bubbles

Savory potato pancakes made into scrumptious patties

Servings: 6

Total Time30

Servings: 4 people

Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm to the bite.
Meanwhile, mix together the eggs, half of the evaporated milk, mustard, 1/2 tsp salt, and 1/4 tsp pepper
Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.

Ingredients

Instructions

Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm to the bite.
Meanwhile, mix together the eggs, half of the evaporated milk, the mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste