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Name: Chicken And Shrimps with Corn Bread
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sharp grated cheddar cheese; 1 ts Salt; 1/2 ts Baking soda; 1/2 c milk; 2 Eggs; 1 c Yellow corn meal; 1 c Cream corn; 1/2 c Flour; 2 tb Diced green chiles; hot,; 2 tb Marge or butter; 1/4 c Oil or melted shortening or

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INGREDIENTS

1/2 c Sharp grated cheddar cheese
1 ts Salt
1/2 ts Baking soda
1/2 c milk
2 Eggs
1 c Yellow corn meal
1 c Cream corn
1/2 c Flour
2 tb Diced green chiles; hot,
2 tb Marge or butter
1/4 c Oil or melted shortening or

Servings

INSTRUCTIONS

MMMMM----------------------REST OF THE MESS--------------------------- 1 c Chopped up chicken 1/2 c Shrimp; cooked 2 tb Flour 1/2 c Milk 1/2 c Chopped cilantro 2 tb Chopped onion Enough Calvins to make it -as hot as you wish; plus 2 tb Chopped green chile; -(jalapeno), at least Tonight I just could not figure out what to do with last nights roast chicken, which I had taken all the meat from, then cooked it down for stock....After a long deliberation with myself, and checking out MasterCook, and all my cook books and my head, I finally went with my head, and this is the result: First the cornbread: Cornbread: Preheat the oven to about 400F and put a one and a half qt casserole dish in with the 2 tbls of butter or marge, and let it melt and get the casserole dish hot...Combine the corn, cornmeal,flour, eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and mix until well combined...when the casserole is hot pour this into it and put back in the oven for about 45 minutes...check this at about half an hour and put the remaining cheese on top, then back into the oven. The rest of the mess: Make roux with the flour and the milk, add a sprinkle of salt, add the chopped cilantro, the onion, the chiles, and mix into a smooth cream sauce, on medium heat, add the shrimp, stir it in, and then add the chicken....taste and add Calvins until the heat range is in your neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry sherry, well mixed in and serve with the corn bread, which is now ready to come outta the oven. Posted to CHILE-HEADS DIGEST by Doug Irvine on Jan 25, 1999,

NOTES

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Chicken And Shrimps with Corn Bread

1/2 c Sharp grated cheddar cheese
1 ts Salt
1/2 ts Baking soda
1/2 c milk
2 Eggs
1 c Yellow corn meal
1 c Cream corn
1/2 c Flour
2 tb Diced green chiles; hot,
2 tb Marge or butter
1/4 c Oil or melted shortening or

MMMMM----------------------REST OF THE MESS---------------------------      1 c  Chopped up chicken    1/2 c  Shrimp; cooked      2 tb Flour    1/2 c  Milk    1/2 c  Chopped cilantro      2 tb Chopped onion           Enough Calvins to make it           -as hot as you wish; plus      2 tb Chopped green chile;           -(jalapeno), at least   Tonight I just could not figure out what to do with last nights roast  chicken, which I had taken all the meat from, then cooked it down for  stock....After a long deliberation with myself, and checking out  MasterCook, and all my cook books and my head, I finally went with my  head, and this is the result: First the cornbread:    Cornbread: Preheat the oven to about 400F and put a one and a half qt  casserole dish in with the 2 tbls of butter or marge, and let it melt  and get the casserole dish hot...Combine the corn, cornmeal,flour,  eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and  mix until well combined...when the casserole is hot pour this into it  and put back in the oven for about 45 minutes...check this at about  half an hour and put the remaining cheese on top, then back into the  oven.    The rest of the mess: Make roux with the flour and the milk, add a  sprinkle of salt, add the chopped cilantro, the onion, the chiles,  and mix into a smooth cream sauce, on medium heat, add the shrimp,  stir it in, and then add the chicken....taste and add Calvins until  the heat range is in your neighbourhood....sprinkle with a good  dollop of paprika, a tbls of dry sherry, well mixed in and serve with  the corn bread, which is now ready to come outta the oven.    Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca>  on Jan 25, 1999,

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Nutrition

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Serving Size: 1 Serving (838g)
Recipe Makes: 1 servings

Calories: 1879
Calories from Fat: 580 (31%)

Amt Per Serving		% DV

	Total Fat 64.4g	86 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 12.5g
Cholesterol 2117.4mg		652 %
Sodium 1354.9mg		47 %
Potassium 1592.8mg		42 %
Total Carbohydrate 229.7g		68 %
	Dietary Fiber 24.7g	99 %
	Sugars, other 205g
Protein 94.4g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1879

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