Brrrr, Baby It’s Cold Out!!!!

Did someone leave the freezer door open? It has been so cold lately, I hope all my chef’s have been keeping warm. It amazes me that this time last year I was nervously fretting my
presidency, and now, I’m anxiously awaiting being a past-president! This year is flying by.

The AALS Winter Educational Conference and Winter Business Meeting was held in Jonesboro last month. Again, I thank NEALSP for providing informative speakers, tasty door prizes, yummy homemade eats for lunch, and great fellowship!! There are definitely some Betty Crocker’s, Julia Childs’, and Rachel Ray’s residing in the Jonesboro area!!

Have you heard the latest great news in AALS land? During the winter business meeting, a call for nominations for 2019-2020 President-Elect was made from the floor, and NEALSP’s Belinda Penn, CCM was unanimously elected to that position. Thank you Belinda for stepping into the heat in the kitchen, up to the kitchen island, putting your apron on, and agreeing to get your hands dirty in the kitchen. As you’ve shown in the past and continue to show in all your efforts to support AALS, I know that you will do an amazing job supporting our incoming president, and then leading this association as president in 2020-2021.

Mark your calendars for September 25-29, 2019!!! Publications from NALS will be coming out soon with all the details on the 2019 NALS 68th Educational and Networking Conference. The Task Force has planned some really great legal ed topics and speakers. A great keynote speaker is on the schedule and you won’t want to miss it!!! I encourage each AALS chef to register and be a part of the NALS 90th Anniversary celebration.

The deadline for submitting information for next issue of The Informer is March 8, 2019.

Our final cooking show for 2018-2019 is in the works as WCLSP is stirring the pot to get things ready for the 2019 AALS Kentucky Derby on May 3-4!!!! Get your derby hat and derby outfit ready for the banquet. This is exciting, not only for WCLSP but for AALS, as the oven will be permanently turned off from the RECIPE FOR SUCCESS, and Debbie Johnson will be installed as president with a new theme for the upcoming year. I am looking forward to seeing what great things are in store for the future.

While my oven is still hot, I’ll leave you with my all-time favorite recipe, Mexican Cornbread. I’m sure that some of you have tasted it before during “eatings” from my kitchen. This recipe goes well with chicken and dumplings, fried ‘taters and big old cold glass of milk. Enjoy!!

Mexican Cornbread

1 cup cornmeal
½ cup flour
½ tsp. baking soda
1 tsp. salt
1 cup grated cheddar cheese
1 cup buttermilk
½ cup vegetable oil
½ tsp. Sugar
1 can cream style corn
1 medium grated onion
2 eggs
jalapenos to taste (I used diced jalapenos)

Mix all ingredients thoroughly.
Pour into heated greased cast iron skillet (I used a 12″ cast iron skillet). Bake at 450º for 20-25 minutes or until done. Allow to cool before removing from skillet.

Danny Looney-Yoder

Article by Danny Looney-Yoder

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