-=> Dale Shipp wrote to Sean Dennis <=-

 DS> When I was in the hospital about ten years ago because my gall blader
 DS> died, I used my CPAP machine with a tube adapter that they plugged an
 DS> oxygen line into.  I don't know what the oxygen feed rate was.

That's interesting.  I don't think I've ever seen that at the hospitals
I've been to.

 DS> Slightly strange that most of the messages in the COOKING echo are not
 DS> about cooking, but more about the ailments of getting old:-}}

Not only do we all have to eat but deal with age and health problems, sigh.

For my part, I have not been doing a lot of cooking lately but I am trying
to eat more healthy.  I am hoping to get a set of teeth this year so I can
start enjoying my broccoli, asparagus, and artichokes again.

Since I woke up late...again...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornmeal Griddle Cakes
 Categories: Breakfast, Side dishes
      Yield: 16 Servings
 
      1 c  Water
  1 1/4 c  Plus 3/4C Milk
      1 tb Sugar
    1/2 c  Yellow cornmeal
      1 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 c  Butter - melted
      2 lg Eggs - slightly beaten
      1 ts Oil - optional
 
  Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and
  bring to a simmer. When liquid just comes to a simmer slowly sprinkle
  in cornmeal, whisking continuously, so no lumps form. Slowly simmer,
  stirring frequently adjusting heat as necessary to prevent
  splattering, until cornmeal is cooked and tender, about 4 minutes.
  Pour into large bowl to cool to room temperature; stirring
  occasionally to prevent skin from forming.
  
  Meanwhile, sift together flour, baking powder and salt in small bowl.
  Set aside.
  
  When cornmeal mixture has cooled stir in melted butterr and eggs,
  mixing until smooth. Stir in flour mixture. Stir in remaining 3/4C
  milk. Batter should be fairly smooth.
  
  Heat griddle over medium heat until water drops splatter. If not using
  non-stick griddle brush lightly with oil. For each pancake, ladle 1/4c
  batter onto heated griddle and cook until pancakes turn lightly puffy
  and a couple of bubbles appear on surface, (this type of pancake has
  few bubbles compared to regular ones) and underside is lightly brown.
  Turn and cook on other side.
  
  NOTES: Make sure cornmeal is completely cooked. To test, taste small
  amount to be sure it is tender and has no crunch to it. You could
  also replace half of melted butter with melted strained bacon fat.
  
  From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed for you by Kim
  Reese Posted to recipelu-digest Volume 01 Number 674 by RecipeLu
   on Feb 01, 1998
 
MMMMM

 -- Sean

... Pardon me, but would you have any Blue Poupon?
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