I found this online...
Johnny cake; Small batch maybe 4
1/4 tsp baking powder
pinch of salt
butter, lared or oil 1Tbsp.
enough water to form a stiff dough, not tacky,
knead 1 maybe 2 min
divide into 4, form into balls and flatten in palms of your hand
bake 350 f till lite brown
slice and fill with stew chicken.
This will get you in the ball park anyway
Table condiment; fine chopped onions, fine chopped habeneros vinegar,
Up first is your favorite sandwich, hold the bread and bring on the greens. This BLT salad recipe from Eating Well still stars your favorite bacon, lettuce, and tomato combo, but it makes your meal a little healthier by plating your sandwich on a bed of greens rather than carbs. Bread is still on the ingredients list for this BLT Salad, but it is used more sparingly and made into croutons. After all, this lunch isn’t no-carb — it’s low-carb.
1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives, or scallion greens
2 teaspoons distilled white vinegar
¼ teaspoon garlic powder
Freshly ground pepper, to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled
Directions: Preheat oven to 350 degrees Fahrenheit. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives, vinegar, garlic powder, and pepper; whisk to combine.
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.