Cornbread

5 Tblsp butter
2 eggs

1 1/4 cup buttermilk
3/4 tsp baking soda

1 cup cornmeal
1ish cup flour
1 1/2 cups corn kernels
salt

Melt butter in pan, take off heat, add eggs whisking in fast so they dont cook, add buttermilk with baking soda mixed in, add flour and salt, when combined, add in corn kernels.

Cook in a heated, oiled cast iron pan for 20-30 min.

Hashbrown Cups

1 pckg dehydrated hashbrowns, or 1lb shredded potatoes

Olive oil/Grapeseed oil for frying

Seasonings

6 Eggs

Cheese for topping

Preheat oven to 375. Fry up potatoes in a little bit of oil until some are starting to brown. Pack them in to a muffin or popover tray, leaving an indentation in the center. Put egg in indentation, top with cheese, and back for 15 - 20 min, keeping an eye on the egg to make sure it doesn't overcook!

Kinda Shepherds Pie

1lb worth of mashed potatoes
1/2 chicken worth of shredded rotisserie chicken
1 lb broccoli cooked
1 can cream of chicken soup mixed with milk til thinned

put chicken and broccoli in pan, cover with soup mix and potatoes, add cheese on top
put in oven at 400 til hot.  should make 2 pans

CLONE: Potatoes from B&B in Wrigleyville

Sauce:
Butter
Flour
1/4 cup White Wine
1 cup chicken broth
dash worchestire sauce
few tsp lemon juice
capers
rosemary

Roast potatoes, chopped up with spices, until crispy in the oven  350-400 degrees.
Make rue, add liquids, when thickened add capers and rosemary.
add roasted potatoes to sauce and cover and simmer a few minutes.