DON'T THROW IT OUT!

How many times have you gone to the 'fridge for a glass of really Cold Milk only to find that there's only 2 or 3 Cups left in the bottom of the container. And to make matters worse, it's gone bad--that's right, the only Milk left in the container has gone "SOUR". Yuck!

If you're like most people, in such circumstances, your first impulse is to dump the Sour Milk down the drain.

Don't do it!

There are a number of really good uses for that Sour Milk that you almost tossed out!

This week, I'll give you a couple of ways to use, instead of waste, that Sour Milk. One recipe is something that you can use for the main evening meal, and the other is a really good Breakfast dish.

Remember, as I've told you before, Grandma tried to never let anything go to waste--and neither should you. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

NOTE: If you don't happen to have any Sour Milk handy, you can substitute Buttermilk for the Sour Milk and things will work out very nicely. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SOUR MILK GRIDDLE-CAKES

1 1/2 Cups Flour (Sifted)

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tablespoon Sugar

2 Eggs

1 Cup Sour Milk (Or Buttermilk)

1 Tablespoon Butter (Melted)

Sift all the Dry Ingredients together. Beat the Eggs and add the Sour Milk (Buttermilk) and Melted Butter. Add the Egg mixture, gradually, to the Dry Ingredients and beat until the mixture is smooth. Drop the mixture, from a LARGE spoon, onto a HOT greased griddle (Or Frying Pan) and brown on both sides. Turn as necessary to brown both sides. Serve with your favorite syrup or jam. Makes approx. 18 Griddlecakes. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CRISPY CORNBREAD

NOTE: Some people, and I'm one of them, like to add a little Sugar to their Cornbread recipe to give a sweeter tasting bread. If you do so, only use about 1 heaping Tablespoon of Sugar.

2 Cups Yellow Corn Meal

1 teaspoon Salt

1 teaspoon Baking Soda

1 Tablespoon Shortening (Melted)

2 Cups Sour Milk (Or Buttermilk)

1 Tablespoon Sugar (Optional)

Melted Butter (As Needed)

Mix the Corn Meal, Salt, and Baking Soda together and mix well. Add the Melted Shortening and Sour Milk (Buttermilk) and mix completely. Pour the mixture into a greased shallow baking pan. Be sure to not pour to a depth of over 3/4 inch. Bake in a moderate oven (375F) without browning the bread. Watch carefully and when the bread begins to shrink away from the edges of the pan, remove the pan from the oven. Brush the top of the bread with melted Butter and return to a HOT oven (425F) to brown the bread. Repeat this process at least twice in order to get a really brown crisp crust. Serves 6.

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