Egg-Filled Buns

2 tbsp butter or margarine
4 eggs (or thosethe equivalent in egg beaters), beaten
5 oz sliced smoked beef, chopped (Hard for me to find lunch meat in the
halal stores, so many times I use the vegetarian type found in a lot
of supermarkets)
1/3 cup Mayonnaise
1/4 tsp salt
1/4 tsp pepper
1 package (16 oz) Hot roll mix (or use your fav. recipe)
1 tbsp milk
Melt butter in a medium skillet. Add the eggs; cook and stir gently
until set. Remove from the heat. Add beef, mayo, salt and pepper; mix
well. Chill. Prepare roll mix according to directions. Divide dough
into six portions; roll each into an 8 X 3 inch rectangle. Spoon 1/3
cup egg mixture on half of each rectangle. Fold over and seal edges.
Place on a greased baking sheet. Cover and let rise in a warm place
until doubled, about 30 minutes. Brush tops with milk. Bake at 350 F
for 20-25 minutes or until golden brown.
Note on baking sheets and bakeware-- altitude always plays a part, but
if you buy those dark non-stick bakeware like I do, I have discovered
that I need to sometimes decrease the temperature or the baking time by
either 25 degrees or 15 minutes or so. Play it by ear

Creole Cornbread

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 - 2 tbs seeded chopped jalapeño peppers
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup veg oil
1 (16 1/2 oz can) cream style corn
3 cups (12 oz) shredded cheddar cheese
additional cornmeal
In a large bowl, combine rice, cornmeal, onion, peppers, salt and
baking soda. In another bowl, beat eggs, milk and oil. Add corn,
stir well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well-greased 10 inch oven-proof skillet with cornmeal.
Pour batter into skillet. Bake at 350 F for 45-50 minutes or until
bread tests done. Cut into wedges.