I would be interested in trading for the following: Celery Tall Utah, White Icicle Radish and Mammoth Long Island Dill. Take a look at my list and see if there is anything that you are interested in.

This is a good recipe, if you don't like sweet cornbread, leave out the sugar. Corn Bread 1 cup flour 1 cup yellow cornmeal 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon Tony�s or salt 4 tablespoons oil 1 1/3 cup milk 2 large eggs, beaten Preheat oven to 375 degrees. Put a 10" round cast iron skillet in oven. Whisk together the dry ingredients. Make a well in center, add the oil, milk and egg. Mix well. Put enough oil in the hot skillet to coat the bottom, tilt or brush to coat the pan. Spread the batter in the pan, and bake 25-30 minutes--until risen, golden and cornbread tests done with a toothpick.

This is the same pretty much but with jalapenos. The corn bread doesn't get mushy if its ate fairly soon. Ingredients a.. 1 package cornbread mix, prepared as directed b.. 2 (15 ounce) cans pinto beans or kidney beans, drained c.. 3 tomatoes, seeded and chopped d.. 1 bunch green onion, chopped e.. 1 small green pepper, diced f.. 2 jalapeno peppers, seeded and diced g.. 12 strips bacon, cooked crisply and crumbled h.. 2 cups monterey jack cheese, shredded i.. 34 ounces whole kernel corn, drained j.. 1 cup sour cream k.. 1 cup salsa l.. 1 cup mayonnaise m.. 1 package dry ranch dressing mix Directions 1.. 1 Use a deep glass bowl or small punch bowl. 2.. 2 Crumble half of the baked cornbread in the bottom of the bowl. 3.. 3 Top with half of the beans. 4.. 4 In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. 5.. 5 Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn. 6.. 6 In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. 7.. 7 Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently). 8.. 8 Repeat the process with the remaining ingredients. 9.. 9 Cover and chill for several hours before serving. 10.. 10 Garnish with a little shredded Cheddar cheese if desired.

This one sounds similar but serves 20 so you may need to reduce it: BUFFET BREAKFAST CASSEROLE (serves 20) 1 large loaf day-old French bread, torn into pieces 6 TBL melted butter 1/2 lb chopped ham 3/4 lb shredded Swiss cheese 1/2 lb shredded Monterey Jack 16 eggs 3 cups milk 3/4 cup dry white wine 4 green onions, thinly sliced 1/2 tsp cayenne 1 1/2 TBL Dijon mustard 1 1/2 cups sour cream 3/4 cup Parmesan Grease two 13x9x2" casserole dishes. Spread bread pieces in each pan & drizzle with butter. Sprinkle with ham, Swiss & Monterey Jack cheeses. Mix eggs, milk, wine, green onions, mustard & pepper & beat until foamy. Pour half over each casserole & refrigerate several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°, cover & bake 1 hour. Remove from oven, spread with sour cream & sprinkle tops with Parmesan. Bake uncovered for an additional 10 minutes or until lightly browned.~~Tide & Thyme This one will work with stale French Bread also & can be halved: OVERNIGHT FRENCH TOAST (serves 15) 16 oz cream cheese, cubed 12 eggs, beaten 2 cups milk 1/3 cup maple syrup 1 1/2 tsp cinnamon 8 slices white bread, crusts removed, cubed Combine cream cheese, eggs, milk, maple syrup & cinnamon in a bowl & mix well. Add the bread & mix gently. Spoon into a 9x13 baking pan. chill, covered for 8-10 hours. Bake, uncovered in a preheated 375° oven for 40 minutes. Sere with additional maple syrup.~~Texas Ties