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    Cullen's Cornmeal Rolls

1 envelope active dry yeast or 1 cake
1/4 cup lukewarm water
3/4 cup milk
1/4 cup sugar
2 tsp salt
1/4 cup lard or butter
1 cup cornmeal
31/2 to 4 cups sifted flour
1 tbs melted lard or butter, additional cornmeal

Dissolve yeast in warm water. Set aside, scald milk and cool to lukewarm. Combine sugar, salt and lard. stir until lard has melted. Combine with yeast. Sift cornmeal and 31/2 cups flour together. Add to yeast mixture and knead to a smooth dough. Add the extra 1/2 cup flour if dough seems to soft. Place dough in greased bowl, cover with towel and let rise in a warm place 85 deg. until double in bulk. Punch down and shape into 18 rolls. Place on a large baking pan and let rise again until double again. Brush each with a little melted lard and sprinkle tops with a little cornmeal, Bake @ 425 for 15 min. Try one of these  Butters

We have women in the military, but they don't put us in the front lines. They don't know if we can fight, if we can kill. I think we can. All the general has to do is walk over to the women and say, "You see the enemy over there? They say you look fat in those uniforms."

- Elayne Boosler