How To make Hearty Corn Bread w/Cheese and Sun Dried Toma

WALDINE VAN GEFFEN VGHC42A:

Hot water 1/2 c Dried-Tomato Bits
1 1/2 c Cornmeal
1/2 ts Baking soda
4 tb Butter; melted
3 lg Eggs
17 oz Can cream-style corn
2 cl Garlic; minced
1 Onion; chopped fine
6 oz Mozzarella; grated
2 tb Fresh basil; minced
1/4 ts Pepper
1 c Sour cream
Pour hot water over tomatoes and let sit until softened. Heat oven to 375~. Combine cornmeal and baking soda, mix well. Stir in butter, eggs, corn, garlic, onion, mozzarella, basil and pepper. Mix well. Stir drained tomatoes into batter, then sour cream. Heat oiled cast-iron skillet or large casserole over high heat or in oven until sizzling. Pour in batter. Bake 50-60 minutes until golden and fairly firm but not hard. (wrv) ~----
1 c Onion; Chopped, 1 Lg
1 c Cracked Wheat; Uncooked
2 c Tomato; Fresh, Chopped, 2 Md
2 c Water
3 tb Parsley; Snipped
2 t Beef Bouillon; Instant
1 1/2 t Salt
1/2 t Oregano Leaves
1/4 t Minced Garlic; Instant
1/4 t Pepper
1/2 c Parmesan Cheese; Grated
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way.