INGREDIENTS:
* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen corn kernels, thawed
* 1/3 cup sugar
* 3 tablespoons yellow cornmeal
* 2 tablespoons whipping cream
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* sliced chile peppers, jalapenos or mild chile
* chopped fresh parsley, optional
DIRECTIONS:
Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.
Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.
Wednesday, November 21, 2007
Corn Casserole with Tomatoes and Bacon
INGREDIENTS:
* 6 slices bacon, cut in halves crosswise
* 2 cups fine dry bread crumbs
* 1/2 cup chopped green bell pepper, about 1 medium pepper
* 1 can (approximately 15 ounces) diced tomatoes
* 2 cups fresh or frozen corn kernels
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon sugar
DIRECTIONS:
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.
* 6 slices bacon, cut in halves crosswise
* 2 cups fine dry bread crumbs
* 1/2 cup chopped green bell pepper, about 1 medium pepper
* 1 can (approximately 15 ounces) diced tomatoes
* 2 cups fresh or frozen corn kernels
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon sugar
DIRECTIONS:
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.
Corn Fritters
INGREDIENTS:
* 1 1/2 cups sifted flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1 can (approximately 16 ounces) cream -style corn
* 1 egg, slightly beaten
* 1 cup corn oil
* powdered sugar
DIRECTIONS:
Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.
* 1 1/2 cups sifted flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1 can (approximately 16 ounces) cream -style corn
* 1 egg, slightly beaten
* 1 cup corn oil
* powdered sugar
DIRECTIONS:
Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.
Cranberry Apple Bread Recipe
INGREDIENTS:
1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
DIRECTIONS:
Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.
1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
DIRECTIONS:
Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.
Monkey Bread
INGREDIENTS:
4 tubes canned biscuits
1/2 c. sugar
1 tbsp. cinnamon
DIRECTIONS:
Cut biscuits into fourths and shake in bag with 1/2 cup sugar and 1 tablespoon cinnamon. Place in Bundt pan in 4 layers. Sprinkle layers with nuts.
Melt 1 cup sugar, 1/2 cup butter, and 1 teaspoon cinnamon and pour over dough. Bake 1/2 hour at 350 degrees.
4 tubes canned biscuits
1/2 c. sugar
1 tbsp. cinnamon
DIRECTIONS:
Cut biscuits into fourths and shake in bag with 1/2 cup sugar and 1 tablespoon cinnamon. Place in Bundt pan in 4 layers. Sprinkle layers with nuts.
Melt 1 cup sugar, 1/2 cup butter, and 1 teaspoon cinnamon and pour over dough. Bake 1/2 hour at 350 degrees.
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