1 1/2 c Flour 4 ts Baking powder 2/3 c Corn meal 2/3 ts Salt 3 tb Sugar — granulated 1 ea Egg — beaten 1 1/2 c Milk 2 tb Fat — melted Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Source: Hartford Grange, Licking County, OH |
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1 cup buttermilk –plus more if needed 2 tablespoons corn oil 1/2 cup yellow cornmeal 1/2 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup minced red bell pepper 1 10 ounces pa frozen corn kernels — thawed 2 eggs separated 1 scallion — finely sliced freshly ground black pepper Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together. Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt. Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper. Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well. Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side. Serve with ham steaks. Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 |
1 1/2 c Corn-meal 1 Egg, well beaten 1/2 c White flour 1 c Milk 3 ts Baking powder 1/2 ts Salt 3/4 c Melted shortening 1 tb Sugar Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. Mrs. Anne Payson, Haswell, CO. —– |
2 3/4 lb Corned beef 3 Potatoes (about 1 1/2 lb) Salt to taste 1 tb Butter 1 c Finely chopped onions 1/2 c Finely chopped green pepper 1 Egg 1 Egg yolk 1 t Worcestershire sauce Fresh ground pepper to taste 8 ts Butter or vegetable oil From “The New York Times Cook Book,” Craig Claiborne. Harper and Row, 1990. Put the corned beef in a kettle and add water to cover to a depth of about 2″. Bring to a boil and let simmer uncovered 1 hour. Cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt. Cook until almost tender but relatively firm, 20-30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper. Cook, stirring, until wilted. Trim away and discard the fat from the corned beef. Cut the corned beef into very thin slices and cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked. Cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve if desired, with a poached egg atop each patty. |
1 cn Corned Beef 1 Box Instant Mashed Potatoes 2 pk Onion Soup Mix 1 Stick Margarine 1 c Dried Milk Power 1 c Grated Cheese (Optional) Non-Dairy Creamer (Optional) 1 lg Pot With Lid 1 Plastic Zip Lok Bag To Mix Water And Milk Powder (Pack Milk In The Bag) 1 lg Stiring Spoon Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture. Add the stick of margarine and stir untl the margarine is melted. Remove the pan from heat and stir in the box of mashed potato flakes. Stir to distribute the flakes through the liquid. Let set a few minutes to allow the potatoes to soak up the moisture. Grated cheese can be spread on the top before serving. Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the “smash”. Recipe By : Troop 21 |
2 c Sifted corn meal – Water, cold, to mix 1/2 ts Salt Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter. Mrs. S. R. Dull, 1928 Southern Cooking Grosset & Dunlap, New York |
1 c Flour 1 c Cornmeal 2 tb Sugar 4 ts Baking powder 1 ts Salt 1 Egg 1 c Milk 2 tb Melted butter or margarine Sift to-gether flour, cornmeal, sugar, baking powder and salt. Add beaten egg and milk, mix well and add melted butter or margarine. Put into greased muffin pans and bake in 400 F oven 20 -25 min |
1/3 c Yellow cornmeal 1/3 c Flour 2 tb Instant non fat dry milk 2 ts Sugar 1 t Baking powder 1/8 ts Salt 1 lg Egg 1/3 c Water 1 tb Margarine — melted 6 pancakes 90 calories per pancake 1. Mix dry ingredients. 2. Mix egg and water thoroughly. Stir into dry ingredients with margarine. Mix until dry ingredients are barely moistened. Batter will be lumpy. 3. For each pancake, pour batter onto hot griddle or frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry. 4. Turn and brown other side. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 |
1 c All-purpose flour 1 c Yellow corn meal 2 Eggs (separated) 3 ts Baking powder 1 1/2 To 1 3/4 cups milk 2 tb Sugar 6 tb Liquid shortening (oil) 1 t Salt Mix and sift dry ingredients. Add egg YOLKS, milk and shortening. Fold in stiffly beaten egg whites. Bake in waffle iron until done. |
| 3 md Eggs 1 c Small curd cottage cheese 2 tb Corn oil 2 tb Flour or cornmeal Combine the ingredients in order in a blender. Blend well until mixture is smooth. Cook on a slightly greased griddle or in a hot skillet. Since the consistency of the cakes is light keep the cake size small. Randy Rigg —– |