1 each red and green bell pepper (seeded and chopped)
1 C ea zucchini and summer squash
1 T flour
2 t chile powder
Salt and pepper to taste
If using ground beef, saute in a skillet, until meat is no longer pink. Transfer meat to a kettle. Combine remaining ingredients except flour and just cover with water. Cover and simmer 5-10 minutes. Mix 1/4 cup of the broth with the flour and stir into the stew. Continue cooking and additional 5 minutes more. Add corn dumplings.
NOTE: If using ground beef substitute add and stir into stew just before adding the dumplings.
1 teaspoon baking soda
(soda is used in place of lye water)
Boil beans in salted water until tender. Put cornmeal, flour and soda
in large mixing bowl. Mix well. Add boiled beans and some of the juice
to the cornmeal/flour mixture to form a stiff dough. Roll in balls and
drop into pot of boiling hot water. Let cook for 30 minutes at a slow
Cinnamon and/or other spices
can be added to taste
to milk; stir until combined.
Continue stirring while heating-can be heated on stove or with
Cappuccino or Espresso steamer.
Serve steaming hot
Corn Flapjacks Courtesy of http://www.cookingpost.com Jerry's Own World Famous True Triumph of the
Culinary Art Blue Corn Flapjacks
1 1/2 cups milk
1 tbsp. butter
3/4 cup Tamaya Blue Brand roasted cornmeal
1 1/2 tsp. baking soda
1 tbsp. sugar
1 tsp. salt
Mix all ingredients in a blender.
Let stand for 5 minutes. Do not re-mix or stir. Pour serving-sized amounts
from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a
great flourish and considerable bravado.
Remove from griddle when second side is cooked. Serve topped with a
pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!
Combine flour and cornmeal in
bowl. Stir in water and make dough.
Shape into 12 balls and roll each between two sheets greased
waxed paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly
brown on both sides.
Tortillas can be made with blue
cornmeal by mixing with salt and water. Pat the dough into thin
sheets between your palms. Brown quickly on both sides on a hot
griddle with very little oil.
cornhusks, green or dried
1 or 2
cups of boiling water
pot, 3/4 filled with water
Put the cornhusks in the baking
pan and cover with hot water. Bring pot of water to a boil. Pour
cornmeal flour into the bowl and mix in 1 cup boiling water. Stir
until it reaches the consistency of oatmeal. If too thick, add more
boiling water and keep stirring. Stir in the honey. Open one of the
wet cornhusks. Drop 2 spoonfuls of the corn mix into the center.
Fold the sides of the husk over the corn mix and fold over the ends
to form a little packet. Tear off a strip of another husk to use as
a string. Tie the husk packet together. Fill other husks to make
more packets. Gently drop the packets into the boiling water. Boil
for 15 to 20 minutes. Lift them out with a slotted spoon. Cut the
husk string, open the packets, and enjoy!
some meat (about 4 pcs. side meat) Have enough grease to cover
cornmeal. Add about 1/2 cup of meal (you may wanna salt this a bit,
unless you like bland) Brown the meal in grease until light brown. Add
2 1/2 cups of milk, stir and let boil until thick. Serve hot over any
kind of bread. (This was my Elisi's favorite poured on top of hoe
1 cup shredded,
reduced fat cheddar cheese (4 ounces)
Coat a medium nonstick
skillet with cooking spray. Place over medium high heat until hot.
Add corn and green onions, sauté until tender. Combine egg
substitute, milk, basil, salt and pepper; stir well. Pour egg
mixture over vegetables in skillet. Cover and cook over medium low
heat 15 minutes or until mixture is almost set. arrange tomato
wedges in a circle around center of egg mixture and sprinkle with
shredded cheese. Cover and cook an additional 5 minutes or until
cheese melts. Cut into 6 wedges. Serve immediately.
Yield: 6 servings
Nutrition per serving: calories 135, percent calories from fat
30%, sodium 295 mg. cholesterol 13 mg.
Preheat oven to 425 degrees Fahrenheit. Combine corn and 1 teaspoon oil in a cake pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl: add corn mixture, stirring well. Stir in tomato, bell pepper, and scallions. Serve warm or at room temperature.
Yield: 4 (3/4 cup) servings
Nutrition per serving: calories 154, percent calories from fat 32%, carbohydrates 26.4 g., sodium 282 mg., cholesterol 0 mg.
In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
Yield: l0 (1 cup) servings
Nutrition per serving: calories 203, percent calories from fat 29%, sodium 402 mg, cholesterol 3 mg
Fry green onions, celery, add
chopped nuts, chopped unpeeled apples, chopped dried fruit or berries,
sunflower seeds. Rice stuffing won't absorb fat the way bread stuffing
does, but wild birds usually aren't very fat anyway, and neither are
small chickens and most turkeys. Taste stuffing, add whatever
seasonings you like with it. Use no conventional poultry seasonings,
and remember too it doesn't need so much salt as regular rice, maybe
none. Remember that one cup of raw rice cooks up to 4, and make an
amount somewhat larger than needed to stuff your birds, because people
like it a lot, so put some in a (covered) casserole too. Before you
stuff wild birds wash inside and out very well with water that has
baking soda and salt in it, then rinse. Then rub the cavity with
Use quite a bit of coarsely chopped celery, green onions, tarragon, parsley, chervil and fry it lightly before mixing into the rice. Almonds is the best kind of nuts to put in a stuffing for fish. Put some little lumps of butter all through it. Rub the inside of the fish with lemon juice mixed with a little butter, sprinkle with dried tarragon. Stuff the cavity with rice and skewer or sew it shut. Put the fish whole in a buttered covered baking dish, pour in a mixture of lemon juice. bouquet garni, chopped shallot, olive oil, fish stock, and a mixture of lemon juice and water if you don't keep wine around your house, otherwise use white wine. The mixture should have the fishes resting in at least 1/2 inch deep liquid but not covered by it. For several 4-lb pike (gaawag), bake in a 400 oven for 15 minutes, remove the cover and bake 15 minutes longer. Make add a cup of cream sauce from the juices, pressing them through a sieve. If it's a really big pike or muskie, cut a board with slanted ends to fit diagonally into your oven, cover it with tinfoil while it bakes, guesstimate the time based on lies about its weight, don't cook any fish too done,
deer meat partly-fried can be mixed into cooked rice with chopped
fried onions and simmered as a kind of stove-top casserole. You can
also make the ground deer meat into little meat balls and serve with
a gravy over the rice. Of course you can do this with hamburger too,
but fry off some of its fat, first.
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