Vegetables _________________________
Vegetables Here is a recipe that was sent to me through the email list. Thanks lostunicornz! This sounds wonderful!
Cooking spray
3 cups non fat milk
1 cup yellow cornmeal
2 cups (16 OZ) shredded Cheddar cheese
1 can (8 OZ) whole kernal corn, DRAINED
2 tbsps butter, cut into 1/2-inch pieces
1 tsp Dijon mustard
5 eggs,seperated
1/2 tsp salt
1/8 tsp cayenne pepper
Preaheat oven to 375*F. Evenly coat 7 1/2 x 11-inch baking dish with cooking spray. In large saucepan over medium heat, heat milk until warm, DO NOT boil. Gradually add cornmeal,stirring constantly. When the mixture begins to thicken, lower heat. Stir in cheese,corn,butter and mustard until throughly blended. Remove from heat.
In large bowl, beat egg whites until glossy and standing in soft peaks; set aside. In small mixing bowl; beat together egg yolks,caynne pepper,and salt until
blended; add to mixture in saucepan until well blended. Gently but throughly add cornmeal mixture into egg whites. Pour into prepared pan. Bake until golden brown and knife inserted in center comes out clean. About 40 minutes. Makes 8 servings.
Here is another recipe from Ben...Don't forget to look under Main Dishes for his Chicken Enchillada recipe....and under Appetizers for one he calles Hot Chilie!.. Enjoy!
Recipe By : Ben
Serving Size : 8
Categories : Mexican
1 lb dry pinto beans -- cleaned and rinsed
1/2 lb salt pork (skin removed )-- sliced 1/4" thick
2 cups chicken stock
2 cups water
1 medium yellow onion -- chopped
2 cloves garlic -- crushed
2 large jalapeno chile peppers -- stemed and seeded
In a large pot saute salt pork slices until it starts to sweat, (about 10 minutes) Add onion and garlic saute until tender.
Add beans, chicken stock, sliced jalapeno pepper, and water. Bring to boil and reduce to a low simmer for about 2 hours or until the beans are tender. Add a little water as needed to keep them from drying up.
When beans are done , turn heat to high and mash beans with patatoes masher. Beans will thicken to a refried consistatcey.
My friend Ringo and I are having a friendly disagreement. He has HIS way of making "Fried Green Tomatoes", and I have MINE..Here are both versions, just for you to try. Enjoy!
2 or 3 large green tomatoes
water to cover
1 to 2 tbsps salt
flour
oil for frying
The night before cooking, slice the tomatoes into thick slices. Soak over night in salt water. The next day, flour the tomatoes and deep fry. Eat on fresh white bread, makes a wonderful sandwich!..
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now for my version, which is served as side dish along with a meal
3 large green tomatoes
milk
tabasco
1 cup cornmeal
1 cup flour
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp paprika
oil for frying
Slice tomatoes into thick slices. Place in a bowl, large enough to hold the tomatoes. Cover with milk, with a few shakes of Tabasco added. Let stand for 20-30 minutes. Meanwhile heat oil in a deep cast iron skillet. Combine the cornmeal, flour, and the seasonings. Coat the tomatoes in the cornmeal mixture, and fry in the hot oil, until golden brown.
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