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조리법 » 메시지 - 페이지 771
arrow right creamed corn

Creamed CornMelt 3 tablespoons each butter and bacon grease in a heavy skillet. Grate 10 ears corn and measure corn. Add corn and water (to equal half the amount of corn) to skillet and season with salt and a liberal amount of pepper. Cook over low heat until thickened, about 45 minutes, stirring occasionally.

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arrow right freezer corn

Freezer Corn2 gallons corn, cut from cob1 cup (2 sticks) butter1/2 cup oil1/2 cup granulated sugarMix and bring to a boil. Cook three minutes. Let cool. Put into freezer containers and freeze.

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arrow right gourmet hominy bake

Gourmet Hominy Bake2 (1 pound 3 ounce) cans white hominy2 (4 ounce) cans green chiles, mincedSalt and fresh cracked pepperSour creamButter1/2 cup heavy cream1 cup shredded Monterey jack cheeseDrain and rinse hominy. Generously butter a 2 1/2 quart casserole. Layer the ingredients in this order: hominy, green chiles, seasonings, dots of sour cream, and dots of butter. Repeat layers, ending with hominy. Dot with butter. Pour cream over all and sprinkle with cheese. Bake at 350 degrees F for 25 to 30 minutes. Serve very hot!

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arrow right spicy corn fritters

Spicy Corn FrittersVegetable oil 4 cups original Bisquick mix 1 cup cold water 2 eggs 2 (15.25 ounce) cans whole kernel corn, drained 2 (4.5 ounce) cans chopped green chiles, well drainedSalsa (any variety), if desiredHeat oil (2 to 3 inches) in deep fryer to 375 degrees F.Stir Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chiles. Drop batter by small spoonsful into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

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arrow right cheesy eggplant loaf

Cheesy Eggplant Loaf1 eggplant, seeded, peeled, diced and cooked in a small amount of water 1 large onion, chopped1/4 pound grated Cheddar cheese 18 soda crackers, rolled 1 can mushroom soup 2 eggs, beatenSage and salt to tasteMix all ingredients well. Bake in a greased loaf pan at 350 degrees F for 45 minutes.

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arrow right eggplant with bacon and caraway

Eggplant with Bacon and CarawayPosted by Marianna at recipegoldmine.com 1/12/2002 5:25 pmSource: Adapted (eliminated cooking oil and salt) from Good Housekeeping Illustrated Cookbook 1989 edition4 slices bacon, cut up1 medium onion, diced1 teaspoon caraway seeds2 teaspoons vinegar1 small regular eggplant, peeled and cubed In 10-inch skillet over medium-high heat, cook bacon, onion and caraway until onions are light brown. Drain most of the fat. Reduce heat to medium; add vinegar and eggplant. Cook, covered, 5 to 7 minutes until eggplant is tender, stirring occasionally.

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arrow right eggplant provencale

Eggplant Provencale1 eggplant1 large onion1 tomatoWishbone? Italian Salad DressingMozzarella cheese, slicedParmesan cheeseProsciutto (or thin-sliced ham)Halve the eggplant. Score in 1/2-inch crisscross, almost to the skin. Salt eggplant and lay on paper toweling, scored side down, to draw out all the moisture. Leave on toweling 1 hour.Pour dressing into eggplant and place on greased cookie sheet. Place a large slice of onion on each half of the eggplant. Place in a 350 degree F oven. Bake until tender, approximately 45 minutes. Remove from oven and place prosciutto, slice of mozzarella cheese and Parmesan cheese in layers on top of onion. Return to oven until very hot. You may want to slightly broil the cheese at the last minute.Serves 2 as an entree.

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arrow right eggplant stacks

Eggplant Stacks1 eggplant, peeled1 large onion2 tomatoesSalt and pepper, to taste1 teaspoon basil leaves2 teaspoons oregano leaves1/4 cup olive oil1/2 cup grated Romano cheese1/2 cup sour cream6 tablespoons chopped black olivesSlice eggplant into 8 rounds. Layer eggplant on bottom of 13 x 9-inch baking dish. Place thin slice of onion on each slice of eggplant. Place a thick slice of tomato on top of each onion slice. Sprinkle lightly with salt and pepper. Sprinkle basil and oregano over all. Drizzle olive oil over and top with Romano cheese. Cover with foil. Bake at 350 degrees F for 40 to 45 minutes. Serve with sour cream and black olives.Yields 8 servings.

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arrow right quien sabe

Quien Sabe2 pounds zucchini, unpeeled, cut into 1/4-inch slices1 large eggplant, peeled, and cut into 1-inch cubes11 ounces cream cheese, diced1 egg, beaten1 (4 ounce) can chopped green chilesBread crumbs (for topping)Butter or margarineCook zucchini and eggplant separately in salted water until just tender. Drain well. Combine. Mix together cream cheese, egg and chiles. Add to drained vegetables. Mix. Pour into greased 1 1/2-quart casserole. Top with crumbs. Dot with butter or margarine. Bake, uncovered, at 350 degrees F for 30 minutes.NOTE: May be frozen before baking. When ready to bake, thaw, then follow baking directions.

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arrow right veggie pancakes

Veggie Pancakes2 to 3 medium zucchini, coarsely grated (about 2 cups)1 medium carrot, grated1 medium potato, peeled and grated1/3 cup frozen peas1/3 cup frozen corn2 eggs1/4 cup all-purpose flour1/4 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon celery seedVegetable oil (for frying)In a colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupsful; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.Yields 12.

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arrow right fried mushrooms

Fried MushroomsPosted by LladyRusty at recipegoldmine.com8 ounces mushrooms1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon dry mustard1/4 teaspoon paprika1/2 cup buttermilkMix flour, salt, mustard, paprika, and pepper in large storage bag. Set aside.Place buttermilk in small bowl. Dip mushrooms in buttermilk. Place mushrooms in bag. Shake to coat. Fry mushrooms until golden.Servings: 4

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arrow right mushrooms florentine

Mushrooms Florentine4 tablespoons butter, melted, divided1 pound medium-size whole mushrooms1 teaspoon salt1/4 cup finely chopped onion2 (10 ounce) packages frozen chopped spinach, thawed and drained1 cup shredded Cheddar cheese, dividedGarlic salt, to tastePreheat oven to 350 degrees F.Place 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. Stir the salt, onion and remaining 2 tablespoons butter into the spinach. Line a 10 x 7-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese; season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned. Serve hot.

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arrow right okra fritters

Okra Fritters1/4 cup cornmeal1/4 cup all-purpose flour1/2 cup finely chopped onion1/2 cup evaporated milk1 large egg, lightly beaten3 tablespoons chopped fresh parsley2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon red pepper2 cups sliced fresh okraVegetable oilSalt (optional)Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches in a Dutch oven; heat to 350 degrees F. Drop mixture by tablespoonsful into oil, and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt, if desired, and serve immediately.Makes 4 to 6 servings.

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arrow right okra patties

Okra Patties3 cups chopped okra (may use canned or thawed frozen okra) 3 tablespoons melted butter or margarine 2 cups cornmeal Salt and pepper to tasteCombine all ingredients and add enough water to make a stiff dough. Shape into patties and fry in deep fat in heavy frying pan until golden brown.

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arrow right onion patties

Onion PattiesChop finely 2 1/2 cups onion and set aside. Mix together:3/4 cup flour2 teaspoons baking powder1 tablespoon granulated sugar1/2 teaspoon salt1 teaspoon cornmeal1/2 cup powdered milkAdd water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil.

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