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Blueberry
Cornmeal Muffins
2 cups Old Mill all purpose Flour
2/3 cup firmly packed brown sugar
1/2 cup Old Mill Cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
2 eggs, lightly beaten
1/2 cup butter, melted
1 cup fresh blueberries, washed and dried
Preheat oven to 350 degrees. Grease and flour a 12 cup muffin pan and set
aside. Combine flour, brown sugar, cornmeal, baking soda,
and salt in a medium bowl. Combine buttermilk, butter,
and eggs in a small bowl. Add to flour mixture, stirring
until just combined.Gently add in blueberries. Pour into muffin pans.
Bake for 18-20 minutes, or until toothpick comes out clean.
Remove form pans, let cool on wire racks.Yeilds: 12 Muffins.
Pottery House Cafe Pecan Crusted Trout
4 boneless trout fillets(6-8 oz. each)
1/2 cup canola oil
1 cup buttermilk
1 cup pecan pieces
1/2 cup Old Mill yellow self-rising cornmeal
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
In a small food processor, combine pecans, cornmeal, and spices. Nuts should be coarsely ground.
Pour into a shallow pan and set aside. Pour buttermilk
into another shallow pan. Leave skin on trout fillets.
Make sure to check and remove any small bones. Place fillets
in buttermilk. Pour oil into a large cast iron skillet about
1/8 inch deep. Heat oil over medium heat on stovetop. Remove
fish from buttermilk and roll in cornmeal mixture. Be sure to
coat both sides. Place fillets, flesh side down into the hot pan.
Turn fish after 3-5 minutes and cook skin side for 3-5 minutes.
Remove and place on plate lined paper towels and keep in a warm
oven until ready to serve.Yeilds: 4 servings.
Hot Chicken Salad (A café luncheon favorite)
8 cups diced, cooked chicken (about 12 breast halves)
4 cups mayonnaise
2 teaspoons salt
4 cups diced celery
4 cups water chestnuts
8 tablespoons lemon juice
4 onions finely chopped
2 cups sliced almonds
4 cups sliced mushrooms
Mix together and place in greased quart casserole dishes
Top each casserole with:
2 cups crushed potato chips
1 cup grated cheddar cheese
Bake at 350 degrees for 45 minutes to one hour.Yeilds: 16 servings
Hillbilly Caviar
Marinade: ½ cup oil
¾ cup apple cider vinegar
¾ cup sugar
½ teaspoon paprika
4 cans blackeyed peas
2 packages frozen shoe peg corn
Purple onion chopped
Red pepper
Green pepper
Mix all together
Corn Fritters
1/2 cup bread flour
1/2 cup self-rising flour
2 Tbs. milk
1 Tbs. melted butter
1/4 cup frozen cream style corn
2 Tbs. sugar
1 egg
1/2 tsp. baking powder
Mix milk, egg, butter, and corn. Stir in dry ingredients, mix well. Drop by
spoon-full into hot oil, (350 degrees) fry until golden brown.
Corn Chowder
1 Tbs. margarine
3 cups diced onions
3/4 cup crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups water
1 cup clam juice
2 cups chicken, beef or ham broth
3 cups diced potatoes
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper, chopped and sauteed briefly in butter, add
salt and freshly ground white pepper, to taste.
Mix liquids and butter, add potatoes and onions, and cook until done. Mix
cracker crumbs, flour and seasonings. Add to potato and onion mixture.
Add red and green peppers, mix well, bring to a boil, add cream and
corn, and simmer for 15-20 minutes.
We use special chowder seasoning which is not available at grocery stores.
To compensate for this ingredient, season to taste with garlic powder
and onion powder.
(Makes 2 quarts)
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