Recipes: TALK TKL 9-8-97 Down-Home Cooking with Cornmeal and Grits

Title:	Recipes: TALK TKL 9-8-97 Down-Home Cooking with Cornmeal and Grits
Posted By:	Betsy at TKL
Date:	September 9th 1997
Board:	TKL Cooking Club

http://www.recipelink.com
TALK TKL 9-8-97 Chat Down-Home Cooking with Cornmeal and Grits (and a couple without)

Cod Masina
Souffle of Grits
Buttermilk Pie In Cornmeal Pastry
Galisteo Cornmeal Scones
Apple-Streusel Pound Cake
Orange Cornmeal Muffins
Pan Seared Grits with Spiced Shrimp and Bacon
Jalapeno-Onion Corn Sticks Or Bread
Hushpuppies
Cheese Layer Mold
Southern Cannon Balls
Hush Puppy Grits
Cheesy Bacon Grits
Grit Your Teeth Grits
Garlic Cheese Grits
Fried Stuffed Jalapeno Peppers
Chicken-Fried Steak
Old Fashioned Macaroni and Cheese
Chile Con Queso Crepes
Cornmeal Crepes
Onion Rolls

(11:30:01 am) : * Exported from MasterCook *

Cod Masina

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Main Dish (Fish And Shellfish)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Cod Fillets
Flour -- For Dusting
4 Tbsp Olive Oil
1 C Celery -- Chopped
1 1/2 C Onion -- Sliced
1/2 Tsp Garlic -- Minced
2 1/2 C Tomato, Peeled -- Seeded And Chopped
1/2 C Black Olives -- Pitted
1/4 C Golden Raisins
2 Tbsp Capers
2 Tbsp Pine Nuts
Salt And Pepper -- To Taste

Flour cod fillets and brown in 2 tablespoons of the olive oil. Remove fish
from pan and put on a plate. Add remaining olive oil to pan, add celery and
onions saute for 7 - 8 minutes. Add remaining ingredients and cook for 10
minutes. Add fish back to pan and simmer to 6 - 7 minutes. Serve.

- - - - - - - - - - - - - - - - - -

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Risa G., NJ (9:17:19 pm) : Hey Betsy - here's one from Two Hot Tamales:

Souffle of Grits
Too Hot Tamales

Serves 6-8

1-1/2 c. grits
6 c. boiling water
4 ounces unsalted butter
6 oz. sharp cheddar cheese, grated
2 tsp. salt
1/4 tsp. tabasco sauce
4 eggs, well beaten
worcestershire sauce, to taste
1 tsp. black pepper

Preheat the oven to 350 degrees.

Slowly cook the grits in boiling water for 20 minutes (if using quick grits,
do not cook 20 minutes. Cook according to package directions.) Add the
butter, cheese, salt, Tabasco sauce, eggs and worcestershire sauce. Pour
into a buttered (or PAM sprayed) casserole.

Bake for 1 to 1-1/2 hours or until puffed, golden, and set in the middle.
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Betsy, NY (9:20:05 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes

BUTTERMILK PIE IN CORNMEAL PASTRY

Unbaked Cornmeal Pie Shell
3 eggs, separated
1 cup sugar
1 tbls. butter
1/4 cup flour
2 cup buttermilk
l/4 tsp. grated lemon peel
2 tbls. lemon juice
Meringue (3 egg whites)

Beat yolks, adding sugar gradually. Cut butter into flour; add
buttermilk, lemon peel and juice. Fold in yolks. Pour into 9" Cornmeal
Pie Shell. Bake in hot oven (425'F.) 10 minutes; reduce temperature to
350'F. and bake 20 to 25 minutes. Cool. Pile meringue lightly over
cooled filling. Bake in moderate oven (350'F.) 12 to 15 minutes.

CORNMEAL PIE SHELL: Sift together 1 cup sifted flour and 1/2 tsp. salt;
stir in 1/2 cup cornmeal. Cut in 1/2 cup shortening until mixture
resembles fine crumbs. Stir in 1/2 cup grated Cheddar cheese; sprinkle
1/4 cup water over mixture gradually, mixing lightly with fork. Shape
into ball; flatten on lightly floured surface. Roll to about 1/8"
thickness. Line 9" pie pan; trim and flute edge. Fill and bake as
directed.

The Johnson Page is at:
http://home.sprynet.com/sprynet/jmjohnsn

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Cora, NC (9:24:23 pm) : Here's one I've had in my file a long time and never
tried. I may just make it next weekend.

GALISTEO CORNMEAL SCONES
(the Galisteo Inn - Galisteo, NM)

2 c. unbleached flour
1 c. blue or yellow cornmeal
1/3 c. sugar
1 T. baking powder
1/2 t. baking soda
3/4 t. salt
1 t. cinnamon
3/4 c. unsalted butter, cut into pieces
1 c. buttermilk
1/2 c. cornmeal
currants, nuts, etc.

Combine dry ingredients. Cut the butter into the flour mixture with a food
processor or pastry cutter until it resembles small peas. Mix in fruit
and/or nuts. Mix in buttermilk and turn onto a board sprinkled with about
1/2 c. cornmeal. Knead lightly, then roll out to about 1/22 thick. Cut dough
into desired shapes. Place scones on ungreased cookie sheet and bake at 425
degrees for 12 minutes. Rotate pan halfway through baking. Serve with jam.

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Cora, NC (9:24:47 pm) : Here's one I've had in my file a long time and never
tried. I may just make it next weekend.

GALISTEO CORNMEAL SCONES
(the Galisteo Inn - Galisteo, NM)

2 c. unbleached flour
1 c. blue or yellow cornmeal
1/3 c. sugar
1 T. baking powder
1/2 t. baking soda
3/4 t. salt
1 t. cinnamon
3/4 c. unsalted butter, cut into pieces
1 c. buttermilk
1/2 c. cornmeal
currants, nuts, etc.

Combine dry ingredients. Cut the butter into the flour mixture with a food
processor or pastry cutter until it resembles small peas. Mix in fruit
and/or nuts. Mix in buttermilk and turn onto a board sprinkled with about
1/2 c. cornmeal. Knead lightly, then roll out to about 1/22 thick. Cut dough
into desired shapes. Place scones on ungreased cookie sheet and bake at 425
degrees for 12 minutes. Rotate pan halfway through baking. Serve with jam.

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Betsy, NY (9:25:04 pm) :
From: Janie McKinney (aquila@earthlink.net)
Newsgroups: rec.food.recipes

adapted from "Mott's: A Better Way to Bake"

APPLE-STREUSEL POUND CAKE

3 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup skim milk
1 cup nonfat sour cream
1/2 cup applesauce
1 egg
2 tablespoons vegetable oil
2 teaspoons vanilla
3 egg whites, beaten until stiff
3/4 cup light brown sugar, firmly packed
3/4 cup apple, peeled and chopped
1/2 cup uncooked old-fashioned oatmeal
2 teaspoons ground cinnamon

Preheat oven to 375 degrees F. Spray a 10-inch (12-cup) Bundt pan with
nonstick cooking spray; flour lightly. In a medium bowl, combine flour,
cornmeal, baking soda, baking powder and salt. In large bowl combine
granulated sugar, milk, sour cream, applesauce, egg, oil and vanilla. Add
flour mixture to applesauce mixture; stir until well blended. Gently fold
in beaten egg whites.

In small bowl, combine brown sugar, oatmeal and apples. Spread half the
batter into prepared pan; sprinkle with oatmeal mixture. Spread remaining
batter over oatmeal mixture.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 15 minutes before removing from pan. Place cake, fluted
side up, on serving plate. Serve warm or cool completely. Cut into 24
slices. Makes 24 servings.

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Cora, NC (9:26:37 pm) : ORANGE CORNMEAL MUFFINS
(Williams-Sonoma)

1 c. yellow cornmeal
1 c. all purpose flour
1 t. salt
3 T. baking powder
1/3 c. orange marmalade
2 eggs (Large Grade A), beaten
3/4 c. milk
1/4 c. (2 oz.) melted butter

Sift together into a bowl, the cornmeal, flour, salt and baking powder. Heat
the marmalade until dissolved and mix with milk and the beaten eggs. Combine
this mixture with the dry ingredients and beat quickly until smooth. Stir in
the melted butter.

Brush the molds with melted butter or oil and fill with the batter about to
the top of each mold. Bake in a preheated 425 degree oven for 12-15 minutes
until brown. Check after 5 minutes of baking and if the muffins are browning
too fast turn the oven down to 400 degrees.

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Risa G., NJ (9:28:10 pm) : I'm back. Here is another Two Hot Tamales recipe:

Pan Seared Grits with Spiced Shrimp and Bacon
Too Hot Tamales

3/4 c. grits
1/2 tsp. salt
3-3/4 c. boiling water

In a medium saucepan, stir the grits and salt into boiling water. Reduce the
heat and simmer, covered, for about 10 minutes, stirring occasionally.
Remove from the heat and pour into a buttered 8x8" baking dish. Let cool
until firm. Remove from the heat and cut into squares.

4 slices bacon, thinly sliced
PanSeared Grits, recipe above
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. ground cumin
1 tsp. paprika
1 tsp. cayenne
10-12 oz. shrimp, in shell, washed
2 tbsp. olive oil
2 red jalapeno chiles, stemmed, seeded and julienned
2 green japapeno chiles, stemmed, seeded and julienned
1 bunch green onions, trimmed and thinly sliced on diagonal
4 garlic cloves, thinly sliced
Juice of 2 limes

Fry the bacon (or cook in microwave like I do) in a large, heavy skillet
over medium heat. With slotted spoon, remove the bacon and drain on paper
towels, reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until golden on
both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika and cayenne in a bowl. Add the
shrimp and toss to coat.

Wipe the skillet clean and heat the olive oil over high heat. Saute the
shrimp 1-2 minutes. Toss in the jalapenos, green onions, and garlic and
reserved bacon and cook 1 minute longer. Remove from the heat and stir in
the lime juice. Scatter over the grits and serve.
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Betsy, NY (9:31:47 pm) :
From: leig@aol.com (LeiG)
Newsgroups: rec.food.recipes

JALAPENO-ONION CORN STICKS OR BREAD
serves 4-6

source:Jump Up and Kiss me Spicy Vegetarian Cooking by Jennifer Trainer
Thompson

Bits of fresh corn and minced jalapenos make these lively corn sticks
perfect for nibbling. Spoon the batter into a pan and you have fresh corn
bread.

1 tablespoon olive oil (15ml)
1/2 cup finely chopped onion
1/3 cup fresh or frozen corn kernels (thawed if frozen)
3 jalapeno chilies, stemmed and minced (remove seeds for less heat)
1 glove garlic, minced
1 1/4 cups all-purpose flour
1 cup cornmeal (5.3oz)
1/4 cup firmly packed brown sugar (5.3oz)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening (2oz)
1 cup shredded cheddar cheese
1 1/4 cups milk (10 fl oz) (312.5 ml)
1 large egg

Preheat the oven to 400 degF(200C/gas 6). Grease 14 cast-iron corn stick
molds (2 pans, 7 molds each) or an oven proof 10 inch skillet. Place molds
in preheated oven while preparing batter. In small skillet, heat the
olive oil over medium heat. Add onion and cook over medium-low heat until
very tender, about 8 minutes. Stir in corn, jalapenos , and garlic, remove
from heat and set aside. In a large bowl, combine flour, cornmeal,brown
sugar,baking powder, and salt until blended. Cut in shortening until
mixture resembles coarse crumbs. Stir in the onion mixture and Cheddar
cheese. In a small bowl, whisk together the milk and egg until well
blended. Stir in dry ingredients until batter is just blended. Spoon the
batter into preheated corn stick molds (batter will fill molds
completely). Bake 10-15 minutes or until toothpick inserted in the center
comes out clean. Cool corn sticks in molds on wire racks for 10 minutes.
Remove from molds and serve warm.

Lei Gui Bronx,NY
http://www.geocities.com/Heartland/Meadows/3658

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Cora, NC (9:34:20 pm) : Of course, I'd be the one to have the hushpuppy
recipe!

HUSHPUPPIES

2 c. white cornmeal, fine grind, self-rising
1 egg
3/4 c. sugar

Mix all ingredients to moisten. Form into balls with a spoon and drop into
hot grease, deep enough to cover. Fry until golden brown. Remove with a
slotted spoon and drain on paper towels.

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Velma TN (9:39:44 pm) : I have a large group of Southern recipes here, so
will post some.

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Cheese Layer Mold
Categories: Appetizers, Southern
Yield: 4 Servings

8 oz Cream cheese; softened
3 tb Blue cheese
8 oz Pineapple, crushed; drained
1/2 c Pecans; chopped
ds Ginger; ground
3 oz Cream cheese; softened
1/4 c Milk
1/2 lb Cheddar cheese; shredded
6 sl Bacon; cooked and crumbled
1 ts Onion; grated
1/4 ts Hot sauce

Combine 8 oz. cream cheese, blue cheese, pineapple, pecans, and
ginger; blend well. Pack into a 4-cup mold; chill.

Combine 3 oz. cream cheese and milk; blend well, and add remaining
ingredients. Spread over first layer in mold. Refrigerate several
hours; unmold. Serve with crackers.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM

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Velma TN (9:43:13 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Southern Cannon Balls
Categories: Appetizers, Southern
Yield: 48 Servings

1 lb Sausage, hot bulk
2 c Cheese, Cheddar; shredded
2 c Biscuit mix
2 tb Onion; grated
1 tb Poultry seasoning

Combine all ingredients, mixing well. Roll into walnut-sized balls.
Place on an ungreased baking sheet and bake at 400 degrees for 15
minutes. Drain on absorbent paper. Serve hot.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM

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Risa G., NJ (9:44:19 pm) : Actually Cora here is another one:

Hush Puppy Grits
Too Hot Tamales

Yield: 14-18

1 beaten egg
1/2 c. buttermilk
1 c. grits
1/4 c. all purpose flour
2 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
shortening or cooking oil for deepfat frying
freshly ground pepper to taste

In a bowl, stir together the egg and buttermilk. In another bowl, combine
the grits, flour, sugar, baking powder, baking soda and 1/4 tsp. salt. Add
the egg mixture to the grits mixture. Stir just until moist.

Heat the shortening to 375 degrees. Drop the batter by tablespoons into the
deep fat. Fry about 3 minutes or longer until golden brown, turning once.

Drain the hush puppies on paper towels.
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Risa G., NJ (9:45:16 pm) : Here are two more (my last two):

Cheesy Bacon Grits
Susan Powter, C'mon America, Let's Eat

Serves 6

4-1/2 c. nonfat milk
1 c. quick-cooking grits
1-1/2 tsp. Molly McButter or Butter Buds
1 tsp. Nature's Seasoning (or another herb mixture)
5 egg whites, slightly beaten
2 c. nonfat shredded cheddar cheese
6 slices turkey bacon, cooked and crumbled
4 drops hot pepper sauce
nonstick spray

Bring milk to a boil, add grits, reduce heat to simmer. Cook 5 minutes.
Remove from heat. Add Molly McButter, Natures Seasoning, and egg whites.
Stir in 1-1/2 c. cheese, bacon and hot pepper sauce. Turn into 8x8" baking
pan sprayed with nonstick spray. Sprinkle with remaining cheese and bake in
375 degree oven for 45 minutes, till brown and puffy.

Option: add 1/8 c. chopped green onion, or 1/8 c. chopped parsley.

(I think if you added some hot peppers instead of the hot pepper sauce it
would be even better. I haven't tried that yet.)
********************************************************
Grit Your Teeth Grits
Susan Powter's Hey Mom! I'm Hungry.

Serves 4

1/2 tsp. cinnamon
1/3 c. mixed dried fruit
1/2 c. hot apple juice
3/4 c. white grits (hominy)
6 tbsp. rolled oats
1/2 tsp. salt
2 tbsp. clover honey

Mix cinnamon with fruit. Add hot apple juice. Set aside and let steep.

Bring 3 c. of water to a boil. Slowly add grits, oats, and salt, stirring to
prevent lumps.

Lower heat to a simmer, cover, and cook for 4-5 minutes.

Remove from heat. Add stewed fruit and honey.

Serve with warmed 1% milk or maple syrup.
********************************************************
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Cora, NC (9:47:45 pm) : Here is my last contribution for tonight. I am so
thrilled to be back in the swing of things, I have to get them all listed.

GARLIC CHEESE GRITS

1 1/4 c. grits, uncooked
3 1/2 c. boiling water
1 roll garlic cheese
1/2 c. butter
2 eggs
1 c. milk
1/2 c. Cheddar cheese, grated

Cook grits in boiling water about 30 minutes until done. Crumble garlic
cheese and butter into grits. Blend eggs and milk together. Combine with
grits. Pour into 2 qt. greased casserole and bake for 45 minutes, uncovered,
in a 350 degree oven. Sprinkle with grated cheese and bake 15 minutes longer
or until cheese melts. Makes 8 - 10 servings.

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Velma TN (9:49:01 pm) : I'm posting these recipes. They are supposed to be
Southern, but not like any I've eaten.
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Fried Stuffed Jalapeno Peppers - Sl 1/95
Categories: Side dishes, Appetizers, Peppers, Southern
Yield: 12 Appetizers

10 oz Can whole pickled jalapeno
-peppers; drained
2/3 c Pimiento cheese
3/4 c All-purpose flour; divided
1/4 c Plus 2 tablespoons cornmeal;
-divided
1/4 ts Salt
1/4 ts Pepper
1 c Buttermilk
Vegetable oil

Cut stems from peppers. Remove seeds, using a small sharp knife
(do not split peppers). Stuff each with pimiento cheese. Cover and
chill at least two hours.

Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3
ingredients; set batter aside.

Combine remaining 1/2 cup flour and 1/4 cup cornmeal.

Dip stuffed peppers in batter; dredge in flour mixture.

Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F
degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or
until golden. Drain on paper towels. Yield: about 12 appetizers.

DeLea Lonadier of Louisiana, in January, 1995 "Southern Living".
Typos by Jeff Pruett.

MMMMM

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Velma TN (9:50:51 pm) : This is more like an old fashioned Southern recipe.

CHICKEN-FRIED STEAK

* 2/3 cup Flour
* 1 teaspoon Salt
* Freshly ground Pepper
* 2 pounds Top Round or Chuck Steak - cut 1/4" - 1/2" thick -
(tenderized)
* 2 Eggs
* 2 tablespoons Cream
* 1/2 cup Vegetable oil
* 2 cups Saltine cracker crumbs, -rolled fine
* 1 Onion; sliced
* 1/2 cup Cream
* 2 cups Chicken stock (approx.)
* 1 dash Worcestershire sauce (optional)
* 1 dash Hot sauce (optional)

1. Mix 1/2 cup of the flour, the salt and the pepper together.
2. Pound the mixture into both sides of the meat with the edge of a heavy
plate or mallet.
3. Cut the meat into serving-size pieces
4. Beat the eggs together with the cream.
5. Heat the oil in a heavy iron skillet over moderately high heat.
6. Reserve 3 tablespoons of the flour.
7. Dredge the steaks in the remainder of the flour, dip in the egg
mixture, and then into the cracker crumbs.
8. Add to the hot oil.
9. Brown the steaks well, turn and brown the other side.
10. Reduce heat to medium, cover the skillet, and cook for 15-to-20
minutes, turning occasionally, until the steaks are cooked through and
tender.
11. Chicken-fried steak should be well done, but not dry.
12. Remove the steaks from the pan, and drain on brown paper bags.
13. Keep warm.
14. Add the onion slices to the pan and saute quickly.
15. Remove.
16. Pour off all but 3 tablespoons of the fat in the skillet, and stir in
3 tablespoons of the flour.
17. Stir to incorporate any particles in the bottom of the pan and cook
for 1-to-2 minutes.
18. Stir in the cream, then the chicken stock.
19. Season with Worcestershire and hot sauce.
20. Slice the meat across the grain and top with the gravy.

Yield 4-6 servings
It's great served with mashed potatoes, homemade biscuits or cornbread, and
a green vegetable.

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Velma TN (9:52:17 pm) : Old Fashioned Macaroni and Cheese

* 3 1/2 c Uncooked elbow macaroni (12 -oz.)
* 1/4 c Butter
* 1/4 c Flour
* 1 ts Salt
* 3/4 ts Dry mustard
* 1/2 ts Pepper
* -Few dashes hot pepper sauce
* 3 1/2 c Milk
* 5 c (20 oz.) shredded cheddar, -divided

1. Cook macaroni in boiling salted water until almost tender.
2. in a small saucepan, melt butter.
3. Stir in flour, salt, mustard, pepper and hot pepper sauce.
4. Cook and stir until smooth.
5. Drain macaroni;
6. combine with butter mixture in a large bowl and mix well.
7. Stir in milk and 4 cups of cheese.
8. Pour into an ungreased 13x9x2" baking dish.
9. Cover and bake at 350 degrees for 45 minutes or until bubbly.
10. Sprinkle with remaining cheese;
11. let stand 5 minutes before serving.

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Betsy, NY (9:57:05 pm) :
From: royko@astral.magic.ca (paul royko)
Newsgroups: rec.food.recipes

CHILE CON QUESO CREPES

16 ounces chile (canned or homemade)
2 cups shredded Cheddar cheese
1 cup chopped onion
8 oz. taco sauce
16 large cornmeal crepes

If you like extra spice, add 1/2 teaspoon of chile powder to the cornmeal
crepe recipe. Fill each crepe with about 2 tablespoons each of chile and
cheese and 1 tablespoon each of the onion and taco sauce. Roll up. Arrange
the crepes on a greased baking sheet. Cover them lightly with foil. Bake in
a preheated 400ƒF oven for 8 to 10 minutes.

CORNMEAL CREPES

These little suckers are a bit heavier than traditional crepes. As a
result, they work well with heartier fillings. I personally like them
filled with chile or ratatouille.

3 eggs
1 cup milk
2 tablespoons oil or melted butter
3/4 cup all-purpose flour
1/2 cup cornmeal (yellow or white)
1/4 teaspoon salt

Combine all of the ingredients in a blender and blend until smooth. Or,
beat the eggs, then beat in the oil or butter. Add the dry ingredients and
beat until smooth. Let the batter stand, if you wish, or use it
immediately, stirring before each crepe is baked.

--
paul royko
Toronto, Canada
http://www.magic.ca/~royko/olddog1.html

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Velma TN (9:57:30 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Onion Rolls
Categories: Breads, Southern
Yield: 20 Rolls

14 1/2 oz Hot roll mix
1/3 c Onion, instant minced
1 c Water
3 tb Butter (or marg.); melted

Prepare hot roll mix according to directions on package. Combine
onion and water, and set aside for 5 minutes; drain.

Roll dough 1/2" thick on a lightly floured board. Brush with butter;
sprinkle with onion. Roll up dough in jellyroll fashion. Cut into
1/2" thick slices. Place on a baking sheet. Cover and let rise;
bake according to package directions.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

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