1 : /4 c Whole wheat flour
1 : c Cornmeal, whole grain
1 : tb Baking powder
1/2 : ts Baking soda
1 : /3 c Lowfat buttermilk, (recipe
-specifies : -specifies nonfat)
1/4 : c Molasses, or sugarcane
-syrup, : -syrup, +
2 : tb Molasses, or sugarcane syrup
2 : Egg whites
1/2 : c Dates, chopped
1 : qt Vegetable stock
1/2 : c Ribbon noodles, broken
2 : c Sweet corn kernals
1/2 : c Celery, chopped
1/2 : ts Tumeric
Salt : Salt & pepper to taste
2 : lg Idaho potatoes -- peeled
And : And
Diced : Diced
1/4 : c Heavy (whipping) cream
Salt : Salt and freshly ground --
Pepper : Pepper to taste
3 : Ears fresh corn (I used
-frozen : -frozen corn worked well
-1 : 1/4 c)
2 : tb Unsalted butter
1 : tb Finely chopped garlic
2 : ts Finely chopped fresh thyme
4 : Eggs -- separated
6 : tb All-purpose flour
4 : tb Extra-virgin olive oil
2 : ts Chives
2 : Ears fresh corn, kernels
-removed : -removed from cob
1 : c Cream
Salt : Salt
Pepper : Pepper
1/2 : lb Raw shrimp,; shelled and
-deveined : -deveined
28 : Round wonton wrappers
2 : Eggs
Water : Water
H : H
4 : Ears Corn, Husked And
-Desilked : -Desilked
1/2 : Red Bell Pepper, Seed And
-Dice : -Dice Small
1/2 : Green Bell Pepper, Seed And
-Dice : -Dice Small
1 : sm Red Onion, Peel And Dice
-Small : -Small
2 : tb Fresh Chile Pepper Of Your
-Choice, : -Choice, Minced
1 : c Red Wine Vinegar
1/3 : c Olive Oil
3 : tb Molasses
1/2 : c Fresh Parsley, Roughly
-Chopped : -Chopped
Salt : Salt And Freshly Cracked
-Black : -Black Pepper, to taste
2 : c Fresh corn kernels
3 : tb Butter, cold, cut into
-pieces : -pieces
1/4 : c Seeded and diced tomatoes
1 : sm Jalapeno pepper, seeded and
-minced : -minced
2 : tb Minced red onion
2 : tb Chopped cilantro
1/4 : c Rice vinegar
1/8 : ts Freshly ground black pepper
1/4 : ts Coarse salt
8 : lg Ears of corn
3 : tb Sugar
2 : ts Salt
1/4 : c Milk
1 : cn Creamed corn; 4-3/4 oz.
1/4 : ts Powdered onion
1/2 : ts Granulated sugar
10 : oz Sweetened condensed milk
1 : tb Sweet butter
2 : tb Cooked whole-kernel corn
-canned : -canned or frozen
4: Gradually mix in cornmeal and salt
0: Preheat oven to 375 degrees
1: Butter 8 cup soufflJ dish
2: Bring milk to boil in heavy large saucepan
3: Reduce heat to medium
5: Stir until mixture becomes very thick, about 1 minute
6: Add butter; stir until melted
7: Remove pan from heat
8: Stir in 1/2 cup sugar and buttermilk
9: Whisk yolks in large bowl to blend
10: Gradually whisk in cornmeal mixture
11: Using electric mixer, beat egg whites in medium bowl until frothy
12: Add remaining 1/4 cup sugar and beat until soft peaks form
13: Gently fold whites into cornmeal mixture
14: Transfer mixture to prepared dish
15: Bake until mixture puffs and is golden brown
16: Sprinkle with powdered sugar and serve hot
17: Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G
18: P
19: , All Rights Reserved 11/1/96 show Recipe By : TOO HOT TAMALES SHOW #TH6303 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:28:33 -0600 From: Pat Asher <asher@mcs
20: com>