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
0: 1
1: Spray a Dutch oven and add the diced carrot, onion, celery and garlic to the pan
2: Saute over medium-high for about 7 minutes or until onions are soft and the vegetables are aromatic
3: Add the wine and cook for about 1 minute
4: 2
5: Add water and rest of the ingredients
6: Bring to a boil; cover, reduce heat, and simmer 30 minutes or until vegetables potatoes are tender
7: Yield: 4 servings (serving size: 1-1/4 cups)
8: VARIATION: About 5 minutes before serving, add 1 cup chopped spinach or Napa (Chinese) cabbage and continue cooking as needed
9: NOTE: >From Pat Hanneman mc-PER SERVING: 251CAL, 2
10: 8G fat (10
11: 1% cff) to >Eat-lf Archive 1998-Jan
12: INDEX Soups, Vegetables, Precooked-Beans, White-Bean, Elf-Mail >For a similar recipe see 1997 COOKING LIGHT "Sweet Potato Minestrone With Turkey Sausage" and tomato archived at Family
13: com Cookbook: http://doljtp
14: family
15: com/cookbook/ INDEX beans
16: mcf, Precooked-Beans, Soups, Flageolets, White-Bean, Elf-Mail Recipe by: Hanneman Jan98 (see note) Posted to Digest eat-lf
17: v097
18: n026 by KitPATh <phannema@wizard
19: ucr
20: edu> on Jan 22, 1998