| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Sun-dried, Breads, Vegetables | 6 | Servings | |
INGREDIENTS
| 3/4 | oz | Sun-dried tomatoes |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 3/4 | c | Boiling water |
| 1/4 | ts | Crushed red pepper |
| 2 | Ears of corn | |
| 1 | c | Skim milk |
| 1 | cl | Garlic; minced |
| 1 | oz | Chevre (mild goat cheese) |
| 1/2 | c | Yellow corn meal |
| 1/2 | c | Whole wheat flour |
| 1 | tb | Olive oil |
| 1/2 | ts | Baking powder |
| 2 | Egg whites |
INSTRUCTIONS
Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes. Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to measure 1 cup. Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir well. Add corn mixture, stirring just until combined. Set aside. Combine milk and next 3 ingredients in the container of electric blender; Cover and process until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are covered w/ bubbles and edges look cooked. Turn corn cakes and cook an additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-MM-SWEET POTATOES To: ALL Date: 11/07 From: GDGX73C TIG MEANS Time: 2:30 PM File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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