| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, chopped (about 1 cup) |
| 2 |
tb |
Margarine or butter |
| 1 |
cn |
(16 1/2 oz) whole kernel corn, drained (I use frozen about 1 lb) |
| 1 |
|
Jar (4 oz) chopped pimientos, drained |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Oil |
| 1 |
c |
Flour |
| 1/2 |
c |
Colby cheese 2 oz, shredded |
| 1 |
ts |
Baking powder *see note |
| 1/2 |
c |
Milk |
| 2 |
lg |
Eggs, separated |
INSTRUCTIONS
This recipe was from one of Betty Crockers books, not sure which one. It is
really good.
Cook and stir onion in margarine until tender. Stir in corn, pimentos, salt
and pepper. Cool, Heat oil (1 inch) to 375 in 4 quart Dutch oven. Mix corn
mixture, flour, cheese and baking powder. Stir in milk and egg yolks. Beat
egg whitesto stiff but not dry. Fold into corn mixture. Drop batter by
rounded teaspoonfuls into oil. Gry until golden brown, turning once. about
1 minute, Drain. Note: I use self rising flour so I do not use the baking
powder.
Posted to EAT-L Digest 28 Feb 97 by kATHERINE L Smith <ksmith3002@JUNO.COM>
on Mar 1, 1997.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”