| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Digest, Fatfree, Lacto |
1 |
Servings |
INGREDIENTS
|
|
* * * Seasoning Mix * * |
| 1 1/2 |
t |
Onion powder |
| 1 |
t |
Salt, omit if canned stock |
|
|
Is used), Is used |
| 1 |
t |
Sweet paprika |
| 1 |
t |
Garlic powder |
| 3/4 |
t |
Dry mustard |
| 1/4 |
t |
Black pepper |
| 1/4 |
t |
White pepper, I didn't have |
|
|
Any), Any |
|
|
* * * Ingredients * * * |
| 2 |
c |
Chopped onion, in all |
| 1 |
c |
Chopped celery, in all |
| 4 |
c |
Fresh corn kernals, in all |
|
|
see below |
| 2 |
c |
Stock, in all or one 14.5 |
|
|
Oz can of stock), Oz can of stock |
| 1/2 |
c |
Apple juice |
| 1/2 |
c |
Prune juice, or one 5.5 |
|
|
Oz can), Oz can |
| 1 |
|
Red bell pepper, chopped |
| 1/2 |
c |
Evaporated skim milk, or 1/2 |
|
c |
Mixed double strength from |
|
|
Dry), Dry |
| 1/4 |
c |
Non-fat milk powder |
INSTRUCTIONS
Combine seasoning mix ingredients in a small bowl 2) Combine 1 cup
onions, 1/2 cup celery and 2 cups corn in a blender (or food
processor) with 1/2 cup stock. Puree until completely smooth. 3) Place
the pureed mixture in a hot skillet and cook scraping periodically for
12 to 13 minutes. Prudhomme says this is the most important step in
developing the flavor. Cook a few minutes until a crust forms, scrape
of the crust in and mix well. Allow another crust to form, blend in
and repeat until the mixture is very thick and dark brown. 4) At the
end of 12 minutes or so, add apple and prune juice, remaining
vegetables, seasoning mix and stock. Scrape to clear bottom of skillet
and bring to a boil. Reduce heat and cook 35 minutes, checking bottom
of skillet for sticking (expecially near the end) 5) Combine dry milk
powder and evaporated milk until compleletely dissolved. Add to
skillet while stirring, bring to a simmer and cook 5 minutes. Per 1
cup serving: Calories 264, Protein 12 gram, Fat 1 gram,
Carbohydrates:55 g, Percent calories from fat: 5%. Prudhomme says to
use the freshest and sweetest corn available. This time of year I
figured frozen corn would be better than fresh, so I used Green Giant
Extra Sweet, which was actually a little too sweet. I think it was one
of those new hybrids that are super sweet and also extra crispy. To
make it again I'd use half extra sweet and half regular. I also threw
in the last of a can of golden hominy, which actually made a nice
contrast in taste and texture, so actually next time I might end up
with three kinds of corn in it -- how's that for gourmet cooking! The
red bell pepper was my idea, since I thought the color would be a nice
touch. Tastes wonderful. I bought the tiny cans of prune juice since I
figured I wouldn't be able to use up a big jar. I also just used dry
milk made up double concentrated instead of evaporated milk. From:
maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree Digest [Volume
1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV :(from Paul Prodhomme's Fork in the
Road ): File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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