Corn Cakes With Sun Dried Tomatoes/goat Cheesbreads, sun-dried, vegetables 3/4 oz sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup boiling water 1/4 teaspoon crushed red pepper 2 ears of corn 1 cup skim milk 1 centiliter garlic; minced 1 oz chevre (mild goat cheese) 1/2 cup yellow corn meal 1/2 cup whole wheat flour 1 tablespoon olive oil 1/2 teaspoon baking powder 2 egg whites 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 |
