| Recipes for the Month of July: |
CORNCAKES
- 1 ½ cups cornmeal - yellow
- ¼ cup flour - all purpose
- 1 tablespoon sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 ½ cups buttermilk
- 2 tablespoons butter - melted
- 1 ½ cups sweet corn - fresh, cut off cob
- Sour cream
- 8 bacon strips - fried and crumbled
- 2 tablespoons chives - fresh, snipped
In a large mixing bowl, place cornmeal, flour, sugar, baking soda, and salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk, and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle and lightly grease. Pour about ¼ cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 minutes. Turn and cook until golden brown, about 2 to 3 minutes more. To serve top with sour cream, bacon bits and chives if desired.
Makes 6 servings - 2 corncakes each
Belinda Myers, Dallastown
Finalist - Sweet Corn
2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest
THREE-BEAN SALAD
- 1 ½ cups green beans, cooked and cooled
- 1 ½ cups wax beans, cooked and cooled
- 1 ½ cups kidney beans, drained
- 4 green onions with tops, chopped (about ¼ cup)
- ¼ cup chopped fresh parsley
- 1 cup Italian dressing
- 1 tablespoon sugar
- 2 cloves garlic, crushed
Mix beans, onion, and parsley. Mix Italian dressing, sugar, and garlic. Pour over bean mixture and toss. Cover and refrigerate at least 3 hours, stirring occasionally.
Makes 6 servings
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