MUSIC TO MY MOUTH -- favorite recipes

Corncakes

Pie

Soup

Livers

Shrimp

Bean Soup

Spanakopittes

Chick'n w/ Chiles

Lime Chick

Mousse

Beans

Chili

Chick'n YaYa

Chicken Riganato


FIESTA CORN CAKES
makes 12 - 3 inch cakes

 

1 1/3 cups cornbread mix (6.5 ounce package)

1 egg, beaten

1/2 cup milk

1 small onion, grated

1/2 cup frozen (or canned) whole corn

2 ounces chopped green chiles (fresh or canned)

1/2 cup sharp cheddar cheese, grated (about 2 ounces)

2 slices bacon, cooked and crumbled

2 ounces sliced pimientos

 

cook

 

Preparation:

1. Mix cornbread mix, beaten egg and milk together with a spoon.

2. Stir in remaining ingredients.

3. Cook like pancakes on a preheated griddle or in a frying pan with a little oil.

 

Chef says:

These wonderful corncakes are great for breakfast, served with a slice of country ham and some fresh fruit. You can serve them with butter and syrup, like pancakes, if you want to, but I like them just straight from the griddle with nothing else on them.

More often though, I will serve them at dinner, as the perfect side dish to a sautéed chicken or broiled fish entree. It makes for a delightful change from the usual mashed potato or rice side dish.

Recipes from Thomas Bacon:

Chicken with Roasted Green Chiles

Fiesta Corncakes

Red Lime Chicken Fettuccine

Black Bottom Pie

Salmon Mousse

Bill and Kathy's Wedding Soup

Chocolate Calypso Beans

Chicken Livers
with Apple

Chicken Chili

Shrimp Salad
Greek style

Chicken YaYa

Tuscan Bean Soup

Spanakopittes
(Spinach Cheese Pies)

Chicken Riganato


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