ZUCCHINI FRITTERS

ZUCCHINI FRITTERS
http://realmomkitchen.com/7872/zucchini-fritters/
These weren't like my favorite, but good. I liked how you bake them in the oven. They turned out more crispy than we I pan fry them.  I think next time I will substitute the flour/cornmeal with crackers.  Also might add some flax meal.  Abagail liked them with ketchup.  We had them with waffles - kinda  funny choice for a dinner, but they went well together and it was an easy summer dinner.  We had leftover strawberry syrup (homemade) to go on the waffles.  Yum!

Zucchini Fritters

• 2 cups grated zucchini squash
• 1/4 cup all purpose flour
• 1/3 cup cornmeal
• 1 small onion, finely chopped
• 1 clove of garlic, finely minced
• 1 egg
• 1/4 cup grated Parmesan cheese
• Kosher salt and black pepper to taste

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
3. In a bowl, add zucchini and sprinkle with salt and pepper.  Add the remaining ingredients.  The mixture with be sticky and thick. Continue to stir, it will thin down.  You want it to look like a thick cake batter.
4. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
5. Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven.  Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara.  Makes 6 fritters.

DYNASTY CORN PUDDING

DYNASTY CORN PUDDING
This came from Linda Evans in the Parade Magazine.  We all really liked it.

Here is what she has to say about it: Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!"

UPDATE: Abagail even likes this.  We had for dinner with salad and bacon.  Yum!

• 4 ounces unsalted butter, melted plus addl for greasing
• 3 cups fresh corn kernels, ears (4-5, I will use frozen - thaw first if using frozen)
• 2 eggs
• 1 cup sour cream
• 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
• 1/2 cup cornmeal
• 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions:

1. 1
   Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2. 2
   In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3. 3
   In a large bowl, combine all remaining ingredients, except parmesan cheese.
4. 4
   Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:

• To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
• For an even cheesier taste, mix in some cheddar.
• Pair the pudding with a spinach salad and roasted chicken for dinner.
• Feeling weighed down? Try taking a daily one-hour walk like I do.

CORN DOG

CORN DOGS

We saw how to make these at a Tasty Treats through Willamalane. They are fun to make and yummy.

1 pkg refrigerator biscuits

1 pkg hot dogs

Sliced or Shredded Cheese (optional)

Skewers

Pam or oil

Cornmeal

Flatten one biscuit at a time. Put cheese on biscuit. Put a skewer through the hot dog. Lay on top of biscuit. Roll up biscuit to cover cheese and hot dog. Spray with Pam or cover in oil. Roll in cornmeal. Put on a greased cookie sheet. Cook at 375 for 20-25 minutes (could take less time - make sure and watch).

There is also a corn dog recipe in the 1st McCleve cookbook that I would like to try.

CORNBREAD

2nd edition McCleve recipe that Aunt Sharon submitted is really, really good.  That is the one I normally take to the coast.  Jenna really likes it.

PLANT-BASED CORNBREAD
We all really liked this.  Good topped with butter (I didn't do), honey, blue agave or maple syrup.  We had with homemade mac & cheese.  Would be so good with beans or chili.

Preheat oven to 400.  Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)

Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)

In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar.  Set aside.

In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt.  Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).

In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce.  Mix until well combined.

Add dry ingredients to the wet and mix until just combined being careful not to overmix.

Pour mixture into cast iron skillet.  Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.

Once the cornbread is finished, let cool, slice and serve as a side dish with chili.

CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church.  I did win 2nd place with Steve's chile recipe.  It had a sweet taste to it but not too sweet.

UPDATE: YUM!  Is great if you are craving something sweet!  I added a can of creamed corn (did less water than cake mix called for because of corn).

Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional

Cook in a cookie sheet or 9x13 depending on how thick you want it.  Baked at 375 (in 9 x 13) for about 30 min. 

CREOLE CORN BREAD

This was different, but we all liked it. Would be a good way to get rid of extra rice. Came from Taste of Home Contest Winning pg. 156

2 cups cooked rice

1 cup yellow cornmeal - plus a little more for the pan

1/2 cup chopped onion

1-2 T seeded chopped jalapeno peppers (I used 1 T green chilies)

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup milk

1/4 cup oil

1 can (16 oz) cream-style corn

3 cups (12 oz) shredded cheddar cheese (I had velveeta on hand so that is what I used)

In a large bowl, combine the rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese.

Sprinkle a well greased 10" ovenproof skillet with cornmeal (I used round stoneware). Pour batter into skillet. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Serve warm.

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

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2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

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3/4# (3 cubes) margarine, softened

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6 eggs

4 1/2 cups orange juice

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6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.