Cooking in the real world. All things in moderation, including moderation. Recipes using readily available natural and seasonal foods with minimal processing. Easy, efficient, low cost, energy saving, water saving, low fat and low salt techniques.
Every weekend morning, I cook breakfast. Well, if I am not
working. The first thing I hear from my son, Thomas, is “Cook eggs?”, if I am
not already cooking them when he wakes up. Which is late as usual.
This morning, I had memories of my Grandma Main and the corn
fritters she made us as children. They were light, with lots of corn and egg
and a little bit of flour to hold them together. We drenched them in butter and
I had not made them in many years and looked up some recipes
to refresh my memory. I remembered that there were two main types – northern
and southern. One was doughy and one was mostly egg. Since Grandma is from
Mackinac Island in northern Michigan, I would guess that the northern ones are
My recipe search yielded lots of recipes, southern,
northern, Canadian, and southwest variations but nothing like Grandma’s. So I
just had at it. I figured about an egg per ½ cup of corn with a little milk to
make the egg fluffy. I added a generous
tablespoon of flour for each egg and put in some baking powder to keep the
flour light. I added some diced ham, because my guys like meat with their eggs.
I fried them in corn oil to enhance the corn flavor.
They turned out like
Grandma’s fritters, with ham! Delicious!
Yield: 6 fritters
4 large eggs
2 Tbsp. milk
1 pint corn kernels, drained
Salt and pepper
1/3 cup flour
½ tsp. baking powder
½ cup thinly sliced deli ham, diced (6 small slices or 2
Preheat oven to 250°F to keep fritters warm. Line cookie
sheet with paper towels to drain fritters.
Heat large skillet (preferably cast iron or heavy stainless
steel, heavy aluminum in a pinch) hot and dry. Remove from heat and lightly
coat with canola oil spray. Return to very low heat while preparing batter.
Put eggs and milk in 8 cup mixing bowl and whisk together.
Add corn, salt and pepper, flour and baking powder in order
listed. Fold together with large spoon until all is moistened. Crumble in ham
and fold several times until evenly distributed.
Put about a ¼ inch of oil in skillet and turn up heat. When
a drop of batter sizzles instantly, place a 1/3 cup of batter in skillet for
each fritter. Hopefully, the skillet is large enough to hold three fritters
easily. Shake some more pepper over them. Fry at medium heat until nicely
browned on bottom. Turn fritters over and brown other side, a few minutes for
each side. Remove to paper towels and put in oven to keep warm. Repeat with
rest of batter.
To serve, put one or two fritters on a plate. Top with a
dollop of butter and a good splash of syrup. Enjoy!
I did a recipe search for a dish with chicken and green
beans. This one popped up in my saved files. I couldn’t find this recipe on
Google. You can always count on Russie to have something that tastes good. Thank
you so much, Russie! I adapted the ingredients to what I had on hand and
decided to layer and bake it like a more traditional scalloped potato dish.
This was so delicious and creamy. The sharp cheddar cheese added a little tang and the spices were a savory whisper of flavor.
1 (1/2 lb.) Chicken breast
2 cups Water from poaching chicken
3 Red potatoes (about 3” round), sliced 1/4 inch thick
1 cup Milk
2 Tbsp. Chicken base
3 Tbsp. Flour
1 small (3 oz) pkg. Neufchâtel
4 oz. (1 cup) Extra Sharp Cheddar Cheese, shredded
1/4 tsp dried Thyme
1/8 tsp each ground Sage, Garlic powder, Onion powder, Pepper
½ tsp. dried chopped Chives
1 (15 oz) can cut Green beans, drained
To poach chicken: Put chicken breast in pot and cover with water. Bring to boil
and turn heat to a low simmer. Cook for 15 minutes. Turn off heat and let stand
for 15 minutes. Remove chicken to a dish to cool, saving broth in pot. Pull
skin and bones from chicken and save in freezer bag for a future kettle of
soup. Shred chicken.
To cook potatoes: Add sliced potatoes to pot with saved
broth and bring to a boil. Turn heat to low and cook covered for 15 minutes or until
potatoes are almost tender when poked with a fork. Drain potatoes and save
broth. Pour broth through strainer and save 2 cups for sauce. Save remaining broth
to use in another recipe.
Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish
with canola oil spray.
To make sauce: Put the saved 2 cups of broth, milk, flour
and chicken base in a blender jar and whisk until mixed. Pour into 2 quart
microwave safe bowl and microwave about 2 minutes at a time at 75% power
(depending on power of microwave oven) until sauce is thickened, stirring every
Drop little chunks of Neufchâtel into the hot sauce and
whisk until melted and blended. Add shredded cheddar and stir until melted and
blended into sauce. Stir in herbs and seasonings.
Put about one cup of sauce in bottom of prepared baking
dish. Cover with a layer of potatoes (one third of potatoes). Sprinkle with one
half of the shredded chicken. Sprinkle with one half of the drained green
beans. Add another layer of potatoes (half of remaining potatoes). Drizzle a
good cup and a half of sauce over casserole. Continue layering with remaining chicken,
beans, potatoes and sauce.
Bake for one hour or until bubbly and top is golden brown.
Remove from oven and rest for 15 minutes before serving.
Serve with a side salad or steamed vegetable - broccoli or
Subject: [dailyrecipes] ---Scalloped Chicken and
Potatoes---with Green Beans---
Date: 1/18/2007 10:51 PM
SCALLOPED CHICKEN AND POTATOES
2 1/2 pounds red potatoes, sliced 1/4 inch thick
14.5 oz can chicken broth
8 oz pkg cream cheese
1/2 tsp dried thyme
1/4 tsp each dried sage, garlic powder, salt, pepper
1 cup milk
3 tbs flour
1 tsp chicken bouillon granules
4 scallions, chopped
1 1/4 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
10 oz pkg frozen cut green beans
1 1/2 cups shredded Swiss or harvarti cheese
In pot, cook potatoes in 1 cup broth, covered, 15 min. until almost tender.
Whisk cream cheese and next 8 ingredients and remaining broth and scallions in
bowl. Add chicken and cream cheese mixture to potatoes in pot. Cover, simmer 5
min. Stir in green beans and Swiss or harvarti cheese, cook 10 more min. or
until chicken is cooked through. MAKES 6 SERVINGS.*