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 Money Saving Recipes
by Richard Boettner
The real miracle is not to walkeither on water or thin airbut to walk on earth.Thich Nhat HanhThese recipes are part of a large collection of recipes from the early days of theBBS systems. Some recipes were also received while being subscribed to variousnewsgroups in the 90's. Where it is known the contributer is given credit, emailaddresses removed.Hope you enjoy these recipes,Richard Boettner©2009 Copyright. All Rights Reserved.
RichardBoettner.com
 
Corn Mix
Makes about 6 1/2 cups mix.This recipe is a base for a number of recipes that follow.2 cup Whole wheat flour2 cup Corn meal1 cup Nonfat dry milk powder2 1/2 tbs Baking powder1 1/2 tsp Salt1/2 cup OilCombine all ingredients mixing well until oil is absorbed. Store airtight in therefrigerator.
Corn Flats
Yield: 4 Flats1 1/2 cup Corn mix1/4 cup WaterCombine mix & water to form a ball of dough that can be handled. Cover & let rest15 to 30 minutes.Divide into quarters. Roll each into a 7" round on a lightly floured surface.Lightly oil a heavy skillet or use the top of your wood stove and heat until veryhot. Cook until flecked with brown spots on both sides. Serve while hot.Notes: To make a single flat, use 6 tablespoons mix and 1 tablespoon water.
Quick Corn Cheese Pancakes
Yield: 1 Batch1 1/3 cup Corn mix1/2 cup Shredded sharp cheddar cheese1 Beaten egg1 cup WaterToss cheese in mix to coat. Stir in remaining ingredients; let stand 5 minutes tothicken.Lightly oil a heavy skillet. Using 1/4 cup batter for regular sized or 1/3 cupbatter for fillable pancakes, cook until done on both sides.
RichardBoettner.com
 
Quick Corn Fritters
Makes about 20 fritters; 4 servings.1 1/2 cup Corn mix1 Egg1 tsp Molasses1/3 To 1/2 cup water2/3 cup Corn kernelsOil for deep fryingAdd egg/molasses and 1/3 cup water to mix to make a thick batter. Batter shouldfall from spoon in a thick lump; add water if necessary. Stir in corn.Heat oil for deep frying to 365°. Drop dough into hot oil and cook until browned onall sides. Drain and serve hot.
Quick Corn Crusted Tomatoes
Yield: 16 Slices4 or 5 green tomatoes; cut into 3 or 4 thick slices1 1/2 cup Corn mix1 Beaten egg1/2 To 3/4 cup waterWhole wheat flour for coatingMake a thick pancake type batter using mix, egg, and 1/2 cup water, adding a littlemore if necessary.Coat tomato slices in flour; dip in batter to cover, letting excess drip back intobowl.Fry in hot oil until browned on both sides. Serve immediately.Makes 16 to 20 slices; 4 to 6 servings.
Quick Corn Crisps
Yield: Makes 1/2 lb crackers1 3/4 cup Corn mix1/4 cup WaterPreheat oven to 425°. Oil & flour a baking sheet; set aside.Blend mix & water until it forms a dough that can be rolled, adding a little waterif necessary. roll out to 1/8" thick on a lightly floured surface. transfer tobaking sheet and score into desired shapes. Bake 10 minutes or until browned. Coolon rack, break apart on score lines.
RichardBoettner.com
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