| 17 | 18 | 19 | 20 | 21 |
| 1 | 17 | 34 | 51 | 68 |
|
whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together BY HAND.
Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or
rounded spoon.
Chi Chi's Seafood Enchiladas
1
1
8
1
8
1
0 oz Cream of chicken soup
/2 c Onions; chopped
oz Crab (real or imitation); chopped
3/4 c Monterey Jack cheese; shredded
Flour tortillas; 5-6 inch
c Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12-14
minutes. Sprinkle with the remaining cheese. Let stand for 10
minutes. Add a dash of hot pepper sauce to soup mix if desired. Chick-Fil-A
Chicken Sandwich
3
cups Peanut oil
1 Egg
1
1
1/2 tb Powdered sugar
1/2 ts Pepper
cup Milk
cup Flour
2
2
2
tb Salt
2
4
Skinless, boneless chicken breasts, halved
Plain hamburger buns
tb Melted butter
8
Dill pickle slices
Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
a small bowl, beat the egg and stir in the milk. In a separate bowl,
combine the flour, sugar, pepper, and salt. dip each piece of chicken in
milk until it is fully moistened. Roll the moistened chicken in the flour
mixture until completely coated. Drop all four chicken pieces into the hot
oil and close the pressure cooker. When steam starts shooting through the
pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
cooking, spread a coating of melted butter on the face of each bun. When
the chicken is done, remove it from the oil and drain or blot on paper
towels. Place two pickles on each bottom bun; add a chicken breast, then
the top bun. To make a deluxe chicken sandwich, simply add two tomato
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