Breakfast Recipes

2 c Sifted corn meal

– Water, cold, to mix 1/2 ts Salt

Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter. Mrs. S. R. Dull, 1928

Southern Cooking Grosset & Dunlap, New York

1 cn Corned Beef

1 Box Instant Mashed Potatoes

2 pk Onion Soup Mix

1 Stick Margarine

1 c Dried Milk Power

1 c Grated Cheese (Optional)

Non-Dairy Creamer (Optional) 1 lg Pot With Lid

1 Plastic Zip Lok Bag To Mix

Water And Milk Powder (Pack Milk In The Bag) 1 lg Stiring Spoon

Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer

until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture. Add the stick of margarine and stir untl the margarine is melted. Remove the pan from heat and stir in the box of mashed potato flakes. Stir to distribute the flakes through the liquid. Let set a few minutes to allow the potatoes to soak up the moisture. Grated cheese can be spread on the top before serving. Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the “smash”. Recipe By : Troop 21

2 3/4 lb Corned beef

3 Potatoes (about 1 1/2 lb)

Salt to taste 1 tb Butter

1 c Finely chopped onions

1/2 c Finely chopped green pepper

1 Egg

1 Egg yolk

1 t Worcestershire sauce

Fresh ground pepper to taste 8 ts Butter or vegetable oil

From “The New York Times Cook Book,” Craig Claiborne. Harper and Row, 1990. Put the corned beef in a kettle and add water to cover to a depth of about 2″. Bring to a boil and let simmer uncovered 1 hour. Cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt. Cook until almost tender but relatively firm, 20-30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper. Cook, stirring, until wilted. Trim away and discard the fat from the corned beef. Cut the corned beef into very thin slices and cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked. Cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve if desired, with a poached egg atop each patty.

1 1/2 c Corn-meal 1 Egg, well beaten

1/2 c White flour 1 c Milk

3 ts Baking powder 1/2 ts Salt

3/4 c Melted shortening 1 tb Sugar

Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. Mrs. Anne Payson, Haswell, CO. —–

1 cup buttermilk

–plus more if needed 2 tablespoons corn oil

1/2 cup yellow cornmeal

1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup minced red bell pepper

1 10 ounces pa frozen corn kernels — thawed

2 eggs separated

1 scallion — finely sliced

freshly ground black pepper

Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together.

Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt.

Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper.

Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.

Serve with ham steaks.

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

1 1/2 c Flour

4 ts Baking powder

2/3 c Corn meal

2/3 ts Salt

3 tb Sugar — granulated

1 ea Egg — beaten

1 1/2 c Milk

2 tb Fat — melted

Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Source: Hartford Grange, Licking County, OH

1/2 cup all-purpose flour

1/2 cup corn meal

3 tsp baking powder

1/2 tsp salt

1 Tbsp sugar

1/2 cup boiling water

1/4 cup milk

1/4 cup corn oil

1 egg — beaten

Mix all ingredients in the order given. Do not grease the skillet. Drop batter into the hot skillet a Tbsp at a time to make very small pancakes–3 or 4 to a small skillet, about silver dollar size. They cook very fast since they are so thin, so by the time you pour the third or fourth spoonful of batter onto the skillet, the first one you poured should be ready to turn. Makes 25-35 pancakes. Top with sweetened strawberries or a little syrup. These have a great texture and are not as filling and heavy as ordinary pancakes.

Diane Geary

3 oz Cornmeal

3 oz All purpose flour

2 Eggs

8 oz Buttermilk

1 tb Onion, diced fine

3 oz Corn, fresh kernal

1 t Salt

Combine all ingredients in mixing bowl and whip until smooth. Ladle onto hot griddle to cook.