The Rural Voice, 1983-03, Page 53linninniiinigliMMOM RURAL LIVING
C°151-141
ZUCCHINI -CHEESE CORN BREAD
4 medium size zucchini
1 tsp. salt
1 c. flour
3/4 c. corn meal
1 tbsp. baking powder
1'/2 tsp. salt
1 c. sour cream
1 egg, slightly beaten
c. butter, melted
1/2 c. cheddar cheese, grated
Wash and trim ends but do not peel
zucchini. Grate, sprinkle with salt.
spread in a colander, toss lightly with a
fork and allow to dram for 20 minutes.
In the meantime, sift flour, corn
meal. baying powder and salt. In ano-
ther small bowl, combine sour cream,
egg and melted butter. Stir into flour
mixture. Transfer zucchini to a tea
towel and squeeze out remaining mois-
ture. Stir in zucchini and cheese.
Pour batter into a lightly greased 9"
(22.5 cm) square baking pan.
Bake in a preheated 425 degree F.
(220 degree C.) oven for 30 minutes or
until top is golden brown.
JOHNNY CAKE
1'/3 c. flour
2/3 c. corn meal
4 tsp. baking powder
PG. 54 THE RURAL VOICE, MARCH 1983
1/2 tsp. salt
2/3 c. milk
V3 c. maple syrup
'/4 c. melted butter or oil
2 eggs
Mix all ingredients together well.
Bake in a greased shallow 9" (22.5 cm)
square cake pan for about 25 minutes at
375 degrees F. (190 degrees C.). Serve
hot with butter and jam.
MEXICAN STYLE CASSEROLE
11/2 lbs. ground beef
'/2 c. chopped onion
1/2 c. chopped green pepper
1 tsp. seasoned salt
1 package chili seasoning mix
1-14 oz. can tomatoes
1-12 oz. can niblet corn
11/2 c. corn meal
1 tsp. salt
2' c. cold water
11/2 c. grated cheddar cheese
Saute ground beef until crumbly,
drain fat, add onion, green pepper,
seasoned salt, chili seasoning and
tomatoes. Boil, reduce heat and simmer
uncovered for about 10 minutes. Add
corn. Place in an oblong baking dish.
Mix corn meal, salt and cold water.
Cook until thick, about 15 minutes.
Spread over the meat mixture and bake
at 350 degrees F. (177 degrees C.) for
40 minutes. Sprinkle top with grated
cheese and bake for another 5 minutes.
SPICY OVEN CHICKEN
1/3 c. corn meal
V3 c. flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1/2 c. milk
1 broiler -fryer (about 31/2 lbs. or 11/2
kg), cut up
6 tbsp. butter or margarine, melted
Combine corn meal, flour, salt, cay-
enne and oregano on wax paper. Pour
milk into pie plate. Dip chicken pieces
in milk, roll in corn meal coating
thoroughly. Place chicken pieces in a
jelly -roll pan in a single layer. Drizzle
butter over chicken.
Bake at 375 degrees F. (190 degrees
C.) for 40 minutes or until fork -tender.
APPLESAUCE BREAD
2 c. thick applesauce
1 c. molasses
1 tbsp. shortening, melted
1 tsp. salt
1 c. white flour
1 c. cornmeal
1 c. whole wheat flour
2 level tsp. soda
1 egg