Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes have been submitted by Pick Tennessee Products.
3/4 cup salsa or chopped, seeded and peeled tomatoes, divided
1 cup sweet corn, fresh or frozen
1 1/4 cups Martha White cornbread mix
1 cup sour cream, divided
1 egg, slightly beaten
1/4 cup pine nuts, lightly toasted
Tops of green onions or green bell pepper strips

In a small bowl, combine 1/2 salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well. Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet. Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions. Yield: 12 servings

Note: corn cakes can be kept warm in a 200 degree oven until serving time.

1/4 cup unsalted Purity butter
2 cloves garlic, minced
1 small yellow or white onion, chopped
3/4 pound (Monterey Mushrooms) cremini mushrooms, coarsely chopped
1 teaspoon kosher salt
6 cups chicken stock
1 cup Tennessee dry white wine
1 cup lentils
1/3 cup cooked chicken, coarsely chopped or torn
1 tablespoon chopped fresh chives
1 tablespoon truffle oil

In a large pot, melt butter over medium heat. Add garlic and onions. Cook, stirring occasionally until onions just begin to brown, around 7 minutes. Stir in mushrooms and salt. Increase heat to medium-high and cook 5 minutes more.
Add stock, wine and lentils. Bring to a boil, then decrease heat to medium and cook until lentils are tender, around 35 minutes. Remove from heat. Using an immersion blender, puree the soup. Return to stove over medium flame to reheat briefly. Ladle into soup bowls. Garnish each serving with chicken, chives and a swirl of truffle oil. Serve immediately with a Tennessee Chardonnay. Yield: 6 servings.


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