Tuesday’s Taste Tempters 9.7.10

Tuesday’s Taste Tempters 9.7.10

Posted: Tuesday, September 7, 2010 8:01 pm

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 Marth White Kitchens — www.marthawhite.com.
 
Tuscan White Bean Soup with Hot Water Hoecakes
Soup
1 tablespoon Crisco® Pure Olive Oil
1 pound bulk Italian sausage or Italian sausage links with casings removed
1 medium onion, chopped
1 cup sliced celery
2 cloves garlic, minced
2 (16 ounces) cans Great Northern beans, rinsed and drained
2 (14 1/2 ounces) cans chicken broth
1 (14 1/2 ounces) can chopped tomatoes, drained
1 bay leaf
3 to 4 cups coarsely chopped kale or collard greens
Pepper to taste
Hoecakes
1 cup Martha White® Self-Rising Corn Meal Mix
1 3/4 cups water
Crisco® Pure Vegetable Oil
 
Heat olive oil in large soup pot or Dutch oven over medium high heat. Cook sausage breaking up meat and stirring until browned. Remove with slotted spoon and drain. Cook onion, celery and garlic in drippings until onion is tender. Add beans, chicken broth, sausage, tomatoes and bay leaf. Bring to a boil and simmer 10 minutes. Add greens. Cover and simmer 20 to 30 minutes or until greens are tender.
Place corn meal in large mixing bowl. Bring water to a boil. Pour water slowly over corn meal, stirring constantly. Beat with a spoon until mixture is smooth.
Heat 1/4 -inch oil in skillet over medium high heat. Spoon cornbread batter by heaping tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain on paper towels. Serve warm with soup.
Makes 6 servings of soup and 20 hoecakes

Chocolate Chip Cookies with a Surprise
 
1 (7.4 ounces) package Martha White® Chocolate Chip Muffin Mix
2 tablespoons firmly packed light brown sugar
1/4 cup very soft butter
1 teaspoon water
18 milk chocolate bite-sized candies, unwrapped
 
Heat oven to 375 degrees. Combine muffin mix and brown sugar in medium bowl; stir until blended. Add butter and water; stir until well blended. Roll into 1-inch balls. Place on ungreased baking sheet.
Bake 8 to 10 minutes or until edges are lightly browned. Remove from oven. Press chocolate candy in center of each cookie. Cool 1 minute. Remove from baking sheet to cooling rack. Cool.
Makes 18 cookies

Mexi Corn Cakes
Crisco® Pure Vegetable Oil
1 (6 ounces) package Martha White® Cotton Country® or Buttermilk Cornbread Mix
1/2 cup milk
1 large egg, beaten
1 (11 ounces) can vacuum-packed whole kernel corn, with red and green peppers, drained
1/2 cup shredded Cheddar cheese
2 to 4 tablespoons chopped pickled jalapeno peppers
1/4 teaspoon garlic powder
 
Heat griddle or large skillet to medium heat (350 degrees). Brush or coat with vegetable oil.
Combine cornbread mix, milk and egg in medium bowl; blend well. Stir in corn, cheese, peppers and garlic powder.
Pour 1/4 cup batter for each corn cake onto hot griddle. Cook until golden brown on both sides, turning once.
Makes 12 corn cakes
Published in The Messenger 9.7.10

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