< JOEY Z'S ZESTY
CORN FRITTERS
"These rascals can be served in the morning
with pancake syrup or at any other time of day
with the salsa of your choice.
They're quite a
versatile little number to have on hand."
2 cups fresh cut corn kernels.....
1 cup flour.....
2-1/4 teaspoon baking powder....
1 tsp sea salt....
1 egg, yolk separated from white ....
3/4 cup milk ....
1-1/2 teaspoon corn oil....
More oil for deep-frying ....
Sift the dry ingredients together.
Beat the egg yolk, milk, and corn
oil together.
Gradually add the flour mixture. Beat the egg white
until stiff,
and fold it into the batter. Gently stir in the corn.
Heat the other oil in a skillet,
with enough oil poured in to cover the fritters.
Drop fritters by the spoonful into the fat. Fry until
the fritters are puffed and browned, turning only once.
This should
take no more than five minutes.
Drain the fritters on a paper towel,
and serve at once.  THOUGHTS FROM A CALIFORNIA KITCHENThis is a five minute recipe that ends up
being a GOURMET meal... Pound 1 chicken breast flat
dredge it in some flour that you have added a little salt and pepper to
saute it in one tbsp olive oil and 1 tbsp. butter
remove and keep warm...
saute some cut green onion in the oil and butter remaining...
add about a 1"piece of fresh ginger fine chopped or cut or minced...
saute a few seconds longer... then add 1/3 container of fresh heavy cream....
and a little of the flour mixture that you have left over from the dredging....
saute till the mixture bubbles and gets thickened...
then arrange the cutlet on a
plate.. and pour the mixture over it..
I like to serve a crisp salad and roll and butter first ...
with a glass of chilled chardonnay
then the cutlet with a sprig of fresh red grapes
...then a nice dessert....   KONNIE'S KUPBOARD
German Chocolate Pie Mix Dry Ingredients:
1 cup sugar 1 tbsp. flour
1 tbsp. corn starch 2 tbsp. cocoa (the REAL thing.. not a mix !)
Add:
2 eggs 1/2 cup milk
1 tsp. vanilla 1/3 cup melted margarine
3/4 cup coconut 1/2 cup chopped pecans
Mix well.
Pour into a 9" unbaked shell.
Bake at 300 for 30 minutes, (until firm).
Very rich... enjoy!  In loving memory of our Patti
Beloved daughter, mother, sister, friend and angel
July 19, 2004Cabbage Lasagna
1 med to large cabbage
1 tblsp olive oil
2 garlic cloves (minced or pressed)
1 med chopped onion
1 med green pepper chopped
3/4 pound ground beef
1 - 6 oz can tomato paste
1 - 8 oz can tomato sauce
1 tsp dried oregano
2 tsps salt
1 tsp black pepper
1 c. grated mozzarella cheese
1/2 c. grated parmesan cheese
Oven-350 degrees
Wash the cabbage and remove tough outer leaves
- cut head in half. Steam or I put them
in microwave in glass dish for 3-5 minutes until
leaves are soft and easy to peel off.
Put olive oil in skillet over medium-high heat.
Sauté garlic, onion, green pepper until onion is transparent.
Add ground beef and brown thoroughly. Drain.
Add tomato past, sauce and seasoning to mixture and simmer for 10-20 min.
Coat 9x13 pan with dab of olive oil.
Line bottom with cabbage leaves - top with 1/2 of meat mixture - 1/3 of mozzarella.
Add another layer of cabbage, rest of meat, then top w/ rest of mozzarella and parmesan.
Bake covered for 20 min - uncover and bake 5 min more.
Freezes well. Cool, cut into 8 servings.  
"I embellished on the original recipe until I got it the way I like it.
It is quite hot but can be toned down by not adding as much (if any) of the "Hot Sauce".
I like to use Eye of Round but London Broil and Beef Sirloin tip work well also." Mix the following ingredients:
- 2/3 cup of Worcestershire sauce
- 2/3 cup of soy sauce
- 1- Tablespoon Black pepper
- 2- teaspoons of Garlic POWDER
- 1- teaspoon of Onion POWDER
- 1- Tablespoon Salt
Optional:
1-tablespoon of Liquid Smoke
1-tablespoon hot Jamaican sauce ("Doc's Special" is good)
This amount of sauce is sufficient for three pounds of meat or about
20-25 strips, more than the average oven can handle which will dry
to a whopping 18 ounces or so.
Now "glop" it all together in a
gallon-size zip-lock baggie and marinate overnight in the
refrigerator.
Next day, stretch meat out on paper towels to drain
while you clean the top oven rack. Place oven at lowest temperature
setting to dry meat.
Crack open the oven door to allow moisture to escape,(smaller pieces will dry in about 2 1/2 hours.Larger pieces
may take 4-5 hours. Drying times vary due to oven differences and
meat size).
You'll know when the meat is ready as your family will
be stealing jerky right out of the oven!
Spicy Edition
add -
2 or 3 teaspoons Tabasco Sauce and/or 1 or 2 teaspoons of crushed
red pepper.
One More Option:
Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you
normally would, you're drying the meat remember? And forget the
Liquid Smoke if you dry the meat this way, otherwise you will have
"smoked" the meat to death. Option #3:
Haul out that dehydrator your aunt got for you last Christmas. Flip
meat and rotate drying racks for even drying. ENJOY!!!
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