The Heart Corn Waffles Wayne posted earlier, served with chopped
scallions and sour cream.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

"Ranee Mueller" > wrote in message
...
> The Heart Corn Waffles Wayne posted earlier, served with chopped
> scallions and sour cream.
>
> Regards,
> Ranee
>

Tequila lime chicken leg quarters on the charcoal grill section of the WSM
with foil-wrapped
roasted veggies served over couscous.

John<==and sweet tea, naturally !

On Mon 04 Apr 2005 05:00:34p, Ranee Mueller wrote in rec.food.cooking:

> The Heart Corn Waffles Wayne posted earlier, served with chopped
> scallions and sour cream.
>
> Regards,
> Ranee
>

What a great idea, Ranee! I'd of not thought of serving them savory. Gotta
try it.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 04 Apr 2005 05:28:47p, John Bonnett wrote in rec.food.cooking:

>
> "Ranee Mueller" > wrote in message
> ...
>> The Heart Corn Waffles Wayne posted earlier, served with chopped
>> scallions and sour cream.
>>
>> Regards,
>> Ranee
>>
>
> Tequila lime chicken leg quarters on the charcoal grill section of the
> WSM with foil-wrapped
> roasted veggies served over couscous.
>
> John<==and sweet tea, naturally !

Nuttin' special... Burgers on the grill, coleslaw, baked beans, potato
chips, and "sweet tea" <naturally>.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne replied to Ranee:

>> The Heart Corn Waffles Wayne posted earlier, served with chopped
>> scallions and sour cream.
>>
>> Regards,
>> Ranee
>>
>
> What a great idea, Ranee! I'd of not thought of serving them savory.
> Gotta try it.

Inspired by Ranee's and Wayne's exchange, I also made the Hearty Corn
Waffles, only I used pine nuts instead of pecans, and I topped them with
chicken chili and sour cream.

Yes, I know there's no such thing as chicken chili. Yes, I know that waffles
with bacon and nuts *shouldn't* go with chili, whether the chili has chicken
or not. But it was mighty tasty nonetheless. I had Tex-Mex cole slaw on the
side, and I washed everything down with a cranberry margarita.

Thanks, Ranee and Wayne!

Bob

On Mon 04 Apr 2005 10:35:03p, Bob wrote in rec.food.cooking:

> Wayne replied to Ranee:
>
>>> The Heart Corn Waffles Wayne posted earlier, served with chopped
>>> scallions and sour cream.
>>>
>>> Regards,
>>> Ranee
>>>
>>
>> What a great idea, Ranee! I'd of not thought of serving them savory.
>> Gotta try it.
>
> Inspired by Ranee's and Wayne's exchange, I also made the Hearty Corn
> Waffles, only I used pine nuts instead of pecans, and I topped them with
> chicken chili and sour cream.
>
> Yes, I know there's no such thing as chicken chili. Yes, I know that
> waffles with bacon and nuts *shouldn't* go with chili, whether the chili
> has chicken or not. But it was mighty tasty nonetheless. I had Tex-Mex
> cole slaw on the side, and I washed everything down with a cranberry
> margarita.
>
> Thanks, Ranee and Wayne!
>
> Bob

That sounds very good, too, Bob! More interesting variations to try.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Confit of duck (leg/thigh and wings browned and heated. Leftover baked
eggplant that I marinated in OO with smashed garlic and an anchovy
overnight. Whole wheat couscous.

I made the cofit a week ago when I got a muscovy duck. I cured the
breasts to make "duck ham" and made stock from the carcass.

I was following instructions in "Think Like a Chef" by Tom Colicchio.
I thought 24 hours in the cure wasn't quite enough for such large
breasts so I cured for another 6 hours.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

One time on Usenet, Ranee Mueller > said:

> The Heart Corn Waffles Wayne posted earlier, served with chopped
> scallions and sour cream.

Oh my, that sounds good, I'll have to Google his recipe as I missed it
earlier. We went out last night -- DS had his first T-Ball game of the
season and wanted a burger. He did very well in his game, btw...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On Tue 05 Apr 2005 09:52:34a, Gal Called J.J. wrote in rec.food.cooking:

> One time on Usenet, Ranee Mueller > said:
>
>> The Heart Corn Waffles Wayne posted earlier, served with chopped
>> scallions and sour cream.
>
> Oh my, that sounds good, I'll have to Google his recipe as I missed it
> earlier. We went out last night -- DS had his first T-Ball game of the
> season and wanted a burger. He did very well in his game, btw...
>

Here ya go, J.J. Enjoy!


* Exported from MasterCook *

Hearty Corn Waffles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-purpose Flour -- sift before measuring
4 Teaspoons Baking Powder
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt
2 Eggs -- separated
1 1/2 Cups Buttermilk -- or more if needed
2 cups Whole Kernel Corn -- Frozen -- thawed and drained
1/2 Cup Pecan Halves -- quartered and toasted
1/2 Cup Crumbled Bacon -- fried crisp
1/2 cup melted butter

Combine dry ingredients in large mixing bowl.

Beat egg yolks and add to milk.

Stir liquid ingredients into flour mixture, then add corn, pecans, bacon
and melted butter.

Beat egg whites until stiff and fold into batter.

Bake in preheated waffle iron until steam no longer escapes from iron.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

One time on Usenet, Wayne Boatwright > said:
> On Tue 05 Apr 2005 09:52:34a, Gal Called J.J. wrote in rec.food.cooking:
>
> > One time on Usenet, Ranee Mueller > said:
> >
> >> The Heart Corn Waffles Wayne posted earlier, served with chopped
> >> scallions and sour cream.
> >
> > Oh my, that sounds good, I'll have to Google his recipe as I missed it
> > earlier. We went out last night -- DS had his first T-Ball game of the
> > season and wanted a burger. He did very well in his game, btw...
> >
>
> Here ya go, J.J. Enjoy!

Thanks, Wayne; you saved me the effort. These just sound heavenly,
but do you know about how many slices of regular bacon will yield
1/2 cup? I can get it by the slice at my local stupidmarket...

<snip recipe>

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

In article >, Wayne Boatwright
> wrote:

> What a great idea, Ranee! I'd of not thought of serving them savory.
> Gotta
> try it.


We really enjoyed it. I changed the recipe, though. I used half
cornmeal, upped the corn and didn't use the pecans. We served with
fried potatoes and onions cooked in the rendered bacon fat and topped
them with sour cream, scallions, chopped olives and hot sauce. It was
quite a tasty meal. Thank you for the idea!

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Tue 05 Apr 2005 11:34:25a, Ranee Mueller wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> What a great idea, Ranee! I'd of not thought of serving them savory.
>> Gotta
>> try it.
>
>
> We really enjoyed it. I changed the recipe, though. I used half
> cornmeal, upped the corn and didn't use the pecans. We served with
> fried potatoes and onions cooked in the rendered bacon fat and topped
> them with sour cream, scallions, chopped olives and hot sauce. It was
> quite a tasty meal. Thank you for the idea!
>
> Regards,
> Ranee
>

Thanks for elaborating! I never thought about using cornmeal and would
love that, also the added corn. The whole presentation sounds delicious.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Monsur Fromage du Pollet" > wrote in message
...
> Dog3 > wrote in
> 1:
>

<<snip>>

> I found a prepared dry lemon pepper marinate powder jar (from redibase).
> So I used some of the powder as a dry rub on a pork steak. Had Grilled
> lemon Peppered Pork Steak and Grilled Asparagus on the BBQ...first time
> this year I fired up the beast.

The first time you've fired up the BBQ grill? Where do you live? I'm in
the panhandle of Nebraska and am already on my second tank of propane!

Bret



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Last night's supper should probably go in the recipes you're
embarrassed to share thread, but I have no shame, so ...

Insprired by the postings about corn waffles, I wanted to try some of
my own. I followed the waffle directions on a pack of Jiffy Corn
Muffin mix. I don't like Jiffy for cornbread -- way too sweet and
floury -- but it made very tasty waffles. I topped them with
blueberry compote. It was good! I'll make them again, maybe adding
some corn kernels or crumbled bacon.

For tonight, I sprinkled some skinned chicken thighs with soy sauce,
then put them in the crockpot covered with dijon mustard and cranberry
sauce. I just tasted it and it's delicious. We'll have it with rice
and a green salad.

Tara

On Mon, 11 Apr 2005 22:19:09 GMT, Tara > wrote:

>Last night's supper should probably go in the recipes you're
>embarrassed to share thread, but I have no shame, so ...
>
>Insprired by the postings about corn waffles, I wanted to try some of
>my own. I followed the waffle directions on a pack of Jiffy Corn
>Muffin mix. I don't like Jiffy for cornbread -- way too sweet and
>floury -- but it made very tasty waffles. I topped them with
>blueberry compote. It was good! I'll make them again, maybe adding
>some corn kernels or crumbled bacon.
>
>For tonight, I sprinkled some skinned chicken thighs with soy sauce,
>then put them in the crockpot covered with dijon mustard and cranberry
>sauce. I just tasted it and it's delicious. We'll have it with rice
>and a green salad.
>
>Tara

I'm curious about the chicken thighs. About how much mustard and
cranberry sauce do you use?

Ginny

On Tue, 12 Apr 2005 06:17:51 -0700, Ginny Sher >
wrote:

>On Mon, 11 Apr 2005 22:19:09 GMT, Tara > wrote:
>

>>For tonight, I sprinkled some skinned chicken thighs with soy sauce,
>>then put them in the crockpot covered with dijon mustard and cranberry
>>sauce. I just tasted it and it's delicious. We'll have it with rice
>>and a green salad.

>
>I'm curious about the chicken thighs. About how much mustard and
>cranberry sauce do you use?

I used about half a cup of mustard and about one-third of a can of
whole berry sauce. I freeze leftover cranberry sauce after
Thanksgiving to use in this dish. You might want to thicken or reduce
the liquid at the end.

Tara