In medium skillet, over medium heat, lightly brown Canadian bacon on both sides.
Roll each bacon slice into cornucopia shape; set aside.
In small bowl, combine eggs, cream cheese and 1/8 teaspoon salt.
In clean skillet, over medium heat, melt butter. Add egg mixture and cook 3 minutes, stirring occasionally, until set.
On each corn cake, place 2 tomato slices; cover with scrambled egg, dividing evenly.
Top each with bacon slice.
Makes 4 servings.
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
he TAMALE CAKES coarsely puree 1 cup of the frozen corn in
he tamale cakes by chopping 1 cup of the frozen corn in
he buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and
Place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley.
Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet.
Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once.
Serve hot, with lemon wedges and fresh vegetables.
Beat together corn and eggs with a little
owl until smooth. Stir in corn and basil.
Brush a
o the bowl. Add cooked corn and red onion to the
Cakes:
Add all ingredients together in a medium bowl until well combined.
Refridgerate for 1 hour so the mixture will hold \"cake\" shape.
Using ice cream scoop, shape mixture in to \"cake\" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
Remoulade:
Mix all ingredients together in a small bowl and plate with crab cakes.
Sift together flour, baking powder, salt and sugar.
Beat eggs, add milk and oil and add to flour mixture.
Stir until well blended. Heat griddle, heavy frying pan or electric skillet slowly until moderately hot.
Grease very lightly before cooking each batch. Ladle or pour about 1/4 cup batter for each cake.
Cook until top side is full of bubbles that begin to break and edges are dry. Turn, brown other side.
Makes 2 1/2 dozen 4 to 5-inch cakes or 1 dozen 6 to 7-inch cakes.
Sift flour, baking powder, salt, sugar and pepper.
Combine egg, milk and corn.
Add to flour mixture with shortening, mixing just until flour is dampened.
Bake on hot greased griddle.
Serve with butter and syrup.
Makes 12 to 15 griddle cakes.
Use can of luncheon meat and a citrus salad to complete meal.
Combine the crabmeat, corn, onion and bell pepper in
Melt butter or margarine and set aside to cool.
Sift together and set aside the flour, baking powder, sugar, salt, celery salt and monosodium glutamate.
Drain contents of corn.
Put into a large bowl with well-beaten egg and milk.
Add melted shortening, mix until corn is evenly distributed throughout mixture. Gradually add dry ingredients, blending well after each addition. Test griddle, it is hot enough for baking, when drops of water sprinkled on surface dance in small beads.
he bowl with the grated corn. Stir in the flour, cornstarch
ntil desired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire
To the beaten egg, add the milk, grains from the corn, sugar, salt and pepper to taste and flour, enough to make a batter of the proper consistency, sifted with the soda and cream of tartar.
Fry in deep fat.
Whisk together cornmeal, flour, chili powder, baking powder and salt in a bowl.
In another bowl, whisk together egg, milk, butter and honey. Stir in corn niblets and green onion.
Stir egg mixture into cornmeal mixture.
Heat a large nonstick frying pan over medium heat. Lightly oil pan. Scoop portions of 2 tablespoons each, 3 at a time, into pan. Cook until golden, about 1 minutes per side. Repeat with remaining batter.
Melt butter and add the flour.
Add milk gradually and bring to boiling point.
Stirring constantly, add corn, sugar, salt and pepper.
Remove from heat and add beaten eggs.
Pour into a greased baking dish and sprinkle with buttered crumbs.
Bake at 350\u00b0 for 35 minutes or until corn is firm.
Serves 4.
Set cream cheese out and let soften.
Place in saucepan and mash well with fork.
Add milk; place on low heat (burns easily) and mix well.
Add drained corn.
This recipe can be multiplied as needed for large amount.