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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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All of my life Dad has refused to eat anything with cornmeal in it. He always claimed to be able to taste the presence of even the slightest amount. Frequently, we would have to check the labels, because we were absolutely certain there was no cornmeal in foods that he proclaimed there was (He always claimed to have had too much cornmeal when he was US Army Airborne). I served this with trepidation at a recent dinner party, knowing he would be present, but made sure I had an alternate to accomodate him. Mom and I watched in amazement, while for the first time in our lives, Dad ate his without complaint...and shock of all shocks...he went back for seconds, then told Mom she should get the recipe. Ingredients:
1 lb carrot, sliced |
1 large onion, finely chopped |
2 1/2 cups chicken soup base (or broth) |
1 1/2 teaspoons salt |
3 eggs |
1/2 cup yellow cornmeal |
fresh green beans, cooked to desired doneness (or peas optional) |
Directions:
1. Place carrots, onions, and soup stock in saucepan.
2. Bring to a boil, lower heat, cover and simmer until vegetables are tender.
3. Drain vegetables and reserve liquid in which they were cooked.
4. Mash carrots and onions with salt.
5. Beat eggs and then add yellow cornmeal, mixing well.
6. Stir cooking liquid into egg-cornmeal mixture.
7. Beat until smooth and add vegetables.
8. Mix well.
9. Pour into well-greased 12 muffin, muffin pan.
10. Bake at 350 deg.
11. F oven for about 30-35 minutes, or until firm.
12. Unmold and arrange on serving platter to form an oval (rounded tops up), edges just touching.
13. Fill center with fresh green beans when ready to serve.
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