Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Wednesday, September 3, 2008

QUICK CORN MIX

This recipe is taken from one of my favorite cookbooks, American Whole Food Cuisine, by Nikki and David Goldbeck. It is a wonderful mix to have on hand for Quick Corn Biscuits, Crackers, Muffins, pancakes, flat bread, fritters, or breading. You know what's in it, and if you have a mill, you can grind your own! This mix fits perfectly in a half gallon container. I like to double it and put it in a gallon jar myself. :-) It is suggested to store this in the fridge.


CORN MIX
2C Whole Wheat Flour
2C Cornmeal
1C Nonfat Dry Milk
2 1/2 T Baking Powder
1 1/2 tsp Salt
1/2 C Oil

  • In a bowl, blender or food processor (with plastic mixing blade) combine all dry ingredients and mix well.
  • Slowly add oil, continually mixing until completely absorbed.
  • Store in a closed container in the refrigerate and mix well before each use.

______________WAYS TO US IT_______________

QUICK CORN BISCUITS

1 3/4C Corn Mix + 1/4C Water

Preheat over to 425 F

  • Combine mix and water, kneading gently to form a dough that holds together. If too dry add a few drops of water.
  • On sprayed baking sheet; Pat into a rectangle 1/2 inch thick score into a six 2" squares.
  • Bake until nicely browned, 15-20 minutes. Break apart and serve.

Makes 6 Biscuits

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QUICK CORN CRISPS

1 3/4C corn mix + 1/4 C water

Preheat 425 F.

  • Combine mix and water, knead gently to form a dough that can be rolled.
  • Roll out on sprayed cookie sheet into a large rectangle, 1/8 inch thick. It may be easier to roll out half at a time. Score with a knife or fork (or pizza wheel)
  • Bake for 10 minutes or until golden. Cool on rack and crack on the lines.

Makes 1/2 pound of crackers

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CORN FLATS (a tortilla like flat bread)

1 1/2 C Corn Mix + 1/4C water

  • Stir in water to form a soft ball that can be handled. Put in a bowl and cover with a cloth and let rise for 15-30 minutes.
  • Divide into 4 balls. On a lightly floured surface, roll into thins circle about 7" round.
  • Heat griddle and wipe with lightly oil-moistened paper towel and when quite hot. Cooks rounds on each side until it is flexed with brown.
  • Stack on plate and cover to keep warm. Serve warm.

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QUICK CORN MUFFINS

2 3/4C Corn Mix ; 1 egg, beaten; 2T honey; 1C water

Preheat oven 400 F

  • Gently mix all ingredients in bowl.
  • Spoon into greased muffin tin or paper muffin cups.
  • Bake for 15-20 min until lightly golden.

Makes dozen

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QUICK CORN-CHEESE PANCAKES

Serve for breakfast with syrup, or make extra large pancakes and fold around leftover stew, rice and beans, chili, etc. for savory lunch or dinner.

1 1/3C Corn Mix ; 1/2C Shredded Cheddar; 1 egg, beaten; 1C water

  • In bowl, combine mix and cheese.
  • Add egg and water, mix and let stand for minutes to thicken.
  • Heat griddle, and grease.
  • Use 1/4C batter for med pancakes or 1/3C batter for large
  • When spatula easily slips underneath, flip to cook other side.

Makes 8 med or 6 large.

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QUICK CORN CRUSTED TOMATOES

4-5 green or unripe tomatoes; 1 1/2C Corn Mix ; 1 egg; 1/2C -3/4C water; whole wheat flour

  • Cut each tomato into 3-4 thick slices
  • Combine mix with egg and 1/2C water, mix gently. It should be a thick pancake consistency - may add more water if needed.
  • Heat oil to generously cover a heavy skillet. When hot, dredge tomato slices through the flour coating both sides, then through the batter.
  • Put immediately into hot skillet and brown both sides.
  • May keep warm in 300 F oven.

Makes 16 slices, serves 4-6 people.

May use this breading for any number of things, mushrooms, tofu sticks, cheese sticks, Chicken, etc..

2 comments:

Nikki & David Goldbeck said...

Glad you like our recipe.

Nikki & David

Mommy Set Free said...

How COOOL is that? Nikki and David posted on MY blog! :-) It's a small world. Who new? Really... their cookbooks are WONDERFUL! I was just thinking about posting their "Light Mix" next...I hope they don't mind.... :-) ~p