Riebeles Swiss Fried Cornmeal Cakes Recipes

FRIED CORN CAKES

Steps:

• 1. Stir together cornmeal, salt and boiling water. Heat 2 Tbsp. oil in nonstick skillet over medium high til it shimmers. Drop one or two spoonfuls of cornmeal mixture in skillet, flatten slightly and fry both sides. Add oil for each batch as needed.

RIVERHOUSE CORN BREAD (ONION HOECAKE)

Steps:

• Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
• Heat 1/4 inch oil in large skillet over medium-high heat.
• Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
• Remove using slotted spatula and drain on paper towels.
• Serve hot.

PUMPKIN GRIDDLE CAKES

Steps:

• Mix cornmeal,sugar, salt and soda in a large bowl.
• Add the mashed pumpkin, water and egg, and mix well.
• Stir in the melted butter.
• Grease a stove-top griddle or heavy frypan and heat until very hot.
• Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
• Serve with maple syrup, if liked.

CORNMEAL HAM CAKES

Steps:

• In large bowl, combine first 6 ingredients.
• Combine eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham.
• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
• For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes.

ROSALIE'S CORNMEAL CASSEROLE

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

PROSCIUTTO AND ROSEMARY CORNMEAL CAKES

Steps:

• Mix all ingredients together.
• Heat griddle over medium heat.
• Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
• Cook about 4 minutes on each side, until golden brown.
• Serve with honey or syrup.

REAME'S BAKED ITALIAN BEEF & NOODLES

Steps:

• Cook noodles in boiling water 20 minutes and drain.
• While noodles are cooking, brown ground chuck and sautee onions. Add spices, mushrooms and 1 cup shredded cheddar cheese.
• Poor cooked noodles and meat mixture into a 2 quart casserole.
• Top with tomato sauce.
• Bake in a preheated 350 degree oven for 25 minutes.
• Top with remaining cheddar cheese, sprinkle the top with grated parmesan cheese, and bake in oven for 5 more minutes, until cheese melts.