Skillet Mexican Cornbread

In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!




Ingredients:

2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
1 cup sour cream
1 cup whole kernel corn, drained
4 oz. can chopped green chiles, drained
2 eggs, well beaten
2 tablespoons vegetable oil (for batter)
2 tablespoon peanut oil (for greasing skillet or baking pan)

Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!

Scalloped Potatoes with Cheese

In this video, Betty demonstrates how to make a large casserole of Scalloped Potatoes with Cheese. This is a perfect accompaniment to her dinner of Herbed Chicken Crunch, Sauteed Zucchini and Yellow Squash, fresh green beans from the Farmer's Market, and a large croissant!

Ingredients:

6 medium potatoes, peeled and sliced 1/4" thick (I used Russet, but any variety is fine.)
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon salt
2 cups milk (for sauce)
2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.)
1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley)
1/4 cup finely chopped onion
2 cups additional milk (for pouring over casserole to come to the top of the potatoes)
cooking oil spray
salt and black pepper, to taste

Prepare the sliced potatoes, and cover them with cold water in a large container, and set aside. In a medium saucepan, melt 3 tablespoons of butter or margarine. Remove from heat and stir in 1/4 cup flour, stirring until lumps are dissolved. Add 1 teaspoon salt, 2 cups milk, and 2 cups shredded Velveeta cheese. Return mixture to low heat, and cook, stirring constantly, until cheese sauce is thick and bubbly. Remove from heat. Stir in 1 tablespoon fresh chopped parsley. Spray a very large casserole dish (13-inch by 9-inch by 2-inch) with cooking oil spray, and place 1/3 of the cheese sauce on the bottom of the dish. Spread it out evenly. Now, place 1/2 of the sliced potatoes in a layer on top of the cheese sauce. Sprinkle 1/4 cup finely chopped onion over the potatoes, salt and pepper to taste, and pour another third of the cheese sauce over the top. Next, place the other half of the sliced potatoes in a even layer over the top of the casserole. Salt and pepper to taste, and pour the final third of the cheese sauce evenly over the entire casserole. At this point, if your cheese sauce does not come up to the level of the potatoes, add milk, distributing it evenly, until there is liquid all the way to the top of the potatoes. (I used 2 additional cups of milk.) Cover casserole with aluminum foil, and bake at 350 degrees for 30 minutes. Remove the foil, and bake 45 minutes longer. Test the potatoes with a fork, and, if they are soft, remove the casserole from the oven. Place the foil back on top of the casserole, and let it sit on the counter for about 10 minutes to let the potatoes soak up all the liquid. Remove the foil, and your Scalloped Potatoes with Cheese is ready to serve! It will look gorgeous, and it is very tasty! You'll love it!!!

How to Make Vegetable Pakora

Onion Pakoda (Onion Bhaje)

Onion Pakoda (Onion Bhaje) is a mouth watering indian snack. It is used as a strater snack in most Indian parties and large meals. It goes with imli chutney

Bread Pakora Recipe

INGREDIENTS:
Make 12 pieces
4 firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seed
2 finely chopped green chilly
1/4 cup chopped cilantro (green coriander)
3/4 cup water
Oil to fry

Indian Snacks: Potato Paneer Tots Recipe

Ingredients:
2 medium russet potatoes
1 cup mashed paneer
1 teaspoon salt, adjust to taste
1 finely chopped jalapeno pepper (hari mirch)
1/4 teaspoon black pepper

For batter:
3 tablespoon all purpose flour (maida, plain flour)
5 tablespoons water

Also needed:
Oil to fry

Cinnamon cake