By Galley Wench
I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website.
INGREDIENTS:
YIELD:
1 cup
3⁄4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1⁄2 teaspoon salt
DIRECTIONS:
Mix together the corn meal, flour, baking powder and salt.
Use as directed in your recipe.
Food.com
Milk and Cookies
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Saturday, November 21, 2015
Self-Rising Cornmeal
FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information comes from Aunt Jemima's website!
INGREDIENTS:
For one cup of self-rising cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cornmeal, PLUS
3 tablespoons cornmeal
DIRECTIONS:
Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.
Food.com
INGREDIENTS:
For one cup of self-rising cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cornmeal, PLUS
3 tablespoons cornmeal
DIRECTIONS:
Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.
Food.com
Southwest Seasoning
Ingredients:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Directions:
Combine all ingredients thoroughly.
spike-jamie.com
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Directions:
Combine all ingredients thoroughly.
spike-jamie.com
Seafood Boil
Ingredients:
1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt
Directions:
Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.
spike-jamie.com
1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt
Directions:
Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.
spike-jamie.com
Old Bay -- Not!
Ingredients:
1/4 cup Salt
2 cup Red pepper
1 tablespoon Finely ground black peeper
1 tablespoon White pepper
2 tablespoons Paprika
1-1/2 tablespoons Onion powder
1 tablespoon Garlic powder
1 teaspoon Sweet basil
1/2 teaspoon Dry hot mustard
1/2 teaspoon Ground bay leaves
1/4 teaspoon File' powder
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/8 teaspoon Oregano
1/8 teaspoon Rosemary
Directions:
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood.
NOTE: file' is powdered sassafras... if you cannot find it, you probably won't miss it!
spike-jamie.com
1/4 cup Salt
2 cup Red pepper
1 tablespoon Finely ground black peeper
1 tablespoon White pepper
2 tablespoons Paprika
1-1/2 tablespoons Onion powder
1 tablespoon Garlic powder
1 teaspoon Sweet basil
1/2 teaspoon Dry hot mustard
1/2 teaspoon Ground bay leaves
1/4 teaspoon File' powder
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/8 teaspoon Oregano
1/8 teaspoon Rosemary
Directions:
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood.
NOTE: file' is powdered sassafras... if you cannot find it, you probably won't miss it!
spike-jamie.com
Barbecued Pork Chops
Ingredients:
1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops
Directions:
Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
Water may be added to make gravy. Delicious with ribs also.
spike-jamie.com
1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops
Directions:
Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
Water may be added to make gravy. Delicious with ribs also.
spike-jamie.com
Cajun Back Ribs
Ingredients:
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Directions:
Combine all seasonings and dust all surfaces of ribs with mixture.
Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.
spike-jamie.com
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Directions:
Combine all seasonings and dust all surfaces of ribs with mixture.
Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.
spike-jamie.com
Boulets (Meatballs)
Ingredients:
1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth
Directions:
Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm.
Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened.
Put the meatballs back in the skillet with the gravy and heat through.
Serve over rice.
spike-jamie.com
1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth
Directions:
Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm.
Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened.
Put the meatballs back in the skillet with the gravy and heat through.
Serve over rice.
spike-jamie.com
Shrimp Cocktail Spread
Ingredients:
1 envelope unflavored gelatin
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers
Directions:
Procedure:
Sprinkle gelatin over skim milk in small saucepan; let stand 1 minute. Stir gelatin over low heat until completely dissolved, about 3 minutes.
Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth.
Gradually add gelatin mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.
Unmold onto serving dish; serve as a spread with crackers. Makes 4 cups of spread.
Servings: 4
spike-jamie.com
1 envelope unflavored gelatin
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers
Directions:
Procedure:
Sprinkle gelatin over skim milk in small saucepan; let stand 1 minute. Stir gelatin over low heat until completely dissolved, about 3 minutes.
Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth.
Gradually add gelatin mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.
Unmold onto serving dish; serve as a spread with crackers. Makes 4 cups of spread.
Servings: 4
spike-jamie.com
Hopping John
Ingredients:
1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice
Directions:
Boil peas in a pan about 5 minutes. Remove from heat.
Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas.
Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed.
Serves 6.
spike-jamie.com
1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice
Directions:
Boil peas in a pan about 5 minutes. Remove from heat.
Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas.
Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed.
Serves 6.
spike-jamie.com
Potato Corn Chowder
Ingredients:
2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water
Directions:
Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings.
Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat.
Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.
2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water
Directions:
Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings.
Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat.
Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.
How to Make Self-Rising Flour
INGREDIENTS:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
INSTRUCTIONS:
Measure all ingredients and whisk to combine.
NOTES:
Measurements to equal each cup of self-rising flour.
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