The Open Line Bulletin March/April 2001

THE BEST OF THE OPEN LINE BULLETIN

MARCH/APRIL PAGES 1 2 3 4 5 6 7 8

COMPANY CASSEROLE

1 8 oz. package wide noodles, cooked and drained
1½ lbs. ground beef
¼ tsp. garlic salt
1 16 oz. can tomato sauce

Brown and drain the burger. Season with garlic salt. Add the tomato sauce. Simmer for 5 minutes.

To the noodles add:

1 cup cottage cheese
1 cup sour cream
6 green onions, chopped

In a 9 x 13" pan or two 2 quart casserole dishes Layer ½ the meat, all of the noodle/cheese mixture, then the rest of the meat in the pan. (Also works if you just mix it all together.) Sprinkle 1 cup of grated cheddar cheese over the top. Bake at 350 degrees for 30 minutes, uncovered. Variation: Add salsa instead of the tomato sauce.

HAM & BROCCOLI BAKE

2 20 oz. pkg. frozen, cut broccoli
1 large onion
¼ cup butter
2 10¾ oz. cans Cream of Mushroom soup
2 10¾ oz. cans Cream of Celery soup
2 soup cans of milk
2 cups shredded sharp American cheese
6 cups cubed, fully cooked ham
4 cups instant rice, dry
1 tbsp. WOR sauce

Warm up the frozen broccoli in the microwave. Drain as necessary. Brown the onion in butter. In a large mixing bowl combine the soups, milk and cheese. Add the broccoli, ham, onion, WOR sauce and rice. Mix well. Divide between 2 2½ quart casserole dishes. Bake uncovered for 45-50 minutes at 350 degrees. Variation: Top with some Durkee Onions when ready to bake.

CARROT STUFFING CASSEROLE

4 cups sliced carrots, cooked and drained
1 can Cream of Celery soup
1 chopped onion
1 stick melted margarine
½ cup sharp cheddar cheese
1 box chicken flavored stuffing mix

Mix all together in a greased 2 quart casserole dish. Top with cup cheddar cheese. Cover and bake at 350 degrees for about 30 minutes.

PEA CASSEROLE

1 stick margarine
1 cup chopped celery
½ cup chopped onion
2 pkg. frozen peas (if cooked. be sure to drain them!)
2 cans Cream of Mushroom soup, undiluted
1 cup water chestnuts, sliced
buttered crumbs or croutons. if desired

Sauté celery and onion in margarine. Mix the other ingredients and place in a casserole dish. Top with crumbs. Bake at 350 degrees for 30 minutes.

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ANGIE'S CORN AND BEAN CASSEROLE

1 can white shoepeg corn
1 can French style green beans
1 can Cream of Chicken soup
1 small green onion, chopped
1 cup sour cream
1 cup grated cheddar cheese

Mix all ingredients together. Put in a greased casserole dish.

1 sleeve Ritz crackers. crushed
1 stick melted margarine

Mix and sprinkle over the mixture in the casserole dish. Bake for 1 hour in a preheated 350 degree oven.

RAVIOLI SOUP

1 medium onion
½ cup chopped celery
1 large can stewed tomatoes (cut up)
1 can garbanzo beans
1 can kidney beans
1 bag frozen peas and carrots
1 cup cooked meat or meatballs (anything leftover works fine!)
1 pkg. frozen or refrigerated ravioli
4-6 beef bouillon cubes dissolved in 4-6 cups very hot water
1-2 tsp. garlic powder (more if you like)
oregano, salt and pepper to taste

Sauté onion and celery in a bit of olive oil in a large Dutch oven until soft. Add bouillon (already dissolved in hot water), tomatoes, kidney & garbanzo beans (including all liquids), frozen peas and carrots. Cook until peas and carrots are no longer frozen. Add meat and ravioli. Cook 20 minutes until ravioli is done. Best serving suggestion: allow to cool, store it refrigerated for at least a day before serving. Serve with crusty Italian bread. Goes great with red wine!

SALSA BEEF STEW

1½ pounds lean ground beef
1 large onion, chopped
3 tbsps chili powder
1 tbsp. olive oil
1 carrot, chopped
1 jar (16 oz.) mild salsa (or whatever temperature you like)
1 can (14½ oz.) chicken broth (1¾ cups)
1 can (15-19 oz.) no salt added black beans. rinsed and drained
1 can (11 oz.) no salt added whole kernel corn
1 can (14½ oz.) diced tomatoes in puree
½ cup loosely packed fresh cilantro leaves

Heat nonstick 12 inch skillet over medium high heat until very hot, but not smoking. Add ground beef and half of the onion. Cook 8 minutes, or until liquid evaporates and beef is browned, stirring occasionally to break up beef. Stir in chili powder. Cook 2 minutes.
Meanwhile, in a 5-6 quart Dutch oven heat oil over medium high heat. Add carrot and remaining onion. Cook 5 minutes or until golden, stirring occasionally. Stir in salsa, broth, beans, corn and tomatoes with their juice. Cook 5 minutes, stirring occasionally.
Stir beef mixture into bean mixture. Heat through. Sprinkle with cilantro to serve.

VALENTINE SANDWICH

1½ cups shredded mozzarella
½ cup Hellmann's Mayo
1 cup chopped, ripe olives, drained well
1 bunch of green onions (use some of the greens) to make ½ cup chopped onions

Mix together and put on top of party rye. Bake for 20 minutes at 350 degrees and serve.

MINESTRONE SOUP

Sauté 1 tbsp of vegetable oil, 2 cloves of chopped garlic, ½ cup chopped onions, 3 cups chopped cabbage. Add 2 cups chopped zucchini. 1 cup diced carrots, 1 cup diced celery, 4 cups vegetable broth or water, 4 cups tomato juice, 1 cup dry red wine, 1 tbsp. basil, 1 tsp. salt, ½ tsp. oregano, ¼ tsp. pepper, 10 oz. thawed and drained frozen spinach, 28 oz. can whole tomatoes, 1 can garbanzo beans (drained and rinsed). 1 can kidney beans (drained and rinsed). Simmer together for 1 hour. If desired, add 1 cup cooked macaroni.

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CORN AND SHRIMP CHOWDER

1 pound red potatoes (3 medium) cut into ½ inch chunks
1 can (14½ oz.) chicken broth (1¾ cups)
1 tsp. salt
¼ tsp. ground black pepper
2 pkg. (10 oz. each) frozen whole kernel corn
2 slices bacon
1 medium onion
1 pound shelled and deveined large shrimp
1 cup half and half (or light cream)
fresh cilantro for garnish

In a 4 quart saucepan heat potatoes, broth, salt, pepper and 1 cup water to boiling over high heat. Reduce heat to medium: cover and cook 10 minutes. Add 1 package frozen corn and cook 5 minutes longer, or just until potatoes are fork tender.

Meanwhile, in a 12 inch skillet, cook bacon over medium heat 5 minutes. Add onion and cook 10 minutes longer or until onion is golden and tender. When bacon is browned, transfer to paper towels to drain. Break into pieces when cooled.

Add 1 cup of water and remaining package of frozen corn to skillet with onion. Heat to boiling over high heat. Ad shrimp and cook 4 to 5 minutes, or until shrimp turn opaque.

When potatoes are tender. remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend until pureed. Return that mixture to saucepan. Add shrimp mixture and half and half. Heat through. (Do not boil, soup may curdle.) Top with bacon. Garnish with chives.

MINESTRONE HAMBURGER SOUP

1 pound ground chuck
1 cup chopped onion
1 cup cubed, raw potatoes
1 cup sliced, raw carrots
½ cup diced celery
1 cup shredded cabbage
2½ cups whole tomatoes (28 oz. can, do not drain)
¼ cup rice
1 small bay leaf
½ tsp. thyme
¼ tsp. basil
salt to taste
½ tsp. pepper
1½ quart water
grated cheddar cheese

Brown beef and onion until meat is lightly brown and onion is transparent. Add potatoes, celery, cabbage and tomatoes. Bring to a boil. Sprinkle in the rice and add bay leaf, thyme, basil, salt, pepper and water. Cover and simmer 1 hour. Sprinkle with cheese when serving. (You can add more veggies if desired.)

BOILED LOBSTER
(Recipe courtesy of Sara Moulton)

4 (1½ pound or larger) live lobsters
2 gallons water

Bring the water to a boil in a pot large enough to hold the lobsters. Rinse the lobsters under cold water and quickly slide them into the boiling water. Cover the pot and simmer gently until the lobsters turn completely red, about 6 minutes. Drain in a colander and serve immediately with melted butter or extra virgin olive oil.

STEAMED LOBSTER

1 inch of water, salted. Bring to boiling and steam the lobster for about 20 minutes.

TATER TOT CASSEROLE

2 oz. margarine or butter
¼ cup flour
2 cups milk
8 oz. American cheese or Velveeta
1½ lbs. Tater Tots
1 lb. can French Style Green Beans, drained
8 oz. diced ham

Melt margarine in saucepan. Stir flour in with whisk. Blend well. Add milk. Beat until smooth. Add cheese and cook at low temperature, 'til it gets to be a smooth cheese mix. Put the Tater Tots in a greased 9 x 13" pan. Add the green beans and ham. Pour cheese sauce over top. Bake uncovered for 30 minutes in a 300 degree oven.

CHICKEN CASSEROLE
(Or turkey or ham)

3-4 cups diced cooked chicken (or turkey or ham)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 cups uncooked. crumbled noodles (or macaroni or lasagne)
¾ cup chicken broth (or milk)
2 tbsp. onion flakes
½ lb. American cheese, cubed

Mix all ingredients Put in a greased 3 quart casserole dish. Refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325 degrees for 1¼ hours, until bubbly or cheese melts.

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CRANBERRY CREAM PIE

8 oz. cream cheese, softened
1 cup whipping cream
¼ cup sugar
½ tsp. vanilla extract
1 can (16 oz.) whole berry cranberry sauce
1 graham cracker crust

Beat the cream cheese 'til smooth. In another bowl combine whipping cream, sugar and vanilla. Beat
until soft peaks form. Beat into cream cheese 'til well blended. Fold in the cranberry sauce. Spoon
into crust. Freeze. Remove 15 minutes before serving. If properly covered/wrapped, this pie will
freeze well for up to 2 weeks.

RICE PUDDING

½ cup rice, dry
½ cup raisins
½ cup sugar
½ tsp. salt
1 quart milk

TAPIOCA

6 cups water
1 cup tapioca
1 pkg. Jello (any flavor)
1 pinch salt
2/3 cup sugar

Bring water and salt to a boil. Add tapioca and cook until clear (about 10-12 minutes). Remove from heat. Add Jello and sugar. Stir until dissolved. Cool and add 1 small container of Cool Whip. Can also add fruit if desired. Put in a large casserole, Stir 'til sugar is dissolved. Add 1 tsp. each of vanilla and cinnamon. Stir again and bake at 350 degrees for 30 minutes. Reduce heat to 325 degrees and bake for another 2 hour. Serve warm or chilled.

HEALTHY CHOCOLATE CAKE WITH RASPBERRY SAUCE

1 cup all purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. baking powder
¾ cup buttermilk
2 tbsps. vegetable oil
2 egg yolks
1 tbsp. instant coffee granules
1 tsp. vanilla
6 large egg whites
½ tsp. cream of tartar
½ tsp. salt
¾ cup powdered sugar

Preheat oven to 350 degrees. Line the bottom of a 9" springform pan with waxed paper. In a large bowl sift together the flour, cocoa, baking soda and baking powder. In a measuring cup combine the buttermilk, oil, egg yolks, coffee granules and vanilla. Mix until the coffee granules have dissolved. Set aside. In a large bowl combine egg whites, cream of tartar and salt. Beat until soft peaks form . Continue beating while gradually adding sugar. Beat until stiff. Make a well in the center of the flour mixture. Add buttermilk mixture and beat until smooth. Add 1/3 of the egg white mixture. Gently whisk in. Add remaining egg whites. Gently fold in. Transfer mixture to prepared baking pan. Smooth top. Bake until cake begins to pull away from the sides of pan about 50 minutes. Cool thoroughly on a wire rack. Just before serving dust with powdered sugar.

RASPBERRY SAUCE:

Two 12 ounce packages frozen raspberries
1/3 cup sugar, or to taste

Place raspberries in a wire sieve over a bowl. Scrape with a rubber spatula to remove seeds. Add sugar. Serve drizzled over cake or in a small cup along side.

RASPBERRY CORDIAL

1 quart unsweetened raspberries
3 cups sugar
fifth of vodka

Combine in a jug and stir everyday for two weeks. Refrigerate while mixing. Strain after two weeks with cheesecloth and pour into bottles. Mix to taste with lemon lime soda or gingerale.

PUMPKIN WHIP

1 small pkg. instant butterscotch pudding
1½ cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1½ cups whipped topping

Beat pudding and milk in mixing bowl until well blended. Blend pumpkin and pie spice. then fold in whipped topping. Spoon into dessert dishes and chill. Garnish with ginger snaps.

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CHOCOLATE CHIP MUNCH COOKIES
(Joanna Lund)

1/3 cup reduced calorie margarine
¼ cup no fat sour cream
1 egg (or ¼ cup egg substitute)
½ cup Sugar Twin or Sprinklesweet
1 tsp. vanilla
1 cup + 2 tbsps. flour
½ tsp. baking soda
1/3 cup mini chocolate chips

Preheat oven to 350 degrees. Spray 3 medium sized sheets with butter flavored cooking spray. In a large bowl combine margarine, sour cream and egg. Stir in sugar substitute and vanilla. Add flour and baking soda. Mix gently, just to combine. Fold in chocolate chips and drop batter by teaspoons to make 36 cookies. Lightly flatten cookies with the bottom of a glass sprayed with butter flavored cooking spray. Bake for 7 to 9 minutes. Do not overbake!. Remove from sheets and place on wire rack to cool.

ERA'S PEANUT CLUSTERS

1 tbsp. margarine
1½ cups peanut butter (chunky or creamy)
1 cup chocolate chips

Mix together chips, margarine and peanut butter on low heat until the chips are melted. Stir in one cup of salted or roasted peanuts. Drop on wax paper. Cool until dry.

100 YEAR OLD BREAD PUDDING RECIPE

4 cups milk
2 eggs
1 tbsp. vanilla
1 cup sugar
½ cup raisins
3-4 slices of bread

Heat the milk. Beat the eggs. Add 1 cup sugar, a pinch of salt, vanilla and raisins (could substitute apricots or peaches). Add 3 to 4 slices bread. Stir well while adding warm milk. Bake at 375 degrees for 30 minutes. Stir mixture and bake additional 25 minutes.

Sauce for Bread Pudding:
Mix a 4 serving sized pkg. instant pudding with 3-4 cups of milk. Sprinkle with nutmeg.

SAVORY BISCUITS (LADY FINGERS) (a recipe from an 1800's White House cookbook)

9 tbsps. Fine white sugar
9 eggs
9 tbsps. Flour

Put the 9 tbsp. of sugar in a bowl. Put the bowl in hot water to heat the sugar. When sugar is heated, break 9 eggs into the bowl. Beat quickly until they become warm and rather thick. Take bowl from water. Continue beating until cool. Stir in the 9 tbsp. flour. Take funnel, form into a 3" long & 1 " thick piece. Sift sugar over the top. Bake until light brown.

EASY PEANUTBUTTER CLUSTERS

1 12 oz. pkg. Semi Sweet Chocolate Chips
1 12 oz. pkg. Butterscotch Chips

Melt the two kinds of chips together in the microwave. Add 1 lb. of salted Spanish Peanuts. Mix well. Drop onto waxed paper. Leave set and then store.

CHOCOLATE CHIP COOKIES IN A JAR

1¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
½ cup firmly packed light brown sugar
1/3 cup sugar
1 cup chocolate chips (or chunks)
½ cup chopped pecans (or walnuts)

Sift the flour. baking soda and salt. Layer the ingredients in a wide mouth quart jar in the order given. packing down after each layer.

Gift Tag Instructions:
Cream together 2/3 cup softened butter with 1 egg until light and fluffy. Add 1 tsp. water and 2 tsp. vanilla. Stir in the contents of the jar; mix well. Drop by teaspoons on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. until lightly browned. Makes 3 dozen

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SESAME ASPARAGUS VINAIGRETTE (Recipe courtesy of Ming Tsai FoodTVcom)

1 bunch asparagus, blanched and refreshed
1 tbsp. Dijon mustard
juice of 1 lemon
1 tsp. sesame oil
2 tbsps. Canola oil
salt and black pepper to taste
1 tbsps. toasted white sesame seeds

Cut 2 inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

LEFT OVER TURKEY SOUP

Bones and trimmings from a turkey (or 2 chickens)
6 cups boiling water
3 cubes chicken bouillon
1½ tsps. salt
¼ tsp. poultry seasoning (or ground sage)
1 bay leaf
3 medium carrots, sliced
2 stalks of celery, sliced
2 medium onions, chopped
½ cup of rice (or 1 cup of noodles), uncooked
2 tbsp. minced parsley

Combine the bones and trimmings. Add the next five ingredients. Cover the pot and let simmer for 1½ hours. Remove the bones, cut off the meat and return to the pot. Add remaining ingredients, except for the parsley. Cover the pot and simmer another 30 minutes. Garnish with parsley before serving.

ALICE'S BREAD
("The Bread Lady")

Prepare this part of recipe between 2:00 & 5:00 pm

2 cups boiling water
1 cup sugar
1/3 cup olive oil (or butter flavored Crisco)
1 tsp. salt
1 pkg. dry yeast (dissolve with warm water & ¼ tsp. sugar in a coffee cup)
2 eggs
flour, to consistency (+/- 5 cups)

Mix "hot mixture", water, salt, sugar and oil (or Crisco) in a large, high sided bowl. Add flour 'til it cools just a bit (the mixture). Add 2 eggs. Add yeast mixture. Add flour until it is moist and non sticky.

Rinse out the coffee cup that the yeast was in. Fill it with water and put it in the oven. Coat the mixture with oil and put the mixture in the oven until it rises. (Oven is NOT on!!) Keep the oven door closed! Remove the mixture between 10:00 & 10:30 p.m. Shape into rolls or loaves. (Makes 4 loaves or 2 large pans of rolls.) Return to oven. Leave in overnight to rise again. Leave the cup of water in the oven with the bread. The next morning, bake for 20-25 minutes at 350-375 degrees. DO NOT preheat oven, and DO NOT take the pans out of the oven until the baking time is done. Remove from oven and brush with olive oil or butter/margarine.

SPINACH CAKES
(from Emeril Lagasse's Food TV show)

1 tbsp. butter
3 tbsps. flour
¼ cup finely chopped onion
½ cup milk
1 pkg. (10 ounce) frozen chopped spinach, thawed and squeezed dry
¼ tsp. salt
pinch ground red pepper (cayenne)
pinch white pepper
pinch ground nutmeg
1 small garlic clove. minced
¼ cup plain dried bread crumbs
1 tbsp. grated parmesan cheese
2 tsps. Pernod (anise flavored aperitif)
1 tsp. "essence'' (see below)
2 tsps. vegetable oil

In a 1 quart saucepan melt butter over medium high heat. Stir in 1 tbsp. flour. Cook mixture 2 minutes. stirring constantly, until it turns light brown. Add onion to the saucepan and cook for 2 minutes, stirring often. Reduce heat to medium and with wire whisk gradually stir in milk and cook until mixture boils and thickens. about 2 minutes. Stir in spinach. salt, ground red pepper. white pepper. nutmeg and garlic. Cook 2 more minutes, stirring constantly. Remove saucepan from heat, stir in bread crumbs. Parmesan and Pernod. Let mixture cool slightly until easy to handle. Divide spinach mixture into 4 portions. With moist hands shape each into a 3 inch round patty. On waxed paper combine "essence" with 2 remaining tbsp. flour until well mixed. Dip spinach cakes into flour mixture to coat all over. In a nonstick 10 inch skillet heat oil over medium high heat until hot. Add spinach cakes and cook 4 to 6 minutes. turning once. until lightly browned on both sides, Transfer cakes to a warm platter. Keep warm until ready to serve.

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CONT..

(Cakes can be reheated on a cookie sheet in 400 degree oven for 5-10 minutes, 'til hot.)

Essence
(Emeril's signature spice blend)

5 tbsps. paprika
¼ cup salt
¼ cup garlic powder
2 tbsps. coarsely ground black pepper
2 tbsps. onion powder
2 tbsps. ground red pepper (cayenne)
2 tbsps. dried oregano
2 tbsps. dried thyme

In a small bowl combine all ingredients. Store in a tightly covered container for up to 3 months.
(Use for chicken, fish, meat and veggie dishes)

ERIC'S SUPER BOWL CHEESE DIP

In a crockpot combine:
2 (large) boxes of Velveeta Cheese
1 lb. hamburger, browned and drained
12 oz. jar of salsa

Turn crockpot on and stir occasionally. Serve warm,

PAT'S HOT CIDER PUNCH

2 quarts apple cider
1½ quarts cranberry juice cocktail
3-4 cinnamon sticks
¼ cup packed brown sugar (optional)
ginger (optional)

Combine all ingredients in pan. Simmer 15-20 minutes. Strain and serve.

HUNGARIAN MUSHROOM SOUP

1 stick butter, divided
4 cups finely chopped onion
1 lb. Fresh mushrooms, halved and chunked
2 tsp. dried dill
3 tbsp. paprika
Salt to taste
5 cups chicken broth, divided
5 tbsp. all purpose flour
2 cups milk
1 tbsp. lemon juice
1 cup sour cream
Pepper to taste
Cooked wide egg noodles (Optional)

Melt half the butter in a medium saucepan. Sauté the onions for 5 minutes. Add the mushrooms, dill, paprika, salt and 1 cup of the broth; bring to a boil. Reduce heat to a simmer, covered, for 30 minutes. Melt remaining butter. Add flour, stirring continuously, and cook for 2-3 minutes. Turn off the heat. Slowly stir in the milk until smooth. Return pan to low heat. Stir and cook until mixture thickens. After the onion mixture has finished cooking, stir in the white sauce and add the rest of the broth. Cover and simmer for 30 minutes. Before serving, stir in the lemon juice, sour cream and pepper. Fill soup bowls one third full with cooked noodles, pour soup over the top.

VEGETABLE BEEF SOUP

Brown 1 pound of beef, cubed. Add some water, a soup bone and a sliced onion. Cook for 1½ hours. Remove bone. Add some fresh peas, sliced carrots, frozen green beans, corn, Mexican style stewed tomatoes, salt and pepper to taste, and chili powder. Heat through. You can also add some sliced potatoes.

WHITE CHILI (Recipes compliments of Farmland Foods, Inc.)

1 pkg. (1 lb.) Farmland Original Pork Sausage
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 oz. each) Great Northern or navy beans, drained
1 can (15 oz.) white corn, drained
1 can (10¾ oz.) Cream of Chicken soup
1 can (14½ oz.) chicken broth
1 can (4 oz.) diced, roasted green chilies
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. dried cilantro leaves
Shredded cheddar cheese (optional)
Corn chips (optional)

In a Dutch oven or pan cook sausage, onion and garlic over medium heat until the sausage is browned and the onion is tender. Drain. Stir in remaining ingredients except for the cheese and corn chips. Cover and heat to boiling. Reduce the heat and simmer 20 minutes to combine flavors. Ladle soup into bowls. Garnish with cheese and corn chips, if desired. Makes 5-6 servings.

TIPS FOR CRANBERRY RELISH

Put in Tang or orange flavored Kool Aid instead of oranges. Put some apples in with the normal ingredients.

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WHITE CHILI (Recipes compliments of Farmland Foods, Inc.)

GRANDMA'S HOTCAKES

2 cups buttermilk
2 tsp. soda
¾ tsp. salt
½ cup sour cream
2 eggs
½ cup rolled oats
1 cup + 2 tbsps. flour
2/3 cup sugar
¾ tsp. baking powder
¼ cup corn meal

Pour buttermilk into mixing bowl then add soda and salt. Stir in sour cream until mixture foams. Add eggs and beat with spoon. Add oatmeal. Mix flour, sugar, baking powder and corn meal separately and stir into liquid mixture and beat until smooth. Make like regular pancakes on griddle

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