<<Disclaimer: Verify this information before applying it to your situation.>>
Newsgroups: rec.food.cooking
From: [log in to unmask] (Ann Miner)
Subject: Re: Sweet corn cake - HELP!
Date: Tue, 30 Jan 1996 22:19:56 GMT
Jennyanydots <[log in to unmask]> wrote:
>I've been searching for a recipe for sweet corn cake, like the
>kind they serve in some restaurant chains (Chi Chi's, El Torito),
>but I cannot find anything close. Of course, the restaurants
>I have contacted won't give me the recipe. <grumble>
Here's one to try.
* Exported from MasterCook *
El Torita's Sweet Corn Cakes
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lard
1/4 cup butter
1/2 cup masa corn flour
3 tablespoons cold water
10 ounces frozen corn kernels
or 2 lg cobs kernals removed
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Place lard and butter in mixer and whip until butter softens.
Continue whipping until mixture becomes fluffy and
creamy. Add masa gradually and mix until thoroughly incorporated.
Add water gradually, mixing thoroughly. Place corn kernels in blender
and blend until coarsely chopped. Stir into masa mixture. Place
cornmeal, sugar, whipping cream, baking powder and salt in lg. mixing
bowl. Mix quickly. Add butter-masa mixture. Mix just until blended.
Pour into 8" buttered baking pan. Cover with foil and bake at 350
degrees 40-50 mins. or until corn cake has firm texture. Allow to
stand at room temperature 15 mins. before
cutting. Cut into squares or use small ice cream scoop. Note: Serve
with grilled poultry, meats or Mexican food. Joanne Blake
========================================================================
Date: Thu, 1 Feb 1996 10:23:28 -0500
From: john wynhausen <[log in to unmask]>
Subject: an idea
<<Disclaimer: Verify this information before applying it to your situation.>>
I am new to the list, new to celiac disorder, and gluten intolerance and am
currently enjoying a kind of rebirth following my recent elimination of
gluten from my diet. I have not been biopsied, and don't plan to be. I
already can feel the difference being gluten free makes to me. I don't I
would qualify as a celiac as I never had any severe physical symptoms. I
learned about a year and a half ago that I was caesin intolerant. Recently I
learned from my coffee addiction that I might be gluten intolerant as well.
I noticed that if I had bagels and coffee my blood sugar would drop
precipitously. I noticed that when I skipped the bagels or just had fruit...
no real blood sugar drop. So I suspected wheat. I have eliminated wheat and
feel clearer, cleaner, stronger and like I am really getting energy from what
I eat. It is a new feeling. I like it.
I have been following the list and I read the New York Times article on the
brain-gut connection yesterday and I got an idea from it that I want to
float through the list. The article says that the gut produces endorphins,
opiate-like peptides. Dr. Reichelt says that caesin and gluten also contain
very similar peptides. Is is possible that that gluten/caesin intolorence
is a condition that interferes (due to an auto-immune type reaction) with
the gut's production of endorphins... hence the gain of equanimity following
the elimination of gluten and caesin from the diet?
Is this an idea that has been tossed around?
John Wynhausen