Muncie Times, Muncie, Delaware County, 6 March 2003 — Page 26

Page 26 • The Muncie Times • March 6, 2003

COOKING

FRIED CORN 4 servings 3 tablespoons unsalted butter 2 tablespoons finely chopped onion 2 1/2 cups fresh corn cut from the cob or frozen com kernels, thawed and drained 1 teaspoon salt 1 /4 teaspoon pepper 1/8 teaspoon paprika 3 tablespoons heavy cream In a medium saucepan over medium -high heat, melt butter and saute onion. Add corn and seasonings. Stir and cook for approximately 10 to 12 minutes or until mixture just begins to brown. Add cream, lower heat, stir, cover , and cook an additional 5 minutes. MY GRANDMOTHER’S POUND CAKE 10 servings I'm sure you will agree that this is one of the best pound cakes you’ve ever tasted. IFs created with the things you remember best about your grandmotner’s baking. 1 pound butter, at room temperature 2 cups sugar 6 eggs, at room temperature 3 cups all-purpose flour 3 teaspoons baking powder 1 cup evaporated milk, approximately 2 teaspoons lemon or vanilla extract Preheat oven to 350 degrees F. Grease and flour a bundt pan or two 9x5 inch loaf pans. In a large bowl, beat butter until creamy: gradually add ‘■rigar and continue to beat until fluffy. Add eggs one at a time beating after each addition. Sift together flour and baking powder; add to butter and mgar. 1 cup at a time, beating'after each addition. Add milk as required, up to 1 cup. Blend in extract. This batter will be thick: it cannot be pouredspoon it into prepared pan and bake 1 hour or until a cake tester comes out clean. COLLAR GREENS WITH CORNMEAL DUMPLINGS 4 to 6 servings 1/4 cup bacon drippings or 4 to 5 strips of bacon 1 small onion, chopped 1 jalapeno pepper, chopped 1 ham hock or smoked turkey wing 2 teaspoons sugar 1/4 teaspoon crushed red pepper 3 pounds fresh collard greens, cleaned and cut up 2 teaspoons seasoned salt 2 teaspoons garlic powder 1/4 teaspoon pepper In large pot, heat drippings over medfum-high heat, or if using bacon, fry until transparent. Add onion and jalapeno pepper. Fry until onion is soft. Add Meat and enough water to cover: bring to a boil. Reduce heat to medium. Cover and simmer 1 hour. Add the remaining ingredients and cook minutes more. Check often and add water as necessary to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender.

BANANA PUDDING 6 to 8 servings 2/3 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups light cream 3 egg yolks, lightly beaten 2 tablespoons butter 2 tablespoons vanilla extract 1 12-ounce box vanilla wafers 2 cups sliced ripe bananas Meringue Topping, below Preheat over to 350 degrees F. In the top of a double boiler, combine sugar, flour, and salt over boiling water. Add cream and stir for 10 minutes or until the mixture thickens; remove ffom heat. Stirring constantly, pour half of the hot cream into the egg yolks. Return egg yolks to the rest of the cream mixture and cook until thickened. Remove from heat; stir in butter and vanilla. Cool slightly. While mixture is cooling, place a layer of vanilla wafers on the bottom of a casserole dish. Alternate wafers with layers of banana slices and cooled pudding mixture, ending with the pudding on top. Make Meringue Topping. Spread over the top and bake 10 to 15 minutes or until golden. Meringue Topping 2 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/4 cup confectioners' sugar Whip egg whites until they hold a peak without being dry; add cream of tartar. By hand, beat in the vanilla extract and sugar. J.R.'S SKILLET CORN BREAD 6 to 8 servings My own family follows the tradition of everyone in the house cooking. My husband. J.R., is a passably good cook but an excellent baker. His corn bread is a family favorite. At family gatherings he is always enlisted to bake the bread. His secret ingredient: a pinch of nutmeg. 1 cup all-purpose flour 1/2 cup yellow commeal 1/4 cup sugar, optional 3/4 teaspoon salt, optional 3 teaspoons baking powder Pinch of ground nutmeg 1 cup whole milk 1 egg, beaten 1/4 cup vegetable oil Preheat over to 425 degrees F. Mix dry ingredients in a large bowl. Slowly add mile, beaten egg, and vegetable oil, and mix well; set aside. Coat a 10-inch cast iron skillet with additional vegetable oil, and place in preheated over for approximately 10 to 15 minutes (oil should start to smoke). Remove the skillet and pour in batter. Reduce oven heat to 400 degrees F. and bake for 20 to 25 minutes. Remove bread from oven and brown under a broiler. Turn out onto an ovenproof plate and serve hot with melted butter.