posted by Southern 03-25-99 8:39 AM
RASPBERRY JALAPEŅO TOPPING
1 pint of fresh raspberries
1 jalapeņo pepper, seeded and finely chopped
1/3 cup sugar
Juice of 1/2 lemon
3 tablespoons of fresh mint leaves, chopped
Place raspberries, chopped jalapeņo, sugar, and lemon juice in a small
saucepan.
Gently stir over low heat, just until the mixture is heated through
and the raspberries are starting to fall apart.
Remove from heat, then stir in chopped mint. Makes 1 cup.
SERVE OVER:
CORNMEAL GRIDDLE CAKES
1/2 cup cornmeal
1/2 cup water, boiling
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 egg, beaten
1/4 cup milk
Corn kernels, removed from one husked ear of fresh corn
Heat a griddle over medium-high heat. Meanwhile, add water to cornmeal
in a large bowl and mix well. Beat in add all other ingredients (except
corn).
Use a spoon to stir in corn. Brush hot griddle with oil or butter.
For each pancake, use about 2 tablespoons of batter.
Cook on griddle until bubbles on top of pancakes break.
Flip pancakes and cook until bottoms are golden (a few minutes more).
Serve with raspberry jalapeņo topping. Makes 4 to 6 servings.
SOURCE : Food, Glorious Food http://www.ajlc.waterloo.on.ca/recipe_search.html
From "Too Hot Tamales" Show #TH6326 (TV Food Network)