Phoenix Bird



1 C water dash of salt & pepper
1/2 C cornmeal 1 beaten egg
(I'm sure you could use dehydrated, although I've not tried it)
2/3 C flour 1 t baking powder
1 12-oz. can corn
(could use dehydrated if you rehydrate first, then use the rehydration water to make the mixture)

1/4 C chopped sweet green pepper (yes you can use dehydrated; rehydrate first)
Combine in a pot: water, cornmeal, salt & pepper. Cook & stir until thickened & bubbly. Cool slightly (remove from heat). Add egg, flour & baking powder. Add to cornmeal mixture; beat well. Stir in corn & peppers, and drop into water or bubbling soup. Cover & simmer 10-12 min. - don't peak! Makes about a dozen nice size dumplings.

I've used this to bake beans like a pie!
 2 C cornmeal  Brewers yeast
(It tastes cheesy so I guess you can add 2 tablespoon cheese powder or grated cheese)
 1/2 t salt  3 T oil
1/2 to 3/4 C water or veggie broth
Mix until you have a stiff batter. Press into a well oiled deep pie pan, bake for 10 min add a spicy bean filling & heat till beans are warm, sprinkle with cheese, a gourmet vegetarian meal with a salad!

For this you will have to regrind cornmeal to make flour. That said, here's dumplings...
1/2 lb. flour 1 t salt
1 C corn flour Fresh herbs
Warm water  
Combine all to make a stiff dough. Drop small balls of mixture into stew or soup.

From a New England cookbook 1939
2 C cornmeal 1/2 t salt
1/2 t soda
(baking, I'd assume...check with Relic)
About 2-1/2 C boiling water

Mix cornmeal, salt & soda, then into boiling water fast; stir until firm. The boiling water is in a bowl, not on the stove.... Mix until stiff enough to form into inch thick cakes, fry in hot bacon grease, serve with butter & maple syrup. Hey I have a corn soufflé recipe; it's difficult, the separating of eggs.... ahhh I didn't like it anyway....

(I call them Italian dumplings)
1-1/2 C cornmeal 3 C water
About 4 T Butter Grated Romano or
Parmesan cheese
Start as in polenta recipe when cornmeal is mixed into the boiling water & is smooth. Place pan over a pot of hot water (a double boiler); add the butter & 3/4 C of the cheese. Stir until blended together well. Pour into a shallow pan cool until set & bake. I've even boiled em in soup!

One old-fashioned use of cornmeal mush is to shape it in a greased loaf tin, let it solidify, then slice it. Dip the slices in beaten egg and fry it. Some like syrup on the "Fried mush." I always liked it plain with a little butter. P.S. It's one of those "depression days" standbys my mom used to make.

6 C water 2 C cornmeal
Salt 1/2 C grated Parmesan cheese
(I have used other grated cheeses)
Garlic, parsley, basil, chopped sun-dried tomatoes to taste  
Bring water to boil; add salt, cornmeal. Stir quickly...add butter or oil cook & stir over low flame about 20 -30 min. Add grated cheese. Serve hot with a sauce, or more cheese & butter, or roll into a log, refrigerate & cut into circles to eat with soups. This also can be baked, or cut into wedges dipped in egg & bread crumbs & fried (overkill)

1 C cornmeal 1-1/2 C water
3 T oil/lard butter/margarine 1-1/4 C flour
(whole wheat or white)
1 t salt  
Bring water to boil, add half the oil, stir in cornmeal quickly & stir stir stir. Immediately lower heat, cover & simmer for less than 5 min. Add remaining oil stir & set aside to cool. Mix flour & salt, stir in cooled cornmeal & knead (you may have to add water or flour to get a soft workable dough). Pinch off about 12 pieces, flatten with hand & roll (on a cornmeal surface) out to about 6" circles. Heat on hot ungreased griddle for about a min; place into a bowl lined with a cloth to keep them warm. If there are left over reheat the next day. I have also fried them the next day for chips :>)

(cookie like)
5 T butter 2 eggs
1 C sugar Dash of almond extract
Juice of a lemon, & the grated peel
(ok to use lemon extract)
2 C flour
3 C cornmeal 1-1/2 t baking powder
2 C milk  
Cream butter, eggs, sugar & flavorings. Stir well; add flour, cornmeal & baking powder. Add milk and stir it up. Place mounds on greased baking sheet 400-degree oven until brown, 20-30 minutes. Add jelly to mound hole. ENJOY!

This is a recipe I have used with both cornmeal and corn I've put through my grinder. Take about two C of cornmeal and mix with (I think) about 4 C of water. Cook in a crockpot for three hours. You need to scrape the sides of the pot occasionally, as it will want to stick. Put in the fridge to cool, then slice and fry in a pan. It is real good anytime.

2 C Corn Meal 1 C Flour
1 T Baking Powder 1-1/2 T Salt
2 T Sugar 2 Well Beaten Eggs
1-2 C Milk  
I pre-mix together all of the ingredients but the milk and eggs and vacuum seal in glass jars. When ready to use I add the beaten eggs and milk and cook as you would a regular pancake. I also mix the dry ingredients ahead of time in zip-lock bags for camping and add the milk and eggs right into the bag, seal it back up and knead the batter in the bag. Makes it nice for clean up afterwards.