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NEWSFLASH - FOR SALE!! A once in a lifetime opportunity exists to acquire this unique, beautiful and historic property. The untimely death of one of the proprietors, reluctantly forces need for immediate sale. Please see contact information below if you might be interested. |
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- - - Corn Crusted Cheese - - - (Batter
fried cheese on a stick) 8-12
ounces firm cheese (Swiss, cheddar or Gouda) in a single block Toothpicks ¼
cup whole wheat flour ¼
cup cornmeal 1
Tablespoon nonfat dry milk powder ¼
teaspoon salt ½
teaspoon dry mustard ½
teaspoon baking powder 1
egg, beaten ½
teaspoon honey ½
tablespoon oil 1/3
cup water Cut
cheese into sticks about 2 inches long and ¾ inch thick.
Insert a toothpick into the end of each so that it holds securely.
Prepare
batter by mixing dry ingredients, adding wet ingredients, and stirring until
smooth. Heat
enough oil to generously cover the surface of a large, heavy skillet.
When oil is hot, dip each cheese stick into the batter, holding on to the
toothpick. Coat
generously and then let excess batter run off. Place
cheese sticks, with toothpicks still inserted, in hot oil.
Sauté until well browned, then slip spatula underneath and flip to brown
the other side.
Coating should be brown and crusty.
Allow about 2 to 3 minutes per side.
Drain on absorbent paper and serve hot. Serves
4 to 6 Minor
Protein **RECIPE
SUBMITTED BY DANIELLE ANN STANLEY**
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