EHC: Waterless Cookware Recipes
Other Waterless Recipes
CORNBREAD
Preheat electric skillet with cover on to 300 degrees. Melt 1/3 stick of 100% corn oil margarine and spread around in skillet. Add you favorite cornbread batter or prepared mix. Cover with lid and cook for 15 minutes. Turn cornbread over and brown on the other side for 5 minutes with lid off. I personally use White Lily Cornmeal Mix (self-rising) and follow recipe on bag. Add extra cornmeal if mixture is too thin.
CORNBREAD ON TOP OF THE STOVE
1 Martha white or Gold Medal cornbread mix
2 Tbl margarine
1 egg
1/3 cup milk
Preheat 10" saute skillet on medium heat, melt margarine [you may use pam] and add cornbread mixture. Allow to cook 5 - 6 minutes. Loosen sides and slide out on a plate. Add more margarine if needed, or more Pam. Place saute skillet upside-down down on the cornbread and flip over. Place back on the stove to cook on the second side. Second side should take 3 - 4 minutes. Jiffy Cornbread mix tends to fall apart.
VANILLA CUSTARD
Mix 3 heaping T flour, 1 cup sugar, and a dash salt in the 3 quart sauce pan. Add 1/2 cup milk. Stir, making a thick paste. Mix in 3 egg yolks. Slowly mix in 2 cups milk. Cook and stir over medium heat until thickened. Add 2 T butter and 1 T vanilla.
STEAMED CHOCOLATE CAKE
1 1/2 cups flour
1/8 t baking soda
2/3 cup sugar
1/2 t vanilla
2 squares baking chocolate, melted
1/4 t baking powder
1/4 cup shortening
2 eggs
1/2 cup nutmeats
3/4 cup milk
Sift together salf, baking powder, and soda. Cream together shortening and sugar until light. Add eggs, one at a time, and beat after each addition. Then add vanilla and melted chocolate. Add flour mixture alternatively with milk and mix thoroughly. turn into well-greased casserole, cake pan, or individual egg cups. In 6 quart dutch oven you may cook something in the bottom. Place cake on rack which is placed inside dutch oven or 10" skillet. Steam 1 1/2 hours. Serve with whipped cream, ice cream,
or soft custard sauce.
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