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Corn Chili Bread

Fr. Brown's Corn Chili Bread

3 ears of corn, cooked and scraped off the cob or about 1 cup of frozen corn
1 cup yellow cornmeal
3 tsp. double acting baking powder
1 cup sour cream
3/4 cup melted butter
2 eggs beaten well
3/4 lb. monterey Jack cheese, finely diced
1 4 oz. can peeled MILD green chilies, finely chopped

Combine cornmeal, baking powder and cheese in a bowl. Make sure the cheese is well coated so as not to stick together. Then add the corn and the chilies. To that add the sour cream, melted butter and well beaten eggs. Pour into a greased 9x13 inch baking dish. Bake at 350* for about 1 hour.

Fr. Brown's Apple Ricky

Sauce
1 cup of brown granulated sugar
The zest of half a lemon and the juice of a whole lemon
1 stick of butter
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup raisins
1 cup apple pie filling

Combine all ingredients in a sauce pan and caramelize. This will only take a few minutes. Remove from heat and set aside. This is the topping for the Apple Rickey.

Crust
Roll a prepared pie crust into a cookie sheets which has sides. Bake at 350* for about 5 - 8 minutes. Just enough to brown and slightly cook. Remove from the oven.

Apple Topping
Peel and slice Granny smith Apples and soak them in lemon juice and water for about 20 minutes. Drain and pat dry. Arrange them on top of the pie crust in a decorative fashion. Top with the caramel sauce. Return to a 350* oven for about 7 - 8 minutes or until the crust is cooked. Let cool and top with Cool Whip.