Layered Cornmeal Casserole Rakott Puliszka Food

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

CORNMEAL CASSEROLE - UKRAINIAN NACHYNKA

Steps:

• Fry the bacon crisp in an oven proof dutch oven.
• Remove bacon and set aside.
• In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
• Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
• Add cornmeal, mix well.
• Carefully add the milk to to cornmeal mixture to avoid lumps.
• Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
• When thick, turn off heat.
• Add bacon to the cornmeal mixture.
• Whip 6 eggs to a nice froth, add the sugar.
• Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
• Butter large casserole, pour mixture inches.
• Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.

LAYERED CORNMEAL CASSEROLE (RAKOTT PULISZKA)

Steps:

• Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
• Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
• Chop bacon and cook until done and drain on paper towels.
• In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
• Bake at 325°F for 30-40 minutes or until top is lightly browned.
• Remove from oven and cool for 10-15 minutes before serving.

ROSALIE'S CORNMEAL CASSEROLE

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

SWISS CORNMEAL CASSEROLE

Steps:

• Blend cornmeal and 2 cups water to a smooth mixture.
• Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
• Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.
• Butter a shallow baking dish.
• Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes or until top is lightly browned.

CORNMEAL CASSEROLE

Steps:

• Filling:.
• Mix all ingredients in frying pan, and brown until ground beef is cooked.
• Simmer for 20 minutes.
• Corn meal:.
• Make mixture of all ingredients.
• Put meat filling in bottom of greased 9" X 13" pan.
• Pour corn meal mixture over filling.
• Bake in pre-heated 350 degree oven for 45 minutes.

RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)

Steps:

• Boil peeled potatoes until fork inserted tells you it's cooked.
• Boil eggs until hardboiled.
• Slice potatoes to form medallions.
• Slice eggs.
• In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
• Sour cream should be top layer.
• Cover, put in 350 degree oven for about 1 hour or until brown.
• Add salt to taste and enjoy.
• Best if eaten fresh.