Seems as if Minnesotans thrive on culinary competition! J Renee Janas-Johnson and mom Elaine have been baking rivals for years! And Barbara Schaller has entered 260 of her foods in different categories. The contest bug can bite early—or late. First-timer Brooke Morgan was 16; Lillian Larson began as a grandmother. What’s behind it? Folks here seem born to cook! Take the Rev. James Wolnik. He prepared his first full meal when he was only 9, “for my mother’s birthday.”
It is easier than you think to kick the fatty food!
Makes 4 servings at 444 each.
Prep: 15 minutes.
Cook: 6 minutes per batch.
These are very light pancakes, thanks to the aerating power of egg whites. Don’t reserve them just for dinner; they would be a nice treat for Sunday breakfast with a little fat-free chutney or maple syrup.
11/2 cups corn kernels, fresh,
drained canned or thawed frozen
3 large egg whites
1/3 cup soft tofu
1/4 cup unbleached all-purpose flour 1 tablespoon chopped fresh parsley
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled salsa
1. Set aside 16 cup corn kernels.
Combine remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking powder, salt and pepper in food processor or blender. Whirl until smooth, stopping once to scrape down sides of container. Transfer mixture to medium-size bowl. Stir in the reserved 16 cup corn.
2. Beat remaining egg whites in small bowl until soft, moist peaks form. Gently fold egg whites into corn batter with rubber spatula.
3. Coat nonstick skillet with nonstick cooking spray. Place over low heat until hot enough to make a drop of batter sizzle. For each pancake, spoon 1/4 cup batter into skillet. Cook until browned on bottom, 2 to 3 minutes. Turn over; cook until golden brown on bottom,
about 2 minutes. Transfer pancakes to serving platter; cover to keep warm. Continue until all batter is used. Top pancakes with salsa. Serve immediately.
Nutrient Value Per Serving: 133 calories, 7 g protein, 2 g fat, 24 g carbohydrate, 799 mg sodium, 0 mg cholesterol. Exchanges: 11/2 starch/bread, % meat.
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