It's supposed to be Spring in Minnesota. But this year, after what some are naming the "worst winter ever," we're having more snow and cold. The crocus have wisely kept below ground. The daffodils and tulips have nary a shoot. Mother Nature is about to whollop us with another 4 to 10 inches of snow overnight.
Perfect excuse to get out the ingredients for World War I food conservation Cornmeal and Rice Waffles. The recipe was originally developed to conserve precious wheat to feed our soldiers in training and our Allies overseas by the ladies of the Hoover Club in far north Eveleth, Minnesota. When I read it in the Eveleth newspaper and then tasted them, I knew the recipe had to go into my WWI book -- Food Will Win the War: Minnesota Crops, Cooks and Conservation During World War I published by the Minnesota Historical Society Press.
These waffles are wonderfully tasty and are the only ones I ever make for our family. I use brown rice, but any kind of rice will work, except the instant or "converted" kinds.
Extra waffles can be stored in the refrigerator or even frozen for later enjoyment. They are great for breakfast and hearty enough to serve as a base for creamed chicken or ham.
Who says there aren't benefits to late-season blizzards. UPDATE: we ended up with about 8.5 inches of pretty heavy snow. We sure earned our reward!
Cornmeal and Rice Waffles
1 tablespoon vinegar
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/4 teaspoon baking soda
1/4 cup salt, optional
1 cup boiled rice, cooled
Our family prefers brown rice
1 tablespoon melted butter
2 eggs, well beaten
Preheat the waffle iron to medium. Put the vinegar in a glass measuring cup and add milk to make one cup. Stir and let stand for 3 to 5 minutes until the milk sours. In a medium mixing bowl, mix the cornmeal, flour, baking soda, and salt. Stir in the rice. Add the butter, eggs and soured milk. Stir until well blended and pour batter on waffle iron and cook until golden brown.
Copyright 2014 all rights reserved Rae Katherine Eighmey