Recipe - Corny Oatmeal Breakfast Patties R T

3 One half cup Water
One half cup Yellow Cornmeal, (3 Oz)
1 cup Rolled Oats, (3 Oz)
2 teaspoon Ground Cinnamon
2 One half tablespoon Sugar, *Note
1 tablespoon Vanilla Extract
One half cup Raisins

by Bobbie Hinman and Millie Snyder

They keep well in refrigerator.

Lightly spray an 11 x 7" baking pan with nonstick cooking spray.

Bring water to a boil in a med saucepan over medium heat.

In a small bowl, combine cornmeal, oats, cinnamon, and sugar, mixing well.
Add to boiling water, stirring briskly with a fork or wire whisk to prevent
lumps. Reduce heat to low and cook 15 minutes, stirring frequently. Remove
from heat and stir in vanilla and raisins.

Spread mixture evenly in prepared pan.

Cover and chill overnight.

To Serve: *NOTE: I decreased the sugar a bit... original recipe was 3 T
sugar.

Cut chilled mixture into 8 even pieces.

Preheat a nonstick skillet or griddle over medium heat. Spray it lightly
with nonstick cooking spray. Place patties in skillet and cook until crisp
on both sides, turning several times.

Serve hot, drizzled with maple syrup or spread with your favorite jam.

This was pretty good. I will make it again but add a bit of salt to it. I
liked it better with seedless raspberry jam on it.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
NOTES : Cal 116, Fat 0.8g, Carb 25.2g, Fib 2.4g, Pro 2.7g, Sod 5mg, CFF
6.4%.

Posted to Digest eatlf.v097.n009

Recipe by: Lean and Luscious and Meatless, Vol 3

From: Reggie Dwork reggie@reggie.com

Date: Fri, 10 Jan 1997 10:13:58 0800