Corny oatmeal breakfast patties <r t>

8 Servings

Ingredients

Quantity Ingredient
3½ cup Water
½ cup Yellow Cornmeal, (3 Oz)
1 cup Rolled Oats, (3 Oz)
2 teaspoons Ground Cinnamon
2½ tablespoon Sugar, *Note
1 tablespoon Vanilla Extract
½ cup Raisins

Directions

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@...>

NOTES : Cal 116, Fat 0.8g, Carb 25.2g, Fib 2.4g, Pro 2.7g, Sod 5mg, CFF 6⅖%.

Posted to Digest eat-lf.v097.n009 Recipe by: Lean and Luscious and Meatless, Vol 3 From: Reggie Dwork <reggie@...> Date: Fri, 10 Jan 1997 10:13:58 -0800

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