Good morning to all and welcome to your Wednesday edition of A to Z Recipes. I wanted to touch base with you guys before we get on with Linda's great issue. The weather here is still cool (for Texas) and damp. I'm hoping it will warm up and not rain too much this weekend for my Angela's Seventeenth Birthday Bash at the Kemah Boardwalk. Just a quick reminder of our monthly theme topic: Lighten Up! The deadline is the end of the month, but if you're like me, you'd better get those recipes in now or you'll forget, lol. Now, here's Linda, who may be feeling a little "flaky" today... she mentions the men in the white coats, sanitariums, and (of course!) Michigan...

Hi from Linda in Michigan. You know, some days I think that the men in the little white coats are right around the corner. I question how my mind works. The ideas that pop up in there must come from someone else. One night last week I woke up at 2 o??™clock in the morning, and one word jumped up at me: Cornflakes! No, I wasn??™t hungry. It was an idea for an issue. I shook my head at myself and went back to sleep. When I got to the computer in the morning, I figured that I would do a Google search, come up with nothing, and trash the idea. Was I surprised. I not only found a ton of recipes very easily, but they really sounded good. Now go grab that familiar box from the pantry and sing along with me??¦ K, E, double L??¦ now you sing the rest. In your head. All day today??¦and when you wake up at two o??™clock in the morning!

cornflakes.

whose idea was it to create something so subtle and ethereal that it could wake the world in a simple crunch? something so wonderful that it could feed all the starving children of the world

author unknown

THE LONE CORNFLAKE

the lone cornflake
floating
floating
in the sea of milk
alone
alone
left alone in the bowl
its friends are gone
so there it sits
alone
alone
in the bowl of milk

-Mr Funnyshoes

CORN FLAKES

From Wikipedia, the free encyclopedia.

Corn flakes are a food made by combining cooked corn along with sugar and vitamins. The dough is rolled and toasted to make the well-known flakes, which feature as a breakfast cereal, served with milk.

The history of corn flakes goes back to the late 19th century, when a group of Seventh-day Adventists began to develop new food to meet the standards of their strict vegetarian diet. Members of the group experimented with a number of different grains, including wheat, oats, rice, and of course, corn. In 1894, Dr. John Harvey Kellogg, the superintendent of a sanitarium in Battle Creek, Michigan and an Adventist, used these recipes as part of a strict vegetarian regimen for his patients, which also included no alcohol, tobacco, or caffeine. The diet he imposed consisted entirely of bland foods. This idea for corn flakes began by accident when Dr. Kellogg and his brother, Will Keith Kellogg, left some cooked wheat to sit, while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat had gone stale, but being on a strict budget, they decided to continue to process it by forcing it through rollers, hoping to obtain long sheets of the dough. To their surprise, what they got instead was flakes, which they toasted and served to their patients. This event occurred on approximately April 14, 1894, and a patent for the product was registered on May 31 under the name Granose.

The flakes of grain, served with milk, were a very popular food among the patients. The brothers then experimented with other flakes from other grains. In 1906, Will Keith Kellogg, who served as the business manager of the sanitarium, decided to try to mass-market the new food and set up his own company, Kellogg's, to do so, breaking with his brother over the addition of sugar to the flakes to make their taste more acceptable to a mass audience. Corn flakes were his first marketed product. To increase sales, in 1909 he added a special offer, the Funny Jungleland Moving Pictures Booklet, which was made available to anyone who bought two boxes of the cereal. This same premium was offered for 23 years. At the same time, Kellogg also began experimenting with new grain cereals to expand his product line. Rice Krispies, his next great hit, first went on sale in 1929.

A former employee of the Kelloggs, C. W. Post, started a rival company and the major other brand of corn flakes in the United States, Post Toasties.

CORN FLAKES

A blonde calls her boyfriend on the phone with a problem. "What's the matter?" he asks. 

"Well, I've bought this jigsaw puzzle, but it's too hard. None of the pieces fit together and I can't find any edges." 

"What's the picture of?" he asks. 

"It's of a big rooster," she replies. 

"All right," he says, "I'll come over and have a look." 

When he arrives, she thanks him for coming over and leads him over to the kitchen table where she has it laid out. He takes one look at what she's been struggling with and says, "Oh, for Pete's sake, put the cornflakes back in the box!" 



CORNY

There were two little flies running like mad over a cornflake packet-and do you know why? 

Because it said "Tear along the dotted line!"

CORN FLAKE POTATOES

Source: www.rainforestwebs.com

Approx. 1 1/2 - 2 cups of corn flakes lightly crushed 
1/4 cup of melted butter 
1 bag of hash browns 
1 8 oz. container of sour cream 
1 can of cream of mushroom soup (or try cream of chicken or celery) 
1 Tbs. of packaged onion soup mix 
2 cups of shredded cheddar cheese. 

Mix the hash browns, sour cream, cream of mushroom soup, onion soup, and cheese together and place in a 9x12 baking dish. In a small bowl, pour the melted butter over the corn flakes and then sprinkle on top of the hash brown mixture. Cook at 350 degrees for one hour or until the hash browns are cooked.



CORNFLAKE OVEN FRIED CHICKEN

Source: www.aliciasrecipes.com

1 c. crushed corn flakes 
1/4 garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1-1/2 tsp. Italian seasoning 
1 chicken, cut in pieces and skinned

Preheat oven to 350 degrees. Mix cereal and spices. Roll damp chicken in mix and place on nonstick baking sheet. Bake uncovered for 1 hour. Serves 6. 



PNINETY'S MEATLOAF

Source: www.Soulfoodcookbook.com

2 pounds ground beef 
1 large onion 
1 bell pepper 
3 eggs 
1 large can carnation milk 
18 oz ketchup 
black pepper 
corn flakes (1 handful) 

Instructions: 

Preheat oven 350 degrees F. 

Put beef in a bowl. 

Cut up onion and bell pepper, then add to beef. 

Add eggs and 3/4 of ketchup and black pepper to taste. 

Crush a handful of cornflakes, add and mix well. 

Then add milk, mix and shape into a loaf in a pan. 

Bake until done, approximately 1 hour 20 minutes. 

Spread the remainder of the ketchup on top of the meatloaf. 

Bake another 10-15 minutes. 



CORNFLAKE CHICKEN NUGGETS

Source: www.recipestoday.com

1 cup corn flake crumbs, finely crushed 
1/3 cup Parmesan cheese, freshly ground 
1 teaspoon dried parsley flakes 
1 egg 
1 egg white 
1 clove garlic, minced 
6 boneless skinless chicken breasts 
1/2 teaspoon paprika 
Salt and pepper to taste

Combine the cornflakes, Parmesan cheese, parsley, paprika and salt and pepper in a plastic storage bag. In a shallow bowl, combine the egg, egg white and the garlic. Cut the chicken into ???nuggets.??? Dip the nuggets into the egg mixture, then into the crumbs. Place on a lightly greased baking sheet. Bake at 400 degrees F for 6-8 minutes, or until done.



CORNFLAKE STUFFING

Source: www.recipegoldmine.com

Enough to stuff a 16-pound turkey!

4 tablespoons butter or chicken fat
2 large onions, chopped
1 large green pepper, chopped
1 small stalk celery, chopped
1 cup dry bread crumbs
3 eggs, beaten
1 cup water
4 cups cornflakes
Salt and pepper to taste

In a large skillet, melt the butter or chicken fat. Add onion, green pepper and celery; saut?© until golden and soft. Cool.

Stir in crumbs. Mix the eggs with the water and pour over the mixture, stirring to combine.

When ready to stuff the bird, add the cornflakes and mix lightly. Pack very loosely into the turkey cavity because the dressing swells



CORN FLAKE WREATHS

Source: www.mrbreakfast.com 

1/3 cup margarine 
1 package regular marshmallows (approx. 10 oz) 
6 cups corn flakes red heart cinnamon candies 
1 teaspoon green food coloring 
cooking spray 

Melt margarine over low heat in a medium saucepan. Add marshmallows and stir until completely melted. 

Remove from heat. Stir in food coloring.

Add corn flakes. Stir until all the flakes are well coated. 

On 2 lightly grease flat pans, evenly portion warm cereal mixture in small three to four inch rounds. Using butter fingers (fingers coated with butter), quickly shape into individual wreaths. Dot with cinnamon candies to decorate. 



CHEESE CORNFLAKE COOKIES 

Source: www.cooks.com

8 oz. pkg. sharp cheese
1 stick butter
1 c. plain flour
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. Tabasco sauce
1 1/2 c. corn flakes 

Grate cheese and cream with butter. Add flour, salt, paprika, and Tabasco sauce. Stir in cornflakes. Pinch off piece of dough, roll marble size, press down on ungreased cookie sheet. Bake for 10 to 15 minutes at 350 degrees. Do not brown. Makes about 50 cookies



CORNFLAKE CRUST

Source: www.allrecipes.com 

1/2 cups cornflakes cereal crumbs 
1/3 cup white sugar 
1/3 cup butter, melted 

Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill



CHOCOLATE CORNFLAKE SURPRISES 

Source: www.chefmom.com

Ingredients:
3 Mars chocolate bars 
6-7 handfuls of cornflakes/rice krispies 

Directions:
Melt the Mars bars in a bowl over boiling water, and stir until melted. Add the cornflakes and mix it together - but you need to be quick before it sets. Add more cornflakes if needed. 

Spoon the mixture into several muffin cups and then leave them in the refrigerator until they are hard. 



BUTTERSCOTCH CORNFLAKE BARS

Source: www.aarecipes.com

1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups cornflakes, divided

Preheat oven to 350 degrees F.

Sift together flour, baking powder, and salt into large mixing bowl. Stir in brown sugar, melted butter, egg, and vanilla extract. Blend thoroughly. Stir in 1 1/2 cups of the cornflakes. Spread in greased 8-inch square baking pan. Sprinkle remaining cornflakes over top and press firmly into batter. Bake 30 minutes. Cool completely in pan and cut into squares.

Makes 16 large bars.

CORNFLAKE CHICKEN

Source: www.3fatchicks.com

4 skinless, boneless chicken breasts, flattened
1 cup cornflake crumbs
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 cup skim milk

Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned. 

Nutrition Information per Serving for this Low Fat Recipe:
calories 159
total fat 1.5
sat fat 0.5
protein 27
fiber 0
sodium 282
carbs 7
ww points 3

GRANOLA BITES (DIABETIC)

Source: www.cooksrecipes.com

2 cups cornflakes cereal
2/3 cup quick-cooking oats
1/4 cup 100% bran cereal
1/2 cup chopped pitted dates or raisins
1/2 cup reduced-fat crunchy peanut butter
4 egg whites or 1/2 cup real liquid egg product
5 teaspoons Equal?® for Recipes or 16 packets Equal?® sweetener or 2/3 cup Equal?® Spoonful?„?
2 teaspoons vanilla

Combine cornflakes, oats, bran cereal and dates in large bowl. Mix peanut butter, egg whites, Equal?® and vanilla in small bowl until smooth; pour over cereal mixture and stir until all ingredients are coated. 

Shape mixture into 1-inch mounds; place on lightly greased cookie sheets. Bake in preheated 350*F (175*C) oven until cookies are set and browned 8 to 10 minutes. Cool on wire racks. 

Makes about 2 dozen.

"Recipe provided courtesy of Merisant Corporation ?® and the NutraSweet Company, makers of Equal?®.

Nutrition information per serving (1 cookie): Calories: 67, Protein: 3 g, Carbohydrates: 9 g, Fat: 3 g, Cholesterol: 0 mg, Sodium: 61 mg.

Food Exchanges: 1/2 Bread, 1/2 Fat.

CRISPY FILLET OF FLOUNDER LIGHT
(DINNER FOR TWO) 

Source: www.cooks.com

4 slices fillet of flounder (may be substituted with other fish)
1/2 c. skim milk
2 c. corn flakes
4 tbsp. butter 

Preheat oven at 450 degrees. Rinse the fish with cold water. Use a glass baking pan or Corning Ware dish. Add the 1/2 cup skim milk so that the fish will not stick to the pan and will keep the fish nice and moist. 

Melt the 4 tablespoons of butter and pour over top of the fish. Crush the 2 cups of corn flakes with your hands as you sprinkle over the top of the fish. Place in preheated oven for 15 to 20 minutes, then serve.

ICE CREAM PIE

Source: www.peach-tree.com 

7 tablespoons melted butter
1/4 cup brown sugar
2 ounces unsweetened baking chocolate
1/2 cup semi??“sweet chocolate chips
3 cups corn flakes (we use Post Toasties)
1/3 cup finely chopped walnuts or pecans, optional
1??“1/2 quarts ice cream (choose your favorite flavor!) 

In medium saucepan, melt butter, brown sugar, unsweetened chocolate and chocolate chips over low heat. Stir constantly until thoroughly mixed and sugar is dissolved. 

In large bowl, place corn flakes and nuts. Pour warm chocolate mixture over the corn flakes, gently stirring until flakes are THOROUGHLY coated. 

Spray 9" pie plate with vegetable coating. Gently press coated flakes evenly into pie plate. Place in freezer until firm. 

Fill frozen chocolate shell with slightly softened ice cream. Freeze until firm. Top with Fudge Sauce, Praline Sauce, berries or sliced fruit. 

Makes 6 ??“ 8 servings.