Hearty Cornmeal Waffles Stretch Leftovers Deliciously

Here at Potluck Paradise headquarters getting the most from our food dollars is an essential. Good use of leftovers is key to that success.  Now anyone can toss the bits of meat and vegetables into a sauce, add some noodles as the "fill them up" starch and a buttered crumb topping and... Ta-DA -- casserole that elevates the humblest bits into a casserole fit for tasty mealtime--call it a hot dish if you live in Minnesota--but that's a saga for another time.

We've learned, however, that families thrive on variety. And not all meats, especially those with a distinctively tasty sauce do well combined with cream sauce.  A childhood memory got us thinking about new ways to combine leftover meats and a tasty starch. When we were kids our mothers sometimes brought the waffle iron into the dining room. Set it up on a tv tray and made waffles to order for dinner. We ate them the standard way with maple syrup and butter. Looking back, I suspect we did it at the end of the month when money was tight.

Recently, waffles and fried chicken have become a popular food combination on food shows, restaurants, and even some fast food places.

Sorry, but those ordinary waffles don't stand up to the ones we make here in the Potluck Paradise kitchens. Since we discovered these hearty cornmeal waffles from World War I wheat-stretching days, they are the only kind we make for breakfast AND as a superb base for leftover barbecued chicken. They are leavened with sour milk and baking soda, creating a light, and yet sturdy, treat.

The hearty rice and cornmeal texture is the tasty counterpoint to savory toppings. We're suggesting leftover barbecued chicken here, but they work equally well with creamed chicken, vegetables in cheese sauce, or even pork or beef stew. The pockets nicely hold sauces in place so you get deliciousness in every bite. The platform really makes the leftover bits of meat or vegetables go a long way to satisfy a hungry family.

Oh, yes.  They are tasty for breakfast as well. We frequently make a double batch and freeze the waffle squares. They toast up perfectly in the toaster. Just put it on low and toast them twice flipping them over in between.

Tasty World War I Rice and Cornmeal Waffles 

1 tablespoon vinegar
1 cup milk
1 cup cooked rice, cooled -- we prefer brown rice or even wild rice. White rice will work, just don't use the instant kind
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt, optional
1 tablespoon melted butter
2 large eggs, lightly beaten

Preheat your waffle iron. Put the vinegar in a glass mixing cup and add milk to the one-cup mark. Stir and set aside for about five minutes as it sours. In a medium mixing bowl combine the rice, cornmeal, flour, baking soda and salt if you are using it. Stir in the sour milk, mixing well to break up any lumps of rice. Stir in the melted butter and eggs. Cook waffles according to the directions of your waffle iron.

Makes about 6 4-inch "Belgian" waffle squares.

Copyright 2015 Rae Katherine Eighmey  All rights reserved