Sample Recipes

Easy Chewing Recipe

Corn Pudding
2 1/2 cups com kernels (4-6 ears)
3 eggs
1 5-112 ounce can evaporated milk (undiluted)
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 350 degrees.
Mix all ingredients in a large bowl until blended. Pour into a buttered 2-quart baking dish and spread evenly. Bake 45 minutes or until a knife inserted in the center comes out clean.

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Intermediate Chewing Recipe

Chicken Melon Salad with Chicken
1 pound cooked chicken in1-inch cubes
1 small honeydew melon in 1-inch cubes
1/4 cup honey
1/3 cup lemon juice
1 Tablespoon fresh-grated ginger
Place the chicken and melon in a serving bowl and chill. In a small sauce pan, combine honey, lemon juice and ginger. Stir over low heat for 5 minutes. Let cool. Dip chicken and melon into sauce with toothpick.

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Advanced Chewing Recipe

Drop Scones
This recipe came from Scotland
5 ounces flour
2 teaspoons baking powder pinch of salt
1 Tablespoon sugar
1 egg, beaten 4 ounces milk
1 ounce butter, melted a little corn oil
Sift the flour, baking powder and salt into a bowl and add the sugar and beaten egg. Gradually add the milk and melted butter, beating to a smooth batter. Heat a griddle or heavy frying pan and lightly grease with the corn oil. Pour one Tablespoon of mixture into pan and allow to cook for 1/2 minute or until surface is puffed and the underside is a golden brown. Flip over and cook until other side is golden brown. Place on a clean, warm tea towel. Repeat with remainder of batter.

Best when served straight off the griddle.

To freeze, when cold, pack in airtight container, seal and freeze. To serve, unwrap and thaw at room temperature for 1 hour.

Serve with butter, preserves or maple syrup and whipped cream

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