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Thread: Just Recipes

  1. #651
    Mullet/Summer Enthusiast AshleyPSU's Avatar
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    Jun 2005
    Central PA

    Re: Just Recipes

    Quote Originally Posted by angelic_one2002;3730599;
    Corn Casserole
    1 stick softened butter
    1 can ( 14 3/4 oz. ) creamed corn
    1 can (14 3/4 oz. ) corn
    1 box Jiffy corn muffin mix
    1 cup sour cream
    1 egg

    Mix all ingredients together, and pour into 2 1/2 quart casserole dish that has been sprayed with non-stick spray.
    Bake at 350 degrees for 1 hour. Casserole will be golden brown on top, and knife inserted in center is clean. If runny, bake 10 - 15 minutes longer.

    Enjoy, ArchieComicFan!
    That's the same recipe I have.

    I loooooooooooooove it. My family calls it baked corn. We have it at most gatherings and holidays.
    Wake up and be awesome

  2. #652
    Wait, what? ArchieComic Fan's Avatar
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    Nov 2005
    The Farm

    Re: Just Recipes

    I made the corn casserole last night and we all liked it a lot. This one's a keeper!
    Have you done your Green deed for the day?

  3. #653
    Nagasaki inthegarden's Avatar
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    Mar 2009

    Re: Just Recipes

    I have that Corn Casserole recipe too angelic_one2002 and it is yummy
    My recipe calls for a small can of green chillies. It is good either way.

    I cooked the salmon patties last night and they were great! Mr. ING ate 3. Thanks for the recipe.

    I started making this Shoe Peg Corn Casserole for Thanksgiving , instead of the Traditional Green Bean Casserole.

    Shoe Peg Corn Casserole

    1/2 cup chopped celery
    1/2 cup chopped bell pepper
    1/2 cup chopped onion
    1 can French cut green beans (drained) (or you can use regular cut)
    1 can Shoe peg corn
    1/2 cup grated cheddar cheese
    1 can Cream of Mushroom soup
    1 cup Sour Cream
    1 stick margarine
    1 stack of Ritz crackers

    In a large bowl, Mix first 8 ingredients.
    Pour into a 8" x 13" greased casserole.
    Crush Ritz crackers and mix with melted margarine.
    Cover top of casserole with cracker mixture and bake in a 350 degree oven for 45 minutes or until casserole is bubbly and crackers are brown.

  4. #654
    FORT Regular angelic_one2002's Avatar
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    Feb 2003

    Re: Just Recipes

    Glad you liked those salmon patties. I made them again a few nights ago. I might have to try this Shoe Peg Corn casserole of yours for Thanksgiving. Everything in it is what we like.
    "Never give up, for that is just the place and time that the tide will turn." ~ Harriet Beecher Stowe

  5. #655
    MRD is offline
    FORT Fogey MRD's Avatar
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    Jan 2005
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    Re: Just Recipes

    Still haven't made the salmon patties. We're so busy, if I can throw it in the crockpot, which is what I have been doing, then that's what I do.
    But maybe will have time this weekend to make them. Just found a recipe for zucchini patties I want to try.
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  6. #656
    Signed, Sealed, Delivered prhoshay's Avatar
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    Jan 2003
    Right Here, Right Now

    Re: Just Recipes

    Can't wait to hear how the zucchini patties come out! I'm not a huge zucchini fan, but I'm always willing to try to find a good veggie way.

    These corn casseroles are really calling to me!
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer.

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  7. #657
    Bitten Critical's Avatar
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    Oct 2004
    Fangtasia - The Bar With Bite

    Re: Just Recipes

    Just to add to the corn recipes:
    Grandma's New England Corn Pudding

    Melt: 3 TB Butter
    Add: 3 TB flour
    1 Tsp salt
    Add: 1 cup milk and stir until thick and smooth.
    Add: 1/2 lb. grated cheddar cheese
    2 TB minced onion or chives
    2 cups corn
    4 eggs, slightly beaten

    Mix and turn into a buttered casserole. Set in shallow pan of water. Bake about one hour at 350 degrees.

    This is the highlight of my Thanksgiving!
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  8. #658
    MRD is offline
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    Re: Just Recipes

    I love corn pudding or spoon bread as it's sometimes called.

    Here's the zuchhini patties. They look so good in the photo

    Greek Style Zucchini Fritters
    (makes 2 servings)

    1 small zucchini (grated)
    1/4 cup feta (crumbled)
    1/2 cup flour
    1 egg
    1 green onion (chopped)
    1 handful dill (chopped)
    salt and pepper to taste
    2 tablespoons oil

    1. Mix the zucchini, feta, flour, egg, green onions, dill, salt and pepper in a bowl.
    2. Heat the oil in a pan.
    3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side

    Closet Cooking: Greek Style Zucchini Fritters with Tzatziki

    I can't wait to try them. I'm also craving potato pancakes. Love those with sour cream and applesauce.
    Que me amat, amet et canem meum
    (Who loves me will love my dog also)

  9. #659
    FORT Fogey
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    May 2003
    Ithaca, NY

    Re: Just Recipes

    My favorite French Onion Soup - takes some time to get the onions right, but it's EASY other than that.
    * 1/2 stick butter
    * 1 tablespoon olive oil
    * 8 cups thinly sliced onions (about 3 pounds) – more if you like it “chunky”
    * 1 Tbl salt
    black pepper
    * 1/2 T sugar (or Splenda)
    * 1 tablespoon flour
    * 8 cups good quality store bought stock (I use Swanson)
    * 1 cup dry white wine (or cooking wine)
    * 6 sprigs fresh thyme
    1 bay leaf
    * 8 (1/2-inch) thick slices of French bread (or baguette), toasted
    * 3/4 pound coarsely grated Swiss (Jarlsburg) or sliced swiss

    Directions – can make a few days in advance, it will gain flavor.

    Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

    Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a slow boil, adding the rest of the stock and wine. Cover loosely, and simmer (NOT boiling) very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning.

    Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

    Works very well to heat up in microwave, 3 min, then put toast and swiss on, heat another 1 min.

  10. #660
    FORT Fogey livin4reality's Avatar
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    Sep 2003
    Lawrence KS

    Re: Just Recipes

    Here are a couple of recipes from Oct/2009 issue of Eating Well:

    Spiced Chickpea Nuts

    Rinse one can chickpeas. Blot dry and toss with 1T olive oil, 2 t.ground cumin, 1t . dried marjoram and 1/4 t. each ground allspice and salt. Spread on a rimmed baking sheet. Bake at 450 in the upper third of the oven, stirring once or twice, until browned and crunchy, 25 to 30min. Let cool on the baking sheet for 15 minutes. Makes 1 cup. Per 1/4c serving is 103 calories. you get fiber, protein.
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