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Post by cuteascountry_Shortcake on Feb 5, 2007 9:48:54 GMT -6
Creamy Corn Casserole 1/2 cup melted butter 2 eggs, beaten 1 package (6.5 oz.) corn bread mix 1 can (15 oz.) whole kernel corn, drained & rinsed 1 can (14.75 oz.) cream style corn 1 cup sour cream
Combine all ingredients in a medium bowl. Spoon mixture into a lightly greased 8x8 baking dish. Bake at 350º F for 45 minutes or until the top is golden brown. Julia in PA (used to be GA)
Submitted to Nancy's Kitchen Newsletter 2/1/07
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Post by cuteascountry_Shortcake on Jun 25, 2005 10:21:10 GMT -6
I have a good recipe for Frozen Cucumbers. I even do these in the winter using gourmet cucumbers when they are on sale. You see they do not last in our family for very long, they like them so much. Hope this is one others will like as much as we do.
Frozen Cucumbers 8 medium size cucumbers- peeled and sliced 3 medium onions- sliced 1-1/2 tbsp salt
Mix and let stand for 2 hours-- then rinse twice in cold water and drain.
Brine 1-1/2 cups white vinegar 1-1/2 cups sugar
Let sugar dissolve in vinegar. ( Do not heat or boil.) Mix well. Put in about 1 cup containers and freeze. To use, thaw some and eat. Buy putting them in smaller containers you will be able to eat them in 2 to 4 days.
Submitted by Joyce, Endicott, NY Printed in Nancy's Kitchen Newsletter 6/24/05
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Post by cuteascountry_Shortcake on Jun 24, 2005 15:17:19 GMT -6
Oven-roasted Beets 6 med. size beets, trimmed 1 T balsamic vinegar 2 t. olive oil 1/4 t. salt 1/4 t. pepper, ground 1/2 c. coarsely chopped walnuts, toasted
Preheat 425. Wrap each beet in aluminum foil. Roast beets in 425 oven for 1 hr. Remove; let stand until cool. Remove foil. Using paring knife slip skin off beets. Cut beets into quarters or eighths. Toss w/vinegar, oil, salt, pepper & walnuts. Serve slightly warm or room temp. Serves 4. 149 calories.
Boiled Beets Wash beets, using small vegetable scrub brush if needed. Slice through top of stem end; greens can be sauteed. Plunge beets in boiling water. Let cook about 25-30 min. Remove beets w/slotted spoon; let cool briefly. Hold over bowl to catch juice; slip skins off & discard. Cool, slice & toss w/ favorite vinaigrette dressing.
Submitted by Athena in Delaware Printed in Nancy's Kitchen Newsletter 6/23/05
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Post by cuteascountry_Shortcake on Jun 14, 2005 15:39:44 GMT -6
Southern Fried Corn 2 pounds whole kernel corn 1/2 cup all purpose flour 1 bell pepper, seeded and diced 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 cup cooking oil Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl. Coat room temperature corn in the mixture. Heat cooking oil over medium high heat until hot. Add coated corn to skillet and fry covered until corn is done and flour is lightly browned. Stir frequently. Taste corn to confirm doneness to your satisfaction. Copied from e cookbooks...and boy, was it ever good. LINK: www.e-cookbooks.net/library/?hop=siggy Submitted to Nancy's Kitchen by cat in ok Printed in Nancy's Kitchen Newsletter 6/14/05
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Post by cuteascountry_Shortcake on Jun 6, 2005 17:40:25 GMT -6
Here are some of my tried and true recipes using cabbage.
Fried Cabbage 2-3 tbsp. bacon grease 1 med. head cabbage, shredded 1 lg. white onion, sliced thin Salt Fresh ground pepper to taste
Heat bacon grease in large skillet. Add cabbage, onion, salt, and pepper; saute, stirring frequently until cabbage is partially cooked. Turn heat to high. Allow cabbage to cook until slightly scorched. Serve with smoked sausage cut into serving bites. Serves 4
Fried Cabbage #2 1 head cabbage 2 tbsp. minced salt pork 2 tbsp. flour 1-2 tsp. vinegar Salt & pepper
Chop cabbage into 1-1 1/2 inch strips. Place cabbage in pot. Cover with water and cook approximately 15 minutes until done. Drain, saving about 1 cup of the water. In large frying pan stir fry salt pork until browned. Add flour and mix to a thin paste. Stir in cabbage water and bring to soft boil, stirring constantly. Should be gravy textured. Stir in cooked cabbage. Stir in vinegar, a few drops at a time. Salt and pepper to taste.
Stir Fried Cabbage and Squash 2 c. cut up yellow straight neck squash, 2 x 1/4 inch strips 1/4 tsp. salt, divided Dash each ground thyme & white & black pepper 1 c. thinly sliced red cabbage 1/4 tsp. lemon juice 1/4 tsp. chopped fresh parsley
Heat skillet sprayed with Pam, add squash, 1/8 teaspoon salt, thyme and peppers. Sauté over high heat until squash is tender, but not limp, 1 to 2 minutes. Do not over cook. Transfer squash to plate and set aside. Reduce heat to medium and combine cabbage mixture and heat thoroughly. (Measure 1 cup servings.) Single serving = 1 cup vegetable.
Submitted by Jeanie Printed in Nancy's Kitchen Newsletter 8/24/04
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Post by cuteascountry_Shortcake on Dec 3, 2004 19:00:10 GMT -6
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Post by cuteascountry_Shortcake on Dec 3, 2004 18:32:47 GMT -6
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Post by cuteascountry_Shortcake on Dec 3, 2004 18:29:01 GMT -6
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Post by cuteascountry_Shortcake on Nov 12, 2004 21:59:28 GMT -6
Hi elm2003, May I also welcome you to Nancy's Kitchen recipe message board. Nice to have you join us! Perhaps reading through the steps in the recipe from the Food Network Kitchen will help with your dilemma. When you click on the link below you might encounter a pop up ad before you are able to view the recipe. The good news is you can add the recipe to your recipe box. www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20592,00.html Mashed Potatoes - Slimmed From Food Network Kitchens 1 3/4 pounds Yukon Gold potatoes, whole with skin, scrubbed 2 teaspoons kosher salt 2 tablespoons unsalted butter, diced, at room temperature 1/3 cup buttermilk, at room temperature 1/3 cup whole milk Freshly ground white pepper In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well. Meanwhile, heat the milk in a small saucepan until steaming but not boiling. Slowly stir the milk into the potato mixture. Season with the remaining 1 teaspoon of salt and pepper, to taste. Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water. Tips: --Use Yukon Gold potatoes for the buttery yellow color and rich nutty taste. --Boiling the potatoes with the peel on intensifies their potato flavor. --Be careful when adding gravy to your mashed potatoes; it is a major source of hidden fats. For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil. Cover with foil and roast until the cloves are very soft and tan, about 1 hour. When cool enough to handle, squeeze the garlic heads to pop out the cloves. Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes. Copyright 2002 Television Food Network, G.P. All rights reserved Nutrition Information Calories 256 Fat 6.8 g Sat Fat 4 g Carbohydrates 44 g Here are some reviews left from customers at amazon.com following their experience with the purchase of a ricer manufactured by Cuisipro. You might enjoy reading their comments. The reviews start about 1/3 of the way down the page. www.amazon.com/exec/obidos/tg/detail/-/B00004SU1J/002-0886150-6656024?v=glanceGood luck! -Shortcake
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Post by cuteascountry_Shortcake on Jun 5, 2005 15:38:12 GMT -6
In one of your recent letters someone was looking for a Breaded Tomato Recipe. I live in NW Oklahoma and we have always fixed them this way.
Breaded Tomatoes
Put one can of whole tomatoes in a sauce pan and add some butter or margarine. Mash the tomatoes with your hands or a potato masher. Just enough to break them into smaller chunks.
Add Sugar to taste, a little salt and then dry toast or dry bread broken up in pieces. This is done until the desired moisture is left in your mixture.
Heat until hot and serve.
I hope this is close to what she is looking for. I am one that doesn't measure things like that as this is the way my grandmother and mother always cooked.
Submitted by Barb B from NW Okla. Printed in Nancy's Kitchen Newsletter 6/05/05
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Post by cuteascountry_Shortcake on Mar 27, 2004 11:55:28 GMT -6
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Post by cuteascountry_Shortcake on Nov 22, 2003 15:56:06 GMT -6
Cream Corn Like No Other Submitted by: Diana Yockey "This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe." Yields 8 servings. Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Cream Corn Like No Other 2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 teaspoon salt 2 tablespoons granulated sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup freshly grated Parmesan cheese 1 In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. Makes 8 servings This recipe was found at: sidedish.allrecipes.com/az/CrmCrnLikNthr.asp
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Post by cuteascountry_Shortcake on Oct 14, 2003 11:14:32 GMT -6
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Post by cuteascountry_Shortcake on Oct 5, 2003 0:08:15 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:47:23 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:40:05 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:30:14 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:27:57 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:22:25 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 23:07:18 GMT -6
URL: Texas Hot Salsa! hotx.com/HOT/hotsalsa/RecipeMenu.htmlGreen Tomato Volcano Salsa Green Tomato Volcano by Doodler Ingredients : This is the perfect salsa for the end of the season, just when the frost hits... fight back with this heat... I worked out this recipe one evening when frost was threatening and I picked everything in the garden... 8 red vine-ripened tomatoes 10 Jalapeno peppers 3 cayenne peppers 5 green tomatoes 1 medium onion 4 garlic bulbs 2 banana peppers 2 tbs. rice vinegar 1 tbs. olive oil 1 tbs. dried cilantro leaves 1 tsp. dried cayenne pepper 2 tbs. Louisiana hot sauce 1 tsp. crushed red pepper 1 tsp. celery salt 1 tsp. fresh ground black pepper Juice from 1 Lime Directions : Poach red tomatoes by boiling for 2 minutes and plunge into cold water. Remove skins. Roast all the peppers and the garlic for 15 minutes in a 400 degree oven. Remove the seeds from the peppers and chop the onions and peppers. Blend tomatoes, peppers, onion, garlic, vinegar and olive oil in blender. Place this mixture in a pot and bring to simmer. Add cilantro, dried cayenne pepper, Louisiana hot sauce, crushed red pepper, celery salt, black pepper and the lime juice. Simmer. Poach the green tomatoes to remove the skins and dice up. Add to simmering mixture and cook until it thickens. Refrigerate overnight. You won't be disappointed... This recipe was found at: hotx.com/HOT/hotsalsa/Recipes/GreenTomatoVolcano.html
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Post by cuteascountry_Shortcake on Oct 4, 2003 20:56:18 GMT -6
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Post by cuteascountry_Shortcake on Oct 4, 2003 16:23:45 GMT -6
Fried Red and Green Tomatoes
1 pound firm red tomatoes 1 pound green tomatoes Salt and pepper to taste 2 large eggs 1/4 cup milk 1/4 cup water 2 cups saltine cracker crumbs 1 cup flour Vegetable oil 2 Tablespoons bacon fat, if desired
Cut tomatoes into 1/3-inch slices. Pat dry and sprinkle both sides with salt and pepper. In a bowl, beat the eggs, milk, water and additional salt and pepper to taste. Put cracker crumbs into one shallow dish, the flour in a second. In a large skillet, heat 1/2-inch oil and bacon fat over moderate heat until deep-fat thermometer registers 375*F. Dredge the tomato slices in flour, shaking off excess. Dip into egg mixture, dripping off excess. Coat with cracker crumbs. Fry a few at a time, turning carefully, for 30 seconds on each side, until golden. Using a slotted spatula, place on paper towels to drain. Keep warm. Serve hot with scrambled eggs or grilled meats at breakfast, lunch or dinner. Yield: 4-6 servings. Source: The Albany Collection, Treasures and Treasured Recipes, Compiled by Women's Council of the Albany Institute of History & Art
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Post by cuteascountry_Shortcake on Oct 4, 2003 13:10:46 GMT -6
CHEESE-FRIED GREEN TOMATOES
1/2 cup yellow cornmeal 1/2 cup finely grated Swiss cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 2 eggs 3 medium-size green tomatoes (about 1 1/4 pounds, cored, and cut into 1/4-inch slices 4 to 6 Tablespoons vegetable oil
Combine cornmeal, cheese, salt and pepper in shallow dish. Place flour on wax paper. Beat eggs lightly in a second shallow dish. Dredge tomato slices in flour, shaking off excess. Dip in beaten eggs; then in cornmeal mixture, lightly pressing cormneal onto both sides. Place on wire rack. (At this point the tomato slices can e set aside for up to seceral hours.) Heat 3 Tablespoons of the oil in large skillet over moderately high heat until very hot. Add one layer tomato slices to skillet without overcrowding. Fry on both sides until crisp and golden, about 2 minutes per side. Drain on paper toweling; sprinlke with salt. Keep warm. Fry remaining slices, adding more oil as needed. Serve warm. Makes 6 servings.
Nutrient Value Per Serving: 263 calories, 8 gm protein, 16 gm fat, 230 mg. sodium, 100 mg cholesterol
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Post by cuteascountry_Shortcake on Oct 4, 2003 12:48:36 GMT -6
MYSTERY FUDGE CAKE
2 1/2 cups all-purpose flour 1/2 cup cocoa 2 1/2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 to 1 cup finely chopped walnuts 3/4 cup butter or margarine 2 cups granulated sugar 3 eggs 2 cups coarsely grated or minced green tomatoes 2 teaspoons grated orange peel 2 teaspoons vanilla extract 1/2 cup milk Powdered sugar, if desired
Preheat oven to 350*F. In a medium bowl, mix flour, cocoa, baking powder, baking soda. salt and cinnamon; stir in nuts. Cream butter and sugar in a large mixing bowl, and beat in eggs, one at a time. Stir in tomatoes, orage peel and vanilla extract. Add flour mixture alternately with milk. Spoon batter into greased and floured 10-inch tube pan. Bake until wooden pick inserted in center comes out clean, about one hour. Cool cake in pan 15 minutes. Remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar. Makes 10 to 12 servings.
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Post by cuteascountry_Shortcake on Oct 4, 2003 10:54:14 GMT -6
Pamela McKee New Member Green Tomatoes « Thread started on: Oct 3rd, 2003, 10:45am » <br> I am trying to find a few different recipes for using the bushel of green tomatoes I had to pick from the garden yesterday, we had frost last night and I want to use them in several different ways if anyone can help Pamela McKee
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Post by cuteascountry_Shortcake on Sept 28, 2003 12:20:48 GMT -6
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Post by cuteascountry_Shortcake on Sept 28, 2003 11:56:11 GMT -6
Here are some recipes for Sweet Potato Balls I have found while doing a Google search: www.google.com/search?sourceid=navclient&q=sweet+potato+ballsThis recipe was found at: www.coopfoodstore.com/html/recipes/SweetPotMarshmSurpr.htmlSweet Potato-Marshmallow Surprises Serves 6 Catering to the fondness for disguised food, here is an interesting presentation. Marshmallows were all the rage and found their way into and onto many dishes. 2 cups mashed cooked sweet potatoes 1/2 tsp. salt 1/2 tsp. pepper 1/8 tsp. ground nutmeg 6 Tbs. (3/4 stick) butter, melted 6 marshmallows 2 cups Post Toasties, crushed Preheat the oven to 400 degrees F. Mix the sweet potatoes with the salt, pepper, nutmeg, and 2 tablespoons of the melted butter. Divide the mixture into 6 portions and form each portion into a flat circle. Place 1 marshmallow in the center of each circle, then fold the potato mixture up around the marshmallows. Mix the crushed cereal with the remaining melted butter. Roll the balls in the cereal. Place the balls on a greased baking sheet. Bake until browned—but not long enough to melt the marshmallows—10 to 15 minutes. Serve hot. Serves 6 This recipe was found at: sidedish.allrecipes.com/AZ/SwtPttBlls.aspSweet Potato Balls Submitted by: Michele O'Sullivan 3 cups peeled and chopped sweet potatoes 1/4 cup butter, softened 3/4 cup brown sugar 2 tablespoons milk 1/4 teaspoon salt 1/2 teaspoon grated lemon zest 8 large marshmallows 1/2 cup crushed corn flake cereal Directions 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. 2 Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish. 3 Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze. Makes 8 servings Note from -Shortcake: If you click on the link for this recipe, you will be able to use the table for adjusting the quantity of servings. This recipe was found at: webvalue.net/recipes/bbs/messages/734.htmlSweet Potato Balls 1 1/3 cups cooked sweet potatoes, mashed 8 large marsmallows 1/2 cup cornflakes, finely crushed 1/3 cup brown sugar, packed 1 Tablespoon plus 1 teaspoon skim milk 1 Tablespoon plus 1 teaspoon unsalted butter Preheat oven to 400 degrees. Mold a spoonful of the sweetpotatoes around each marshallow and roll in cornflakes. Place in a shallow baking dish. Combine brown sugar, milk and butter in a heavy saucepan. Bring to a boil and pour over the balls. Bake, uncovered, 15 minutes.
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Post by cuteascountry_Shortcake on Feb 4, 2004 23:16:07 GMT -6
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Post by cuteascountry_Shortcake on Jan 30, 2004 11:23:05 GMT -6
Speaking of Recipezaar... www.recipezaar.com/71188This got great reviews from several people who tried the recipe. A couple commented they either made their own sauce or found an acceptable substitute for the jarred variety. Alfredo Potato Casserole#71188 by Lorac (see my other recipes) posted on Sep 11, 2003 (5reviews) Enjoy! -Shortcake
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Post by cuteascountry_Shortcake on Jun 4, 2005 21:06:26 GMT -6
I wanted to contribute a pie recipe that my grandma came up with. We had it on Memorial day and it was Awesome!
Onion Cheese Pie
3 med sliced onions- sauté in butter till brown 1 c. shredded cheddar cheese 3 eggs beaten 1/2 c. milk salt and pepper to taste 1 prepared 9 inch pie shell
Put all this in a 9 inch pie crust. Bake @ 300 degrees for 45-60 minutes.
This is one great pie!
Submitted by Wendy from MI Printed in the Nancy's Kitchen Newsletter 6/02/05
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