Corn Pudding

contributed by Carrie-Nell Jessop

Ingredients:

1 can whole kernel corn (undrained)

1 can cream style corn

1 stick melted butter

8 oz. sour cream

1 box Jiffy Corn Muffin Mix

1/2 cup sugar

salt and pepper to taste

-Preheat oven to 350

-melt stick of butter

-stir sour cream into melted butter until combined

-mix all ingredients in baking dish

-bake for 1 hour or until golden brown on top

-ENJOY!

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Brussel Sprouts with Bacon (and beer)

contributed by Laurel Turner

Ingredients

■2 lbs Brussels Sprouts

■6 oz. thick cut bacon, chopped

■1 shallot, peeled and sliced

■12 oz. bottle beer, something light and crisp

■1/2 tsp. salt

■1/4 tsp. pepper

■Pinch crushed red pepper

Instructions

1.Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.

2.Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.

3.Add the sliced shallot. Saute another 2-3 minutes to soften.

Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.

4.Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through–12-15 minutes.

Preparation time: 10 minute(s)

Eggplant Creole

contributed by Jaime Gregory Cecil
l large eggplant – peeled, cubed, and parboiled
1 green pepper cut up
1 onion cut up
½ cup butter
1 can of stewed tomatoes (about 16 ounces)
1 cup of beef or chicken stock (I’ve always used beef)
½ cup uncooked rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon basil
1 cup grated cheddar cheese

In a large skillet, sauté green pepper and onion in butter for about ten minutes, then add uncooked rice.  Cook until rice starts to turn golden brown.  Next, add all the other ingredients – tomatoes, beef stock, salt, pepper, basil, and parboiled eggplant. Mix together well, pour into a casserole dish, and put in the oven for one hour at 350 degrees.  Last 30 minutes add cheese. I always stir it before adding cheese.

Cheesy California Veggies

by Beth Bruce

1 lb.California mixed veggies
1 small can drained water chestnuts
 1 can of cream of mushroom soup
 1/4 c. milk
 1 small jar of cheese whiz
1 tsp. minced onion
dash of Tabasco
heat together cream of mushroom, milk, cheese whiz, minced onion, and Tobasco. Pour over prepared veggies and water chestnuts, stir to combine, enjoy!

Green Bean Stir Fry

contributed by Bobbi Gustason

1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4-1/2 teaspoons vegetable oil

Directions
In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside.
In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat. Yield: 2 servings

Cucumber Salad

contributed by Laurel Turner

1 medium cucumber sliced,

1 medium onion sliced thin and made into rings,

2TSP salt,

2 TBS sugar,

2TBS vinegar,

1 CUP cold water and

1/4 tsp pepper…

combine salt, sugar, vinegar and water..add cucumbers and onions…chill until serving time.

Roasted Butternut Squash with Apples and Bacon

by Deb Curtis Reno

This is my new favorite veggie dish.  I saw it being prepared on the ‘Today’ show – They actually making a soup out of it.  As I made the soup, I roasted the veggies and had a taste.  I liked them more before the  rest of the soup ingredients were added!!!  Not that the soup is not good…  From Author:  Mark Bittman, New York Times columnist and a…uthor of “The Food Matters Cookbook”

Ingredients

  • 1 butternut squash, about 1 1/2 pounds, peeled (peeling butternut sometimes feels like whittling because the squash is so hard.  Be careful.), seeded and cut into cubes
  • 1 large onion, chopped
  • 2 large apples, peeled, cored and chopped (I used Granny Smith.)
  • 4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped
  • 2 tablespoons minced garlic (I use the pre-minced garlic, sold in a jar in the produce section of the grocery …so easy.)
  • Salt and black pepper
  • 3 tablespoons olive oil

Heat the oven to 400 degrees Fahrenheit.

Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.

Sprinkle with salt and pepper and drizzle with the oil.

Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, about 45 minutes.

Remove the roasting pan from the oven.  Serve as a side dish.  SO YUMMY!

TO MAKE THE SOUP:  After removing veggies from the oven, stir in 1 Tablespoon of chopped, fresh sage (or 1 teaspoon dried) and 1/2 cup white wine (or water) and scrape up all the browned bits from the bottom of the roasting pan.

If you’re using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot and set it over medium heat.

Add 6 cups chicken stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon.