Dorothy’s
Frozen Corn Nancy
Mack
The corn must be done within hours of picking. Husk & de-silk the corn. Bring
water to a boil in a large kettle.
Place corn in the kettle of boiling water & bring back to a
boil. Once it comes back to a
boil, remove the corn from the kettle. Place corn in a container of cold water,
changing 3 times until the corn & cob are cool to touch.
Cut off corncob without cutting into the cob. Bag & freeze
immediately on cookie sheets.
Danish
Braised Red Cabbage Chuck
& Linda Andrews
medium red cabbage 1/3
cup water
4 Tbps butter 1/3
cup vinegar
1 Tbsp sugar 1/4
cup red currant jelly
1 tsp salt 2
Tbsp grated apples
Wash and shred cabbage. Combine and bring to a boil butter,
sugar, salt, water & vinegar. Add Cabbage. Bake for 2 hours in a covered
4-5 qt. casserole dish
For the last ten minutes of baking time, add jelly &
apples.
Hot
Pineapple Joshua
Runksmeier
2 lg cans pineapple chunks, drained 1
stick butter
1 cup sugar 1
roll Ritz crackers, crushed
5 Tbsp flour
1 ½ cups shreadded chedder cheese
Preheat oven to 350°. Mix pineapple, sugar, flour &
cheese. Melt butter & add to mixture.
Spread crackers over top of the pineapple. Bake for 30
minutes.
Corn
Casserole Debra
Runksmeier
2 eggs, beaten 1
(15 oz) can whole kernel corn drained
1 stick of butter 1
(15 oz) can cream-style corn
8 oz sour cream 1
pkg Jiffy yellow corn meal mix
Preheat oven to 350°. Beat eggs. Melt and cool butter.
Mix all the ingredients together. Pour into large buttered casserole dish. Bake
for 45 minutes or until firm and brown.
Cheesy
Potatoes Ron & Glenda Mixer
2 lb hash browns, thawed 1
Tbsp salt
1 can cream of chicken soup 1
Tbsp pepper
1 cup milk 1
Tbsp melted butter
8 oz sour cream 2
cup shredded cheddar cheese
Mix all ingredients in a 9 x 13 inch pan. Bake uncovered at
350° for one hour.
Sliced
Baked Squash Dan
& Becky Bump
squash Preheat
oven to 350°.
1 cup brown sugar Peel
squash & cut into 1 ½” slices.
1 stick butter, cut into slices (You
can prepare squash & freeze
1 bag miniature marshmallows ahead
of time. Most of the work is done)
Lay
squash in a casserole dish and top with brown sugar & butter. Bake for 30
min and turn over in casserole. Bake for another 30 min or until tender.
Sprinkle a bag of miniature marshmallows on top. Bake until melted or browned.
Scalloped
Corn Everett
& Loraine Lord
½ onion, chopped fine 1
cup whole kernel corn
2 Tbsp butter 1
egg
2 Tbsp flour 1
Tbsp melted butter
1 tsp salt ½
cup cracker crumbs
½ cup milk 2/3
cup buttered cracker crumbs
Preheat oven to 400 degrees. Cook onion in butter for 5 min.
Stir flour &
salt into butter and onions. Add milk. Bring to the boiling
point. Stir in corn, egg
& melted butter. Add cracker crumbs. Stir until brown and
add all to corn mixture. Put in a buttered baking dish. Cover with buttered
cracker crumbs. Bake at for 45 min.
Kurdish
Couscous Lori Anne Lord
1½ cups couscous 1
tsp ground black pepper
3 cups chicken stock 2
Tbsp olive oil
1 Tbsp curry powder ½
cup golden raisins
2 tsp salt ½
cup slivered almonds
Pour couscous in a bowl. Mix broth, curry, salt, pepper, and oil in saucepan and
bring to boil. Pour liquid over
couscous. Seal bowl with plastic
wrap and allow to sit for 10 minutes.
Fluff couscous with fork.
Top with raisins and almonds.
Au Gratin
Potatoes Gig’s
& Rhonda Reich
8 potatoes, sliced Alternate
in layers the potatoes & grated cheese.
2 Tbsp butter Put
in well buttered 3 qt casserole.
1 cup milk 3
qt casserole. Melt butter & stir in flour.
1 ¼ lb grated cheese (or more) Cook
until bubbly being careful not to brown it.
2 Tbsp flour Add
milk & cook until thickened.
salt Add
salt & pepper as needed
pepper or
use seasoned salt for added flavor.
Pour
sauce over potatoes & cheese.
Cover
& bake 1 hour at 325°.
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