Jiffy Corn Casserole

printer-friendly version

ingredients 8 Tbsp. butter (1 stick) 15 oz. can whole corn kernels 15 oz. can creamed corn 8.5 oz. box Jiffy corn muffin mix, regular or vegetarian 1 cup sour cream 2 large eggs 1/2 cup shredded mild cheddar cheese cooking spray or butter to grease baking dish method Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray or butter. Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels. Add 1 cup sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Sprinkle top with cheese, and bake for another 10 minutes or until cheese has melted and slightly browned. Let cool for 10 minutes before serving. 6–8 servings : Charles Nyström Sublett variations Substitute Heluva Good French Onion Dip for sour cream

Broccoli Casserole

printer-friendly version

ingredients 10 oz. pkg. frozen broccoli 1 cup instant rice 8 oz. jar Cheese Whiz oz. can water chestnuts, sliced 10-3/4 oz. can cream of mushroom soup 10-3/4 oz. water (soup can full) method Preheat oven to 350°; grease an 8-inch by 8-inch casserole. Put broccoli in bottom of casserole and add rest of ingredients in order given. Bake for 30 minutes, remove from oven, and stir all ingredients together. Return to oven for 30 minutes. : Karen Helms Sublett

Copper Pennies

printer-friendly version

ingredients 2 lbs. carrots, sliced into “coins” 1 med. onion, chopped 1 med. green bell pepper, chopped 1 can tomato soup, undiluted 1/2 cup oil 3/4 cup sugar 3/4 cup vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce 1/4 tsp. pepper method Cook carrots, onions, and green peppers until slightly soft but still crunchy. Mix all ingredients, refrigerate overnight. Will keep for up to two weeks in refrigerator. May also be served warm. similar : Sophia Sublett Martin

Three-Bean Salad

printer-friendly version

ingredients 3/4 cup sugar 1 tsp. salt 1/2 tsp. pepper 1/2 cup oil 2/3 cup vinegar 1 can green beans (14‑1/2 oz.) 1 can wax beans (14‑1/2 oz.) 1 can red kidney beans (14-1/2 oz.) 1 med. onion, sliced thin method Drain and rinse beans. Mix first 5 ingredients, add beans and onion, refrigerate overnight. variations add / substitute other beans, such as: garbanzo beans cannellini beans add green bell pepper add celery add cilantro

Butternut Squash Soup

printer-friendly version

ingredients 2 lbs. carrots, large 4 lbs. butternut squash, peeled and chopped into large chunks 4 cups vegetable stock 1/2 tsp. white pepper, freshly ground garnish 4 oz. fresh basil, minced or finely julienned 1/2 cup sour cream method Preheat oven to 350°. Trim root ends from carrots; peel squash. Roughly chop carrots and squash and place in shallow roasting pan; roast until vegetables are completely soft and juices and sugars are oozing into the pan. Remove from oven and cool until still quite warm to touch, but not too hot to handle.  Process squash and carrots with a food mill and/or ricer. Place in blender and purée until completely smooth and the texture of heavy cream. Be sure to include the juices and sugars that have accumulated in the pan.  Combine purée, stock, and pepper; simmer for 2–3 hours at very low heat in a stock pot or in a slow cooker at its lowest setting. Because of its delicacy, this soup should never reach a full boil.  Remove from heat and refrigerate overnight. (This allows the flavors to “meld”.)  Reheat soup over low heat just prior to serving and garnish with basil and a small dollop of sour cream. : Charles Nyström Sublett

Acorn Squash with Orange Marmalade

printer-friendly version

ingredients 1 med. acorn squash, halved 1 Tbsp. orange marmalade 1 tsp. butter method Preheat oven to 400°. Remove seeds and strings from squash halves. Cut small piece off outside of each half to make a flat space on which the half can stand level. Place halves in a shallow pan or casserole in 1/4 inch water with insides facing down. Bake for 35 minutes. Combine marmalade and butter in a small dish. Remove squash from oven, invert in pan or dish. Salt lightly. Spread marmalade mixture on edges of squash, allowing excess to run into center. Place under broiler for 5 minutes or until lightly browned. 2 servings : Charles Nyström Sublett variations Substitute brown sugar for the orange marmalade

Artichoke Nibbles

printer-friendly version

ingredients 2 jars marinated artichoke hearts (6 oz. each), chopped 1 sm. onion, finely chopped 1 clove garlic, minced or pressed 4 lg. eggs 1/4 cup fine dry bread crumbs 1/8 tsp. pepper 1/8 tsp. dry oregano leaves 1/8 tsp. liquid hot pepper seasoning 2 cups sharp cheddar cheese, shredded 2 Tbsp. parsley, minced method Preheat oven to 325°. Drain marinade from one jar of artichokes into a 10- or 12-inch frying pan. Drain remaining jar, reserve marinade for other uses. Chop all artichokes and set aside. Heat marinade in frying pan over medium heat; add onion and garlic and cook, stirring, until onion is soft. In a bowl, beat eggs with a fork. Stir in bread crumbs, pepper, oregano, and hot pepper seasoning. Add cheese, parsley, artichokes, and onion mixture. Stir all together and pour into greased 7" x 11" baking pan. Bake uncovered until custard feels set when lightly touched, about 30 minutes. Let stand in pan until warm, about 15 minutes, or let cool completely. Cut into 1-inch squares. Serve; or cover and refrigerate, then serve cold. To reheat, place uncovered in a 325° oven 10 to 12 minutes or until hot. 15 – 20 servings : Sylvia Sublett Jones

Corn Casserole

printer-friendly version

ingredients 1 cup margarine 1 can whole corn (17  oz.) 1 can cream-style corn (17 oz.) 1 pkg. corn bread mix (8-1/2 oz.) 2 lg. eggs, slightly beaten 1 cup sour cream 1 cup grated sharp cheddar cheese method Preheat oven to 350°. Grease a 9- x 13-inch glass baking dish. Mix all ingredients; pour into pan. Bake for 25-30 minutes. 12 – 15 servings : Sylvia Sublett Jones

Escalloped Eggplant

printer-friendly version

ingredients 1 med. eggplant 1 sm. onion, chopped 2 Tbsp. butter 1 lg. egg, well beaten 1 cup bread crumbs method Preheat oven to 300°; grease a baking dish. Peel and boil eggplant until tender; mash. Add onion and other ingredients in order given. Put in greased dish, cover with bread crumbs, dot with butter. Bake for 30 minutes until set. Salt and pepper to taste. : Sophia Sublett Martin

Rustic Potatoes au Gratin

printer-friendly version

ingredients 1/2 cup milk 1 can condensed cheddar cheese soup (10-3/4 oz.), undiluted 1 pkg. cream cheese (8 oz.), softened 1 clove garlic; minced 1/4 tsp. ground nutmeg 1/8 tsp. black pepper 2 lbs. baking potatoes, cut into 1/4-inch slices 1 sm. onion, thinly sliced       optional 1/2 tsp. paprika method In large saucepan, bring potatoes to rolling boil. Immediately remove from heat, drain, and set aside. Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat; add soup, cream cheese, garlic, nutmeg, and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion on bottom of slow cooker; top with 1/4 of soup mixture. Repeat layers three times. Cover and cook as below until potatoes are tender and most of liquid is absorbed. Sauce will thicken slightly as it cools. Sprinkle with paprika if desired. Cook on LO 6-1/2 – 7 hours 6 servings : Diane Kohne Schuster / Charles Nyström Sublett variations Potatoes may be peeled Increase milk to 1 cup for creamier sauce. Add 1/2 cup cooked ham, diced or minced. Add 1/2 cup cooked bacon, crumbled. Cook with ham hock; remove before serving. note These are not true “au gratin” potatoes; they lack the bread crumb topping included in a classic gratin.