Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Cooking 101 : Vegetables/Sides
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Message 1 of 106 in Discussion

From:

Genie· (Original Message)

Sent: 10/6/2007 3:03 PM

Recipes

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0 recommendations

Message 92 of 106 in Discussion

Sent: 9/10/2008 3:28 AM

This message has been deleted by the manager or assistant manager.

Message 93 of 106 in Discussion

From:

Genie·

Sent: 9/11/2008 3:28 AM

From: chadsangel

Sent: 9/9/2008 10:51 PM

Corn Casserole

½ Cup Butter, melted

3 Tbsp. Flour

2 Cans White Shoe Peg Corn

½ Pint Whipping Cream

Melt butter in a large saucepan. Stir in flour and cook over low heat until paste forms. Add corn and stir until coated with paste. Stir in whipping cream. Place in casserole dish. Bake at 350 degrees for 40 minutes, stirring occasionally, or microwave on High for 12 minutes, stirring at halfway point.

Message 94 of 106 in Discussion

From:

Genie·

Sent: 9/11/2008 3:28 AM

From: chadsangel

Sent: 9/9/2008 10:52 PM

Corn Casserole

2 Can MexiCorn, drained

1 10 Oz. Bag Yellow Saffron Rice, cooked according to pkg. directions

1 Can Cream of Chicken Soup, undiluted

1 Stick Butter

12 Oz. Velveeta Cheese, cubed

Preheat oven to 350 degrees. Combine corn and rice in casserole dish. Heat soup, butter and Velveeta until creamy. Stir into rice and corn. Bake 20 to 30 minutes or until bubbly.

Message 95 of 106 in Discussion

From:

Genie·

Sent: 9/11/2008 3:31 AM

From: chadsangel

Sent: 9/9/2008 10:54 PM

Easy Corn Pudding

1 10 Oz. Pkg. Frozen Corn Kernels

1 Cup Whipping Cream

3 Eggs

1 Tbsp. Sugar

Salt and Pepper to taste

½ Cup Butter or Margarine, melted

Preheat oven to 350 degrees. Combine the corn, whipping cream, eggs, sugar, salt and pepper in a blender container. Process until mixed. Spoon into a greased casserole dish. Dot with butter. Bake for 50 to 60 minutes, or until set. Makes 4 to 6 servings.

Message 96 of 106 in Discussion

From:

Genie·

Sent: 9/27/2008 8:12 PM

From:

Genie· (Original Message)

Sent: 9/25/2008 8:01 PM

Escalloped Cauliflower

3 Ingredients

Serves 4

2 pkgs. frozen Cauliflower

2 cups milk

1 cup stuffing mix (Kellogg's is suggested croutettes)

Method:

1. Cook Cauliflower in milk over medium heat until just tender.

2. Add stuffing mix to thicken and flavor.

Message 97 of 106 in Discussion

From:

Genie·

Sent: 9/28/2008 7:18 PM

From:

Genie· (Original Message)

Sent: 9/27/2008 3:16 PM

Piquant Italian Green Beans

3 Ingredients

Serves 4

2 pkgs. frozen Italian green beans

4 TBSPS. butter

1/2 tsp. Italian seasoning ((durkees) available in spice and herb section of market.

Method:

1. Cook beans according to package directions.

2. Drain.Add butter and seasoning.

Message 98 of 106 in Discussion

From:

Genie·

Sent: 9/28/2008 7:19 PM

From:

Genie· (Original Message)

Sent: 9/27/2008 3:14 PM

Oven-browned Potato Fans

3 Ingredients

Serves 4

2 large boiling potatoes

1/2 cup melted butter

1 tsp. season salt (Lawry's)

Method:

1. Cut peeled potatoes in half lengthwise.

2. Place potatoes flat side down on cutting board and make cross slices about halfway through.

3. Transfer potatoes to greased baking dish.

4. Combine melted butter and seasoned salt and pour over potatoes, being sure to let the melted butter run between slices.

5. Bake until browned (about 1 hour at 300F) Spoon the melted butter over potatoes occasionally.

Message 99 of 106 in Discussion

From:

Genie·

Sent: 9/29/2008 7:55 PM

From:

Genie· (Original Message)

Sent: 9/28/2008 5:03 PM

PARMESAN BAKED POTATOES

6 Tbsp margarine, melted

3 Tbsp grated Parmesan cheese

8 medium unpeeled red potatoes, halved lengthwise

Preheat oven to 400*F. Pour butter into a 13x9x2-inch pan. Sprinkle

Parmesan over butter. Place potatoes, cut side down, over cheese. Bake,

uncovered, for 40-45 minutes or until potatoes are tender. Yield: 6 - 8

servings.

Message 100 of 106 in Discussion

From:

Genie·

Sent: 9/29/2008 7:55 PM

From:

Genie· (Original Message)

Sent: 9/28/2008 5:02 PM

Cheesy Creamed Corn


2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

2 Tbsp. milk

1 can (14-3/4 oz.) cream-style corn

1 pkg. (10 oz.) frozen corn, thawed

1/2 cup Shredded Sharp Cheddar Cheese

1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on

medium heat until cream cheese is melted, stirring

frequently.

ADD cream-style and thawed frozen corn; stir. Cook 4

min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar cheese

and onions.

Message 101 of 106 in Discussion

From:

Genie·

Sent: 10/6/2008 3:18 AM

From:

Genie· (Original Message)

Sent: 10/4/2008 4:31 PM

Easy Potato Dumplings

1 cup instant Potato Buds

1 cup hot water

1/2 teaspoon salt

1 egg

1 cup all-purpose flour

Combine Potato Buds and hot water. Add remaining ingredients in order given. Mix well. Form into 2-inch fingers or balls with hands. Flour hands occasionally

so dough doesn't stick. Cook in boiling salted water until they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole

dish. Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325 for 5-10 minutes.

Message 102 of 106 in Discussion

From:

Genie·

Sent: 10/6/2008 3:22 AM

From:

Genie· (Original Message)

Sent: 10/4/2008 4:25 PM

Coffee Mashed Potatoes

6 medium potatoes

1/3 cup brewed coffee, more if desired, to taste

1/4 cup sour cream

Butter, as desired

Salt and pepper, to taste

Cook potatoes by favorite method, and peel, mash while warm enough to

handle. Stir in coffee and mix well. Add sour cream and butter and

season to taste. Add more coffee for desired taste (subtle mocha).

Message 103 of 106 in Discussion

From:

Genie·

Sent: 10/23/2008 2:24 AM

From:

Jolene· (Original Message)

Sent: 10/21/2008 8:16 AM

Parmesan Baked Potatoes

6 Tbsp. butter or margarine, melted
3 Tbsp. grated Parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise

Pour butter into a 13x9 inch baking dish. Sprinkle the cheese over the butter. Place potatoes, cut side down, over the cheese. Bake uncovered at 400 degrees for 40-45 minutes or until tender.

Makes 8 servings.

Message 104 of 106 in Discussion

From:

Genie·

Sent: 10/24/2008 8:35 PM

From:

Genie· (Original Message)

Sent: 10/22/2008 3:37 PM

Easy Mashed Potatoes and Corn

1 can (11 oz.) Green Giant Super Sweet Yellow and White Corn, undrained

2 cups milk

3 TB margarine or butter

1/2 tsp. salt, if desired

1/8 tsp. ground black pepper

2 cups mashed potato flakes (dry)

1/2 cup sour cream

Garnish:

2 TB grated Parmesan cheese

2 TB real bacon bits

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well.

Cook

over medium heat until mixture is hot and bubbly.

Remove from heat. Stir in potato flakes and sour cream until well blended.

Garnish with Parmesan cheese and bacon bits.

Yield: 8 (1/2 cup) servings.

Message 105 of 106 in Discussion

From:

Genie·

Sent: 10/27/2008 1:52 AM

From:

Genie· (Original Message)

Sent: 10/26/2008 2:04 PM

SAVORY ROASTED POTATOES

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

4 medium all-purpose potatoes, cut into large chunks (about 2 lbs.)

1/3 cup I Can't Believe It's Not Butter!® Spread, melted

1 tsp. garlic powder

1 tsp. soy sauce

1. Preheat oven to 450°. In large plastic bag or bowl, add all

ingredients. Close bag and shake, or toss in bowl, until potatoes are

evenly coated.

2.In 13 x 9-inch baking or roasting pan, arrange potatoes; discard

bag.

3. Bake, stirring occasionally, 40 minutes or until potatoes are

tender and golden brown.

Serves: 4

Message 106 of 106 in Discussion

From:

Genie·

Sent: 11/1/2008 9:13 PM

From:

Genie· (Original Message)

Sent: 10/31/2008 3:21 PM

Ranch Roasted Potatoes

1 packet Hidden Valley Original Ranch Dressing mix

2 lbs. small red potatoes, quartered

1/4 cup vegetable oil

Place potatoes in plastic bag and add oil. Toss to coat.

Add dressing mix and toss to coat again.

Place in ungreased baking pan and bake at 450' for 35 minutes or until tender.

Serves 4-6

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