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| | From:  KeenPatty12 (Original Message) | Sent: 11/5/2002 5:19 PM |
My Grandma's Baked Corn 1-1/2 quarts frozen fresh corn or 1 bag from the grocery, thawed 2 large eggs, slightly beaten 3 tablespoons flour 1-1/2 cups milk 1/2 cup sugar 1-1/2 teaspoon salt 2 tablespoons butter Crushed crackers for the top ( I use saltine) Mix together all ingredients and pour into a 9x13 pyrex dish. Sprinkle with crushed cracker crumbs. Bake at 350 for 1 hour or until firm. Do not over cook or it will be dry. Note: Holidays or family gatherings are never the same without grandma's baked corn. She is gone now, so I treasure this recipe. |
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Turnips Southern Style (My mom's recipe) Peel and slice either white turnips or rutabagas (sp?). Just barely cover with boiling water in a pot. Add salt to taste and about a tablespoon of sugar. Boil till tender (about 20-30 minutes). Drain and serve with white sauce or melted butter and chopped parsley. I prefer the butter and parsley. These are yummy, if you like cooked turnips! |
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Mindy's Golden Crumb Broccoli 1-1/2 lbs. of fresh broccoli 1 10-3/4 oz. can cream of mushroom soup 1/4 cup of mayonaise 1/4 cup shredded sharp American cheese 1 tblsp. chopped pimiento 1 tsp. lemon juice 1/3 cup crushed cheese crackers Cut up broccoli to make about 6 cups. Cook in covered saucepan in a small amount of boiling salted water for 10-15 minutes. Drain well. Pour into a 1-1/2 quart casserole. Mix soup, mayo, cheese, pimiento, and lemon juice together. Pour over broccoli and top with crushed crackers. Bake uncovered at 350 for 35 minutes. 6-8 servings. Note: My sister-in-law Mindy invited me over for lunch one day and served this. It was delicious. She passed away from breast cancer last year, so when I make this I always think of our wonderful day together. |
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Artichoke Hearts Au Gratin 2 14 oz. cans artichoke hearts 1/2 clove garlic, minced 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup flour, sifted 1-1/2 cups milk 1 egg, slightly beaten 1/2 cup grated Swiss cheese 1 tablespoon dry bread crumbs, finely crushed 1 teaspoon paprika Cut artichoke hearts into thin slices. Saute artichokes and garlic in butter until tender. Remove artichoke hearts to a shallow baking dish. Stir seasonings and flour into remaining butter. Slowly add milk, stirring constantly. Cook over low heat until thickened. Remove from heat. Slowly add liquid to egg and 1/4 cup of the cheese. Blend until smooth. Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika. Bake at 450 degrees for 15 minutes. Serves 6. Note: I love artichokes so I love this recipe for being able to serve them different once in awhile. |
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Broccoli Salad Take this to a potluck and I guarantee you that you'll take home an empty bowl. Sooo yummy! 8-12 servings
30 minutes (30 min prep)
| | 1–2 | | head fresh broccoli (do not use frozen!) | | | 1/2 | | cup red onions, chopped | | | 1/2 | | lb bacon | | | 2 1/2 | | tablespoons vinegar | | | 1 | | cup Hellmann's mayonnaise | | | 1/3 | | cup sugar | | | 1 1/2 | | cups grated mozzarella cheese | | 1. | Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. | | 2. | Chop up top of broccoli into bite size pieces. | | 3. | Mix broccoli, onions, bacon and mozzarella in large bowl. | | 4. | In separate bowl combine vinegar, sugar and mayo. | | 5. | Pour over broccoli mixture and toss to coat. | | 6. | Best if made a day ahead. | |
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Amish Turnips Very good recipe! I got this out of an Amish cookbook, that I bought locally in Lancaster County. I never had mashed turnips before, but I love them now. Servings are approximate. 2 cups turnips 2/3 cup breadcrumbs 1 tablespoon margarine 2 tablespoons brown sugar 1 cup milk 1 egg salt and pepper, to taste Cook turnips until tender. Drain, mash and then add 1/2 cup bread crumbs, saving the rest for the top. Add egg, sugar, milk, salt and pepper. Mix together; pour into a greased baking dish. Dot with butter and the rest of the crumbs. Bake 45 minutes at 375 degrees. Serves 5 |
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Any good veggie dishes out there to share? I love them! |
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