Thursday, January 29, 2015

Corn Casserole

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  16      ounces        corn, whole kernel, canned -- drained

  16      ounces        corn, cream-style

   1      package       jiffy corn muffin mix

   2      whole         eggs -- well beaten

   1      small         onion -- finely chopped

   2      tablespoons   green pepper -- chopped

  1/2  cup           margarine

   1      pint          sour cream -- softened to spread

   2      cups          cheddar cheese -- mild, grated


Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well beaten eggs.  Mix well, melt butter with onion and green pepper and saute until onion & pepper are almost done.  Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan.  Spread top with sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving.

Monday, January 5, 2015


Stacey’s Dad’s Corn Beef Soup

1 ½ - 2 sticks of butter in pan
1 ½-2 Onions
3-4 stalks Celery
1 Box of Chicken Broth
1 Can Corn Beef
1lb. Bag of Frozen Corn
5lbs Bag of Potatoes
1 Tbsp Oregano
1 Tbsp Thyme
Salt and Pepper to taste
1 ½ - 2 sticks of butter in pan
Sauté onions (1 ½-2) and celery (3-4 stalks) in butter till onion is clear add garlic last (however much you like)
Add 1 box of chicken Broth in soup pot (last time I used 2 boxes of chicken broth and little water. You don’t have to use that much but it’s more tasty than just water, add water to fill pot about 3/4s full)
Crumble up canned corn beef in to pot
Add bag of frozen corn
Chop about 5lbs bag of potatoes (or however much will suite your pot)
I use thyme and oregano in my salt now but you can chop a little thyme and throw in there.
Salt and pepper to taste
Boil till potatoes are tender (you can also put in the crock pot for a few hours high 4 hours I think)
To thicken you can use instant potatoes powder to thicken it (you would have to test out how much) or the traditional flour mixture shaken in a jar. Or you can leave it thin with no thickening agent.
Before serving each bowl gets a little half and half with a douff of butter. If you put the milk and butter in the pot after its done cooking it doesn’t last as long. If you freeze it I would defiantly say not to add the dairy.
I do this soup in a hug pot so if you think about it that’s not much butter.

Monday, June 9, 2014

Enchilada Soup


Sautéed 5 cloves of garlic with the onion              

Added ½ of roasted chicken – shredded or 1½ lb of ground beef

1 tbsp Cumin

1-2tbsp Red Chili Powder (from new mexican red chilies)

1 4oz can diced black olives (only used 1/3 to ½ of can)

1 19oz jar enchilada sauce (red) (I made my own because I did not have any on hand. It made it soo much richer and wonderful. Recipe follows)

3 8oz cans of tomato sauce

1 15 oz can of Mexican tomatoes (Rotella)

1 2oz can of diced green chilies (mild)

2 cups diced onion (1 large)

I chopped 1 green and 1 yellow pepper

2 cans of red kidney beans

1 can of black beans

(I use Pinto too sometimes)

½ lb. grated cheddar cheese                                      

¼ lb. grated Jack cheese

½ dozen corn tortillas torn into pieces                    

I - 16 oz. bag frozen corn (I add)

1 cup sour cream (I add to each bowl after I dish it up)


You’ll make everything in one large stock pot. Sauté onions in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.

Add torn, and/or crumbled tortillas, let dissolve.

Add fresh tortilla wedges prior to serving.

I sometimes serve inside an enchilada shell

I serve with corn bread.


Homemade Enchilada Sauce

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!


1/4 cup vegetable oil

1/4 cup all-purpose flour

1 (28-ounce) can crushed tomatoes

2 tablespoons plus 2 teaspoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon brown sugar, packed

Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.

Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.

Store in an airtight container in the refrigerator for up to two weeks.


Adapted from Add a Pinch