Posts

Showing posts from January, 2015
Image
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    1     whole                jalapeño -- finely chopped (optional)   1. Put both cans of corn in large bowl. 2. Add Jiffy Corn Muffin mix and well beaten eggs.   3. In pan melt butter with onion, green pepper, and jalapeño pepper.  4. Sauté until onion & peppers are almost done.   5. Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan.   6.
Image
Stacey’s Dad’s Corn Beef Soup ~  1 ½ - 2 sticks of butter in pan 1 ½-2 Onions 3-4 stalks Celery 4-6 Tbs flour 1 Box of Chicken Broth 1 Can C orn B eef 1lb. Bag of Frozen C orn 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 4-6 tbs of flour and cook a few minutes. 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). Bring to boil. 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