BB Recipe Collection #2

I love that corn dish Sue, I call mine corn pudding.

 

Sue, I love yellow squash, I'll be making that recipe. Got this one from a friend, now we don't measure, so the measurments are approximate. It's really good.

4 cups sliced yellow squash
1 small pan corn bread ooled
1 small onion chopped
1 can cream of mushroom soup
1 c sour cream(I use fat free)
1-2 c shredded cheese

Boil the squash and onions till tender. Drain and mash slightly. Spray casserole with cooking spray and add the squash. Break the corn bread up on top of the squash. Mix soup and sour cream together and pour over the corn bread. Top with cheese, adn bake 350 till set and cheese is melted.

 

I make a stuffed zucchini my grandmother used to make. It is filled with meat. We use this long tool made just for hollowing out the zucchini without cutting it in half, so when your done it looks like a tube with the bottom still in it.

 

I think thier still available, I believe I bought on just a few years before my grandmother passed away, which was 4 years ago. I'll keep an eye out, or try and find one on line so you can see it.

 

Found one. But I think it's too expensive, I know I paid much less for mine. Let me kep looking and see what I find. Sometimes I see them at yaer sales.
It's called a zucchini corer, it's about half way down the page.

zucchini corer

 

I should say that the blade looking part is curved, it looks like yu cut a pipe in half length wise, you work it int the zucchini turning it as you go and it sores it, have to be careful not to go through the bottom of the zucchini which is what I usually do.

 

I was searching for something n ew and different for Thankgiving and found a few interesting recipes.

THANKSGIVING PUMPKIN CASSEROLE
Ingredients:
15 oz. can pumpkin
14 oz. can condensed milk
1/4 cup butter, melted
1/2 cup sugar
4 eggs
2 tsp. cinnamon

Preheat oven to 325 degrees. Mix all ingredients together in medium bowl. Pour into a 2 qt. baking dish. Bake at 325 degrees 45 minutes or until set. Makes 6 to 8 servings.


FANCY MASHED POTATOES
Ingredients:
5 lbs. potatoes
2 cups sour cream
8 oz. cream cheese
1/4 lb. of margarine or butter

Wash, peel and cook potatoes until soft. Turn in to an electric mixer and add sour cream, cream cheese and margarine (or butter). Mix until smooth. Spoon into a greased 2 qt. casserole dish. Bake at 375 degrees for 45 minutes, or until bubbly. The depth of the casserole dish may cause a variance in the baking time. These potatoes can be made days ahead of time and refrigerated. Perfect for the holidays!

 

GREEN BEANS WITH ONION SAUCE
Ingredients:
3 lbs green beans
1 bag (1 lb) frozen small whole onions, not thawed
2 tsps. sugar
1/3 cup cider vinegar
1 TBsp. minced garlic
1 TBsp. chopped fresh rosemary or 1 1/2 tsp. dried, crumbled
1/2 tsp. salt
1 TBsp. all-purpose flour
1 1/2 cups chicken broth
Garnish: sprig of fresh rosemary

Bring a large pot of lightly salted water to a boil. Add beans; cook 4 minutes or until crisp-tender. Drain in a colander; chill under running cold water. Pat dry with paper towels.

The Sauce:While water comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add frozen onions; toss to coat. Sprinkle with sugar and cook, shaking pan often, 8 to 10 minutes until onions are lightly golden and liquid has evaporated.

Reduce heat to medium. Add vinegar, garlic, rosemary and salt. Cook stirring occasionally, 4 minutes or until onions are tender.

Whisk flour and broth until smooth. Add to skillet; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens slightly.

To Serve:Bring 1/2 cup water to a boil in a large pot or skillet, Add beans, return to a boil, reduce heat and simmer, stirring occasionally, 4 minutes or until hot and water evaporates. Add sauce; cook and stir until heated through. Serve garnished with rosemary.


Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion -- chopped
4 green onions -- chopped
2 stalks celery -- chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper -- to taste
2 large eggs -- lightly beaten
1 pint shucked oysters -- drained
1/2 cup oyster liquid -- from drained oysters
Preheat oven to 350 degrees.Saute onions and celery in 2 tablespoons of the butter until wilted, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

 

Cornbread & Sausage Stuffing
More: Top 5
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For Kids

Ingredients

1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup shortening
1/4 cup bacon bits
1 pound sausage meat
2 large onion -- chopped
2 cups celery -- sliced
1/2 teaspoon sage -- leaf
1 teaspoon salt
1 dash pepper
2 cups chicken broth -- or 14.5 oz can
Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan).

Brown sausage in skillet; mix cornbread and sausage in large bowl. Saute onions and celery in small amount of oil until tender. Stir in sage, salt, pepper and chicken broth. Heat to boiling. Mix with cornbread and sausage. Stuff turkey or bake in greased pan until done.

Note: Cover with foil while baking.


Cheese Scalloped Corn

Ingredients

2 Eggs -- beaten
2 Cans Corn, Cream-Style -- 16 oz each
1 Cup Milk
1 Cup Cracker Crumbs
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Cup Cheddar Cheese, Shredded
Salt & Pepper to taste
Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about 35-40 minutes.