Corn and Green Chili Casserole
Combine and mix:
1 – 16 oz. yellow cream corn
1 C. Bisquick or Pioneer Mix
1 egg, beaten
2 T. oil
½ C. milk
1 can green chilies, chopped
Salt
Spread ½ of mix in greased 8” baking dish.
Cover mix with 3 or 4 oz. of grated cheese.
Spread remaining mixture over top of cheese and add more cheddar cheese last.
Bake at 400º for 30 minutes.
Janis Hodo, 1975
Glazed Oven Roasted Carrots
1 lb. carrots, peeled and cut into about 2” chunks and then cut in half length wise.
2 T. butter, melted
1 T. brown sugar
½ tsp. salt
½ tsp. pepper
Heat oven to 450º.
Toss carrots in butter, sugar, salt and pepper.
Place on a baking sheet or rimmed pan and bake for about 10 minutes. Stir and cook for 5-7 minutes more. This may vary depending on the thickness of your carrots. You want them tender and darkened in color.
Lynn’s Kitchen Adventures, July 2010
Corn Pudding
4 oz. softened cream cheese
15 oz. can creamed corn
¾ C. thawed frozen corn
½ C. cornmeal
½ chopped onion
2/3 C. milk
3 T. butter melted
1 egg, beaten
1 T. sugar
½ C. shredded cheddar cheese
Beat cream cheese, creamed corn, frozen corn and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar and cheddar cheese. Spread in a buttered 1 quart-casserole dish and bake 45-50 minutes at 350º. Let stand 10 minutes before serving.
Lynn’s Kitchen Adventures
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