corn casserole

September 5, 2020

prep time: 20 minutes
cook time: 1 hour
total time: 1 hour, 20 minutes
makes 6-8 servings

ingredients
1 can whole kernel corn with juice
1 can creamed corn
1 stick butter, softened
8 oz. sour cream (or whole milk yogurt)
1 box 7 oz. jiffy corn bread mix
1 egg
1 tsp sugar

directions

  1. preheat oven for 350 degrees and lightly grease casserole dish.
  2. mix all ingredients and pour into casserole dish.
  3. cover with foil for the first half of baking. bake for a total of 1 hour.
  4. note: for a really large group, you can double the recipe, but it takes a little longer to bake. use 13×9 pan whether making the regular recipe or doubling it.

source – bonnie altstadt

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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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sweet cornbread

October 21, 2016

prep time: 30 minutes       bake time: 45 minutes       total time: 1 hour, 15 minutesgrandmas-sweet-buttermilk-cornbread-4

ingredients
1 c cornmeal
3 c flour
1 1/3 c sugar
1 T baking powder
1 tsp salt
2/3 c oil
6 T melted butter (could just be softened)
2 T honey
4 eggs, beaten
2 1/2 c milk

directions

  1. preheat oven to 350 degrees.
  2. in a bowl (second largest bowl [my own notes]), combine cornmeal, flour, sugar, baking powder, and salt.
  3. add the oil, butter, honey, eggs, and milk.
  4. pour into a greased 9×13 pan (if using 8×8 square pan, halve recipe).
  5. bake for 45 minutes and check to see if baked through using a toothpick.

source – recipe from gail chang (and she received the recipe from her friend)

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shrimp and corn chowder

March 4, 2013

makes: 6 servings      prep time: 15 minutes      cook time: 30 minutes

ingredients
2 T unsalted butter
1 onion, chopped
1 large baking potato (about 12 oz.), peeled and cubed
3 c reduced-sodium chicken broth
4 c corn kernels
1.5 c half & half
2 T cornstarch
2 tsp old bay seasoning
1 green pepper, cored, seeded and chopped
1 lb shrimp, shelled, and cut in thirds
1 T lemon juice
1/2 tsp hot sauce

directions

  1. in a large pot, melt butter over medium heat and add onion; cook 8 minutes, stirring occasionally. add potato, broth, and corn kernels. simmer 15 minutes, stirring occasionally.
  2. combine half & half and cornstarch; stir into pot. add old bay seasoning and bring to a simmer. add peppers and shrimp; simmer 5 minutes, stirring occasionally. stir in lemon juice and hot sauce. serve immediately.

source

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