More veggies, as requested.
Nov. 12th, 2007 01:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rowangolightlyCorn Casserole
Ok, here are the other veggie dish recipes. First is the Corn Casserole that my mother used to make. Since, of course, she was a school music teacher, meals were often hurried and frankly, a balanced meal was "when each can fit inside one another." I've many memories of over-cooked vegetables *shudder* but gods love her, she tried her best and some recipes, like her cranberry ice and her lemon meringue pie, were to DIE for. But mostly she was not a great cook, bless he heart. This one she got from a friend at church; it was really popular both at church potlucks and at home!
And again, all my herbs and seasonings are Penzey's!
Corn Casserole
Preheat oven to 350 degrees
2 eggs, beaten
1 - #2 can whole corn (I use frozen now or what I've put up from my garden)
1 - #2 can cream-style corn (approx 14 oz)
8 oz. sour cream
1 stick butter, melted
1 pkg. Juffy cornbread mix
2 tbsp minced onion
1 cup Swiss cheese
1/2 cup seasoned bread crumbs, finely ground
salt and white pepper, to taste
Grease 9" x 13" baking dish. Combine corns, sour cream butter, cornbread mix and onion, place in baking dish. Bake at 350 until lightly browned. Remove and top with combined cheese and bread crumbs, bake until cheese is melted.
Artichoke Hearts Au Gratin
...because as the Kidling says, "everything is better with cheese!"
Preheat oven to 425 degrees
16-20 oz frozen artichoke hearts
1/4 cup butter
3/4 tsp. salt, dash pepper
1 tsp toasted onion powder
1/4 tsp dry mustard
1/3 cup all purpose flour
1-1/2 cup milk
1 egg, lightly beaten
1/2 cup grated mild cheddar cheese
1 tbsp find dry seasoned bread crumbs
Smoked Spanish paprika, sprinkled
Cook artichokes (steam until crispy-tender); reserve 1/2 cup liquid. Melt butter in saucepan, stir in flour, and seasonings. When mixture is smooth and bubbly (again, a blonde roux), gradually stir in reserved liquid and milk. Cook over low heat, stirring CONSTANTLY until thickened. Remove from heat.
Combine beaten egg and 1/2 grated cheese. Gradually stir roux into egg/cheese mixture and blend well. Place artichoke hearts in a greased shallow baking dish in single layer. Pour sauce over the artichoke hearts and sprinkle with remaining cheese, bread crumbs and top with paprika.
Bake 18-22 minutes until sauce is bubbly.
Ok, here are the other veggie dish recipes. First is the Corn Casserole that my mother used to make. Since, of course, she was a school music teacher, meals were often hurried and frankly, a balanced meal was "when each can fit inside one another." I've many memories of over-cooked vegetables *shudder* but gods love her, she tried her best and some recipes, like her cranberry ice and her lemon meringue pie, were to DIE for. But mostly she was not a great cook, bless he heart. This one she got from a friend at church; it was really popular both at church potlucks and at home!
And again, all my herbs and seasonings are Penzey's!
Corn Casserole
Preheat oven to 350 degrees
2 eggs, beaten
1 - #2 can whole corn (I use frozen now or what I've put up from my garden)
1 - #2 can cream-style corn (approx 14 oz)
8 oz. sour cream
1 stick butter, melted
1 pkg. Juffy cornbread mix
2 tbsp minced onion
1 cup Swiss cheese
1/2 cup seasoned bread crumbs, finely ground
salt and white pepper, to taste
Grease 9" x 13" baking dish. Combine corns, sour cream butter, cornbread mix and onion, place in baking dish. Bake at 350 until lightly browned. Remove and top with combined cheese and bread crumbs, bake until cheese is melted.
Artichoke Hearts Au Gratin
...because as the Kidling says, "everything is better with cheese!"
Preheat oven to 425 degrees
16-20 oz frozen artichoke hearts
1/4 cup butter
3/4 tsp. salt, dash pepper
1 tsp toasted onion powder
1/4 tsp dry mustard
1/3 cup all purpose flour
1-1/2 cup milk
1 egg, lightly beaten
1/2 cup grated mild cheddar cheese
1 tbsp find dry seasoned bread crumbs
Smoked Spanish paprika, sprinkled
Cook artichokes (steam until crispy-tender); reserve 1/2 cup liquid. Melt butter in saucepan, stir in flour, and seasonings. When mixture is smooth and bubbly (again, a blonde roux), gradually stir in reserved liquid and milk. Cook over low heat, stirring CONSTANTLY until thickened. Remove from heat.
Combine beaten egg and 1/2 grated cheese. Gradually stir roux into egg/cheese mixture and blend well. Place artichoke hearts in a greased shallow baking dish in single layer. Pour sauce over the artichoke hearts and sprinkle with remaining cheese, bread crumbs and top with paprika.
Bake 18-22 minutes until sauce is bubbly.