I'll share my recipe, if you'll share yours, November 16, 2011

12 years ago

Baked Corn Casserole

Campbell's Kitchen

Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

2 eggs

1 can (about 16 ounces) whole kernel corn, drained

1 package (about 8 ounces) corn muffin mix

1/4 cup grated Parmesan cheese

1 can (2.8 ounces) French fried onions (about 1 1/3 cups)

Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.

Bake at 350 F. for 30 minutes or until the mixture is hot.

Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

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Comments (11)

Jasdip
12 years ago
We have annual Milk calendar that's distributed with our newspaper, across Ontario. The new one comes out this Sat. On the day the calendar is included, sales of the papers soar.

This is November's recipe, and the picture looks delicious, and is on my to-try list.

Roast Pork Tenderloin and Mushroom Dinner (Milk calendar)

1 large pork tenderloin, trimmed (about 1 lb/500 g)
2 medium white potatoes, cut into 3/4-inch (2 cm) chunks
1 medium sweet potato, cut into 3/4-inch (2 cm) chunks
Salt and pepper
1 tbsp (15 mL) butter
8 oz (250 g) mushrooms, thinly sliced
3 cloves garlic, minced
1 onion, chopped
1-1/2 tsp (7 mL) paprika
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) reduced-sodium chicken broth
1 tbsp (15 mL) Dijon mustard
Chopped fresh parsley

Preheat oven to 375F (190C). Butter a 13 x 9-inch (3 L) glass baking dish.

Place pork in centre of baking dish, tucking thin end underneath. Arrange white potatoes and sweet potatoes around pork. Sprinkle with salt and pepper. Bake for 20 min.

Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 tsp (1 mL) each, salt and pepper; saute for 8 min or until mushrooms are brown. Stir in broth and mustard. Whisk flour into Milk; stir into pan and bring to a boil, stirring. Boil, stirring, for 1 min.

Pour sauce over pork and potatoes and roast for 10 to 15 min or until a meat thermometer inserted in thickest part of pork registers 160F. Transfer pork to a cutting board; let rest for 5 min. Return potatoes and sauce to oven for 5 min; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.
glenda_al
12 years ago
Paula Deen's grits pie

3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional
Directions
Preheat oven to 325 degrees F.

In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.

In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.
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Chicken with Potatoes, Bacon and Cabbage (Real Simple) 3/4 pound new potatoes, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 3 slices bacon, chopped 1 small shallot, minced 1 tablespoon whole-grain mustard 3 tablespoons cider vinegar 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips Heat oven to 425F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.
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I'll share my recipe, if you'll share yours, November 3, 2011
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Braised Short-Ribs in the Slow Cooker (from our local paper) The sauce that these ribs make is truly exceptional, and doesn't even need thickening. But because the ribs are fatty and tender, you might need a gravy separator. It's a handy tool that allows you to pour off the delicious broth, separate from the fat that collects on top of the juices. I served this delicious main course with steamed green beans and soft fresh bread to mop up the gravy. It would be lovely with mashed potatoes or noodles, too. Bring on winter! Braised Short Ribs with Orange and Hoisin 1 kg (2 lb) beef short ribs, trimmed of excess fat 2 cloves garlic, chopped finely or sliced thinly 125 ml (1/2 cup) orange juice 15 ml (1 tablespoon) ketchup 5 ml (1 teaspoon) soy sauce 30 to 45 ml (2 to 3 tablespoons) hoisin sauce 15 ml (1 tablespoon) fresh ginger, grated 5 ml (1 teaspoon) sesame oil 8 to 10 pearl onions 1. In a large skillet on high heat, quickly brown the meat on both sides. You can use a little oil if you need to, but this shouldn't be necessary, as the meat is quite fatty. Place the meat in the slow cooker, trying to keep it to one layer at the bottom. 2. Fry the garlic in the pan for a moment or two until it turns pale gold. Combine the orange juice, ketchup, soy sauce and hoisin sauce in a bowl and whisk together. Pour this into the skillet with the garlic and stir until all the browned bits are loosened in the pan. Pour the mixture over the meat in the slow-cooker. Sprinkle sesame oil on top. 3. Peel the pearl onions. This can be tricky, so I trim the pointed top and the root end with a sharp knife, then plunge them into boiling water for one minute. The skins will then slip right off. Scatter the pearl onions over the meat. Cover the slow-cooker and leave on High for four to five hours, or Low for eight to 10 hours. 4. Remove meat and onions from slow cooker and place into individual plates or a serving dish. It should be dark and very tender, with the bones falling off. Pour the juices into a bowl or gravy separator and skim off the fat. Pour degreased juices over the meat and serve with steamed vegetables or a salad, and bread, noodles or mashed potatoes. Makes 2 large or 3 medium servings.
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patti43
12 years ago
Glenda, now I've seen everything :-) Wonder how it tastes?? I've never had sweet grits--hmmm.

I've been looking through my recipes for vegetable casseroles and remembered this one I got from Harry's niece, Cathy. It's very good.

Green bean and corn casserole

2 cans cut green beans, drained
1 can white shoepeg corn, drained
1/2 c. sour cream
1 can cream of celery soup
1/2 c. grated cheddar cheese
Ritz cracker crumbs, tossed with melted butter*

Mix first four ingredients. Top with cheese and then cracker crumb mixture. Bake at 350 until bubble and beans are cooked.
*Can be topped with French's fried onion rings
glenda_al
12 years ago
Like a sweet custard, so Paula says. I haven't made it but will.

I grew up eating sweet grits and rice. Butter and sugar on both.

Now I eat grits with butter salt and pepper.

Not a rice eater anymore.
kayjones
12 years ago
I eat grits any way I can get them! They are so good even cold with nothing added - YUMMY!
minnie_tx
12 years ago
Jas
We have annual Milk calendar that's distributed with our newspaper, across Ontario. The new one comes out this Sat. On the day the calendar is included, sales of the papers soar.

I'm intrigued what is a milk calendar?
luckygardnr
Original Author
12 years ago
Minnie, it's a regular yearly calendar, where the picture on each month is a different recipe that contains milk in it somehow. Some of the recipes are really good!
Jasdip
12 years ago
Minnie, the Milk Board has put out an annual calendar for 35 years!

Here's the link and it shows this months recipe (the pork tenderloin) and you can see all the recipes for the past 35 years.

Here is a link that might be useful: Milk Calendar
minnie_tx
12 years ago
Thanks That is relly neat I saved the site so I can explore it later. Didn't know Canada had a Milk Board.
How nice of them to do that No wonder readers look forward to it every yer thanks
Granlan_TX
12 years ago
Yay for the Milk Calendar site! Thanks Sherry! :)

Have to laugh at myself cause I'm not even hungry and don't cook much for just me any longer, but I so enjoy these recipes! lol
Jasdip
12 years ago
LOL Granlan!!!

It's so nice hearing that you love the job we do, coming up with tried-and-true, delicious, interesting and new to us recipes. I saw your note on the other thread.

I'll share my recipe, if you'll share yours, November 16, 2011

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Jasdip

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I'll share my recipe, if you'll share yours, November 16, 2011

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