Sour Cream Cornbread

 

• 3 large eggs, beaten
• 1 8.25 ounce can cream-style corn
• 1 cup sour cream
• 1/4 cup canola oil
• 1 cup self-rising cornmeal

Mix eggs, corn, sour cream and oil together until well blended.
Stir in cornmeal until just combined.
Pour into greased baking pan.
Bake in 425 degree pre-heated oven for 30 minutes or until golden brown.

Tips:
Heat greased skillet in oven while the oven is pre-heating.
Don't let batter sit after mixing.  Put in directly into the oven.  The leavening agents react immediately with the wet ingredients, so you will get the best rise if it is baked immediately.

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Hearty Beef Stew

Hearty Beef Stew

2 pounds beef stew meat, cut in 1" cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, diced
1/2 cup celery, chopped
1 green bell pepper, chopped
6 cups water
2 beef bouillon cubes
1 tablespoon salt
1 bay leaf
3 medium potatoes, cut in 1" cubes
4 carrots, sliced
1 cup English peas

Mix flour, salt and pepper.
Coat beef in flour mixture.
Heat oil in a large pan.
Brown meat thoroughly.
Do not crowd meat, work in small batches.
Remove beef from pan.
Add onion, celery and bell pepper and cook 3 minutes.
Return beef to pan.
Add water, salt, bouillon and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Add potatoes, carrots and peas.
Simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving.

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Banana Nut Bread

Banana Nut Bread

Vary the bread by the nuts used.  Pecans, walnuts, or macadamias complement bananas.

 



Macadamia-Banana Nut Bread


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons melted butter
2 large eggs
3 ripe bananas mashed
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup nuts

Stir together dry ingredients.  Flour, baking soda and salt.
Beat eggs.
Mix together wet ingredients. Eggs, sugar, melted butter, mashed bananas, buttermilk and vanilla.
Add dry ingredients to wet ingredients.
Beat until smooth.
Stir in nuts.
Turn into a well-greased 8 1/2" by 4 1/2" by 2 1/2"  loaf pan.
Bake in moderate oven at 350 degrees about 70 minutes.
Cool bread before slicing.

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Country Sausage Breakfast Patties

Country Sausage

• 2 1/2 pounds Boston butt pork roast
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon red pepper flakes
• 1/4 cup ice water

Cut pork into cubes.
Grind with coarse disk of meat grinder
Mix seasonings together.
Mix seasonings into ground pork with the ice water.
Grind with fine disk of meat grinder.

Tips:
Select roast with the most fat on it.
Keep the pork very cold while making the sausage. Work in batches, keeping the cubed pork in the freezer. 
The water helps to distribute the seasoning throughout the sausage.
Fry a small patty after mixing to check seasoning.

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Work in small batch.  Grind pork with coarse disk.

Mix seasonings together.

Mix ground pork with seasonings and ice water.

Grind sausage with fine disk.

 

Second grind mixes seasonings and gives sausage the perfect texture.

Store in refrigerator or freeze for up to 3 months.

No Bake Cheesecake

No Bake Cheesecake

 

A light airy pie, you can make with little effort.

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
•  8 ounce container of Cool Whip
• 1 graham cracker crust

Beat the cream cheese until smooth.
Gradually beat in sugar.
Blend in vanilla extract and sour cream.
Fold in Cool Whip.
Pour filling in graham cracker crust.
Chill at least 4 hours

Slice and top with favorite canned pie filling

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Coconut Joys

Quick and easy confections.

 

• 1/2 cup butter, melted
• 2 cups sifted confectioner's sugar
• 3 cups flaked coconut
• 1/3 cup milk chocolate morsels

Mix melted butter, sugar, and coconut together.
Shape into 1 inch balls.
Chill until firm.
Melt chocolate.
Drizzle chilled coconut balls with chocolate.
Store in refrigerator.
Makes about 3 1/2 dozen.

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What you will need:

Confectioner's sugar, coconut, butter, and chocolate morsels.

 

 

Mix sugar, coconut, and butter together until well blended.

 

 

Roll in 1 inch balls.

 

 

Melt chocolate in zip-top bag in hot water.

 

 

 

Drizzle chocolate over candy.

 

 

Store in refrigerator.

 

 

 

 

 



Pepperidge Swiss Chicken Breasts

Pepperidge Swiss Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 4 ounces Swiss cheese, shredded
• 6 tablespoons butter, melted
• 1 1/2 cups Pepperidge Farm Cornbread Stuffing

Place chicken in baking dish.

Spread cream of chicken soup on chicken.

Sprinkle on shredded Swiss cheese.

Toss melted butter with stuffing.

Top casserole with buttered stuffing.

Cover and bake in pre-heated 375 degree oven for 45 minutes.

Uncover and continue baking for an additional 10 minutes.

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What you will need:

Chicken, cream of chicken soup, Swiss cheese, butter, and Pepperidge Farm Stuffing.

Layer chicken, soup, and shredded cheese.

Toss melted butter with stuffing.

Top with buttered stuffing.

I first had this dish at a friend's home.  Donna was  gracious enough to share the recipe with me.