Corn Casserole (Linc)

Linc's Corn Casserole

One 14 3/4 oz. Can Cream-style corn (not drained)
One 15 1/4 oz. Whole Kernel Corn w/ peppers (drained)
One Box (15oz?) Fleischmann's Corn Muffin Mix
One Cup Sour Cream (Breakstone's)
One Stick Butter (melted)
7 oz. Shredded Sharp Cheddar Cheese

Mix everything but the cheese in bowl. Pour into greased glass 9x13.

Bake 45- 50 (50) minutes, then add the cheese on top and bake another 10 minutes.
Let cool 5 minutes.

Soooooo Good!

Raspberry-Cranberry Sauce

Raspberry-Cranberry Sauce

(Don't add water)

3 cups (12 oz. package) fresh cranberries
1 (10 oz. package) frozen raspberries
1 cup sugar
Cinnamon stick

Combine ingredients in a deep saucepan. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Add a loose lid to keep the spatters under control, not tightly. Pour into container and store in refrigerator. This is refreshing and sparkling. Makes about 4 cups.

Linda M.

Creamy Corn Casserole

Creamy Corn Casserole

1 can (16oz.) cream-style corn
1/4 cup melted butter
1/2 cup plus 2T cornbread mix
1/4 cup water
1 medium onion, finely chopped
1 egg beaten
salt

Combine all of the ingredients and turn into a 1-1/2 quart casserole. Bake at 350 degrees for 40 minutes or until set. (Serves 6)

Livens up a "plain meat" meal.

From Linda M.

Beer Bread

Beer Bread

5 cups Self-Rising Flour
5 tablespoons Sugar
1 1/2 cups Sour Cream
1 12oz. can of Regular Beer (No LIght)

Mix, then bake in 2 greased & floured bread loaf pans for approximately for 1 hour. (Should be light golden brown when done.) Brush with a stick of melted butter on top.

Beef Tenderloin Giada's Way

Beef Tenderloin

Garlic Rub...

3 cloves garlic

2 t. cumin seeds

2 t. coriander seeds ground

1/4 t. kosher salt

1 t. black pepper

2 t. extra virgin olive oil

Oil the cookie sheet so it doesn't stick.

Bake 400 degrees for 30-35 mins.

Rest the meat before you cut it.

Sauce:

1 c. mayo

1/4 c. mascarpone cheese (at rm. temp)

1/3 c. fresh basil leaves

1 T. curry

1 tea. smoked paprika (powder)

kosher salt

black pepper

(by Giada)

Turkey Pannini Sandwiches

leftover turkey
pesto (instead of mayo)
cranberry Sauce
sourdough bread

butter & grill like a grilled cheese sandwich!

Yum (from Annette)

Pecan Pie

Pecan Pie

9 inch pastry shell, unbaked (I use Pillsbury roll out)

Filling:

4 Eggs, beaten
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Flour
1/2 Teaspoon Salt
3 Tablespoons Butter, melted
1 Cup whole Pecans (or more)
2 teaspoons vanilla

Preheat 350 degrees. Mix all ingredients and pour in shell. Bake 55-60 minutes.

(From Sandy W.)

Pineapple Cheese Casserole

PINEAPPLE CHEESE CASSEROLE (from my patient, Patty N. She serves at Thanksgiving)


1 20oz can chunk pineapple (drained)

3 tbsp pineapple juice

½ cup sugar

3 tbsp flour

1 cup shredded cheddar cheese

¼ cup melted butter

½ cup Ritz cracker crumbs


Drain pineapple reserving 3 tbsp juice. Combine chunks, juice, flour, sugar and cheese. Spoon mixture into greased 1 quart or 8x8 casserole dish. Combine butter and cracker crumbs. Stir well, spread over pineapple mixture. Bake at 350 for 20 to 30 minutes until brown.



**Note: If you like more of the topping, you can use more cracker crumbs and melted butter. I usually double the amount of cracker crumbs and melted butter.

Italian Christmas Dinner tips

Hi Angie-

You are thinking of Ventimiglia's on Dodge Park just north of 15 Mile Road. I miss not having that place nearby, especially at this time of year! Depending on how many layers you like in lasagna, you will need more or less noodles. I usually do 8-10 layers. Remember if you buy too many lasagna always freezes well.

As for the recipes, no problem.

The chicken should be cut as thin as you'd like and then pounded out to tenderize. I just drag it through egg and then coat with Italian breadcrumbs. You can add any seasonings you'd like to the breadcrumbs including parmesan or romano cheese. It's really just a matter of preference.

For the green beans, you can use fresh or frozen. If you use fresh, be sure to snap the ends off. Frozen are nearly as good and much simpler. I usually use 3-4 tablespoons of olive oil and fry one or two cloves of minced garlic. After a minute or two, add the beans. Season with salt and pepper and toss with the olive oil. I usually cook to taste, I'd guess about 15 minutes tossing periodically.

I'd be happy to help if you have any more questions. All of this talk is making me hungry!

Merry Christmas to you and your family!

Joe

Dessert-Peanut Butter Buckeyes

Peanut Butter Buckeyes

1/2 cup butter or margarine or... (1#)
1- 1/3 cup peanut butter or... (2#)
3 cups sifted confectioners' sugar or... (3#)
chocolate bark

Cream butter and peanut butter. Stir in sugar; make walnut size balls. Melt the chocolate bark on the stove or in microwave. Dip balls into bark using a toothpick. Put on wax paper.

Enjoy!

Appetizer Crabmeat

Crabmeat Appetizer

1/4 cup butter
1 (6 oz.) jar Old English cheese spread
1 1/2 tsps. mayonnaise
1 tsp. garlic salt
1 (8oz) can crabmeat (rinsed and drained well)
6 English muffins, split

Have all ingredients at room temperature. Blend the butter, cheese spread, mayonnaise, garlic and crabmeat. Spread mixture on the muffins. Place them on a cookie sheet and freeze until solid. When frozen, cut the muffins into quarters, wrap and return to freezer. At serving time place frozen muffin quarters under the broiler until slightly browned. Serve while warm.

(by Beverly Clark from "The Library Book")