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Lisa Robertson QVC’s “Semi Famous Roasted Cauliflower”

As I am enjoying the “Semi Famous Roasted Cauliflower” a number of you were asking about the recipe and I didn’t want you to be left out, so here it is. Trust me, it’s SO GOOD!!!!!
-1 head of cauliflower cut into small florets
-1 red onion, cut in large pieces and separated into single pieces
-1 whole garlic peeled and minced
-olive oil
-salt
Toss together, roast in single layer
400 degrees for 1 hour
yummy!!!!

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Aunt Effie’s Custard Johnnycake

INGREDIENTS

  • Butter for greasing baking pan
  • 1 cup cornmeal
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup milk

PREPARATION

1.

Preheat oven to 350 degrees. Grease medium rectangular baking pan.
2.
Sift together cornmeal, flour, sugar, baking soda and salt. Beat in buttermilk, and then stir in eggs. Add milk, blending quickly. Pour into prepared pan.
3.
Bake until golden brown on top, for 35 minutes. Serve immediately, cutting into squares at the table.

YIELD
6 servings

Source

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Tomato and Orange Soup

INGREDIENTS

  • 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
  • 1 tablespoon unsalted butter
  • 1/2 cup minced onion
  • 1 cup chicken or vegetable stock
  • 3/4 cup fresh orange juice
  • 2 tablespoons thinly sliced mint or basil leaves
  • Salt and freshly ground black pepper

OPTIONAL GARNISH:

  • thin orange slices, halved cherry tomatoes, sprigs of mint or basil

PREPARATION

If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
YIELD
6 servings
NOTE: Approximate nutritional analysis per serving: 75 calories, 3 grams fat, 6 milligrams cholesterol, 20 milligrams sodium (before salting), 2 grams protein, 10 grams carbohydrate
 

http://www.nytimes.com/recipes/6876/tomato-and-orange-soup.html

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Corn Pudding

1 small box corn muffin mix (7.5 oz)
1/3 cup 2% milk
1 large egg
1 can cream-style corn, undrained
1 can whole kernel corn, undrained
1/2 cup to 1 cup shredded cheese

Preheat oven to 400.

In a large, oven proof bowl, stir together (do not beat) corn muffin mix, milk and egg. The batter will be slightly lumpy. Dump in the two cans of corn, liquid and all. Stir thoroughly.

Sprinkle the cheese generously on top. Bake 20 – 30 minutes, until the top is golden. Serve hot.

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Broccoli Cornbread

1 box corn bread mix
1 box of frozen broccoli– thawed and drained
1 lg. onion, chopped
1 stick butter, melted
4 eggs, beaten
6 oz. cottage cheese
1 t. salt
Mix together adding corn bread mix last (9 by 13 ) Pyrex. Bake at 400 degrees for 20 –25 minutes or until light golden brown. This is very moist and tender – It does not rise like regular cornbread – has a great taste. Serve in small 1 1/2 squares – As is very rich – Freezes well.

http://www.nationalcornbread.com/index.php?option=com_content&task=view&id=291&Itemid=33

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Corn Bread from Simply Recipes

Perfect with chili. The recipe calls for the corn bread to be baked in the oven in a cast iron skillet. We serve the corn bread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal.

  • 1 cup self-rising cornmeal*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup milk
  • 3 T bacon drippings (warmed to liquid) or 2 1/4 T olive oil
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
  • 3/4 cup cooked corn (fresh, defrosted frozen, or drained canned/li>

    *Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

    1. Preheat oven to 350°F.
    2. Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.
    3. Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown. Makes 8 servings.

    Corn Bread from Simply Recipes

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