Linda's
Country Kitchen
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Vegetable Corn Bread Stuffing Makes 8 cups.
Corn Bread
2 3/4 cups self rising cornmeal mix
1 3/4 cups nonfat buttermilk
1 large egg
2 tblsp. sugar
1 tblsp. olive oilVegetables
1 tblsp. olive oil
1 11/4 cups each 1/2 in diced celery and red bell pepper
3 strips turkey bacon, cooked
1 1/2 cups sliced scallions
3 tblsp. chopped fresh sage
1 1/2 tsp. each chopped garlic and fresh thyme leaves
3/4 tsp. each salt and black pepper
1 (5 oz) bag baby spinach leaves
1 (14 oz.) can chicken broth
1 1/3 cup chopped pecans1. Corn Bread: Preheat oven to 375oF. Grease 9" square baking pan. In large bowl, whisk all ingredients. Scrape into pan. Bake 28 minutes, until wooden pick tests clean. Invert onto rack; cool. Cut into 3/4 inch cubes; place in large clean bowl. Let dry overnight at room temperature.
2. Vegetables: Preheat oven to 350oF. In large nonstick skillet, heat oil. Add celery, bell pepper; cook 6 minutes. Chop cooked bacon; add; cook 2 minutes. Add scallions, sage, garlic, thyme, salt & pepper; cook 4 minutes. Add spinach; cook until wilted. Add to bread with broth; toss to moisten.
3. Spoon into 2 1/2 qt. baking dish; top with pecans. Cover with foil. Bake 25 minutes. Remove foil. Bake 15 minutes, until lightly toasted.
Hash Browns Supreme 1 kg pkg. hash browns
1 medium onion, finely chopped
1 cup chopped mushrooms, fresh or canned
1/4 cup margarine
2 (10 oz) can cream of mushroom soup
1 cup sour cream
2 1/2 cups shredded cheddar cheese
1 cup crushed corn flakesPartially thaw hash browns. Saute onions and mushrooms in margarine. In very large bowl, mix hash browns, onions, and mushrooms. Blend sour cream and soup, add to hash browns. Stir in 2 cups cheddar cheese. Spread evenly in well oiled 9x13 inch pan. Top with balance of cheddar cheese and crushed corn flakes. Bake at 350°F for 1 hour. Freezes well. Makes an excellent breakfast or dinner casserole!
Parmesan Potatoes 2 lbs. new potatoes, cut into quarters
1/3 cup olive oil
1 1/2 tsp. Italiam seasoning
2 cloves garlic, minced
1 cup grated parmesan cheeseHeat oven to 400°F. Toss potatoes with oil, seasoning and garlic. Add cheese; mix lightly. Place in a cookie sheet. Bake 45 minutes or until potatoes are fork tender and golden brown.
Italian Scalloped Potatoes 4 medium potatoes, very thinly sliced (about 4 cups)
1 medium onion, chopped
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 10 oz. can condensed cream of mushroom soup
1/4 cup milk
1/2 tsp. Italian seasoning, crushed
2 cloves garlic, minced (or 1/4 tsp. garlic powder)In greased 6 cup (5L) cassetole, arrange half of potatoes and half of onion. Sprinkle with half mozzarella and parmesan cheeses; repeat for second layer. In small bowl, combine soup, milk, Italian seasoning and garlic; spoon over potato mixture. Cover; bake at 400°F for on ehour. Uncover; bake 10 minutes longer or until potatoes are fork tender.
Potato Bites 3 cups peeled, sliced potatoes (1/2" slices)
1 10 oz. can condensed cream of mushroom & garlic soup (I use the one in the red & white can!)
1/2 cup shredded mozzarella cheese or cheddar cheese
paprika or chopped green onion for garnishIn plastic storage bag or bowl, combine potatoes with soup. Spread out in a single layer on baking pan. Bake in 400°F for 30 minutes. Immediately top with shredded cheese, allowing cheese to melt. Serve hot, sprinkled with paprika or chopped green onion.
Spiced Corn on the Cob (10 servings)10 ears sweer corn, husks and silk removed
1/4 cup butter, softened
1 tblsp. finely chopped fresh parsley
1 tsp. ground red pepper
1/2 tsp. grated lemon zestIn large saucepan over high heat, bring about 4 quarts of water to a rolling boil, then add sweet corn. Reduce heat to medium, cover and simmer 5 minutes or until tender; drain. Meanwhile, in small bowl, combine butter, chopped parsley, ground red pepper and grated lemon zest. Serve with corn.
Cheesy Mashed Potatoes4 large potatoes, cut into quarters
2 cloves garlic, cut in quarters
1/2 cup warm milk
1/2 cup cheddar cheese
2 Tbsp. butter
Salt and pepper to tastePut potatoes and garlic in large pan with just enough water to cover the potatoes. Bring to a boil, reduce heat to medium, put the lid half-way on the pan and boil for about 20 minutes. Drain potatoes and garlic and return to pan. Mash potatoes and garlic, then add about half of the warm milk, the cheese and butter. Continue mashing over very low heat, adding the rest of the warm milk as necessary to make the potatoes nice and creamy. Season with salt and pepper. Serves 6-8
Green Bean Casserole4 cups fresh green beans, cut into 2 inch pieces
1 can (10 and 3/4 oz.) condensed cream of mushroom soup
1 can (10 and 3/4 oz.) condensed cream of chicken soup
2 cans (2.8 oz.) French fried onionsBlanch green beans in boiling water for about 2 minutes. Drain beans and place in a casserole dish. Combine beans with soups and mix well. Bake at 350 degrees for about 25 minutes. Top with French fried onions and bake for about 5 minutes more. Serves 6-8
Asparagus with Orange Sauce
2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. We had this recipe over the weekend and it was wonderful. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus! Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return. If only it was that easy for us humans.
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