Quote: Jennifer Lee

Broccoli salad

This is a totally unscientific recipe.. but I have given it to lots of people and it turns out well made this way

Enough heads of broccoli for the amount of people you are serving
1/2 red onion, finely chopped (less for a small batch)
cooked crumbled bacon
lots of golden raisins (craisins are good too)
mayo to coat everything, I use light and no one knows
Cheapo powdered parmesan cheese to coat
a light sprinkle of fine sugar

I make this the day before and let it sit in the fridge then
before serving I sprinkle it with real parmesan cheese. The broccoli really shrinks down, so use more than you think.

This is seriously good stuff, and really easy! It is also a great way to get broccoli into the kids


ETA: this sort of thing is why I am not good at baking, this is about as close as I ever get to a measured recipe, I cook by feel

I make nearly the same thing!!! I add some red wine vinegar to my mayo though, whisk that up, and then mix, it cuts the heavy flavor. I also add shredded carrots (you can buy them pre shredded, so it's not even any extra work!). Sometimes I add sunflower seeds.

The parmesian cheese is a great idea. I've used shredded or cubed cheddar, but the parm... great idea! Thanks!

(I omit the sugar, but thats just me)

OATMEAL PIE!!!!

Ok, so my family is from the south, and went through the depression down there. Pecans were expensive.... oatmeal, cheap!

Has no one else from the south ever heard of this?

Preheat oven to 350.

2 eggs, slightly beaten
1 cup melted butter
1 cup dark Karo syrup
1 cup oatmeal
1 teaspoon vanilla (more if you'd like)

Mix everything up, and pour into a pie crust of your choice, homemade, or prepared.

Bake for 45 min, or until the center isn't horribly jiggley.

I'd suggest making this in double or triple batches. It's delicious, simple, fast, and delicious! People are always somewhat horrified we make oatmeal pie on holidays, till they taste it.

Give it a shot, it's worth it!!!

 Quote: Kathy West

Ok, dont laugh but how do you make fresh breadcrumbs? That recipe sounds really good but got lost on that ingredient

Take slices of sturdy white bread and tear them into quarters, then pulse in blender, probably doing two-three slices at a time (that is, don't pack the blender or you will have paste at the bottom and untouched bread at the top).

 Quote: Kelly Byrd

OATMEAL PIE!!!!

Ok, so my family is from the south, and went through the depression down there. Pecans were expensive.... oatmeal, cheap!

Has no one else from the south ever heard of this?

Preheat oven to 350.

2 eggs, slightly beaten
1 cup melted butter
1 cup dark Karo syrup
1 cup oatmeal
1 teaspoon vanilla (more if you'd like)

Mix everything up, and pour into a pie crust of your choice, homemade, or prepared.

Bake for 45 min, or until the center isn't horribly jiggley.

I'd suggest making this in double or triple batches. It's delicious, simple, fast, and delicious! People are always somewhat horrified we make oatmeal pie on holidays, till they taste it.

Give it a shot, it's worth it!!!

Sounds good to me! Butter, sugar, and grains (usually flour, but heck, oatmeal works) .... how can that be bad?!

 Quote: Connie Sutherland

Sounds good to me! Butter, sugar, and grains (usually flour, but heck, oatmeal works) .... how can that be bad?!

Exactly my point. How can you go wrong with that?

 Quote: Connie Sutherland

 Quote: Kathy West

Ok, dont laugh but how do you make fresh breadcrumbs? That recipe sounds really good but got lost on that ingredient

Take slices of sturdy white bread and tear them into quarters, then pulse in blender, probably doing two-three slices at a time (that is, don't pack the blender or you will have paste at the bottom and untouched bread at the top).

Yep! Except I prefer wheat bread in this recipe... If it has WHEAT bread I can tell myself it is almost a health food!!! LOL!! HEHEHEEEEE!

 Quote: Cheryl Gee

Escalloped corn casserole.

1\2 cup oleo or butter
1\4 cup sugar
1 1\2 tsp baking powder
1\2 cup evap milk
2 cups cream corn
2 eggs well beaten
1 tsp flour

Preheat oven to 350

Melt oleo in medium saucepan,stir in sugar and flour until well blended. Remove from heat. Gradually stir in milk.Add eggs and baking powder,mix well. Fold in corn. Turn into buttered 1 1\2 qt casserole. Bake 40 minutes or into golden brown on top and set in center.
An old recipe,easy to make and very tasty. Can be doubled and baked in a larger pan. Takes a little longer to cook.

Cheryl, I have everthing on hand for this so I'm giving it a try! I always do an English Pea Casserole (another group favorite around here), a Green Bean dish (good but I'm getting tired of it) and this year - Escalloped Corn! I'll let you know how it goes over.

Thought of another one.
Easiest bread you'll ever make.

3 cups bread flour
1 packet active dry yeast
1 1/2 t sea salt
1 3/4c room temp water

Mix yeast, salt, and water. Dump into flour- mix well.

Dough should be somewhat stiff- ie: will hold your mixing spoon up if stuck in the middle of the dough.

At this point you can add raw garlic cloves, or minced garlic if you'd like (YUM!)

Cover tightly with saran wrap, let rise for 18-24 hours.

Preheat oven to 475 for 30 min (YES, the full 30 min is very important!!)

Dump onto floured counter top. Pick up/stretch dough with a spatula 3-4 times. Gently shape into 2 loaves, and place onto a pizza stone, or cookie sheet. Be gentle at this stage, the key to this bread is not breaking the bubbles in the dough! Cover, and let rise the rest of the pre-heat time. (at least 20 min) You can sprinkle the top with 1-3T flour, and also with seasame seeds if you want.

Last few min of the pre-heat, place a pie pan with 1'' hot water under the rack you will bake the bread on. The steam gives you a great crust!

Bake for 20 min, or until the entire loaf is golden brown (including the bottom)

Cool on wire rack. It's best cool... try and wait before digging in!

 Quote: Barbara Schuler

Yep! Except I prefer wheat bread in this recipe... If it has WHEAT bread I can tell myself it is almost a health food!!! LOL!! HEHEHEEEEE!

Meaning whole wheat? (White bread is wheat bread. )

That actually sounds even better to me. I am sending the pineapple dish and the oatmeal pie recipe to several of my many sisters (six of us girls). I have a feeling that both are going to go over big.

 Quote: barbara schuler

... Cheryl, I have everthing on hand for this so I'm giving it a try! I always do an English Pea Casserole (another group favorite around here), a Green Bean dish (good but I'm getting tired of it) and this year - Escalloped Corn! I'll let you know how it goes over.

I am too. I've never had a corn casserole or corn pudding I didn't like.

My father (Depression child) even made this quick lunch dish of creamed corn that you crush Saltines into, add black pepper, and heat. (It has this awesome name, too: "Corn & Crackers.")

Paula Deen makes this one:
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving..

My sister makes this one:

Ingredients:

4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 can (approx. 15 ounces) cream-style corn
1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
3 eggs, separated
Preparation:

Heat oven to 350°.
Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes.

I really like the frozen corn kernels added to the canned creamed.

But like I said: Never met a corn casserole or pudding I didn't like!