CJ Barrett Webboard User Reg: 04-19-2009
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You guys, these recipes all sound so wonderful. And your directions, much like the training advice given here, simple to understand!! (I’m sure the practical application will be right on par for me though, not easy to execute.)
I’m gonna book mark this thread anyway. Bob doesn’t mind being a guinea pig. He’ll eat almost anything.
My sister had a artsy moment and made a choc/pumpkin cake with Choc/cinnamon cream cheese frosting. Then she prettied it up like only a kindergarten teacher can.
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.
I made this last night so it only has to be reheated today, and of course had to take a tiny taste to make sure it was safe to feed family and guests...
It is vewy, vewy good. Yummy.
Now I'm going to try the Oatmeal pie hoping that light corn syrup won't "disfigure" it too much!
My sister had a artsy moment and made a choc/pumpkin cake with Choc/cinnamon cream cheese frosting. Then she prettied it up like only a kindergarten teacher can.
Yep, you can alwasy spot a kindergarten teacher's creations! THAT is a beauty of a pie!
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)
I like the idea of some red wine vinegar and shredded carrots! that would help give it a little kick. The parm really compliments the flavors well and is easy to mix.
You really don't need the sugar at all. I actually omitted it this time and just added some extra raisins this time.
broccoli was 10 cents a lb on wednesday so I made a giant batch this time
I know that thanksgiving is over but there is still christmas and other family gatherings coming up so I thought I would post my easiest bread recipe ever. It has a nice hearty texture that makes it perfect with stews or roasts.
Beer bread
1 can or bottle of beer room temp
3 cups self rising flour
3 tablespoons sugar
mix it all together and put in a loaf pan with a few slices of butter on top.
Bake at 350 for about an hour until golden brown.
The fun part of this bread is that different beers give it different flavor profiles. My favorite is hard apple cider, but a good wheat beer gives it a nice nutty flavor for winter too.
I know that thanksgiving is over but there is still christmas and other family gatherings coming up so I thought I would post my easiest bread recipe ever. It has a nice hearty texture that makes it perfect with stews or roasts.
Beer bread
1 can or bottle of beer room temp
3 cups self rising flour
3 tablespoons sugar
mix it all together and put in a loaf pan with a few slices of butter on top.
Bake at 350 for about an hour until golden brown.
The fun part of this bread is that different beers give it different flavor profiles. My favorite is hard apple cider, but a good wheat beer gives it a nice nutty flavor for winter too.
Just took a bottle of 2' Below out of the fridge. I'm trying this tonight!!
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Re: Favorite Thanksgiving Recipes...
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