I found this recipe after some of my kin wanted it after they had ate at the Dixie Stampeede in Piegon Forge,Tnn. If you ever get a chance to go there make sure you go. You will really enjoy the show and food.
1/2 Cup Peas, cooked and drained
1/2 Cup Whole Kernel Sweet Corn, drained
1/2 Cup Canned Green Beans, drained
1/2 Cup Grated Carrot, cooked and drained
1 Quart Chicken Broth
1/2 Teaspoon Garlic Powder or to your liking
1/2 Teaspoon Onion Powder or to your liking
Salt and Pepper to tasted
11/2 Cups Heavy Whipping Cream
Mash cooked vegs into small pieces. Bring all ings. except cream to a boil. Stir in cream and heat through. Can also use fresh corn cooked.
Tuesday, August 10, 2010
BUTTERSCOTCH CREAM CHEESE BARS
1 Pkg.(10)oz. Butterscotch Chips
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pk. (8oz) Cream Cheese
1 Can(14oz). Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temp. Then chill. Serve when chilled.
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pk. (8oz) Cream Cheese
1 Can(14oz). Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temp. Then chill. Serve when chilled.
CUCUMBER SALAD
1 Red Onion, halved and thinly sliced
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill
Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill
Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.
CHURCH HOME-COMING DAY
Here in Ky. we have a lot of church home-comings in the summer. It is good to get to go visit with different churchs and fellowship with them. Altho, I have been very sick and could not go to many this year I did feel some better and got to go to my son-in-law's chuch homecoming. But I paid for it on the way home. I could not hardly breathe at all. This virus that I took sure done something to my lungs and I don't know if I will ever get better.
I have never saw so much food at one place and all of it so very good. We are still talking wondering where it all came from. My husband was talking on the way to church how we hoped that there would be enough food to go around. You never know with a home coming how many will cook or how many will show up. I told him don't worry we will have enough and if we don't all you have to do is ask God to let what you do have just multiply and feed everyone and I believe he will do it. It has worked before.
Everyone know me and how I just love to get new recipes. Of course there were new dishes and I just had to have the recipes to some of them. His aunt made some of the best cornbread stuffing I believe I have ever ate. So I got her to give me her recipe for it.
The men sure don't know what if feels like to get up early and stand and cook and know you have a time limit to get it all done in to head off to church. I think they should appricate us more.
By the time we get there we are so tired we just flop down and want to sit there and rest. Then it is also a job to set it all up and then the clean up also.
To me I think the churchs should have a group that cooks, a group that sets it up and another group that does the cleanup so it don't put it all off on just one group.
But anyway not only was the dinner good the church service was also good with some very good preaching from one of the visiting brothers. It is good to know that here in the mountains we still have the old time dinner on the ground theme that lets us visit with people that have moved off and left and just get togather and have a good fellowship with each other.
I will be putting (if I am still feeling better) a lot of new recipes on my blog and boy are they good. Some I have never made or heard of. We are going this week, I hope, to another homecoming and I just might get some good dessert recipes from there. lol.
I do not think I will ever get caught up on moving all my recipes from our old family site where msn shut down our site. But it wont be long until winter again and I can work more on them then......
I have never saw so much food at one place and all of it so very good. We are still talking wondering where it all came from. My husband was talking on the way to church how we hoped that there would be enough food to go around. You never know with a home coming how many will cook or how many will show up. I told him don't worry we will have enough and if we don't all you have to do is ask God to let what you do have just multiply and feed everyone and I believe he will do it. It has worked before.
Everyone know me and how I just love to get new recipes. Of course there were new dishes and I just had to have the recipes to some of them. His aunt made some of the best cornbread stuffing I believe I have ever ate. So I got her to give me her recipe for it.
The men sure don't know what if feels like to get up early and stand and cook and know you have a time limit to get it all done in to head off to church. I think they should appricate us more.
By the time we get there we are so tired we just flop down and want to sit there and rest. Then it is also a job to set it all up and then the clean up also.
To me I think the churchs should have a group that cooks, a group that sets it up and another group that does the cleanup so it don't put it all off on just one group.
But anyway not only was the dinner good the church service was also good with some very good preaching from one of the visiting brothers. It is good to know that here in the mountains we still have the old time dinner on the ground theme that lets us visit with people that have moved off and left and just get togather and have a good fellowship with each other.
I will be putting (if I am still feeling better) a lot of new recipes on my blog and boy are they good. Some I have never made or heard of. We are going this week, I hope, to another homecoming and I just might get some good dessert recipes from there. lol.
I do not think I will ever get caught up on moving all my recipes from our old family site where msn shut down our site. But it wont be long until winter again and I can work more on them then......
Saturday, August 7, 2010
PAPPER BAGED CORN
While coming home from my daughter's house I saw a lady in her garden putting paper bags over her big ears of corn. Now that is something I sure have never seen. Why was she doing this I wondered. Then I remembered what kind of corn it was. It looked like hickory cane corn.
Now we all know just how those birds love to feed off of it. I thought I would raise me some last year to have some home ground meal. I worked so hard with the stuff. So I ask someone when is it ready to grind. When the corn falls backwards down on the stalk.
So I kept waiting and waiting then one day I looked and it had fell down. They said to let the first frost hit it. I forgot about it until the frost did come and went to gather it and guess what. There was just cobs hanging there. The birds had really gotten them a good big meal. But I know they get hungrey just like we all do.
So back to the paper bags. That had to be why she was putting the bags over the corn to keep the birds from eating it as there were not that many rows of it.
Oh well, we are never to old to learn something new. I just wish I had done mine that way. But if the bags got wet what then. Maybe she was just trying to catch some beetles. But in a up side down bag. lol.
If we all go by gardens and see bags waveing at us then we know there has not been any alians landed just corn people. It would be nice to paint a happy face on the bags and they sure would look like faces.
I went to the Amish and bought some home ground meal. It sure does make a different tasting cornbread. My aunt made some and it was almost to salty you could not hardly eat it but it was still good.
From now on I will just stick to the baged cornmeal. I saw some King Authurs flour and meal and everyone talks about how good it is. When I looked at a 5 lb. bag I about fell over. It is like buying a steak with the price but I guess you just pay for what you get. One of these days I am going to break down and buy me a bag. To me nothing can beat the Three Rivers cornmeal. Now we can't buy it anywhere and my cornbread just don't taste the same without it.
We all have our likes and dislikes and sometimes when you hubby says this just don't taste right it is not our fault but having to go from somthing you rely on for so many years to something new is somthing else.
Now we all know just how those birds love to feed off of it. I thought I would raise me some last year to have some home ground meal. I worked so hard with the stuff. So I ask someone when is it ready to grind. When the corn falls backwards down on the stalk.
So I kept waiting and waiting then one day I looked and it had fell down. They said to let the first frost hit it. I forgot about it until the frost did come and went to gather it and guess what. There was just cobs hanging there. The birds had really gotten them a good big meal. But I know they get hungrey just like we all do.
So back to the paper bags. That had to be why she was putting the bags over the corn to keep the birds from eating it as there were not that many rows of it.
Oh well, we are never to old to learn something new. I just wish I had done mine that way. But if the bags got wet what then. Maybe she was just trying to catch some beetles. But in a up side down bag. lol.
If we all go by gardens and see bags waveing at us then we know there has not been any alians landed just corn people. It would be nice to paint a happy face on the bags and they sure would look like faces.
I went to the Amish and bought some home ground meal. It sure does make a different tasting cornbread. My aunt made some and it was almost to salty you could not hardly eat it but it was still good.
From now on I will just stick to the baged cornmeal. I saw some King Authurs flour and meal and everyone talks about how good it is. When I looked at a 5 lb. bag I about fell over. It is like buying a steak with the price but I guess you just pay for what you get. One of these days I am going to break down and buy me a bag. To me nothing can beat the Three Rivers cornmeal. Now we can't buy it anywhere and my cornbread just don't taste the same without it.
We all have our likes and dislikes and sometimes when you hubby says this just don't taste right it is not our fault but having to go from somthing you rely on for so many years to something new is somthing else.
FRIED ZUCCHNI PATTIES
1 Large Zucchni deseeded and shredded
1/2 Cup Freshly Grated Parmesan Cheese
1 Cup Panko Bread Crumbs
Sprinkle of Nutmeg less than 1/8 spoon
1/4 Teaspoon Paprika
1 Clove Garlic, minced
1 Egg
Salt and Pepper to taste
1-2 Tablespoons Olive Oil
Combine all the ings, except olive oil in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once it is heated add the patties and cook until golden brown. About 3-4 minutes per side. Serve. Good with some ranch dressing on top of them.
1/2 Cup Freshly Grated Parmesan Cheese
1 Cup Panko Bread Crumbs
Sprinkle of Nutmeg less than 1/8 spoon
1/4 Teaspoon Paprika
1 Clove Garlic, minced
1 Egg
Salt and Pepper to taste
1-2 Tablespoons Olive Oil
Combine all the ings, except olive oil in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once it is heated add the patties and cook until golden brown. About 3-4 minutes per side. Serve. Good with some ranch dressing on top of them.
MAGIC PORK CHOPS
6 Center Cut Pork Chops
1 Can Golden Cream of Mushroom Soup
2/3 Cup Water
Pepper
Garlic Salt
Preheat the oven to 350. Lightly grease a casserole dish. Place the pork chops in the dish. Cover them with the soup. Then add the water. Cover the dish and bake for 30 to 40 minutes or until cooked thru. Add pepper and garlic salt to your taste.
1 Can Golden Cream of Mushroom Soup
2/3 Cup Water
Pepper
Garlic Salt
Preheat the oven to 350. Lightly grease a casserole dish. Place the pork chops in the dish. Cover them with the soup. Then add the water. Cover the dish and bake for 30 to 40 minutes or until cooked thru. Add pepper and garlic salt to your taste.
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