Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: corn (Page 5 of 6)

Ham and Pineapple Dinner

March 16, 2006 / / 0 Comments

Recipe Source: Melissa / allrecipes.com

Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 15 Minutes

Ingredients:

2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

Directions:

Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Makes 4 servings.

Mexican Lasagna

March 15, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes

Ingredients:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9×13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nicki’s Note:

My mother used to make this dish and is great for any picky eaters who will eat beef or other meats well. My favorite variation is to use tortilla, dipping, or corn chips instead of the flatten tortilla shells.

Molasses Gorp Popcorn Logs

March 3, 2006 / / 0 Comments

Recipe Source: bhg.com

Ingredients: Cook: 15 minutes, Prep: 30 minutes

12 cups popped popcorn (about 1/2 to 3/4 cup unpopped)
2 cups peanuts
1/2 cup candy-coated milk chocolate pieces
1/2 cup raisins
1 cup sugar
1/2 cup water
1/2 cup light molasses
1/2 teaspoon salt

Directions:

Remove all unpopped kernels from popped corn. In a greased 17x12x2-inch baking pan combine popped corn, peanuts, chocolate pieces, and raisins. Set pan aside.

Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, water, molasses, and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring occasionally, until thermometer registers 250 degree F, hardball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hardball stage should take about 10 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Pour sugar mixture over the popcorn mixture; stir gently to coat the popcorn mixture. Cool until popcorn mixture can be handled easily. Use buttered hands to shape mixture into 3-inch logs, about 1-1/2 inches in diameter. Wrap each log in clear plastic wrap. Makes about 36 logs.

Mexican Cornbread

February 24, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb. lean ground beef
1 small onion, chopped
3 Tablespoons green pepper, chopped
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon catsup
8 oz. cream style corn

Directions:

Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.

Cornbread: Sift together 3/4 cup cornmeal, 1/4 cup plain flour, 1 teaspoon baking powder and 1 teaspoon salt. Add 1 egg and 1-1/2 cups milk. Mix well.

Pour half of cornbread mixture into a well greased 10 inch iron skillet. Spread meat mixture over this. Add remaining cornbread mixture. Bake in a 400 F. oven until bread is done, about 30-40 minutes. Cut into wedges.

Serves 6-8.

Willie’s Notes:

Serve with a green salad for a complete meal. I like to serve this with sour cream on the side for those that like it.

Southern Dressing

February 20, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.

Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.

Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Hamburger Soup (aka Spicy Potato Soup)

February 15, 2006 / / 4 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL

Directions:

In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Ann Brock’s Taco Soup

February 11, 2006 / / 2 Comments

Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Cheese Popcorn

February 10, 2006 / / 0 Comments

Recipe Source: cdkitchen.com

Ingredients:

4 quarts popped pop corn
1/4 cup butter — melted
1 envelope (1 1/2 ounces) dry cheese sauce mix

Directions:

Place the popcorn in a large bowl. Pour melted butter over top. Mix well so popcorn is evenly coated. Sprinkle cheese over top; stir well until completely mixed.

Cheddar Cheese Popcorn

February 10, 2006 / / 2 Comments

Recipe Source: Gale Gand

Prep/Cooking Time: Prep Time: 5 minutes

Ingredients:

3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper

Directions:

In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

Taco Snack Mix

February 10, 2006 / / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

4 cups assorted square wheat, rice or corn cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 envelope taco seasoning mix
1/4 cup melted butter

Directions:

Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container.

Makes about 12 cups.

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