Double-Corn Spoonbread

This recipe comes from the November 2012 recipe of Good Housekeeping magazine. It’s perfect for those holiday gatherings coming up or for those days when you’d like to try something different. The magazine also thoughtfully included variations for 12 servings and for 20 servings. Check it out.

Double-Corn Spoonbread

1 ½ cups water
Salt
Pepper
1 ½ cups whole milk
¾ cup stone-ground cornmeal
1 ½ tablespoons margarine or butter
2 large eggs
½ teaspoon baking powder
2 green onions, finely chopped, plus more for garnish
1 ½ cup fresh or frozen (thawed) corn kernels
3 tablespoons finely grated Parmesan cheese

Preheat oven to 400 degrees. Grease shallow 1 ½-quart casserole.

In 4-quart saucepan, heat water, ½ teaspoon salt, and half of milk to boiling on high. Reduce heat to medium-low and whisk cornmeal in slow, steady stream. Cover and simmer 10 minutes or until mixture is very thick and pasty, whisking frequently.

Remove from heat and whisk in margarine until melted. Continue whisking and add remaining milk in slow, steady stream. Whisk in eggs, 1 at a time, then baking powder.

Stir in green onions, corn, Parmesan, and ¼ teaspoon pepper until mixed. Transfer to prepared dish and spread in smooth, even layer. (Casserole can be cooled, then covered and refrigerated, up to 4 hours before baking.)

Bake 45 minutes to 1 hour or until golden and knife inserted in center comes out clean. Garnish with green onions.

Makes 6 side-dish servings.

Cheesy Ranch Chex Mix

There are few things as wonderful as Chex Mix, especially when you're watching football. There's something about crunching on that mix when your team is fighting for a win. Now, they've got another way to mix it all up. Sounds wonderful to me! Oh, and if you like nuts, add a cup of mixed or regular nuts. Just another expert tip from the folks over at Pillsbury!

 

Cheesy Ranch Chex Mix

 

9  cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)

2  cups bite-size pretzel twists

2  cups bite-size cheese crackers

3  tablespoons butter or margarine, melted

1  package (1 oz) ranch dressing and seasoning mix

1/2  cup grated Parmesan cheese

 

In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.

 

Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Go ahead and add some peanuts or mixed nuts to the mix--about 1 cup would be just enough!

Chocolate Lime Pie

Love the mixture of chocolate and lime. It’s wonderful! This is from another newspaper clipping. I can’t wait to give it a try!

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. package lime gelatin
½ cup boiling water
¼ cup lemon juice
2/3 cup sugar
Chocolate wafer crust

Chill can of evaporated milk, then whip until thick.

Blend gelatin with boiling water; add lemon juice and sugar. Let chill until firm. Beat mixture, then add to whipped milk. Whip again and pour into pie crusts. Top with reserved chocolate crumbs.

Chill before serving.

Chocolate Cookie Crust

2 cups crushed chocolate wafers
1/3 cup melted butter or margarine

Mix wafers and butter. Pat into two 8-inch pie plates, reserving some crumbs for topping. Chill.

Fred MacMurray's Pumpkin Pie

Found this clipping and was intrigued by it -- again. I’ve tried many Pumpkin Pie recipes but never one with rum or coconut. This recipe has both. And it is that time of year for Pumpkin Pie.

Fred MacMurray’s Pumpkin Pie

1 2/3 cups gingersnap crumbs
¼ cup melted butter
½ cup brown sugar, packed
2 envelopes unflavored gelatin
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
4 eggs, separated
1 ½ cups canned pumpkin
1/3 cup rum
½ cup granulated sugar
½ cup flake coconut

Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.

Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.

Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.

Beat egg whites until stiff. Beat in sugar, small amount at a time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.

Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie.

Makes 1 9-inch pie.

Eggplant Parmesan

This recipe comes from the October 1990 issue of Good Housekeeping magazine. That magazine consistently has wonderful recipes.

Eggplant Parmesan

2 medium-size eggplants (about 1 ½ lbs each)
2 large eggs
1 ¼ cups dried bread crumbs
1 ½ teaspoons dried basil leaves
Salt
1 28-oz can crushed tomatoes
1 8-oz. can tomato sauce
2 teaspoons sugar
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 8-oz. package Mozzarella cheese, shredded (2 cups)
2 tablespoons grated Parmesan cheese
Parsley sprigs for garnish

About 50 minutes before serving:

Preheat broiler if manufacturer directs. Cut eggplants lengthwise into ½-inch thick slices. In pie plate, with fork, beat eggs with 2 tablespoons water until blended. On waxed paper, mix bread crumbs, dried basil, and ½ teaspoon salt. Dip eggplant slices in egg mixture, then coat with breadcrumbs mixture.

Arrange enough breaded eggplant slices to fit in 1 layer on large cookie sheet. Broil 10 to 12 minutes until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with remaining eggplant slices.

Meanwhile, in 2-quart saucepan over medium heat, heat crushed tomatoes, tomato sauce, sugar, oregano, pepper and ½ teaspoon salt to boiling. Reduce heat to low; simmer 5 minutes, stirring often.

Turn oven control to 400 degrees. In 13 x 9-inch baking dish, spoon 1 cup tomato sauce. Top with half of broiled eggplant slices, lightly overlapping, then with half of remaining sauce and half of shredded Mozzarella cheese. Repeat layering with eggplant, tomato sauce, and shredded Mozzarella. Sprinkle top with grated Parmesan. Bake 40 minutes, covered, until mixture is hot and bubbly. Garnish with parsley.

Makes 8 main-dish servings, about 240 calories per serving.

Chicken Parmigiana

This comes from another clipping. I’m guessing that it’s an official Progresso recipe, because the company’s name is everywhere. LOL However, I’m a big fan of recipes developed by companies trying to sell their products. They tend to be really good. Hope you enjoy this one!

Chicken Parmigiana

4 boneless, skinless, chicken breast halves
2 eggs, beaten
1 cup Progresso Italian-Style Bread Crumbs
¼ cup Progresso Olive Oil
1 jar (15 ½ oz.) Progresso Meat Flavor Spaghetti Sauce
½ cup Progresso Grated Parmesan Cheese
1 cup (4 oz.) shredded mozzarella cheese
Preheat oven to 400 degrees.

Drip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.

Makes 4 servings.

Enchilada Casserole

This recipe won the 1989 Picante Sauce “Pick Up The Pace” Recipe Contest. Or, at least, that’s what the old newspaper clipping says. The winner was Alison Boyd of San Antonio, Texas. The Grand Prize was worth $3,000 so it must be good!

Enchilada Casserole

1 ½ lbs. lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 ½ cups picante sauce
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz.) tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tablespoon lime juice
1 ½ teaspoons salt
12 corn tortillas
1 cup dairy sour cream
¾ cup (3 oz.) shredded Monterey jack cheese
¾ cup (3 oz.) shredded cheddar or additional Monterey jack cheese
Shredded lettuce (optional)
½ cup sliced rip olives

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally.

Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture.*

Bake at 350 degrees for about 30 minutes or until hot and bubbly. Remove from ove; sprinkle with cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with additional picante sauce.

Makes 8 servings.

* NOTE: At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Microwave oven directions: Prepare casserole as recipe directs in 13 x 9 x 2-inch baking dish or shallow 3-quart casserole. Cook uncovered at HIGH 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle with cheeses; cover with wax paper and let stand 10 minutes. Serve as recipe directs.