Monday, April 18, 2011
Carol made this last year and I'd forgotten all about them until yesterday. Oh, how glad I am that she made them again so that I can keep the recipe for good! This is so simple and so dang good! (Sorry, it's a stock photo because I didn't think to take my camera over last night. I'll photograph this dish when I make it, for sure!)
Boil or steam fresh carrots, cauliflower and broccoli. Use enough to fill a 9x13" casserole dish. Layer the veggies in the pan and then top with fresh sliced mushrooms. (I imagine you could use whatever fresh veggies you'd like.
One stick of butter
1 can of cream of mushroom soup
8 oz velvetta
Melt the above ingredients together. Pour over top of the mushrooms and bake 350 for 30-40 minutes. Carol said that if you make this ahead, refrigerate it and then bake it before serving, it takes the full 30-40 minutes. But, if you make the veggies and pour the sauce over the top just before serving, you only need to bake it until the sauce is hot. I'll be adding fresh garlic to the veggies, some salt and lots of pepper too. Enjoy!!
Friday, April 8, 2011
After a wonderful and perfect week visiting my dad and family in North Carolina, I've rediscovered my deep Southern roots! While there, I couldn't get enough hush puppies. I was anxious to come home and find a better recipe than the one I'd tried in the past. Before I'd even left NC, my blogging friend, Pam, sent me this recipe. It's the best I've ever tried at home, although, I made a few changes. Loved it! My kids have now decided that we all need to go back to North Carolina to discover more of our roots and to try more southern cooking!
2 c. self-rising flour
2 c. self-rising white cornmeal (I used yellow cornmeal. Mu local stores did not carry self-rising.)
1 tsp. sugar (I used 2-3 Tbsp. because we like our cornbread sweet!)
1/2 tsp. salt
1/2 tsp. pepper
1 large onion, finely grated (I used only half the onion.)
1 jalapeno pepper, seeded and minced (optional) (I opted not.)
2 c. buttermilk
1 large egg
Combine first 5 ingredients; stir in onion and, if desired, jalapeno. Whisk together buttermilk and egg; add to flour mixture. Pour oil to a depth of 3 inches in a dutch oven; heat to 375 degrees. Drop batter by level tablespoonfuls into oil (the smaller the drop, the better the cook); fry in batches 5-7 minutes or until golden. Drain on paper towels. Yield: 5 dozen