Cookin' Country Style

[Sharikee]

[Sharikee]

Fresh Corn Casserole

Ingredients

8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)

Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

[Sharikee]

Baked Eggs In Hash Brown Cups

Ingredients

6 to 8 medium russet potatoes
Salt and ground pepper
Cooking spray
24 large eggs

Directions

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

[Sharikee]

Biscuits

Ingredients

3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
1 tablespoon granulated sugar
5 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons salt
1 stick cold butter, cut into bits
1/2 cup shortening
1 1/2 cups buttermilk
1/4 cup melted butter

Directions

Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.

Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.

Fold in the buttermilk until the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.

Bake until golden brown, 10 to 12 minutes.

[Sharikee]

Cowboy Bacon Beans

Ingredients

4 cups dry pinto beans
1 pound thick-cut bacon, cut into pieces
2 whole green bell peppers, diced
1 whole onion, diced
1 cup brown sugar
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon chili powder, optional
2 teaspoons salt, more to taste
2 teaspoons black pepper, more to taste
4 cloves garlic, minced

Directions

Rinse the beans under cold water. Set aside.

In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

[Sharikee]

Pot Luck Meatballs

Ingredients

Meatballs:
2 pounds ground beef
1 cup unseasoned breadcrumbs
1/2 cup grated onion
1/4 cup minced fresh parsley
2 eggs
Red pepper flakes, as needed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
Sauce:
1 can beef consomme
1 can beef broth
2 tablespoons spicy brown mustard
2 tablespoons tomato paste
2 tablespoons cornstarch

Directions

For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.

Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.

For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.

Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.

[Sharikee]

Sweet Potato Fries

Ingredients

4 sweet potatoes, peeled and cut into thin fries
1/2 stick butter, melted
4 tablespoons olive oil
2 teaspoons seasoned salt
Ground pepper
Minced fresh parsley

Directions

Preheat the oven to 450 degrees F.

Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley before serving.

[Sharikee]

Shortbread Bites

Ingredients

1.25 cup(s) all-purpose flour
3 tablespoon(s) sugar
1/2 cup(s) (1 stick) butter (no substitutions), cold, cut into pieces
1 tablespoon(s) red and green nonpareils or sprinkles or 1/2 cup mini baking bits

Directions

Preheat oven to 325 degrees F.
In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.
On lightly floured waxed paper, pat dough into 8" by 5" rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

[Sharikee]

Glazed Applesauce Cake

Ingredients:

Cake:

3 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cloves

3 teaspoons baking soda

1/2 cup butter

2 cups packed brown sugar

2 eggs, beaten

3 cups unsweetened applesauce

1/2 cup raisins

1/2 cup dates, pitted and chopped

1 cup chopped walnuts

Glaze:

1/2 cup butter

1 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.
Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.
To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

[Sharikee]

Apple Stuffing

Ingredients

1-1/2 cups chopped celery
3/4 cup chopped onion
3/4 cup butter, cubed
9 cups day-old cubed whole wheat bread
3 cups finely chopped apples
3/4 cup raisins
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted

In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 10-12 servings.

Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.

[Sharikee]

Holiday Eggnog Pie

Ingredients

4 ounces cream cheese, softened
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

Directions

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.

[Sharikee]

Fantasy Fudge

3
cups sugar
3/4
cup butter or margarine
1
small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3
pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1
jar (7 oz.) JET-PUFFED Marshmallow Creme
1
cup chopped PLANTERS Walnuts
1
tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

[Sharikee]

Turkey Pot Pie

Ingredients
1 1/2 pounds turkey tenderloin steaks, cut into 1-inch pieces
1 large potato, peeled and cubed
2 medium-size carrots, sliced
1 medium-size yellow onion, halved and thinly sliced
1/2 cup water
1/4 teaspoon salt

1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1 teaspoon dried thyme leaves
1/4 teaspoon each salt and white or black pepper
1 store-bought or homemade pie crust
Low-fat (1% milkfat) milk

How to make it 1 hour, 30 minutes

Rinse turkey; drain and pat dry. In a large saucepan, place the turkey, potato, carrots, onion, water, and 1/4 teaspoon salt. Bring to a boil. Lower the heat and simmer, covered, for 15 minutes or until the turkey is cooked through. Drain, reserving the cooking liquid.

2. Preheat the oven to 350°F. In the same saucepan, whisk together the evaporated skimmed milk, flour, thyme, 1/4 teaspoon salt, and pepper. Stir in the reserved cooking liquid. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened and bubbly. Stir in the turkey mixture.[/step-item]

3. Spoon the turkey mixture into a lightly greased 2-quart casserole. Place the pie crust on top of mixture in casserole (tip, below). Trim to 1 inch beyond edge of casserole. Fold under extra crust and crimp edge. Cut slits in crust. Brush with a little milk. Bake for 20 to 25 minutes or until pie crust is golden. Let stand for 5 minutes before serving. Makes 6 servings.[/step-item]