Cookin' Country Style

[Sharikee]

[Sharikee]

Corn Chowder with Ham

Ingredients

4 medium-size fresh ears of corn or 2 cups frozen whole kernel corn
1 3/4 cups lower-sodium chicken broth
1 large yellow onion, chopped
1 medium-size potato or parsnip, peeled and cubed (1 cup)
1 cup chopped sweet green, red, and/or yellow pepper

1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram leaves
1/4 teaspoon each salt and white or black pepper
1/2 cup low-fat (1% milkfat) milk
3 tablespoons all-purpose flour
1 cup bite-size pieces cooked lower-sodium ham

How to make it 40 minutes

1

Cut kernels off fresh corn (see above); measure 2 cups corn. In a large saucepan, combine corn, broth, onion, potato, green pepper, marjoram, salt, and white pepper. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until potato is almost tender, stirring occasionally.
2

In a small bowl, whisk together the milk and flour. Stir into corn mixture. Cook, stirring constantly, for 2 minutes or until thickened and bubbly. Stir in ham. Cook for 2 minutes more or until heated through. Makes 4 main-dish servings.

[Sharikee]

Chocolate Magic Mousse Pie

Ingredients

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup HERSHEY'S Cocoa
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
24 HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

1
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2
Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

3
Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. Makes 8 servings.

[Sharikee]

Homemade Applesauce

Ingredients

6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon

Directions

Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

[Sharikee]

Peach Cobbler
Ingredients

Butter, for greasing baking dish
Fruit:
3 pounds frozen peaches
2 cups sugar
1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
3 tablespoons lemon juice
Pinch of salt
Topping:
3 cups all-purpose flour
3 heaping tablespoons sugar, plus extra for sprinkling over the top
1 1/2 tablespoons baking powder
Pinch of salt
3 tablespoons butter
3 tablespoons vegetable shortening or lard
3/4 cup whole milk
2 whole eggs

Directions

Vanilla ice cream or fresh whipped cream, for serving

Preheat the oven to 400 degrees F. Butter a baking dish.

For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.

For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.

Pour the peaches into the prepared baking dish.

Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.

Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

[Sharikee]

Sour Cream Ham & Potato Soup

Ingredients: serves 4 to 6
3½ c ham stock
3 medium potatoes, cubed (3 c)
2 medium / large carrots, sliced (1½ - 2 cups)
1 stalk celery, thinly sliced (1/2 c)
¼ c (1 x-small) finely chopped onion
¾ c corn
2½ c (or more) cubed or shredded leftover ham
½ c water or vegetable broth
1½ Tbsp flour
salt / pepper to taste
¼ c sour cream
¼ c heavy cream
Instructions
In a pot, just barely cover the ham bone and pieces of cartilage with water and a tablespoon vinegar or lemon juice. Let simmer for 6-8 hours or longer. All day is fine.
Strain, and discard of the bone and pieces. Refrigerate or freeze the stock until ready to use.
To make the soup, mix together stock, potatoes, carrots, celery, and onion. Let simmer until vegetables are tender.
Add corn and ham.
Whisk together water (or vegetable broth) and flour until smooth.
Pour into soup in a small stream while stirring, to avoid lumps.
Let the soup simmer for 3 more minutes until thickened and corn cooked.
Season to taste with salt and pepper.
Remove pot from the heat and let cool for a couple of minutes.
Add heavy cream, then sour cream, stirring very well to combine. Do not let the soup boil after sour cream is added, to prevent thinning or curdling.

[Sharikee]

Slow-Cooker Steak and Potatoes Dinner

Ingredients

1 1/2
lb beef tip steak, trimmed
3
tablespoons all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
1
tablespoon vegetable oil
1 1/2
cups sliced onions
1
can (14.5 oz) diced tomatoes
1
teaspoon sugar
1
bag (19 oz) frozen garden vegetable medley
Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
2 Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4 About 15 minutes before steak is ready to serve, microwave vegetables (potatoes are in the medley) as directed on bag. Stir into beef mixture.

[Sharikee]

Double-Crust Chicken Pot Pie

Ingredients:

1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg

Preparation

1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

[Sharikee]

Southern-Style Collard Greens

Ingredients:

12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
Preparation

1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.

[Sharikee]

King Ranch Chicken

Ingredients:

4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
1 garlic clove, minced
1 teaspoon chili powder
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese
Preparation

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

[Sharikee]

Texas Two-Meat Chili

Ingredients:

1
lb boneless beef chuck steak, cut into 1-inch pieces
1
lb pork tenderloin, cut into 1-inch pieces
1/4
cup all-purpose flour
1
tablespoon vegetable oil
2
cans (10 oz each) tomatoes with green chiles, undrained
1
can (15 to 16 oz) pinto beans, undrained
1
can (12 oz) beer or nonalcoholic beer
1/2
cup chopped red onion
2
tablespoons chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon garlic powder
1/8
teaspoon ground cinnamon
Sliced green onions, if desired

Steps

1
In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
2
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
3
Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

[Sharikee]

Mississippi Mud Cake

Ingredients
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

[Sharikee]

Maple Apple Baked Beans

Ingredients

5 cans (15 ounces each) great northern beans, rinsed and drained
2 ¼ cups Granny Smith apples (2 very large apples), peeled and chopped
1 ⅔ cups sweet onion, chopped
1 cup cooked bacon, coarsely chopped
1 ½ cups hickory barbecue sauce
1 cup pure maple syrup
¼ cup dark brown sugar, firmly packed
¼ cup stone-ground mustard
2 teaspoons dry mustard
½ teaspoon ground ancho chile pepper

Instructions

Heat oven to 350 degrees.
In a large bowl, combine all ingredients and stir well.
Pour in 13-by-9-by-2-inch glass baking dish or cast iron Dutch oven coated with vegetable cooking spray.
Bake for 45 minutes, or until bubbly and heated throughout.