3 cups water
1 cup ground
yellow cornmeal
Bring water to a boil. Reduce to
a simmer and add cornmeal, stirring constantly.
Continue to stir until polenta is thickened. The time
varies, depending on whether you like finely ground or
coarse cornmeal. Course can take up to 45 minutes. Then
it needs to set up, you can leave it it the pan or
press into a loaf pan. I like to pour and press into a
pie pan sometimes. Needs to cool for up to an hour or
until firm. At that point you slice and serve as is or
it can be sliced and sauteed, grilled or pan fried.
I like to put the slices under the broiler until
the edges are golden brown. There are so many things
you can do with it at this point; put cheese on it,
butter, and sauces or gravies of any kind.
Baked Beans
Ruth
4 lbs. large white beans
(hmmmm wonder how many cups this is?)
4 c. brown
sugar
1-32 oz. bottle catsup
1 Tb. salt
2 lbs. bacon
or ham, diced
Soak beans overnight. The next
morning, rinse and boil for 10 minutes or until skins
crack when blown on. Wash again. Put in roaster pan.
Add all other ingredients and over with water. Cook
in oven at low temp. (300°-325°) Check the moisture
and add more water if theya re dry. Bake all day.
Yield enough for a small army.
Country potatoes
Ruth
6 large potatoes
1 egg
1/3 c. milk
1 1/2
c. all-purpose flour
1 1/2 tsp. paprika
1 tsp.
salt
1/2 tsp. each dried thyme, basil, oregano, and chili
powder
1/4 tsp. cayenne
1/4 c. vegetable oil
Slice
unpeeled potatoes into wedges (10-12 per potato). In a
small bowl, beat egg and milk. In another bowl, combine
flour and seasonings. Dip potato wedges into eggs
mixture; dust with flour mixture. Place in a single layer
on an ungreased baking sheet. Drizzle with oil. Bake
for 20-25 minutes or until golden brown and
tender.
Rice and Beans
Cindy
This one is mexican
flavored. You can vary rice and beans so many ways, like
sausage-italian, etc.
3 cups various beans, mostly red,
some black and pintos
2 Tbs. oil
2 garlic
cloves
water to within 2 inches of crock pot.
Put all
in crock pot and cook on low or high until beans are
done. My crock is old and it takes 6 hours on high.
When the beans are done, Drain off most water and add
2 tsp. salt.
Add 2 cups cooked rice.
1
30 oz. can tomato sauce
1/4 tsp. ground cayenne
pepper
2 tbs. taco seasoning
2 cups cooked, bitesize
chicken
1 cup chicken broth, if you have
it
Stir together,warm through, serve and top with grated
cheese.
Baked Beans (no refined
sugar)
Deborah
(Beans and molasses are high in iron, too)
2 c
dried navy beans or other white beans
8 c water
2
med.-sized onions
3/4 cup MOLASSES
1-1/2 tsp dry
mustanrd
Soak beans in the 8 c. water. Transfer soaked beans
and soaking liquid to a large pot and bring to a
boil. Reduce heat and simmer gently until beans are
tender. Drain, reserving liquid.
Preheat oven to
350.
Place whole onions in a 4-qt. ovenproof casserole.
Combine reserved bean liquid with molasses and mustard
and add to casserole. Add beans. If there is not
enough liquid to
come to 1 inch from top of
casserole, add water.
Cover casserole and bake for 2
hours. Remove cover and continue to bake 2 hours longer.
Add boiling water if necessary to keep beans moist
during baking.
4-6 servings
Ingredients:
4
small pumpkins (about 4 to 5 inches in diameter)
2
cups whole wheat bread cubes
1/2 cup thinly sliced
carrots
1 cup diced onion
1/2 cup chicken broth
1
tsp. dried thyme or fresh can be used (2 tsp.)
1
teaspoon dried oregano
1/2 teaspoon pepper
salt to
taste
1/4 cup minced fresh parsley
1 teaspoon olive
oil
Preheat oven to 325°. Cut off pumpkin tops and set aside
to use as covers.
Scoop out seeds and
membranes. Set pumpkins on a large baking sheet. In a medium
bowl combine bread cubes, carrots, onion, broth,
thyme, oregano, pepper, salt, parsley, and oil; toss
well. Pack tightly into pumpkin cavities. Cover with
tops. Bake 45 minutes, or until pumpkin shells are
tender.
Note: You can vary ingredients such as
sourdough bread cubes instead, or a touch of roasted
garlic. You may also sauté onion, garlic and bread cubes
a little beforehand.
Homemade cranberry sauce
Sharon
1
bag cranberries
1/2 cup orange juice
1/2 cup
water, or omit the OJ and use 1 cup water
1 cup
sugar
In a large pan mix the oj, water, and sugar. Cook
over medium heat, add the cranberries, and stir. You
need to use a large pan, because the cranberries pop
as they cook. After all the cranberries have
bursted, stir it real good, and remove from heat. I
believe this takes about 5 minutes. Place it in another
container, and refrigerate.
3 tablespoons corn
starch
2 eggs
˝ cup sugar
1 (12 oz) can of
evaporated milk
1 (16 oz) can of creamed corn
1 (16
oz) can of whole kernel corn, drained
1 stick of
margarine, melted
Mix well the corn starch , eggs and
sugar. Add cream and whole kernel corn and evaporated
milk. Mix well. Pour into greased medium size baking
dish. Pour melted butter over the entire top of
mixture. Bake at 350 degrees for one hour.
Potato skins
Ruth
Potato skins are not only fun, but nutritious and inexpensive! Russet potatoes are the best to use for making potato skins. Buy a 10 pound bag -- it usually contains more small potatoes and is more economical. If I get potatoes on sale for an extremely good deal, I like cooking an entire 10 pound bag of russets, just for potato skins. We usually enjoy some the night I make them, and the rest go into the freezer for future meals and snacks.
First, wash your potatoes well -- scrubbing with a vegetable brush if you have one -- to remove all the dirt from them. Pierce the skin of each potato with a fork to allow steam to escape. Do not wrap your potatoes in foil. Bake the potatoes at 400 degrees F for 50-55 minutes.
When potatoes are done, remove from oven. When they are cool enough to handle, slice lengthwise. Scoop out the insides, leaving about 1/4" of potato pulp on the skin. Refrigerate insides to be used in other recipes, such a mashed potatoes or potato pancakes.
At this point, you can prepare any of the delicious potato skin versions below:
Simple Skins: Place skins on baking sheet. Brush with melted butter; salt and pepper to taste, add any herbs of your choice and bake at 425° for 10 minutes or until crispy.
Cha-Cha Skins: Place skins on baking sheet. Sprinkle with salt and pepper to taste. Sprinkle chopped green onions, chopped tomatoes, diced green chilis and shredded cheese in each skin. Bake at 400 degrees for 10 minutes or until cheese is melted.
Cheese & Bacon Skins: Bake skin at 425° for 10 minutes or until crispy. After removing from oven, add shredded cheddar cheese and sprinkle with cooked, crumbled bacon bits. Serve with sour cream for dipping.
Crab-Stuffed Skins: To the insides of 6 potatoes, add 1 pound fresh or frozen crab meat, 1/2 pound of butter, 1/2 light cream, 1 teaspoon salt, 4 teaspoons grated onion, and 1 cup grated sharp Cheddar cheese. Fill skins with mixture and top with more cheese and paprika. Bake at 450° for about 15 minutes.
Chili Relleno Skins: Fill skins with diced green chilis. Top with Monterey Jack cheese and bake at 400° for about 10 minutes.
Tuna Melt Skins: Mix mayonnaise with chuck tuna, season with garlic and onion salt, and place in skins. Top with grated cheese. Bake at 400° for about 10 minutes.
Turkey & Avocado Skins: Fill skins with cooked, diced turkey breast. Top with avocado slices and then swiss cheese. Bake at 400° until cheese is melted thoroughly.
Florentine Skins: Cook 1 package of frozen chopped spinach; drain. Add diced sauteed mushrooms and enough Parmesan cheese to bind. Fill skins with mixture and sprinkle with more Parmesan; bake at 400° for about 10 mintues, watching closely.
Mushroom Onion Skins: Saute sliced mushrooms and onion in lots of butter; salt and pepper to taste. Fill skins and top with grated Swiss cheese; bake at 400° for about 10 minutes, watching closely.
Broccoli Mornay Skins: Chop and cook fresh broccoli. Place in skins; top with grated cheese. Bake at 400° until cheese melts and then top with toasted bread crumbs and finish baking.