I don't know who's cornbread this really is, I just know we got the recipe from Dr. Harpers wife....
and it's so yummy!
1 1/2 cups cornmeal
2 cups flour
1 1/2 cup sugar
6 tsp baking powder
1 1/2 tsp salt
2 cups milk
2 eggs
2 Tbsp oil
Mix together and pour into a greased 11x13 pan.
Bake at 425 for 15-20 minutes until toothpick is clean.
Serve with honeybutter.
Honeybutter
1 cup melted butter
1 1/2 cups honey
1 1/2 cups whipping cream
Melt butter and add honey until nicely mixed. Let cool.
Beat whipping cream into stiff peaks.
Fold into butter and honey mixture.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Trailside Beans
1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar
Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.
SO YUMMY!!!
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar
Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.
SO YUMMY!!!
Northern style corn fritters
Ingredients
3 egg yolks
1 2/3 cups drained canned corn kernels
1/2 tsp salt
1/8 tsp pepper
1/4 cup sifted all purpose flour
3 eggs whites, stiffly beaten
6 Tbs salad oil
Directions
Beat yolks until light, mix in corn, salt, pepper, and flour
Fold mixture into egg whites
Drop mixture by tablespoonfuls into hot oil in skillet
Cook on both sides until golden brown
Hashbrown casserole
Ingredients
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each ) choles or 6 large eggs,
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pkg. (26 oz.) frozen shredded hash brown potatoes
1 medium onion,
1 small green bell pepper,
1 cup diced ham
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each ) choles or 6 large eggs,
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pkg. (26 oz.) frozen shredded hash brown potatoes
1 medium onion,
1 small green bell pepper,
1 cup diced ham
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.
Roasted Fall Vegetables
Serves 8; Makes about 12 cups; Prep time: 20 minutes; Total time: 1 hour 20 minutes
2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
1. Preheat oven to 450°. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
1. Preheat oven to 450°. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
Rosemary Red Potatoes
2 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 tsp dried rosemary
2 garlic cloves
1/4 tsp garlic salt
In a bowl, combine all ingredients. Toss to coat potatoes well. Transfer to a foil-lined baking pan. Bake uncovered at 425 degrees for 25-30 minutes or until potatoes are tender and brown.
**I'm sorry, but in my experience, potatoes always take longer to cook than 30 minutes...
1 small onion, quartered
1/4 cup olive oil
1 1/2 tsp dried rosemary
2 garlic cloves
1/4 tsp garlic salt
In a bowl, combine all ingredients. Toss to coat potatoes well. Transfer to a foil-lined baking pan. Bake uncovered at 425 degrees for 25-30 minutes or until potatoes are tender and brown.
**I'm sorry, but in my experience, potatoes always take longer to cook than 30 minutes...
Potatoes Au Gratin
Boil 10-12 potatoes with skin on. Cool. Peel and dice. Put in dripper pan with some onion.
Cheese sauce:
1/2 cup melted butter
Blend in:
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1 Tbsp dry mustard
Add:
4 cups milk
1/2 lb grated cheese.
Bring to a boil and boil for one minute. Pour over potatoes in casserole dish. Mix some mashed up corn flakes with butter. Sprinkle on top of potatoes. Bake for 20 minutes at 350 degrees.
**This is my mom's version of "funeral potatoes." In my opinion, it beats the heck out of the standard funeral potatoes.
Cheese sauce:
1/2 cup melted butter
Blend in:
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1 Tbsp dry mustard
Add:
4 cups milk
1/2 lb grated cheese.
Bring to a boil and boil for one minute. Pour over potatoes in casserole dish. Mix some mashed up corn flakes with butter. Sprinkle on top of potatoes. Bake for 20 minutes at 350 degrees.
**This is my mom's version of "funeral potatoes." In my opinion, it beats the heck out of the standard funeral potatoes.
Calico Baked Beans
1/2 to 1 pound ground beef
3/4 lb bacon, cut into pieces
1 cup chopped onion
2 -20 ounce cans pork and beans
16 ounce can kidney beans, drained
16 ounce can buttered lima beans
1 cup ketchup
1/4 cup brown sugar
3 Tbsp white vinegar
1 tsp salt
Black pepper to taste
1 Tbsp liquid smoke (optional)
Brown ground beef and onion, then drain. Pour into baking dish or slow cooker. Stir in remaining ingredients. Bake for 1 1/2 hours at 325 or in slow cooker on low for 4-6 hours.
**Okay, my sister makes Calico baked beans for every holiday. Every time I ask her for the recipe, she tells me it's the recipe out of the "Lion house" cookbook or something like that (it's an LDS cookbook). When I inquired online, I was given this recipe... along with another similar one. I haven't a clue if this is the REAL one or not, though? If you have the cookbook, let me know if this is it. Thanks!
3/4 lb bacon, cut into pieces
1 cup chopped onion
2 -20 ounce cans pork and beans
16 ounce can kidney beans, drained
16 ounce can buttered lima beans
1 cup ketchup
1/4 cup brown sugar
3 Tbsp white vinegar
1 tsp salt
Black pepper to taste
1 Tbsp liquid smoke (optional)
Brown ground beef and onion, then drain. Pour into baking dish or slow cooker. Stir in remaining ingredients. Bake for 1 1/2 hours at 325 or in slow cooker on low for 4-6 hours.
**Okay, my sister makes Calico baked beans for every holiday. Every time I ask her for the recipe, she tells me it's the recipe out of the "Lion house" cookbook or something like that (it's an LDS cookbook). When I inquired online, I was given this recipe... along with another similar one. I haven't a clue if this is the REAL one or not, though? If you have the cookbook, let me know if this is it. Thanks!
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