Wednesday, September 19, 2007
A Summer-Style Lunch
Shared in Cooking
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The days of summer are already fast fading. Autumn is upon us. But, it's not too late to enjoy a summer-style meal. On our menu, today at the house, we are having Scalloped Corn, Baked Beans and Cole Slaw. For dessert: Cherry Crisp made from cherries we picked and put up this summer. Mmmm! You can enjoy our favorite dishes, too. SCALLOPED CORN Ingredients: 1 can cream-style corn 1 can kernel corn 8 oz sour cream 1/2 cup melted butter (or margarine) 1 box jiffy-brand corn muffin mix 1 egg 1/2 cup chopped celery 1/2 cup chopped onion Directions: In 2 quart baking dish, mix together all ingredients. Bake for 45 minutes at 375 F. (or until set). Easy and no-fuss! Mix, bake and serve all in one simple casserole! BAKED BEANS Ingredients: 1 16 oz package dry navy beans 8 cups water 1 medium onion, chopped 1/2 cup molasses 1 cup brown sugar 1 TBLSP salt 1/4 tsp black pepper Optional ingredients: 1 lb. ground beef browned and crumbled 1/2 cup barbecue sauce Directions: You can either prepare this the night before, by adding all ingredients in a crock and letting it slow cook overnight and into the afternoon. Or, you can do as I do, and pressure cook everything together for 1 1/2 hours at 15#. When the time is up, take it off the heat and do not let the steam escape. Allow the gauge to go down on its own time. When pressure is at 0#, open cooker and serve. COLESLAW Ingredients: 1 medium head cabbage, shredded 1 small onion, chopped fine 2 large carrots, shredded 1 cup mayonaise 3 TBLSP vinegar 1/4 cup sugar 1/8 tsp ground black pepper Directions: Toss vegetables together in a large salad bowl. In separate bowl, blend last four ingredients together well, then add to salad bowl and mix thoroughly. Let set in fridge to blend flavors, for at least two hours. |
Thoughts
Wednesday, September 19, 2007 - Yippy!
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Shared by Wednesday, September 19, 2007 - Untitled Comment
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Shared by Wednesday, September 19, 2007 - Yummy!
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