Posted on 10/02/2022 4:08:25 PM PDT by Jamestown1630
You’ve been added to the list. I try to post on or about the first of each month.
I’ve always liked grits, with butter and lots of pepper.
I’ve never been a fan of putting sugar on anything like oatmeal, grits or other cooked cereal. I guess it reminds of the ‘pablum’ that we ate as very small kids. The nanny loaded up on the sugar :-)
It’s carried in the stores in my area. 3 or 4 times a year, I make creamed dried beef over mashed potatoes. I add a little minced onion to the white sauce, and serve it with peas on the side. The brand I buy is Armour. It’s sold in a little glass.
This is the one we’ve used; I think I got it confused with another one that also has jalapenos. But this one stays pretty moist, though it’s always best on the first day. I cut this from a newspaper or magazine, but can’t recall where it came from:
Extreme Corn Bread
1 T vegetable shortening (or other method of greasing the pan)
8-1/2 oz. box of Jiffy Corn Bread mix
1 Cup Sour Cream (plus additional for garnish)
1 stick unsalted butter, softened
2 eggs
8-3/4 oz. can Kernel Corn, drained
8-1/4 oz. can Creamed Corn
Corn Salsa for garnish
Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.
In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.
Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended.
Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
It’s suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.
I made a black bean chili that is really good - a bit different. Purists will object lol.
Finally chop a medium sized onion and saute until slightly browned. Add
either a pound of ground beef and a little water, cook and stir until brown
OR add a large cooked chicken breast which has been shredded.
Add two cans of black beans which have been rinsed and drained, one small can of finely diced tomatoes with green chili’s (Rotel) and one can of finely diced tomatoes. Add
chili mix to taste - usually about one envelope - and heat through. If too thick add a little water.
Top each bowl with sour cream and shredded cheese.
What kind of chili mix do you use?
Usually McCormack or a store brand - mild. My husband always adds some kind of hot sauce to his serving.
On cold winter days my mom made us eat cream of wheat & my sister & I made at least 1/2 disappear into napkinsš sometimes we would have the even more odious hot cereal....like cream of wheat, but with wheat germ flecks. The trauma of those breakfasts! I do like hot oatmeal now, so there’s hope for me : )
I meant to tell you that the broccoli casserole looks so good. Definitely going to try it sometime this month.
Friday I went to a small bakery in town. My husband & I love the strawberry cupcakes. They also had beautiful petit fours.....your photo reminded me of the one I bought. I hadn’t had one in forever & it was so tender, moist, & delicious. A definite but the next time I stop in.
Buy
LOL There’s no accounting for taste. Though there are
times I do enjoy a bowl of Cream of Wheat, it is a rare moment, indeed, when a bowl of oatmeal is consummed. Given
that fact, oatmeal cookies are certainly never eaten. Alas!
These are DH favorite cookie (oatmeal and raisin).
My aunt used to order big ones, the size of cupcakes, for her DAR luncheons, and they were marvelous - pink with little flowers piped on top.
I think the ‘classic’ way of making them uses a lighter, ‘spongy’ cake:
https://www.foodnetwork.com/recipes/petit-fours-5299626
I love oatmeal raisin cookies! Who is DH?
DH= Dear Hubby
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I have a question that I’m hoping someone here can answer.
Our oven died a few weeks ago, and until we get a new one, we bought a nice toaster oven. It’s excellent for a lot that we do.
The only problem is that most of the prepared, frozen things that we buy instruct that they should NOT be done in a toaster oven.
Is this because of the container they are in, and if so, if I just put them in something else, will they do ok? (I can’t imagine that foods are manufactured for a regular oven, but instruct against a toaster oven, would have any other reason...)
I canāt imagine that a toaster oven wouldnāt work, but I have no idea. When we did our kitchen remodel a few years ago, we used a toaster oven, a hot plate, and a microwave to get through it. Difficult but doable. That was (omg!) 8 years ago. (Thatās flown by!) I think just go ahead, but keep a close eye on things. I think youāll be (mostly) fine. Keep your fire extinguisher handy just in case!!
Yes, just put the food in a proper oven-safe metal pan, heat and eat. No paper in the toaster oven, for safety’s sake...
Thanks very much. Yes, I think it must be the container - most of these are in a sort of cardboard, with plastic film on top.
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