Trying new recipes
Mixing and matching recipes to fit family tastes and wants along with what is available in the pantry, can often prove to be challenging. Trial and error can help find perfect recipes a family will love. For these recipes and more, visit www.hpj.com/homecookin.
Scalloped Corn (Kansas Style)
Betty Mead, Paradise, Kan., submitted this recipe in the side dish category of the third volume of Home Cookin’.
1 1/2 cups whole kernel corn
Drain liquid from corn into measuring cup. To this add thin cream to make 1 cup. Melt butter, add flour, salt, pepper. Stir until smooth. Add liquid gradually, cook until thickened. Add corn mixed with beaten eggs. Pour into buttered baking dish (qt. size). Sprinkle top with crumbs, place dish in shallow pan of water. Bake in 350 F oven 45 to 50 minutes. Yields 5 to 6 servings.
Calico Fiesta Taco Bake
Cathy Bell of Joplin, Mo., submitted this recipe in main dish category. She notes she uses the kidney beans to create a border, and it should be served with tortilla chips.
1 lb. lean ground beef
Sliced black olives
Preheat oven to 400 F. Mix cornbread mix, egg, milk, margarine, corn, green chiles, and 1 cup cheddar cheese, by hand in a large bowl. Stir together well. Batter will be lumpy. Pour batter into a well greased flan pan. Bake for 20 minutes on center rack of the oven. While the cornbread is baking, cook ground beef until done. Add half of the taco seasoning. Set aside. Mix the other half of the taco seasoning with the sour cream. When cornbread is done, cool for 5 to 10 minutes, put on a large platter. Spread half of the seasoned sour cream on top of cornbread. Layer top with beef, lettuce, then reserved cheese. Sprinkle olives, tomatoes, and jalapenos on top. Garnish with a dollop of the reserved seasoned sour cream if desired.
Peachy Cheese Dessert
Submitted in the dessert category by Merrill Powers of Spearville, Kan., this sweet recipe is bound to please.
1 cup, plus 2 tablespoons flour
Combine flour, chopped nuts, brown sugar and margarine until well mixed. Press onto bottom of 9- by 13-inch pan and bake for 15 minutes at 350 F. Cool. Mix together cream cheese, confectioners sugar and vanilla until well mixed, then fold in whipped topping. Spread cream cheese mixture over cooled crust evenly. Cook water, granulated sugar and cornstarch until thick; add peach gelatin and cubed peaches. This peach mixture needs to cool before pouring over top of cream cheese layer. Cool through and serve. Makes 12 large portions.