Search Results for "Corn"
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Gingerbread Cookies
Recipe courtesy of Stronger Together Co-op Ingredients: 1 1/2 cups unbleached flour 1 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 stick unsalted butter, softened 1/4 cup light brown sugar
Gingerbread Upside-Down Cake
Originally appeared in Farm and Dairy on October 21, 1948 Ingredients: 1/4 cup shortening 1/3 cup sugar 1 egg 1/2 cup New Orleans molasses 1 1/3 cups flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1/8 tsp. soda 3/4 tsp. cinnamon 3/4 tsp. ginger 1/2 cup sour milk Bottom of the pan: 2 Tbsp.
Cranberry Ham Slices
Ingredients: 1 cup brown sugar, firmly packed 1/2 tablespoon cornstarch 1/2 teaspoon allspice 2 cups cranberry juice cocktail 2 tablespoons lemon juice 1/4 cup raisins, seedless 2 ham slices, 1-inch thick Directions: Set dial of temperature controlled burner at 225°F. Combine brown sugar, cornstarch, and allspice in a saucepan. Gradually add the next three ingredients
Indian Apple Pudding
First published October 16, 1942 Ingredients: 2 cups milk 1/2 cup cornmeal 2 cups sliced apples 1/2 cup molasses 1/2 tsp. butter 1/2 tsp. salt 4 cups milk Directions: Boil the 2 cups of milk and stir in the cornmeal. Then add the sliced apples, molasses, butter and salt. Mix them all together and add
Blueberry Pie
Ingredients: 1 refrigerated pie crust 4 cups blueberries ½ cup sugar 2 ½ tablespoons cornstarch 1 tablespoon butter ½ teaspoon grated lemon peel Directions: Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring
Cheesy Buffalo Chicken Dip
Ingredients: 3 cups cooked chicken, diced or shredded 16 ounces cream cheese, softened 1 1/2 cups shredded Cheddar cheese 1/2 cup buffalo wing sauce 1/2 cup green onion, finely chopped 1/2 cup Blue cheese, crumbled (optional) Directions: Mix all ingredients together and spoon into a (8×8) square baking dish. Bake at 350 degrees for 20-30
Nacho Beef Dip
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 jar (15 to 16 ounces) cheese dip with salsa (salsa con queso) or other cheese dip 1/2 cup chunky mild or medium salsa optional Toppings: Blue, yellow and/or white corn tortilla chips Diced red bell pepper, thinly sliced green onions, sliced ripe olives Directions: Heat
Beef and Kale Queso Fundido
Ingredients: 8 oz. cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups) 1 can (10 ounces) diced tomatoes with mild green chilies, undrained 1/2 cup beer 2 cups shredded regular or reduced-fat Mexican cheese blend 1 Tbsp. cornstarch 1 cup finely chopped kale leaves Directions: Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple
Pumpkin Manicotti
Ingredients: 1 (8 oz) package manicotti noodlesL 3 cups milkL 2 cloves garlicL 1 Tbsp. olive oilL 8 Tbsp. (1 stick) butter, dividedL 1/8 cup fresh sage leaves, thinly slicedL 1/4 cup flourL 1 1/2 cup Ricotta cheeseL 1 cup pumpkin pureeL 1 eggL 1/2 tsp. nutmegL 1 1/2 tsp. salt, dividedL 1 cup Mozzarella
Honey Cream Pumpkin Pie
Ingredients: 1 frozen, unbaked 9″ deep dish pie shell For Honey Cream: 3 Tbsp. cream cheese, room temperature 2 Tbsp. honey 1 tsp. vanilla pinch of salt Ingredients For Pumpkin Layer: 1 (15 oz.) can pumpkin puree 3 eggs 3/4 cup brown sugar 1 Tbsp. cornstarch 2 tsp. pumpkin pie spice 1/2 tsp. salt 1/8
