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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Hot Corn Dip

1 can (15¼ oz.) whole kernel corn, drained
2 cans (4 oz. each) chopped green chilies, drained (mild or hot, to your liking)
½ cup chopped sweet red pepper
4 - 8 oz. shredded Monterey Jack cheese
2 Tablespoons chopped jalapeno pepper (optional)
1 cup mayonnaise—do not use light/low fat mayo
½ cup grated Parmesan cheese
2 Tablespoons sliced ripe black olives
Tortilla chips

Combine com, chilies, red pepper, Monterey Jack cheese, and jalapeno. Stir in mayo and Parmesan cheese. Transfer to an ungreased 2 qt. baking dish. Cover and bake at 350º for 30 minutes or until heated through and golden on top. Sprinkle with olives. Serve with chips. This recipe can be cut in half. When cutting/seeding hot peppers, use rubber gloves. Do not touch face.

Dianne Utne of Hoffman Estates, IL.

Holiday Cooking Hotlines

Butterball Turkey Talk-Line: 800-288-8372,

Crisco Pie Hotline: 877-367-7438,

Ocean Spray: 800-662-3263,

Perdue: 800-473-7388,

U.S. Dept. of Agriculture Meat and Poultry Hotline: 888-674-6854,



Star Chefs:

Cook's Illustrated:

University of Illinois Extension:

Cooking Tips for Biscuits

  • To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.
  • To thaw frozen bread and rolls, place in a brown paper bag and put into a 325º oven for 5 minutes to thaw completely.
  • Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer.

Drusilla's Health and Wellness Recipes
Steamed Sweet Potatoes with Herb Dressing

1 lb. sweet potatoes, diced, peeled if desired
2 cloves garlic, smashed and diced, or use a garlic press
Pinch of salt and black pepper, or to taste
3 Tablespoons extra virgin olive oil
2 Tablespoons fresh chopped rosemary
1 Tablespoon chopped dried rosemary

Fill the bottom of a steamer with 2 inches of water and bring to a boil.

While steam is building up, scrub potatoes with a stiff brush under cold running water. Cut potatoes in half and cut into ½-inch thick slices. Cut slices into ½-inch dice.

Steam sweet potatoes for about 7 minutes, until fork tender. While potatoes steam, prepare dressing. Combine garlic, salt, pepper, olive oil, and rosemary. Heat in a skillet about 1 minute. Or microwave 30 seconds.

Transfer to a bowl. Toss sweet potatoes with dressing. Serve hot. Yield: 6 ½-cup servings

Nutrition Facts per serving: 110 calories, 5g fat, 90mg sodium, 18g carbohydrate, 2g fiber, 1g protein

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