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Fry bacon until crisp. Remove from pan, drain on paper towel and break into bits. Add onion and green pepper to 2 tablespoons bacon drippings. Cook over low heat about 5 minutes. Add beans and remaining ingredients. Mix gently, turn into baking dish. Bake ½ hour at 350º.
A true comfort food that brings back fond memories of Grandma's house and Sunday dinners. Corn pudding and cornbread are classic Southern dishes. When they are combined, you have a moist, sweet-savory side dish that is perfect for any holiday get-together and is easy enough to make for an everyday meal.
This simple dish is great served with any grilled entree, barbecue or chili and is the perfect accompaniment for Easter ham, roast beef or turkey.
Preheat oven to 350° F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.
In a large bowl, combine all ingredients and mix until blended. Do not over-mix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350° F oven for 45 to 50 minutes, until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.
(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3- to 4-inch hole in the center, open the foil, and drape it loosely over the pan.) Makes 6 to 8 servings.
* Note: Taste the corn muffin mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use ½ teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.
** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.
Recipe sent to us by Carol Kortas Bohl of Northfield and Marathon FL.
Preheat your oven to 425°F. Wash and trim the asparagus. To trim: Bend 1 asparagus stem and allow end to break off at its natural breaking point. Line up the tip end next to the remaining stalks. Trim them to the broken asparagus’s length. Compost the woody ends.
Place the asparagus in a plastic bag. Add olive oil, salt and pepper. Close the bag and gently massage until all the asparagus is coated with oil. Lay the asparagus out on a rimmed sheet pan. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp. Check for desired doneness by piecing with a sharp knife tip. Bake 5 minutes longer if desired or for very thick stalks.
Serve with lemon wedge. Drizzle with lemon juice. Makes 4 servings.
Nutrition Facts: 80 calories, 3.5 g total fat, 240 mg sodium, 8 grams total carbohydrate, 4 grams dietary fiber, 4 grams protein, 28 mg vitamin C.
Soak the beans. Wash them, then cook in fresh water without salt until tender. Drain and, while still hot, mix thoroughly with all the other ingredients.
Place all ingredients, except green beans and peppers, in medium saucepan and bring to boil. Reduce heat and simmer 15 minutes. Place green beans and peppers in shallow dish and pour boiling marinade over top.
Cover with plastic wrap. Let green beans, peppers and marinade cool, then place all ingredients into a plastic freezer bag and refrigerate several hours or until ready to serve, turning bag occasionally to distribute marinade. When ready to serve, pour beans and marinade into a container.
From the Ruby Slippers Cookbook.
Preheat oven to 375° F. Coat a 9x13-inch glass or metal pan with cooking spray. Using a spoon, scoop out all the seeds and stringy fiber from the butternut squash. Place the pieces in the baking dish. Cover with foil and bake 45 minutes. Remove and sprinkle with salt.
In a small bowl, combine butter with marmalade, nutmeg and cinnamon. Brush over squash. Return to the oven and bake an additional 20 to 30 minutes until glazed and fork tender. Makes 8 servings.
Heat olive oil in a medium frying pan. Add onion and garlic. Cook stirring constantly for about 1 minute. Add spinach and crushed red pepper. Cook over medium heat for about 8 minutes. All of the liquid will evaporate. Makes 4 servings.
Note: This recipe is also delicious when prepared with 1 cup pinto beans. If using canned, rinse and drain beans first. Add with spinach. The beans add about 7 grams of carbohydrate per ½ cup serving.
Nutrition Facts: ½ cup serving, calories 40; total fat 2 g; sodium 55 mg; carbohydrates 5 grams; fiber 3 grams; protein 2 grams.
Preheat oven to 350° F. Rub the sweet potatoes with the oil and place in an oven-proof baking dish. Roast potatoes until tender, about 1 hour, turning after 30 minutes. Test for doneness with knife. Cool for 10 minutes.
Cut the potatoes in half and scoop out potato pulp into a 3-quart saucepan. Adjust flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter/margarine. Stir until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve. Makes 8 servings.
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350°F.