**I would double this recipe for a Sunday lunch with my Wilson family or for a potluck, but I do realize that not everyone feeds a horde at every meal
1 8 x 8 pan of cornbread (can be made with white or yellow cornmeal)
1 pkg Hidden Valley Ranch Dressing mix ( make according to instructions)
1/2 cup finely sliced green onions
1/2 cup finely diced carrots
1/2 cup sliced celery
1/2 cup diced bell pepper (any color)
1 can sliced olives, drained
1 can whole kernel corn, drained
1/2 to 1 cup shredded sharp cheddar
Crumble cornbread into a fine crumble - no big chunks. Combine crumbled cornbread with all the other ingredients except the dressing. Add about a third the dressing - mix everything together and continue adding dressing according to taste. It should be moist but not wet. I only use all the dressing if I make a double batch. You are free to add more vegetables or substitute vegetables. Chill for several hours or overnight before serving.
** If I double the recipe, I do not usually double the corn and usually only use about 1 1/2 cups of cheese.
Monday, May 26, 2014
Jo Wilson's Squash Casserole
Jo's Squash Casserole
1/3 diced onion
4 med yellow squash sliced thinly or diced small (about 4 cups)
salt/pepper
1 med tomato, diced
1 small Anaheim, hot banana, jalapeño (depending on how spicy you like things)
2 tbsp butter
1 can of fat free cream of chicken or mushroom soup OR make you own - *see recipe below*
1 cup of fat free half and half
1/2 cup shredded sharp cheddar
homemade croutons - ** see recipe below **
In a large skillet or Dutch oven, sautee onion and squash in 1 tbsp. butter - add salt and pepper to taste. If you have a problem with butter, use a little cooking spray or olive oil. If that little bit of butter is not enough to keep veggies from sticking to pan, add a little more or drizzle in some EVOO. When squash is tender, add tomato, pepper, soup and half and half. Simmer until thick and bubbly. Stir in cheese. If your pan is not oven safe, transfer to casserole dish. Bake at 375 degrees for 10 minutes. Add croutons and bake for 5 more minutes. Serve.
*Homemade cream soup: melt 2 tbsp. of butter in a medium sauce pan or skillet. Whisk in 4 tbsp. of flour and a dash of salt and pepper. Brown for a minute. Very gradually, whisk in 12 oz of evaporated milk or 1 1/2 cups of half and half. You can use regular milk, skim, fat free half and half, etc, but it will be thicker and creamier if you use evaporated milk or regular half and half. I usually opt for skim milk if I am making this just for my family, but splurge for company and potlucks. If you are making chicken soup, add in 2 tsp of granulated chicken bouillon dissolved with a bit of water. You can also substitute some of the milk for chicken broth. If making mushroom, add a bit of beef broth and some sautéed mushrooms. Cook and stir until thick.
**Homemade croutons: melt 2 tbsp. of butter. Add 1/4 tsp top 1/2 tsp of garlic powder and 1/4 to 1/2 tsp of onion powder and any other dried herbs of choice. Line a baking sheet with tin foil and spay lightly with cooking spray. Slice 4 to 5 thin pieces of bread. Cube. Pour onto baking sheet and toss with the butter. Bake at 375 degrees for 8 to 12 minutes or until toasted.
1/3 diced onion
4 med yellow squash sliced thinly or diced small (about 4 cups)
salt/pepper
1 med tomato, diced
1 small Anaheim, hot banana, jalapeño (depending on how spicy you like things)
2 tbsp butter
1 can of fat free cream of chicken or mushroom soup OR make you own - *see recipe below*
1 cup of fat free half and half
1/2 cup shredded sharp cheddar
homemade croutons - ** see recipe below **
In a large skillet or Dutch oven, sautee onion and squash in 1 tbsp. butter - add salt and pepper to taste. If you have a problem with butter, use a little cooking spray or olive oil. If that little bit of butter is not enough to keep veggies from sticking to pan, add a little more or drizzle in some EVOO. When squash is tender, add tomato, pepper, soup and half and half. Simmer until thick and bubbly. Stir in cheese. If your pan is not oven safe, transfer to casserole dish. Bake at 375 degrees for 10 minutes. Add croutons and bake for 5 more minutes. Serve.
*Homemade cream soup: melt 2 tbsp. of butter in a medium sauce pan or skillet. Whisk in 4 tbsp. of flour and a dash of salt and pepper. Brown for a minute. Very gradually, whisk in 12 oz of evaporated milk or 1 1/2 cups of half and half. You can use regular milk, skim, fat free half and half, etc, but it will be thicker and creamier if you use evaporated milk or regular half and half. I usually opt for skim milk if I am making this just for my family, but splurge for company and potlucks. If you are making chicken soup, add in 2 tsp of granulated chicken bouillon dissolved with a bit of water. You can also substitute some of the milk for chicken broth. If making mushroom, add a bit of beef broth and some sautéed mushrooms. Cook and stir until thick.
**Homemade croutons: melt 2 tbsp. of butter. Add 1/4 tsp top 1/2 tsp of garlic powder and 1/4 to 1/2 tsp of onion powder and any other dried herbs of choice. Line a baking sheet with tin foil and spay lightly with cooking spray. Slice 4 to 5 thin pieces of bread. Cube. Pour onto baking sheet and toss with the butter. Bake at 375 degrees for 8 to 12 minutes or until toasted.
Cheese and Pepper Sandwiches
I cannot at all claim creativity for this recipe - it came out of a magazine, probably Cooking Light, years and years ago, so long ago I just know that Jack found the recipe. It is one of those recipes that you make according to taste - i.e., a tomato does not get near Jack's, but overloads mine. Use as much or as little of each ingredient as you please. These make a great meal alone or pair nicely with a light soup or salad.
French Rolls, Hoagie Rolls, Sub Sandwich Rolls - I have even used sliced homemade bread
thinly sliced tomatoes
thinly sliced bell peppers - you pick the color
thinly sliced red onion
slices of sharp cheddar
slices of provolone
butter
Italian seasoning or some oregano and basil - fresh or dried
optional - red wine or balsamic vinegar
optional - sliced banana peppers
Open sub rolls. Lightly butter each inside and sprinkle with herbs of choice. Layer bell pepper, tomatoes, onion, banana pepper, provolone, and cheddar. I try to alternate the cheese with the veggies - it holds together better. I also use two layers of pepper and one layer of everything else. Put the top layer of bread on and wrap tightly in tinfoil. Bake at 450 degress 15 to 20 minutes until bread is toasty and cheese is melted. Cut in half and drizzle vinegar of choice on the inside.
French Rolls, Hoagie Rolls, Sub Sandwich Rolls - I have even used sliced homemade bread
thinly sliced tomatoes
thinly sliced bell peppers - you pick the color
thinly sliced red onion
slices of sharp cheddar
slices of provolone
butter
Italian seasoning or some oregano and basil - fresh or dried
optional - red wine or balsamic vinegar
optional - sliced banana peppers
Open sub rolls. Lightly butter each inside and sprinkle with herbs of choice. Layer bell pepper, tomatoes, onion, banana pepper, provolone, and cheddar. I try to alternate the cheese with the veggies - it holds together better. I also use two layers of pepper and one layer of everything else. Put the top layer of bread on and wrap tightly in tinfoil. Bake at 450 degress 15 to 20 minutes until bread is toasty and cheese is melted. Cut in half and drizzle vinegar of choice on the inside.
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