Corn Casserole

Ingredients

• 1 small can creamed corn
• 1 small can kernel corn, drained
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 box of Jiffy corn muffin mix
• cracked black pepper and smoked paprika to taste

Preparation

• Preheat oven to 400F
• In a mixing bowl, combine the eggs, both corns, sour cream, and melted butter
• Add box of Jiffy and mix well
• Butter or grease an 8 X 8 baking dish
• Pour batter into dish then sprinkle the cracked black pepper and smoked paprika on top
• Bake in the 400F oven for 45-60 minutes
• Remove once it is golden brown and toothpick inserted into the middle comes out clean
• Ta-daaa!

Comments

• This is a great dish for those holiday parties, cookouts that you just do not want corn on the cob, or your average Tuesday night dinner that lacks something to be desired!
• I have made this using regular cornbread mix adding sugar and it works, but the Jiffy mix has a finer texture than most of those and just ends up better.
• This recipe is quick and easy and will feed 8-10 as a side portion, but 4 can clean this up pretty easy too.
• Enjoy! 

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Roasted Root Vegetables

Ingredients

• Turnips
• Rutabagas
• Potatoes
• Parsnips
• Carrots
• 1 Tablespoon of your favorite oil per 1 cup of vegetables
• Sea salt and cracked peppercorns to taste

Preparation

• Preheat oven to 400F
• Peel and chop vegetables into bite size pieces or slightly larger
• Toss with oil of choice and salt and pepper
• Place on a baking sheet or dish so that the vegetables are not stacked on top of each other, but in a single layer to allow browning
• Roast in oven for approximately 1 hour, turning with a spatula half way through cooking
• Remove from the oven when the vegetables are tender and browning nicely

Comments

• Oils to use? sesame, olive, butter, coconut, rendered bacon! And many more.
• Try using some different color peppercorns or a few spices too, like curry, paprika, etc.
• Turning the vegetables halfway through will also help keep them from sticking badly to the pan
• One cup of raw vegetables is a good serving size per guest. It will end up being half that once cooked
• This is a great side for all your Fall and Winter meals and fun to surprise your guests with some of the lesser known veggies. Enjoy!

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Sun-Dried Tomato Hummus

Ingredients

• 4 cups cooked, drained, rinsed garbanzo beans (just rinsed if using canned)
• 1 cup olive oil
• 1/4 cup sesame oil
• 1/4 cup lemon juice
• 3 cloves fresh garlic
• 1/2 cup re-hydrated, sun-dried tomatoes 
• kosher salt, cracked black pepper, and ground cumin to taste

Procedure

• Combine all ingredients into a food processor and blend until smooth.
• Yes, that's it!

Comments

• I like to use extra virgin olive oil, but it is not necessary.
• I do like to use sesame oil in place of tahini, but again, that is personal. Tahini is more traditional, but I like the toasty flavor of the sesame oil.
• You can leave the sun-dried tomatoes out for a more traditional hummus as well.
• This recipe is quick to make and easy; it will make about 6 cups of hummus.
• We use this as an appetizer with fresh veggies, feta cheese and pita chips. It also goes great on a veggie sandwich or wrap. Enjoy!

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Wasabi Honey Mustard

Ingredients

• 1/2 cup honey
• 1/2 cup whole grain mustard
• 1/2 cup Dijon mustard
• 1 T wasabi paste
• 1/2 t ground, dry or fresh ginger
• cracked black pepper to taste
• 1 t Sambal Oelek Chili Paste or other source of heat

Preparation

• combine all ingredients
• refrigerate
• yes, that is it!

Comments

• This sauce is great on everything from salads to steaks to pork chops.
• This recipe make approximately 1 1/2 cups.
• Look for this sauce on your next visit to Evins Mill!

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Mother's Day Macaroons

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 t salt
• 1t vanilla extract
• 1/2 cup cake flour, sifted
• 3 cups sweetened, shredded coconut
• lemon or orange zest, fine, to taste (optional)

Preparation

• In a stainless steel bowl, whisk together the egg whites, sugar and salt.
• Bring a sauce pan with enough water in it to cover the bottom to a boil; this pan should be a size that the bowl will rest comfortably over.  
• Take boiling water off the heat and cover the top of the pan with a towel; this will keep your bowl of egg white mixture from sliding around.
• Place egg white mixture bowl on towel that is covering the boiling water and whisk egg mixture until it is warm to the touch.
• Remove from heat; add flour, vanilla, coconut, zest and mix well.
• Cover and refrigerate until firm and chilled through, maybe an hour or two.
• Preheat oven to 325F
• Line a baking sheet with parchment paper and scoop small mounds of the macaroon mixture onto sheet, placing them a couple of inches apart.
• Bake for approximately 15 minutes, or until just starting to turn golden brown.
• Allow to cool, then eat!

Comments

• Recipe makes 1-2 dozen macaroons depending on the size scoop you use.
• I like to make them on the larger side so that they are still soft on the inside once they brown on the outside.
• These are great without the zest, but it is a nice way to play around with the flavor for a special occasion.
• These are a staple at our Mother's Day brunch; they go great with chocolate, strawberries, or just alone with mom.
• The batter can be made up to a couple of days in advance, then just scoop them out and bake.
• They can be stored, already baked in an airtight container for a couple of days too; but are best baked and eaten fresh.

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Buttermilk Herb Dressing

Ingredients

• 2 cups buttermilk
• 2T lemon juice
• 1T vinegar
• 1t hot sauce
• 2t Lawry's seasoning salt
• 2t granulated garlic
• 1/2t crushed red pepper flakes
• 1t smoked paprika
• 1t ground cumin
• 1t fresh ground black pepper
• 1T Italian seasoning herbs
• 1T Dijon mustard
• 1 qt mayonnaise
• 1/4 cup fresh chopped herbs, variety

Preparation

• Combine all ingredients in a 2 quart container with whisk.
• Cover and refrigerate overnight for best flavor.

Notes

• Experiment with different herbs, spices or vinegars to make it your own.
• Recipe makes a little less than 2 quarts.
• Keep refrigerated, and it should last for up to two weeks.
• Only takes a few minutes to make - and no more buying salad dressing with all the preservatives and corn syrup! Enjoy.

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