Search Results for "Corn"
Recipe Results 75 of 102 pages
Sauerkraut-and-Sausage Casserole
Sauerkraut-and-Sausage Casserole Ingredients: 1 pound fully cooked Polish sausage, cut into 1/2-inch slices 1 tablespoon dried, minced onions 2 apples, cored and quartered 1 can (27 ounces) sauerkraut (undrained) 1 cup water 1/2 cup brown sugar 2 teaspoons caraway seeds snipped parsley (optional) Mix all ingredients (except parsley) and bake, covered, in a 2-½-quart baking
Baked Buttercup Squash
Ingredients 1 buttercup squash (approximately 2 lbs.) 1 tablespoon brown sugar 1 teaspoon butter salt and pepper Directions Cut squash in half and remove seeds. Place in baking dish cut side down in about 1 inch water. Bake at 350° 40 minutes or until tender. Remove from oven; fill each cavity with brown sugar, butter
Cranberry Apple Pie
Ingredients: 2 9″ pie crusts (top and bottom) 8 apples, peeled, cored and sliced 1/2 cup cranberries 3/4 cup sugar 3/4 tsp. cinnamon 1/4 tsp. nutmeg Directions: Line pie plate with bottom crust and place apples in it. Blend cranberries in blender and spoon over apples. Mix sugar, cinnamon and nutmeg and spoon over fruits.
Mock Caesar
Ingredients 3 tablespoons mayonnaise 2 teaspoons grated Parmesan cheese 1 1/2 teaspoons red wine vinegar 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 4 cups torn Romaine lettuce 1/4 Caesar salad croutons 2 tablespoons shredded Parmesan cheese Directions In bowl, combine first 5 ingredients; mix well. In large bowl, combine lettuce and dressing; toss to
Chilly Day Applesauce
Chilly Day Applesauce Ingredients: 3 1/2 lbs. apples, peeled, cored and sliced 2 cups apple cider 2 4-inch cinnamon sticks 2 Tbsp. sugar, or to taste Directions: Combine apples, apple cider and cinnamon sticks in a 4-quart slow cooker. Cover and cook on high setting until apples are tender, 2 to 3 hours. Drain apples
Maple Glazed Squash
Submitted by Kristie Klippenstein of Columbiana, Ohio Ingredients: 2 medium acorn squash salt and pepper to taste 1 cup maple syrup 1 medium tart apple, peeled and chopped 2 Tbsp. raisins, optional 1 tsp. ground cinnamon Directions: Cut squash into 1-inch rings and remove seeds. Place squash in a greased 9×13 baking dish. Sprinkle with
Fried Green Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 4 firm green tomatoes 1/2 cup all-purpose flour 1 t. salt 1/4 t. pepper 1/3 cup butter Directions: Wash tomatoes, pat dry. Remove stem and core. Slice tomatoes 3/4″ thick. Mix flour, salt and pepper. Dip tomato slices in flour mixture. Heat butter in a 10″ skillet
Cabbage Greens
Ingredients 2 heads cabbage 6 strips bacon, sliced into small pieces water black pepper seasoning salt garlic powder to taste Directions Wash cabbage and cut into strips around the core. Turn Dutch oven on over medium heat and add bacon. The bacon will begin to brown in about 5 minutes. Add half a cup of
Fresh Cranberry Relish
Fresh Cranberry Relish Submitted by: Dee Fletcher, Recipe Contributing Editor Ingredients: 2 cups fresh cranberries 1 20 oz. can crushed pineapple, drained 2 Granny Smith apples, peeled cored and cut into wedges 2 11oz. cans mandarin oranges, drained 1/2 cup pecans (optional) 1 tsp. sugar Directions: In a food processor, combine cranberries, pineapple, apples, oranges
Lettuce And Mushroom Salad
Ingredients 1 medium-size head lettuce 1/2 small bunch watercress, torn into bite-size pieces 1/4 lb. (1 cup) very small whole white mushroom caps commercial French dressing Directions Wash lettuce and watercress; pat dry and tear into bite-size pieces. Place in salad bowl. Wash mushrooms and add along with French dressing. Toss lightly, but thoroughly, to
