10.30.09

Mama’s Creamed Corn

Posted in Vegetables, corn at 12:00 am

This is the first recipe I came up with to try and make my Mama’s creamed corn.

This is a good one but not quite as good as hers. I hope ya’ll will give it a try and let me here from you as to what ya’ll think. This is a really simple recipe as it calls for frozen corn instead of fresh corn.

Creamed Corn:

3 (10 ounce) packages frozen corn kernels, thawed

1-1/2 cups heavy cream

1-1/2 teaspoons salt

3 tablespoons granulated sugar

1/4 teaspoon freshly ground black pepper

3 tablespoons butter

1-1/2 cups whole milk

3 tablespoons all-purpose flour

1/4 cup and 2 tablespoons freshly grated Parmesan cheese

   

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat. Serve hot.

Hope to hear from ya’ll really soon.

10.28.09

Southern Creamed Onions

Posted in Southern Specialities at 12:00 am

This is a dish served in many Southern homes. It is a simple yet delightful dish. Full of flavor. They always remind me of home.

Liz is preparing them for this Thanksgiving dinner. I am looking forward to them. She uses sliced onion instead of the small white onions.

 

Southern Creamed Onion:

3 pounds small white onions, peeled

1 teaspoon salt, divided

1/4 cup butter or margarine

5 tablespoons flour

2 cups low-fat milk

few drops hot sauce

 

Place onions in saucepan. Add 1/2 teaspoon of the salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes. Drain and set aside. For the sauce: In a medium saucepan, melt butter in saucepan; blend in flour and remaining 1/2 teaspoon salt. Gradually add milk; cook, stirring constantly, until mixture thickens and comes to a boil. Stir in hot sauce. Drain onions and add to the sauce; heat through and serve.

Hope ya’ll give this recipe a try. Hope to hear from ya’ll soon.

10.26.09

Candied Sweet Potatoes

Posted in Southern Specialities at 12:00 am

This is my families favorite Sweet Potato dish. Tim loves it and so does the rest of the family. give it a try and let me know what ya’ll think.

 

 

Southern Styled Candied Sweet Potatoes:

4 pounds sweet potatoes, washed,peeled and quartered

1 1/4 cups butter (margarine can be used but the dish will lose some of its creaminess)

1 1/2 cups brown sugar

1 jar marshmallow fluff

ground cinnamon to taste

fresh ground nutmeg to taste

Preheat oven to 400 degrees F  Grease a 9×13 inch baking dish.

Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.

In a large saucepan over medium heat, combine margarine, brown sugar, 1/2 jar of marshmallow fluff, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.

Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.

Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallow fluff. Return to oven and bake until marshmallow are golden brown.

 

Hope ya’ll enjoy this as much as my family and I do.