Cornbread with Corn

Posted on February 20, 2014 by admin
Cornbread with Corn
Yields 1
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 Cup sour cream
  2. 1 Cup creamed corn
  3. 1 cup self rising cornmeal mix
  4. 2 eggs, lightly beaten
  5. ½ Cup vegetable oil
  6. ½ teaspoon salt
Instructions
  1. Preheat 9 or 10 inch greased cast iron skillet in a 375 degree oven for 10 minutes prior to pouring in batter.
  2. For batter, combine all ingredients. Bake for 30 minutes at 375 degrees.
Notes
  1. Note: You could use a 9” X 9” baking pan or even make muffins but be sure to grease whatever pan you use.
  2. This freezes well.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Bread | Tagged , | Comments Off on Cornbread with Corn

Brunch Casserole

Posted on February 20, 2014 by admin
Brunch Casserole
Serves 6
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 hard-boiled eggs, sliced
  2. salt and pepper
  3. 1 pound hot bulk sausage
  4. 1 1/2 cups sour cream
  5. 1/2 cup dry bread crumbs
  6. 1 1/2 cups Cheddar cheese, grated
Instructions
  1. Place eggs in buttered casserole and season to taste. Cook sausage, drain and sprinkle over eggs. Pour sour cream over sausage. Combine crumbs and cheese. Sprinkle over casserole. Place in oven to heat thoroughly and brown top under broiler.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Breakfast, Lunch, Pork | Tagged , | Comments Off on Brunch Casserole

Trout Mousse

Posted on February 20, 2014 by admin
Mary's Famous Smoked Trout Mousse
Serves 12
Write a review
Save Recipe
Print
Prep Time
35 min
Total Time
4 hr 35 min
Prep Time
35 min
Total Time
4 hr 35 min
Ingredients
  1. 2 eggs, boiled and finely chopped
  2. 3 small scallions, trimmed and finely sliced on a bias
  3. 1# smoked trout (can substitute smoked salmon fillets)
  4. 1 Tbsp powdered gelatin
  5. 1/4 cup cold water
  6. 1/2 cup mayonnaise
  7. 1/2 cup plain yogurt
  8. juice of 1 lemon
  9. salt and pepper
  10. 3/4 cup heavy cream
  11. 1 bunch watercress for garnish
Instructions
  1. Remove the skins from trout and flake into a mixing bowl.
  2. Sprinkle the gelatin over cold water in a small bowl and let stand until granules become spongy, about 5 minutes.
  3. Add eggs, scallions, mayonnaise, yogurt, lemon juice, salt and pepper to trout. Blend all ingredients, taste for seasoning.
  4. Whip the cream to soft peaks.
  5. Melt the gelatin in a small saucepan over low heat. Add to trout mixture and mix very thoroughly. Immediately fold in the whip cream.
  6. Pour in greased mold and refrigerate at least 4 hours.
  7. Unmold, garnish with watercress and serve with crackers.
  8. Serve on a bed of watercress with watercress and lemon zest or wheel garnish.
Notes
  1. perfect for any celebratory gathering
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Fish | Tagged , , | Comments Off on Trout Mousse