wilkes

Loved the corn salad. Made it last night and it is an instant family favorite. I made it early and gave it plenty of time to get cold. I had the chips on the side. It added a little zing to my roast and potatoes. Great summertime side dish.

The corn salad also works well with a can of Veg all and ritz crackers. Melt 1 stick butter and crush 2 sleves of crackers, mix with butter. put on top of veggies and stick in the oven for about 20 mins. smells great as it melts the cheese.

BUMP

kittykitty63 (view profile)

Singer, look it up on allrecipes.com. My grandma used to make it all the time because my family was/is crazy about it.. however I never liked it. Just look it up at the website I gave you above.. you're sure to find several different ways to make it. Oh and it goes on any kind of biscuits... just eat it like regular gravy!

CHOCOLATE GRAVY if someone will tell me how to make it and then tell how to eat it. Can't wait to try this.

thank you so much bushman, i am trying this tomorrow for part of our family's memorial day meal

sugarpye ,
In the recipe I have you use the corn drained without heating .
The corn is allready cooked in the can so you don't have to heat it,
you serve at room temp.
It is made to eat it all because after the chips are added they get mushy
after a while.
.
Note*** You can serve chips on the side.in a bowl
and then still be able to store salad leftover in frig.

nanner puddin

sliced bananas
vanilla wafers
a couple of cups of milk
1 1/2 teaspoons of vanilla extract
about 3 heaping spoonfuls of cornstarch(depending on how thick you want your pudding)
3/4 cup sugar(less if you don't like it as sweet)
alternate layers of vanilla wafers and banana slices in a BIG bowl
mix together in a pot, milk, vanilla extract, sugar, and cornstarch
heat to boiling and let boil for about a minute, then pour over bananas and vanilla wafers
put in fridge and allow to chill

ON THE CORN SALAD RECIPE, DO YOU HEAT THAT CORN AND DRAIN IT OR JUST DRAIN IT AND USE IT STRAIGHT FROM THE CAN WITHOUT HEATING FIRST??

I am bringing ham roll-ups!

you need:
2 packs of deli-sliced ham from walmart.. yes regular sandwich ham
2 8 0z packages of Cream Cheese, softened
Dill Pickles
Shredded Cheddar Cheese
LOTS OF TOOTHPICKS, colored ones to make it pretty :)


Blend the cream cheese and shredded cheddar cheese together ( a mixer does the job)

Smear the cheese mixture thinly on a slice of ham, then put a pickle at the end of the ham slice, and start rolling up, creating a sort of "pickle-in-the-blanket" type thing.

I am going to cut each roll into 1/4" slices.. and each roll to stay together, so I'll pin the end of the ham roll and go all the way through with the toothpicks, BEFORE I cut the ham roll into sections. Refridgerate :)

On the Corn Salad recipe below it should be crush up half a bag of chili cheese corn chips (don't crush them up too fine). This is really a good summer recipe, let me know if anyone tries it and what you think, my family loves it.

Corn Salad
2 cans of whole kennel corn (drained)
1 small to medium green pepper (cut into small pieces)
1 small purple onion (cut into small pieces)
1 cup shredded cheddar cheese
1 cup mayonnaise
Mix all together and RIGHT BEFORE YOU GET READY TO SERVE, crush up a bag of chili cheese corn chips and mix into the corn salad.

a 2 liter drink, my plate and fork from home so the food does not droop into my lap, yall just keep the feed coming.

Shrimp in garlic sauce...
1/3 cup of olive oil
3 Tbls dry sherry
1/2 tsp red pepper
1/2 tsp ground black pepper
1/2 tsp salt
2 Tblsp fresh parsley
1 bay leaf
2lbs raw shelled shrimp
4 cloves of garlic sliced thin
Sautee garlic and red pepper in oil then add all other spices... when blended add shrimp then sherry and cook until done. Nice white/pink color. Great with rice that has been cooked and then added to pan with shrimp mixture and a little finely diced vidalia.
Bad breath but good taste!!

Spicy BBQ ribs
---
Make rub first
2 tspns cayenne pepper
2 tspns cajun seasoning
2 tspns garlic powder
2 tspns onion powder
1 tspn black pepper
1 tspn salt
combine well...

Take your baby back ribs, flip over and with a sharp knife remove the clear membrane from back of ribs.

Shake liberal amounts of rub over both sides of ribs and massage into the meat.

Wrap the ribs in tin foil and place into a 225 degree oven for 5 hours.
Remove ribs & foil CAREFULLY (they are full of hot liquid fat)
Set over sink and cut the bottom of the tinfoil so hot grease can run out... allow to drain fully (remember these ribs are about to fall apart so handle very carefully)

Get your bbq red hot and set the ribs on turning contiuously every couple of minutes. set your " bold cajun" bbq sauce in a bowl on the bbq and once hot, baste your ribs both sides until you have about 4 layers each side.

A big pot of fresh green beans!

Easy dessert recipe...

Banana Creme Pie

1 reduced fat gram cracker crust
1 tub fat free cool whip
1 1/2 cups fat free milk
1 4 oz serving package of banana pudding mix

Mix the pudding and milk well. Fold in the cool whip until fully mixed, leaving about 1 cup to top with. Pour into pie shell. Reserve extra cool whip for individual toppings. :) Made this yesterday and it was a success at my house! :)

BAKED BEANS, EASY STYLE

1LB GROUND CHUCK COOKED AND DRAINED
3 CANS 150Z PORK N BEANS
I PKG LIPTON ONION SOUP MIX
1 1/2 CUPS WATER
1/2 CUP KETCHUP
3 T BROWN SUGAR
3T PREPARED YELLOW MUSTARD
3T APPLE CIDER VINEGAR

MIX ALL INGREDIENTS AND BAKE AT 375 FOR 45 MINUTES

Broccoli Casserole:

2 12 oz. packages cut broccoli (I use the Birdseye Steam Fresh)
2 cans cream of chicken soup
3/4 stick of margarine
15 oz jar of cheese whiz (or 2 8 oz jars)
chopped onion to taste
2 c cooked white rice

Prepare rice and broccoli according to package directions: set aside

Sautee onions in margarine in a large saucepan

Add broccoli (drained), soup, cheese whiz, and rice to the saucepan of sauteed onions. Mix well.

Spread evenly in a large casserole dish and bake at 350 until hot and bubbly.

~~~ Chicken Casserole~~~~~~
1/2 cup butter, melted
1/2 package pepperridge farms cornbread stuffing mix
1/2 package pepperridge farms herb stuffing mix
1 small onion, chopped
1 can cream of mushroom or celery soup
1 can cream of chicken soup
1 whole chicken or 4 large chicken breast halves (bone in)
2 cans chicken stock (saved from cooked chicken)
1~Boil chicken and debone, save broth.
2~Preheat oven to 325 degrees and grease 9x13 pan.
3~Mix stuffing, onion, and melted butter together in large bowl.
4~Layer some stuffing mixture into pan, then layer of chicken.
5~Mix 1 can of soup with a can of broth.
6~Pour over the layer of chicken.
7~Repeat layer of stuffing, and chicken.
8~Mix the other can of soup with 1 can of broth.
9~Pour over chicken.
10~Sprinkle a small amount of stuffing on top of dish.
11~Bake at 325 degrees for 45-1 hour
~~~Sweet Potato Casserole~~~
1 pound Sweet potatoes, peeled and cut into 1/2 inch pieces
2 tbsp Sugar
2 Eggs
1/2 cup milk
1 tsp. Vanilla extract
1/4 cup Brown sugar
2 tbsp All purpose flour
1/4 cup Pecans, chopped
1 tbsp Unsalted butter, melted
Preheat oven to 400 degrees.
Place potatoes in a steamer basket over boiling water.
Cover pan and steam 10 minutes or until tender.
Drain and mash.
Combine potatoes and next 4 ingredients in a bowl.
Season with salt to taste.
Mix well and pour into 9 x 9 buttered dish.
Combine remaining ingredients in a
bowl and spread over sweet potato mixture.
Bake 30 minutes or until brown.