Trisha Yearwood's Sour Cream Cornbread

Ingredients
Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs


Directions
Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

Cucumber Salad

Ingredients:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

2 cucumbers (about 1 1/2 pounds) thinly sliced

Kosher salt  and black pepper

2 to 3 teaspoons granulated sugar (to taste)

1 medium red onion, thinly sliced (optional)

1 red pepper, thinly sliced

Directions

In a large bowl, whisk together 2 teaspoons of sugar and vinegar . 
Taste then add the additional teaspoon of sugar if needed.   
Add cucumbers, tomatoes, and red onion then toss.  
Refrigerate salad at least 1 hour and up to a day before serving.

Re-toss and serve salad with crusty bread for mopping up juices and oil.

Spring Rice Pilaf

3 tablespoons butter
2 cups uncooked regular long-grain rice
1/3 cup finely chopped onion (I used green onions)
1/2 tsp. salt
2 cans chicken broth (reduced sodium) - 14 oz. each
1/2 cup water
1 cup finely chopped carrots
1/2 cup frozen baby sweet peas
1/2 cup finely chopped red bell pepper
1/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Melt butter- medium high heat.  Cook rice, onion, and salt in butter 8 to 10 min. stirring frequently , until rice is golden brown.  Stir in broth and water.  Heat to boiling; remove from heat.

Spray inside of a 3 to 4 qt. slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice is under liquid and not sticking to side of cooker.

Cover and cook on low heat setting 2 - 2 1/2 hr.

Stir in peas and bell pepper.  Increase heat setting to high.  Cover and cook 15 to 20 min. or until hot. Sprinkle with almonds and parsley.  Rice will hold on low heat setting up to 2 hr., stir occasionally.

16 servings (1/2 cup each)

Chicken Enchilada Casserole

2 cups chopped, cooked chicken

1 tsp. sugar

1/2 cup Old El Paso Thick and Chunky Salsa

1 can (19 oz.) Old El Paso Enchilada Sauce

1 can whole kernel corn

2 cups coarsely broken tortilla chips

4 medium green onions, sliced

1 medium tomato, chopped, 3/4 cup

1 cup Mexican cheese mix

Heat oven to 350 degrees.  

In medium bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in ungreased 8 in. square glass baking dish.

Top with chicken mixture.  Sprinkle with onions, tomatoes, and cheese.

Bake 35 - 45 min. or until hot and bubbly.

If desired, arrange additional tortilla chips around edge of dish.

(Next time, I will add a can of  spicy chili beans, undrained.)

550 cal. per serving

4 servings (1 1/2 cup each)

APPLE PIE BITES

1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon and sugar
Roll up
Bake for 11-13 minutes at 350 degrees.

Apple Butter

from The Fannie Farmer Cookbook (c. 1965)

A general rule.  Vary the spices to suit your taste.  Make other fruit butters from fresh apricots, peaches, plums, or the pulp in the jelly bag after making jelly.  Crush the fruit and add just enough water (not cider or vinegar)  to keep it from sticking.  

Cut into pieces.  Do not peel or core.
4 pounds tart apples

Cover with
2 cups cider, mild cider vinegar or water

Cook until soft.  Put through a sieve.  Measure.  
Add
1/2 cup sugar for each cup of pulp
Few grains of salt
2 teaspoons of cinnamon
1 teaspoon of clove
1/2 teaspoon of allspice
1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves.  Uncover and cook quickly until thick and smooth when you spoon a bit onto a cold plate.  Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn.

Makes about ten 6-ounce glasses.

Real Simple's Spinach, Feta, and Sun-Dried Tomato Omelet

2 large eggs
kosher salt and black pepper
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried
tomatoes, chopped
2 tablespoons crumbled Feta
country bread, for serving

Directions
1. In a medium bowl, beat the eggs with a
pinch each of salt and pepper.
2. Melt the butter in a medium nonstick
skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3
minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
Transfer to a plate and serve with the bread.
Tip
To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded
omelet from the skillet, then slide it directly onto the plate.
Nutritiona

Nutritional Information
Calories 276; Calories From Fat 194; Fat 22g; Sat
Fat 10g; Cholesterol 455mg; Sodium 518mg; Protein 16g; Carbohydrate 5g; Sugar 2g; Fiber 1g; Iron 3mg; Calcium 169mg