Sunday, 19 July 2015

Perfect Plum Pie

From the tree to the table

Nice and ripe yellow plums off of Grandpa's tree

Who will help me pick my plums?

make the pie pastry 
slice the plums
mix the fruit & make the crumble topping
bake and next is the best part - EAT!

Perfect Plum Pie

cups sliced plums
1/2 c. sugar
¼ c. flour
¼ tsp. salt
¼ tsp. cinnamon
tablespoon lemon juice
unbaked 9-inch deep dish pie pastry
½ c. sugar
½ c. flour  (I put in a few Tblsp of oatmeal)
¼ tsp. cinnamon
¼ tsp. nutmeg
3 Tblsp. cold margarine
In bowl, combine first 6 ingredients; pour into pastry shell.

For topping, combine sugar, flour, cinnamon and nutmeg.
Cut in margarine until coarse.
Sprinkle over plums.

Bake in preheated 375 degree oven for 60 minutes or until golden brown.
(May need to cover crust edges with foil during baking to prevent burning.).

Giant Zucchinni - Corn Fritter

Giant Zucchinni – Corn Fritter

2.5 oz. cooked real bacon pieces

1 ½ c. shredded parmesan cheese

2.8 oz. fried onions

2 c. thinly sliced zucchini

6.5 oz yellow cornbread mix    *see copycat recipe for this below

2 lrg. eggs, beaten

1 c. sour cream

1 c. cream style corn

1 c. thawed yellow corn kernels or fresh kernels

½ tsp. sea salt

3 Tblsp. melted butter

Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.

Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.     
Place half the mixture into the bottom of the prepared skillet.

Layer the thinly sliced zuchinni over the mixture.

In another medium bowl, mix together the cornbread mix, egg, sour cream, cream corn and corn kernels. Sprinkle with the sea salt and fold in melted butter.  
Pour the cornbread mixture over the zuchinni layer.

Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.

Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.

Cool about 8 minutes before serving.

Jiffy Corn Muffin Mix (Copycat)


       Corn Muffin Mix

2/3 c. flour
½ c. cornmeal
3 Tblsp. Sugar
1 Tblsp. Baking powder
¼ tsp. salt
2 Tblsp. Veg. oil

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth
and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.


Friday, 3 July 2015

Cool Beans Salad Recipe

Cool Beans Salad Recipe

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang.

TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings
         3 cups cooked basmati rice
         1 can (16 ounces) kidney beans, rinsed and drained
         1 can (15 ounces) black beans, rinsed and drained
         1-1/2 cups frozen corn, thawed
         4 green onions, sliced
         1 small sweet red pepper, chopped
         1/4 cup minced fresh cilantro

         1/2 cup olive oil
         1/4 cup red wine vinegar
         1 tablespoon sugar
         1 garlic clove, minced
         1 teaspoon salt
         1 teaspoon ground cumin
         1 teaspoon chili powder
         1/4 teaspoon pepper

Nutritional Facts
1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.
1  In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82