Grandpa's Loaded Cornbread Casserole

I snagged this from Lorie over at Be Different.. act Normal This came from her Grandfather-in-law. He sounds like fun.


"He is Mr. Fix-it, Mr. Build-it AND Mr. Cook it. And he is 85."


What you need:

1&1/4 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter, melted
4 large eggs, lightly beaten
2 15-ounce cans creamed corn
6 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
1 cup canned french-fried onions

What you do:
Preheat the oven to 350 degrees. Grease a 9- by 13-inch pan. In a big bowl, combine the cornmeal, baking powder, salt and baking soda. Add the milk, butter and eggs. Mix well. Add the corn and mix well. Pour into the prepared pan. Spread the cheese and bacon evenly over the top. With a fork, push the cheese and bacon into the batter, just submerging it. Sprinkle the onions over the top. Bake for about 1 hour until a toothpick inserted comes out clean. Serve warm or at room temperature. The consistency will be more like that of a casserole than cornbread. (It was pretty cornbread consistency.

Pancit

I thought I'd share a recipe I love but haven't made yet. It's a Filipino noodle dish. yummmos.

Here is the noodle I like. Canton noodle.

Pancit

Ingredients

1/4 c Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 c Meat, boiled (pork, chicken, or shrimp)
1 lg Carrot, cut into thin strips
1 sm Cabbage, shredded
3 tb Soy sauce
3 tb Broth
1 Celery, bunch
8 oz Rice sticks or wheat noodles
1 t Salt
1 t MSG
1 Spring onion, chopped

Preparation

1. Saute garlic in cooking oil.
2. Add onions, meat, carrot and cabbage.
3. Season with soy sauce and fry for 2 more minutes.
4. Add broth and simmer, then add celery.
5. When vegetables are cooked, add rice sticks or noodles and season with salt and MSG.
6. Garnish with spring onions.
7. Serve with lemon.

Conclusion

You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like

Homemade mac n cheese

Homemade Mac N Cheese

1-1/2 cups macaroni
5 tbsp butter
3 tbsp flour
1-1/2 cups milk
1 cup shredded cheddar cheese
2 oz American cheese
1/2 tsp salt
1/4 tsp pepper
2 tbsp bread crumbs

Cook macaroni; place in greased 2 qt dish; set aside.In saucepan, melt 4 tbsp butter. Stir in flour until smooth.Gradually add milk. Bring to a boil. Cook and stir 2 minutes.Stir in cheeses, salt, and pepper. Pour over macaroni.Mix well. Melt remaining butter and mix with bread crumbs.Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes.

Green Jello Salad

GREEN JELLO SALAD

1 6OZ JELL-O LIME
1 6OZ JELL-O LEMON
1 16OZ COTTAGE CHEESE
1 PINT OF HEAVY WHIPPING CREAM
1 CAN 20OZ CRUSHED PINAPPLE (DRAINED)

STIR 2 CUPS BOILING WATER INTO GELATIN
STIR IN 2 CUPS OF COLD WATER OR ICE
REFRIGERATE UNTIL PARTIAL GELATIN
FOLD IN COTTAGE CHEESE,WHIPPING CREAM, AND PINEAPPLE
POUR IN CONTAINER TO COMPLTE THE JELLO
LET IT SET AND SERVE

(I am pretty sure you whip the whipping cream before putting in)
We grew up with this. Our childhood friends mom would make this and it is so good. i just got the recipe from her!!!

Betty's mashed potatoes

Ok, these are simply and yummy

Ingedients: Potatoes, butter, salt and pepper- thats it

This is a LARGE recipe-
Sack of potatoes- peel or dont peel thats up to you, but Betty peeled hers, cut them up and put them in a LARGE pot to boil. Boil until soft. Drain water and place in LARGE bowl, lol
Next add butter. If you use sticks of butter its about 5-6-7 sticks of butter. If you use butter from a tub just start scooping it out. Put LOTS of pepper in too. Salt to your liking ( i dont think i even add salt). Get your potato masher and start mashing. Need more butter?? add more, need more pepper?? add more......... it's fool proof.
This size is good for Thanksgiving, church, Velasco gathering :o)
Enjoy!! we love it.
Great with meatloaf!!

CALIFORNIA QUESADILLAS

The 1st recipe is not my own. This is Sheryl's and is very yummy. It's great because you personalize it to your own taste. Have fun and enjoy!!!

CALIFORNIA QUESADILLAS

2-1/2 cups (10 oz.) shredded Monterey Jack cheese

1 jar (6-1/2 oz.) marinated artichoke hearts, drained and chopped

1/3 cup chopped pitted ripe olives

2/3 cup salsa

1/4 cup loosely packed chopped fresh cilantro

12 (6- or 7-inch) flour tortillas

3 tablespoons butter or margarine, melted

Additional salsa for serving

Preheat oven to 450 degrees. In large bowel, combine cheese, artichokes, olives, 2/3 cup salsa and cilantro; mix well. Brush one side of tortilla with butter. Place, buttered-side down, on baking sheet. Spoon one sixth of cheese mixture on tortilla; spread to within 3/4 inch of edge. Top with second tortilla; press firmly. Brush top lightly with butter. Repeat with remaining tortillas, cheese mixture and butter. Bake 10 minutes or untillightly browned. Cool five minutes. Cut into wedges; serve with additional salsa.

Yield: 6 servings