This is a great one-dish meal for those cold Winter nights
1 cup canned Cream Corn
1 cup cooked frozen or canned Kernel Corn, drained
3 tablespoons Butter
2 medium Potatoes, finely sliced
1 medium Onion, finely sliced
1 tablespoon Flour
2 1/2 cups Milk
1 1/2 cups Water
1 Bay Leaf
Salt & Pepper to taste
In a kettle melt butter, add potatoes and onions. Cover and cook
very gently until the vegetables are soft but not brown. Stir in the
flour and add the milk, water, bay leaf and seasoning. Bring to a
boil, stirring well. Add creamed corn and simmer gently for 15-20
minutes. Remove bay leaf. Puree the soup in a blender or work it
through a sieve or food mill. Return it to the kettle with the whole
corn kernels. Reheat the soup and adjust the seasoning.
Potato Stuffing
This takes a while to make, so I usually use it in place of mashed
potatoes for Thanksgiving and/or Christmas dinner. It cannot
withstand freezing, but it can be made a day in advance. Remove it
from the refrigerator about a half hour before cooking.
1 Lb. Loaf White Bread, cut in standard slices
4 Lb. All-Purpose Potatoes
6 tablespoons Butter, softened
1 cup Hot Milk
2 teaspoons Salt
6 tablespoons Bacon Grease
2 cups finely chopped Onion
2 cups finely chopped Celery
Handful of Celery Leaves, finely chopped
2 Eggs, lightly beaten
Pepper
Liver from the bird, sautéed and cubed (optional)
Put the bread slices in a wide deep bowl and cover with water or
milk. Let them soak for 15 minutes, then by the handful, squeeze out
the liquid, tear them into small pieces and set aside. Peel the
potatoes, cutting them in half if they are large, cover with salted
water in a large saucepan, bring to a boil and boil gently for about
20 minutes, until they can be easily pierced with a fork. Drain
well, then in an electric mixer or by hand, mash them with the
softened butter, hot milk and 2 teaspoons salt. Melt the bacon
grease in a large skillet, stir in the chopped onion and celery and
cook slowly for 5 or 6 minutes until soft. Stir in the squeezed
bread and turn together well, then combine with the mashed potatoes.
Mix in the celery leaves and eggs, season with pepper and taste for
salt. Fold in the cubed turkey liver (optional) and transfer to a
shallow buttered casserole. Cover the casserole lightly with foil
and let it heat through in a 350 degree oven for about 30 minutes,
basting 2 or 3 times with a couple of tablespoons of dripping from
the turkey pan.
Number of Servings:
9 cups
Microwave Applesauce
Living in Sacramento where it stays 100+ degrees for most of the
summer and into fall, I needed to find a way to preserve apples
without heating up my kitchen. This does the trick very nicely,
thanks to my Mom. Word of Caution: if you are not real fond of
cinnamon, cut back on the quantity you add.
6 cups Apples, peeled (optional), cored and cut up
1/2 cup Water
1 tablespoon Lemon Juice
1/4 cup Sugar
1/2 teaspoon Cinnamon or Nutmeg
In a 2 quart microwaveable casserole dish mix apples, water, and
lemon. Cook covered on high 10-12 minutes or until apples are tender
in the microwave. Stir in remaining ingredients until smooth. Place
in your canning jars, as you would if preserving the old-fashioned
way.
