Julie's Corn Casserole

Last Spring, we hosting about 50 people at our home when our daughter's softball team came to play at an Auburn University tournament. My friend and colleague Terry Meisenbach gave me this recipe, telling me "It is really good and feeds a lot." I had it planned to try it out, but my husband had purchased frozen mac and cheese while I was out town so I decided not to cook the Julie's Corn Casserole for that occasion.

I finally tried it for the Mims Thanksgiving gathering--I halved the recipe.

It was just as Terry reported--"It is really good and feeds a lot."

Preheat oven to 325 degrees

Mix:
2 cans whole kernel corn drained
2 cans creamed style corn (do not drain)
2 sticks melted butter
2 cans elbow macaroni (use acorn can as measure)
2 cans cubed Velvet cheese
1.5 cans milk

Stir all together and bake, covered at 325 degrees for 30 minutes. Stir, remove foil and bake for 30 more minutes.

This makes a DOUBLE batch (two 9 x 13 pans); cut in half for smaller batch.

— From Terry Meisenbach 

My version of Korean Style Pork Chops

A friend of mine shared a recipe for Korean style pork chops. I thought they sounded yummy but I decided to make a few adjustments and added a few ingredients.

This recipe turned out great.

Korean Style Pork Chops

Ingredients
1/2 cup of soy sauce (I used gluten free)
2 tbsp of brown sugar
1 tbsp of chili sauce
1/2 tbsp of sesame oil
1/8 tsp of ground ginger
1 tbsp of vegetable oil
1 small onion
Half of a large green bell pepper
3 gloves of garlic
4 boneless pork chops
Salt and pepper to taste

Directions

• Preheat the oven to 350 degrees.
• In a small bowl, mix the soy sauce (I used gluten free soy sauce), brown sugar, garlic sauce, sesame oil and ginger. Mix well.
• Heat up vegetable oil in an oven and broiler safe skillet (I used a iron skillet).
• Sauté onions and bell pepper. When soft add garlic. Sauté for only 2 minutes.
• Season the pork chops with salt and pepper. Add pork chops to the skillet for 3-5 minutes. It should be nice and brown.
• Flip the pork on one side and brush it with the marinade. Cook for an additional 3-5 minutes.
• Put the pork pieces on the skillet to the oven and bake for 30-35 minutes.
• Increase the temperature to the broil and cook for an additional 1-2 minutes.
• Take out of the oven and let it settle for 5-10 minutes.
• Serve with rice.

Adapted from: motherthyme.com

A new recipe--Shrimp Campechana De Mariscos

This was a good weekend for me cook. I am particularly proud of the Apple Pecan Crisp I created and and this new recipe I tackled. After tasting Campechana De Mariscos in a Goode Seafood Restaurant, I thought it might be something I could try.

Check out the recipe.

I made a few changes in the recipe.

I used a pound of shrimp and did not use any lump crab meat because crab meat is incredibly expensive in Alabama. Besides my family loves shrimp. The substitution was perfect.

To prepare the shrimp, I melted butter in a sauce pan and then added a pound of frozen, cooked and pealed shrimp. I seasoned it a little with parsley, garlic, black pepper, and celery salt. I cooked the shrimp only long enough to thaw it and make it a little more pink.

Because I could not find roasted chilies, I drained a small can of chilies and poured them on a greased sheet of aluminum foil and roasted them in the oven.

Otherwise, I made the recipe as directed.

My husband said it "Okay".  Funny, he said it was just okay. He does not like cilantro because cilantro gives a funny after-taste. Well of course, it will if one a funny after-taste after eating four helpings.

Seriously, my oldest daughter does not like cilantro either so next time I may not use cilantro at all.

Apple Pecan Crisp

We have some tart apples from the farm. My oldest made her signature apple pie with a homemade crust last week. I searched for an apple dessert with no flour. Other than cooked apples often served as a side dish, I could not find a recipe I thought I would like.

I developed this recipe based on a few others and one recipe I used in the past. The key difference is this recipe is that I used finely crushed pecans in place of flour, creating a gluten free dessert.

I have cooked apple crisps before but this one is by far the best one I have ever made.

Enjoy.

Apple Pecan Crisp 

5 large tart apples, peeled, chopped into small pieces
1 tablespoon lemon juice
1/3 cup pecans broken into pieces
3 tablespoons crushed pecans, crushed in a food processor
2/3 cup light brown sugar
3 tablespoons maple syrup
2 tablespoons of butter

Topping:
3/4 cup crushed pecans, crushed in a food processor
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup or stick of softened butter, cut into pieces
1/3 cup pecans broken into pieces

Vanilla ice cream (optional)


Directions:
Preheat oven to 350 degrees F.

For the Filling:
Sprinkle lemon juice over the apples. Add the next 5 items into a large bowl. Stir with a large spoon

Spray a 9 inch X 9 inch baking dish with butter spray. Spoon the mixture into the baking dish.

For topping:

Mix the crushed pecans, brown sugar, cinnamon, and pecans in large bowl. Sprinkle the butter over the mixture. Stir with a spoon or fork until mixture forms small lumps. Crumble over filling.

Bake for 35 40 minutes. Cool a few minutes before serving.

To serve spoon in a bowl and top with vanilla ice cream.

Cliff Bishop

On Monday, we will be attending funeral services for to my brother-in-law, Cliff Bishop.

My thoughts on what he modeled and what he taught us are described here.

Cliff’s Chocolate Chip Cookies

1 cup granulated sugar
1 cup brown sugar
1¼ cup unsalted butter, softened
3 eggs
1½ teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
24 ounces (approx. 3 cups) all purpose flour
12 ounces semi-sweet chocolate chips

Place sugars, butter, eggs and vanilla in mixer bowl. Beat at speed 2 about 30 seconds. Stop and scrape bowl. Beat at speed 4 about 30 seconds. Stop and scrape bowl. At lowest speed, gradually add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Mix at speed 2. Stop and scrape bowl. Add chocolate chips. Mix about 15 seconds at lowest speed. Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375º for 10-12 minutes. Remove from baking sheets immediately and cool on wire racks. Yield: 54 cookies.

Variations: Omit chocolate cookies and hand stir in M&M’s or add to top of cookie before baking. May also add Hershey’s Kiss to top of cookie before baking.



Cliff whenever I make this cookies I will remember your love for my sister, your love and care for your nieces and nephews, your amazing skills, and your courage to live life and defy the obstacles thrown your way.

Apple Pie by Request

A colleague and friend asked for an apple pie recipe. This one we all enjoy. It takes time to make, but is very good. Also, I added about a 1 tablespoon more of butter and about 1/4 cup more of sugar and my family seemed to like better (of course, who wouldn't).

Pastry: (2- 9 inch crusts) 2 cups flour 1 tsp salt 2/3 cup shortening 2 to 4 Tbsp. water Measure flour and sift with salt. Add shortening. Cut in. Add water, one tablespoon at a time. Stir with a fork to get all flour coated. Roll into 1/8 inch thick. Divide dough in half. Roll only one half of the crust into round for bottom of pie plate. Apple Mixture: 1 can pie apples or 5 cups sliced apples 1 tsp. lemon juice 2/3 cup sugar 2 Tbsp. flour ½ tsp. cinnamon 1 Tbsp. butter or margarine Mix ingredients and heat in frying pan on range before pouring into pastry. Pour apple mixture on top of crust. (Heat enough to soften the apples.)

With the remaining crust, top apple mixture with crust by forming a lattice with the crust.  Bake about 30 minutes at 350º. From Dibba Spears by way of Kelly Adrian