Fat Boy’s Corn Pudding

Ingredients: 1 15 oz. can cream-style corn 1 15 oz. can whole kernel sweet corn (drained) 6 large eggs 1 tablespoon vanilla extract 2 cups milk 3/4 cup of sugar 1/4 teaspoon nutmeg 2&1/2 tablespoons of flour 2 tablespoons of butter (melted) Instructions: Preheat oven to 350 degrees F. Let cream corn sit open for a minute, then skim clear liquid off top. Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside. Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk. Add eggs, beat well. Beat in milk and vanilla, blending well. Stir in corn and pour into prepared pan. Drizzle butter evenly over the top. Bake for about 1 hour; the center should “jiggle” when pan is gently shaken.
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Corn Pudding

Ingredients: 3 tablespoon butter 2 tablespoon flour 2 tablespoon sugar 2 cups corn kernels(fresh or frozen) 1 teaspoon salt 3 eggs 1 3/4 cups milk   Instructions: Heat oven to 325 degrees Blend butter, flour, sugar and salt in a large bowl. Beat in eggs, stir in milk and corn. Pour into a buttered 2 quart casserole. Bake at 325 degrees, stirring once half way thru cooking. Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.
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Butternut Squash Soufflé

Ingredients: 4 cups butternut squash peeled and diced 1 cup of water 1/2 teaspoon salt 1/2 stick butter (melted) 1 cup brown sugar 1/2 teaspoon cinnamon 1/2 cup evaporated milk 1 cup marshmallows Instructions: Preheat oven to 350 degrees F. Grease 1 1/2 quart casserole dish. Put squash, water and salt in saucepan. Cover; bring to boil; boil for 15 minutes or until tender. Drain and put in a mixing bowl. Mash. Add remaining ingredients; mix well Turn into casserole dish. Bake in preheated oven for 30 minutes.
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Quintella’s Disappearing Green Beans

Ingredients: Fresh green beans (1/2 pound per person, pre-snapped) Smoked Ham Hock (1 regular sized per 4-6 servings) Bay leaf (1 large leaf per 4 servings) All-purpose seasoning such as ‘Tony Chachere’s Original Seasoning’® or ‘Old Bay Seasoning’® to taste. (use about 1 teaspoon for 2 pounds beans and 6-8 small red potatoes) Fresh Red potatoes, the smaller the better. (2 per serving) Carrots; 1 regular sized carrot per person (optional, but definitely preferable) Small whole jalapeño pepper (optional, 1 pepper per 4-6 serving size pot) Instructions: Note: It’s all done to taste, just like our grandmothers did. Additional table salt is usually unnecessary as the all purpose seasoning and ham hock contain sufficient salt. If you don’t like hot peppers substitute black pepper for the jalapeño pepper, and add it about 10 minutes before the beans are done. Once you get everything boiling, taste a bit of the liquid, it should be too salty, as the potatoes will absorb the salt. Get the salt right early on ‘cuz it just ain’t the same if you add salt afterwards. Start by putting enough cold water to cover the beans and potatoes about an inch or so into a pot. Add ham hock. Bring to a rolling boil. Snap ends from beans, rinse well with cold water, set aside. Scrub potatoes well under cold water; do not peel the potatoes. Halve them only if they’re bigger than a golf ball. Scrub but don’t peel the carrots. Cut into chunks just about double bite size. Pierce jalapeño pepper with a knife about an inch or so lengthwise, but don’t dice it or cut it up. It can be removed later along with the bay leaf. Once the water has reached a rolling boil and the ham hock is giving up it’s tasty juice, throw everything into the pot. Return to a rolling boil and reduce heat to medium. (do your salt check about 10 minutes after this) Let it all cook, the slower the better, until about 90% of the water has evaporated. Using a long wooden spoon, smack the hands of everyone who wanders into the kitchen trying to steal a taste. (Trust me, they will!) Note: They’re always the first dish to disappear; everyone ALWAYS goes for seconds or thirds. Just ask your Grandmother. This is the real deal. Soul Food is all about cooking from the heart, and I’ve found that the best recipes have no measures. It’s all about taste! Enjoy!
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Elayne’s Green Bean Carrerole Arizona style

Ingredients: 4 cans french cut green beans drained 1 large can of Durkee® french fried onions 2 cans of cream of mushroom soup 1 tub of sour cream 1 package of cream cheese Lawry’s® seasoning salt to taste lemon pepper to taste Instructions: In a deep casserole dish combine the green beans, cream of mushroom soup, the full contents of the sour cream, cream cheese and half of the can of Durkee® fried onions. Add lemon pepper and seasoning salt to taste Mix it together until it is creamy, then spread the rest of the Durkee® onions over the top of the creation and bake in the oven until heated all the way through. Note: this recipe serves 6 with plenty of second helpings for all.
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Tracy’s Amazing Savory Sautéed Green Beans

Ingredients: 2 pounds of snapped beans 1 whole vidalia onion or 1 cup of shallots half a cup of sliced mushrooms 2 tablespoons of butter 1/4 cup of virgin olive oil salt and pepper minced garlic Instructions: Boil green beans in salted water. When cooked, place to the side. Sauté sliced onions or shallots and mushrooms in olive oil and butter. Add garlic-but make sure the garlic does not burn. Add the green beans to the sautéed mixture and combine. Add salt and pepper to taste.
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Killer Green Beans

Ingredients: fresh or canned green beans (amount depends on how many you are cooking for) 1 tablespoon Accent® salt 1 tablespoon Lowery’s season salt® 1/8 section Jimmy Dean® (hot) breakfast sausage Instructions: If not using canned green beans, be sure to first cut the ends off the beans, then cut them into sections about 1 inch in length. Then place in a small pot with water. If using canned green beans, empty 2 cans of green beans in a small pot. Add Accent® salt, seasoning salt and sausage. Bring to a boil and then reduce heat to a simmer. Simmer for 5-7 min. Note: if you like, you can add more Accent® salt to suit your taste, but the key ingredient is the Accent® salt.
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