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- (Submitted by Vivian Good, Clare, MI)
2 cups cubed, peeled potatoes,
1/2 cup chopped onion & celery
1 8-ounce can cream style corn
1 15-ounce can whole kernel corn, drained (I use fresh or frozen)
1 12-ounce can evaporated milk
1/8 tsp. pepper,
1/4 t. salt
Bacon, Ham
Combine potatoes, celery and onions in a large saucepan. Add enough water to
cover vegetables. Simmer for 20 minutes or until tender, drain and return
vegetables to saucepan. Add cream style corn and whole kernel corn to potato
mixture. Bring mixture to a simmer. Add evaporated milk (also ham if desired).
Mix well and simmer for 8 minutes. Add salt and pepper. Top with crumbled cooked
bacon. Serves 4-6 people.
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Grilled Honey-Mustard Pork Chops 
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon orange juice
- 1 teaspoon cider vinegar
- 1/4 teaspoon dried tarragon leaves
- 1/2 teaspoon Worcestershire sauce
- 4 pork butterfly loin chops, 1 inch thick
Mix all ingredients, except pork chops. Cover and grill pork 4 to 5 inches
from medium coals for 15 minutes; bushing occasionally with honey mixture and
turning once, until no longer pink in the center.
Serves 4.
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Cranberry Chicken
- 4 pounds chicken pieces
- 1 (1-ounce) envelope dry onion soup mix
- 1 (16-ounce) can whole berry cranberry sauce
- 1 cup spicy-sweet French dressing
Rinse chicken with cold water and pat dry. Place chicken in a single layer in
a lightly greased 13x9-inch baking dish. Sprinkle
soup mix evenly over chicken. Stir
cranberry sauce and spoon over chicken; top evenly with dressing. Cover with
aluminum foil.
Bake at 400°
for 40 minutes; remove foil, reduce temperature to 350°
and bake for 20 more minutes.
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Marinated Flank Steak
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon Asian sesame oil
- One 2-pound flank steak
In a small bowl, combine the soy sauce with 2 tablespoons of the olive oil,
sugar, garlic, and sesame oil. Transfer
the marinade to a zipper plastic bag and add the flank steak; turning to coat.
Seal the bag and marinate at room temperature for 1 hour or 8 hours
refrigerated.
Preheat the grill. Remove the steak form the marinade and pat dry. Rub
both sides with 1 tablespoon olive oil. Grill
over high heat for 4 to 5 minutes per side.
Serves 6.
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So-Easy Santa Fe Soup
- 1 pound hamburger, browned and drained
- 1 package taco seasoning
- 1 package (dry) Hidden Valley
Ranch dressing mix
- 1 cup Rotel tomatoes and green
chilies
- 1 can chopped tomatoes
- 1 can whole kernel corn
- 1 can pinto beans
- 2 cans kidney beans
Combine all ingredients in a large soup kettle.
Simmer for about 1 hour. Serves
8.
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Garlic-Honey
Marinated Pork Loin
3/4 cup lemon juice
3/4 cup honey
6 tablespoons soy sauce
3 tablespoons dry sherry
6 cloves garlic, minced
1 (3 1/2-pound) boneless pork loin roast
Garnishes: fresh parsley sprigs,
sage leaves, lemon wedges
Combine first 5 ingredients in a large shallow dish; add roast. Cover and
chill 8 hours or overnight, turning roast occasionally.
Bake at 325° for 1 hour and 40 minutes or until a meat thermometer inserted in
thickest portion registers 160°. Garnish, if desired.
Serves 10.
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Beef Burgundy in the Crockpot
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-ounce) package fresh pearl onions, peeled
1 (8-ounce) package small whole mushrooms, fresh
1 garlic clove, minced
1 bay leave
1 can beef consommé
1 cup water
˝ cup red burgundy wine
Oregano
In a 4-quart crockpot, combine flour, salt, pepper, and beef; mix well. Add
all remaining ingredients; mix well. Cover and cook on low setting from 10 to 12
hours or until carrots and beef are tender. Season with oregano. Serves 4.
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