[ Main Dishes ] [ Vegetables ] [ Salads ] [ Desserts ] [ Miscellaneous ]

Below is a featured recipe for each category. Use the links above for more recipes.

MAIN DISHES

Corn Chowder

(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.

VEGETABLES

Nutty Wild Rice

1 (6-ounce) package long-grain and wild rice mix

1 cup dried cherries

4 green onions, chopped

1/3 cup orange juice

1/4 cup olive oil

2 tablespoons chopped fresh mint

1/4 teaspoon pepper

1 cup pecan halves, toasted

Prepare rice according to package directions. Add cherries and next five ingredients; toss.  Cover and chill at least 2 hours and top with toasted pecan halves before serving.

 

 SALAD

Grape Salad

(Submitted by Linda Barker, Mt. Pleasant, TN)

 

2 lbs. grapes (whole, seedless)
2 cups chopped pecans
1 (8 oz) pkg. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonaise
3 Tablespoons sugar

Mix softened cream cheese, sour cream, mayonaise & sugar well. Fold in nuts & grapes, chill.

DESSERT

Rhubarb Dream Dessert

(Submitted by: Vivian Good Clare, MI)

Blend crust ingredients and press into 7 1/2 x 11 x1 1/2 inch pan. Bake at 350 degrees for 15 minutes. Beat eggs; add remaining ingredients and spoon into crust. Bake 35 minutes (or less) longer.

Serve warm plain or with whipped cream or ice cream. Serves 6

Note: I use my 8x12 inch Pyrex pan, a 9x13 would be too large, but perhaps a 9x9 square would be fine too. If Pyrex I use a 325 degree oven. Grandma Good's recommendation!

MISCELLANEOUS

Sour Cream and Cinnamon Fruit Dip

8 ounce carton sour cream

2 tablespoons brown sugar

1 teaspoon cinnamon

In small bowl, combine all ingredients and mix well.  Cover and refrigerate 1 to 2 hours to blend flavors.  Serve with fresh fruit.  Makes 1 cup.

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Copyright © 2007 The Cropping Cook                          This page was last updated on 08/24/2008