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Baked Corn, Mexican Style
BAKED CORN, MEXICAN STYLE
3 tablespoons butter or margarine,
divided
1/2 cup soft bread crumbs
1-1/4 cups shredded sharp Cheddar
cheese (5 ounces), divided
1 small onion, minced
1/4 cup chopped green pepper
1 cup cooked rice
1 can (8 ounces) tomatoes
1 cup cooked whole-kernel corn cut
from cob (2 large ears)
1/2 teaspoon each seasoned salt and
chili powder
1 teaspoon brown sugar
2 dashes hot-pepper sauce
2 eggs, separated
In small skillet melt butter. Add 2 ta-
blespoons to crumbs and toss with 1/4
cup cheese; set aside. Sauté onion and
pepper in remaining butter until onion
is tender. Mix well with remaining
cheese, rice, tomatoes, corn, salt, chili
powder, sugar and hot-pepper sauce.
Beat egg whites until stiff, then beat
yolks until slightly thickened. Stir yolks
into corn mixture, then fold in beaten
whites. Turn into shallow 1-1/2-quart
baking dish and sprinkle with reserved
crumbs. Bake in preheated 350° oven
30 minutes or until firm and browned.
Makes 4 servings. Per serving: 370 cal,
16 g pro, 25 g car, 24 g fat, 189 mg
chol with butter, 162 mg chol with
margarine.
WOMAN'S DAY 6/16/81
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# Baked Corn, Mexican Style
*From Woman's Day, June 16, 1981*
## Ingredients
- 3 Tbsp butter or margarine, divided
- 1/2 cup soft bread crumbs
- 1-1/4 cups shredded sharp Cheddar cheese (5 ounces), divided
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1 cup cooked rice
- 1 can (8 ounces) tomatoes
- 1 cup cooked whole-kernel corn cut from cob (2 large ears)
- 1/2 tsp seasoned salt
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 2 dashes hot-pepper sauce
- 2 eggs, separated
## Instructions
1. In a small skillet, melt butter. Add 2 Tbsp melted butter to bread crumbs and toss with 1/4 cup cheese; set aside.
2. Sauté onion and green pepper in remaining butter until onion is tender.
3. Mix well with remaining cheese, rice, tomatoes, corn, seasoned salt, chili powder, brown sugar, and hot-pepper sauce.
4. Beat egg whites until stiff, then beat yolks until slightly thickened.
5. Stir yolks into corn mixture, then fold in beaten egg whites.
6. Turn into a shallow 1-1/2-quart baking dish and sprinkle with reserved crumb mixture.
7. Bake in a preheated 350° oven for 30 minutes or until firm and browned.
8. Makes 4 servings. -
Stuffed Potatoes (White or Sweet)
Stuffed Potatoes (white or sweet)
6. medium potatoes 2 tbsp butter
2 teaspoons salt enough milk
1/8 tsp white pepper or cream to
moisten about 1/2 c
Method
1 cut in half lengthwise imediately after removing
from the oven. or cut a piece off
the top. 2 Remove insides and
put in bowl being careful not
to break skin
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3) mash potatoes add butter, milk and
season 4) Beat till ingredients are
thoroughly blended and potatoes are
lighter in color 5) Put mixture in
the potatoe shells. heaping &
unevenly 6) Place stuffed potatoes
in pan and bake in very hot
oven 500° ? untill potatoes are
brown 7) serve hot garnish
with parsely
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# Stuffed Potatoes (White or Sweet)
## Ingredients
- 6 medium potatoes
- 2 Tbsp butter
- 2 tsp salt
- 1/8 tsp white pepper
- Enough milk or cream to moisten, about 1/2 cup
## Instructions
1. Cut potatoes in half lengthwise immediately after removing from the oven, or cut a piece off the top.
2. Remove insides and put in bowl, being careful not to break skin.
3. Mash potatoes, add butter, milk and season.
4. Beat till ingredients are thoroughly blended and potatoes are lighter in color.
5. Put mixture in the potato shells, heaping and unevenly.
6. Place stuffed potatoes in pan and bake in very hot oven 500° until potatoes are brown.
7. Serve hot, garnish with parsley. -
Scalloped Potatoes
Scallaped Potatoes - 6
4c. raw potatoes sliced thin
2½ tsp. salt
1/8 tsp pepper
1/4c. flour
3 tbsp butter
2 c. milk (about)
Method
1) Pare and slice potatoes thin
2) measure seasoning and
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flour and mix together
3) in a buttered baking dish put a
layer of potatoes and sprinkle
some of the flour mixture over the
4) add some of the butter cut into bits
5) continue adding a layer of each
till all is in the dish
6) then add enough milk to reach
the top layer of potatoes
7) bake hot oven 400°F for 45 min
or till tender
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# Scalloped Potatoes
## Ingredients
- 4 cups raw potatoes, sliced thin
- 2 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 3 Tbsp butter
- 2 cups milk (about)
## Instructions
1. Pare and slice potatoes thin.
2. Measure seasoning, flour, and mix together.
3. In a buttered baking dish put a layer of potatoes and sprinkle some of the flour mixture over them.
4. Add some of the butter cut into bits.
5. Continue adding a layer of each till all is in the dish.
6. Then add enough milk to reach the top layer of potatoes.
7. Bake in a hot oven at 400°F for 45 minutes or till tender. -
Boiled Vegetables / Creamed Vegetables
Boiled Vegetables
1) cook till tender in small amount
of boiling salt water. 1 t. salt to 1 qt.
water. 2) add veg to boiling water
3) Lower heat when water boils
after veg is in it 4) Cook in
tightly covered pan. 5) young
tender vegetables should be cooked
a short time 6) strong vegetables
will be milder by being
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cooked in an open vessel
7) season with salt & pepper
to taste and 1 1/2 T. of Butter for
2 cups or 4 serving
Creamed Vegetables
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# Boiled Vegetables
## Instructions
1. Cook till tender in small amount of boiling salt water. 1 tsp salt to 1 qt water.
2. Add vegetables to boiling water.
3. Lower heat when water boils after vegetables are in it.
4. Cook in tightly covered pan.
5. Young tender vegetables should be cooked a short time.
6. Strong vegetables will be milder by being cooked in an open vessel.
7. Season with salt & pepper to taste and 1 1/2 Tbsp of butter for 2 cups or 4 servings. -
Grilled Vegetable Trio
Grilled Vegetable Trio
1 med. onion, sliced thin 1/2 clove garlic, minced
2 med. zucchini, 1/8-in. slices dash pepper
1/4 C. Parmesan cheese 2 Tbsp. butter, cut into bits
1/2 tsp. thyme leaves 2 med. tomatoes, quartered
Tear off a length of Heavy Duty Reynolds Wrap. Place onion in cen-
ter of foil in single layer; top with zucchini, cheese, seasonings, and
butter. Bring four corners of foil up together in pyramid shape. Fold
openings together loosely for heat circulation and expansion. Seal
by folding over ends and pressing to package. Grill over medium-
hot coals 20 minutes. Carefully open bundle; add tomatoes; reseal.
Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes
heated through. Makes: 4 servings.
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# Grilled Vegetable Trio
## Ingredients
- 1 medium onion, sliced thin
- 2 medium zucchini, 1/8-inch slices
- 1/4 cup Parmesan cheese
- 1/2 tsp thyme leaves
- 1/2 clove garlic, minced
- Dash pepper
- 2 Tbsp butter, cut into bits
- 2 medium tomatoes, quartered
## Instructions
1. Tear off a length of Heavy Duty Reynolds Wrap aluminum foil.
2. Place onion in center of foil in single layer; top with zucchini, cheese, seasonings, and butter.
3. Bring four corners of foil up together in pyramid shape.
4. Fold openings together loosely for heat circulation and expansion.
5. Seal by folding over ends and pressing to package.
6. Grill over medium-hot coals 20 minutes.
7. Carefully open bundle; add tomatoes; reseal.
8. Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes are heated through.
Makes 4 servings. -
Potatoes au Gratin
Potatoes au Gratin
3c cubed cooked potatoes
1½ cups medium white sauce
1 cup grated cheese
¼ cup dry bread crumbs
1 tablespoon butter, melted
1) cook potatoes, dice, Put into
buttered casserole
2) make sauce, stir in cheese
and pour over potatoes
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Sprinkle with buttered crumbs.
Bake 15 mins or till brown
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# Potatoes au Gratin
## Ingredients
- 3 cups cubed cooked potatoes
- 1 1/2 cups medium white sauce
- 1 cup grated cheese
- 1/4 cup dry bread crumbs
- 1 Tbsp butter, melted
## Instructions
1. Cook potatoes, dice, and put into buttered casserole.
2. Make sauce, stir in cheese, and pour over potatoes.
3. Sprinkle with buttered crumbs.
4. Bake 15 minutes or till brown. -
Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
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# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings. -
Rhubarb Dessert
Rhubarb Dessert
2 c flour, plus 4 T divided
2 C sugar, plus 2 T, divided
½ c butter or margarine
4 c rhubarb, cut up
3/4 cup ½ and ½
4 eggs, separated
Mix 2 c flour, 2 T sugar and butter or margarine and
pat into 9 x 13 pan. Bake at 350 for 15 min.
Place 2 c sugar and 4 T flour in heavy saucepan, add
rhubarb and cream. Cook until rhubarb is tender and
mixture is thick. Add lightly beaten egg yolks and
return to heat; cook 1 min. longer. Pour slightly
cooled filling on top of crust. Top with meringue
made from beaten egg whites and sugar.
Bake 350 12-15 min or til meringue brown.
Meringue: 4 egg whites, stiff + 8 T sugar add gradually
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# Rhubarb Dessert
## Ingredients
- 2 cups flour, plus 4 Tbsp divided
- 2 cups sugar, plus 2 Tbsp, divided
- 1/2 cup butter or margarine
- 4 cups rhubarb, cut up
- 3/4 cup half and half
- 4 eggs, separated
## Instructions
1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes.
2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick.
3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer.
4. Pour slightly cooled filling on top of crust.
5. Top with meringue made from beaten egg whites and sugar.
6. Bake at 350°F for 12–15 minutes or until meringue is brown.
## Meringue
- 4 egg whites, beaten stiff
- 8 Tbsp sugar, added gradually -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Rhubarb Crunch
Rhubarb Crunch
4 c diced rhubarb
1 cup sugar
3 Tablespoons flour
Topping: ½ cup brown sugar
½ cup rolled oats
3/4 cup all-purpose flour
½ cup butter or margarine
Dice and measure rhubarb. Mix sugar with flour. Toss wi
with rhubarb until all pieces are coated. For topping
blend brown sugar, oats, flour and shortening until
mixture is crumbly. Place rhubarb in 9 x 9 casserole.
Top with crumbly mixture. Bake in moderate oven.
375 degrees, for 45 minutes. Yields 6 to 8 servings.
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# Rhubarb Crunch
## Ingredients
- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tbsp flour
## Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter or margarine
## Instructions
1. Dice and measure rhubarb.
2. Mix sugar with flour. Toss with rhubarb until all pieces are coated.
3. For topping, blend brown sugar, oats, flour and shortening until mixture is crumbly.
4. Place rhubarb in a 9 x 9 casserole.
5. Top with crumbly mixture.
6. Bake in a moderate oven at 375 degrees for 45 minutes.
7. Yields 6 to 8 servings. -
Rhubarb Coffee Cake
Rhubarb Coffee Cake
½ c butter 1 c sour milk or buttermilk
1½ c sugar 2 c rhubarb, chopped
1 egg, beaten 1 tsp vanilla
2 c flour ½ c sugar
1 tsp soda ½ tsp cinnamon
½ tsp salt
Cream shortening and sugar; add egg. Sift flour, soda &
salt and add alternately with sour milk. Gently blend
in rhubarb and vanilla. Pour into 9 bu 13-inch baking
pan. Sprinkle top with ½ cup sugar and ½ tsp cinnamon.
Bake at 350 degrees for 45 to 50 minutes. Yield about
12 servings. (To turn milk sour, add t T of lemon
juice or vinegar to 1 cup milk.)
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# Rhubarb Coffee Cake
## Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour milk or buttermilk
- 2 cups rhubarb, chopped
- 1 tsp vanilla
## Topping
- 1/2 cup sugar
- 1/2 tsp cinnamon
## Instructions
1. Cream butter and sugar; add egg.
2. Sift flour, soda, and salt and add alternately with sour milk.
3. Gently blend in rhubarb and vanilla.
4. Pour into a 9 by 13-inch baking pan.
5. Sprinkle top with 1/2 cup sugar and 1/2 tsp cinnamon.
6. Bake at 350 degrees for 45 to 50 minutes.
7. Yields about 12 servings.
8. To turn milk sour, add 1 Tbsp of lemon juice or vinegar to 1 cup milk. -
Rhubarb Bread
Rhubarb Bread
1½ c. B. sugar
2/3 c. oil
1 c. sour milk or buttermilk
1 egg, 2½ c. flour
1 tsp. each soda salt & vanilla
1½ c. nuts
1½ c. rhubarb cut fine
Topping
Brown sugar, & butter crumble &
top with this 325° 1 hr (total)
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# Rhubarb Bread
## Ingredients
- 1 1/2 c. brown sugar
- 2/3 c. oil
- 1 c. sour milk or buttermilk
- 1 egg
- 2 1/2 c. flour
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1 1/2 c. nuts
- 1 1/2 c. rhubarb, cut fine
## Topping
- Brown sugar and butter, crumbled
## Instructions
1. Combine brown sugar, oil, sour milk or buttermilk, and egg.
2. Add flour, soda, salt, and vanilla; mix well.
3. Stir in nuts and rhubarb.
4. Pour into loaf pan(s).
5. Crumble brown sugar and butter together and sprinkle over top of batter.
6. Bake at 325° for 1 hour (total).