During the past month I was so busy testing "gifts from your kitchen" recipes that I spent very little time worrying about what we'd be eating for dinner. I'd look up, realize that indeed it was time to prepare something nutritional to eat and panic. Since I couldn't resort to scrambled eggs or pancakes every night — and I was in "testing" mode — I begrudgingly pulled out some recipes that were described as "quick-to-fix."
I came upon the recipe for Dozen Egg Corn Casserole in Gooseberry Patch's 1996 edition of Homespun Christmas as I was looking for recipes for "gifts." I almost passed it by because this seemed like a strange combination of ingredients but I was desperate, had the necessary ingredients on hand and was happily surprised when we both agreed that this provided a tasty main dish. (This would also work for a breakfast or lunch – a very versatile recipe indeed.) I halved the recipe and used an 8-x8-inch baking dish but it did take the stated 75 minutes to cook.
On several blogs I came across a recipe titled "The Very Best Chicken". Titles like this are generally a good indication that the recipe will turn out to be a disaster. Nonetheless I was finally desperate enough to give in and try it. Another happy surprise! Spicer said, "You can make this one again!" Start to finish, you can have this tasty, moist chicken on the table in just one hour. We enjoyed the sauce that cooks with the chicken over rice.
The third recipe is for Impossibly Easy Cheeseburger Pie and – you guessed it – this is a Bisquick recipe. I probably would not serve this to guests but we both enjoyed this and it had been years and years since I'd made this. Have you tried this one before?
Incidentally I reverted back to freshly grating the Cheddar or Monterey Jack cheeses that I use in my recipes. The "conveniently" packed already shredded cheese contains a non-caking ingredient that I prefer not to include in our diets. Use it if you are in a hurry but I urge you to search out your old hand grater (if your food processor doesn't have that attachment) and I think you'll find that you, too, prefer to grate cheese the old-fashioned way.
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Dozen Egg Corn Casserole
12 eggs, beaten
2 (17-ounce) cans cream-style corn
4 cups (16-ounce) sharp Cheddar cheese, shredded
2 (4-ounce) cans chopped green chilies, drained
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees. Lightly grease a 9-x13-inch baking dish and set aside. In a large bowl combine all ingredients and beat until well mixed. Pour into the prepared baking dish. (This can be made ahead, covered and refrigerated for up to 24 hours.) Bake in preheated oven for one hour 15 minutes. Serves 6 to 8. A fresh fruit salad makes a nice accompaniment for this.
Page 2 of 2 - World's Best Chicken
4 boneless chicken breasts, rinsed and patted dry
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon red wine vinegar
Salt and pepper
Preheat oven to 425 degrees. Lightly grease a two-quart baking dish. Place prepared chicken breasts into baking dish. Combine mustard, syrup and red wine vinegar and whisk to blend. Sprinkle ground pepper over the chicken. Pour half of the mustard mixture over the chicken. Turn and pour remaining mustard mixture over the top. Bake for 30 to 35 minutes until done or meat thermometer registers 165 degrees. Serves 4.
Impossibly Easy Cheeseburger Pie
1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup original Bisquick mix
1 cup milk
Preheat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray; set aside. In a skillet cook beef and onion over medium heat for eight to 10 minutes, stirring occasionally, until beef and onion have browned. If needed, drain off any excess fat. Stir in salt. Spread into prepared pie plate and sprinkle with cheese. In a small bowl, stir remaining ingredients together with a fork or wire whisk until blended. Pour evenly over cheese and meat. Bake for 25 minutes until a knife inserted in the center comes out clean. Serves 4 to 6. (To turn this into a Bacon Cheeseburger Pie, use 1 1/2 cups to 2 cups cheese and sprinkle precooked and crumbled bacon over the cheese.)