Beech Tree News Network

October is the beginning of my comfort-food season. The following recipes meet that criteria. Some of the recipes have been frequently used, and some of them are new to me. Welcome back, comfort-food season!

My Sister’s Taco Soup

2 lb. ground beef or pork (I use sausage.)                                                                                                               

1 large can diced tomatoes                                                                                                                                     

1 large can diced tomatoes with green chilies (Ro-tel)                                                                                           

2 cans pinto beans                                                                                                                                                 

1 can kidney beans                                                                                                                                               

1 can black beans                                                                                                                                               

 2 cans whole kernel corn, drained                                                                                                                       

  3 c. water                                                                                                                                                             

  1 chopped onion                                                                                                                                                 

  2 pkg. taco seasoning mix                                                                                                                               

 1 pkg. ranch dressing mix

Directions: 

Sauté onions and brown meat; drain. Add to a large pot with the other ingredients. Bring to a boil, then simmer for 2 hours. 

My Sister’s Cornbread (For an 8 or 9 inch iron skillet)

1 T. Crisco shortening                                                                                                                                           

2 c. Martha White buttermilk self-rising cornmeal mix                                                                                     

 2 eggs                                                                                                                                                                 

 1/4 c. Crisco vegetable oil                                                                                                                                     

 1 1/3 c. milk

Directions:

Heat oven to 450 degrees. Put 1 T. shortening into an iron skillet and place in the oven to melt. Mix cornmeal, eggs, and oil until mealy. Add milk to desired thickness (about the consistency of cake batter, making sure all lumps are smoothed out). Sprinkle a little cornmeal mix on bottom of hot, sizzling grease to make a thin crust, and immediately pour the batter into the skillet. Bake 15-20 minutes or until golden brown (when a fork inserted in center comes out clean). 

Hint: If cornbread is getting too brown and is not done, turn off oven, leaving in oven until center is done.

Creamed Corn

2 (10 oz.) packages frozen whole kernel corn                                                                                                 

 1 c. milk                                                                                                                                                               

1 c. heavy cream or whipping cream                                                                                                           

 7 tsp. sugar                                                                                                                                                             

1 tsp. salt                                                                                                                                                           

1/8 tsp. white pepper                                                                                                                                             

2 T. butter or margarine, melted                                                                                                                     

2 T. all-purpose flour                                                                                                                                           

 1/4 c. (1 oz.) grated Parmesan cheese

Directions:

Combine the corn, milk, cream, sugar, salt and white pepper in a saucepan and bring to a simmer. Blend the butter and flour in a small bowl and stir into the corn mixture. Cook until thickened, stirring constantly. Pour into a 1 1/2-quart baking dish.  Sprinkle with the cheese and broil only until brown and bubbly. Serves 6 to 8. (Original recipe from Better Homes and Gardens.)

Hash Brown Casserole

1 stick of melted butter                                                                                                                                           

 1 can of cream of chicken soup                                                                                                                               

1 16-oz. tub sour cream                                                                                                                                             

 1 c. (8 oz.) grated cheddar cheese                                                                                                                     

 ½ c. chopped onion                                                                                                                                                                                             

  salt and pepper                                                                                                                                                   

 2 lb. bag of hash browns

Topping: 1 c. (8 oz.) grated cheddar cheese

Directions: Mix first six ingredients in a large bowl, then stir in the hash browns. Pour into a greased casserole dish. Top with cheddar cheese. Bake at 350 degrees for approximately 45 minutes. Makes one large or two small casseroles.

Mashed Sweet Potatoes

2 lbs. sweet potatoes, peeled and cut into 2-inch pieces

1 stick unsalted butter (1/2 cup)

1/2 c. (packed) brown sugar

1/3 c. half and half

1 tsp. salt

Directions:

1.Add potatoes to a large pot. Fill with water to cover potatoes. Place potatoes on the stove and bring to a boil and then reduce to a slow bowl (medium heat) until potatoes are fork-tender.

2.While potatoes cook, add butter to a small skillet. Turn the heat on medium-high, and when the butter begins to brown on the edges, swirl the pan. Keep swirling the pan until the butter becomes slightly brown. Set aside.

3.Drain potatoes well, and mash with a potato masher or a hand mixer.

4.Once potatoes are smooth, blend/mix in: browned butter, brown sugar, half and half, salt. 

5.Season to taste with additional salt or brown sugar.

Easy Chicken Parmesan 

1 egg, lightly beaten

1 1/2 c. shredded Italian cheese blend (6 oz.)

2/3 c. Italian-seasoned panko bread crumbs

6 6-to-8-oz. boneless, skinless chicken breast halves

1 24-oz. jar no-salt-added paste sauce

Directions:

1.Place egg in a shallow dish. In another shallow dish combine ½ cup of the cheese and 1/3 cup of the bread crumbs. Dip chicken in egg, then in cheese mixture to coat. Place chicken in a 3 1/2 –to-4-quart slow cooker. Add pasta sauce.

2.Cover and cook on low 4 hours. Sprinkle with remaining 1 cup cheese and 1/3 cup bread crumbs. Cover and cook on low 10 minutes more. If desired, serve with pasta. Makes 6 servings.

(Recipe from the 2017 Slow Cooker Favorites, Volume 5, page 20).

Caramel Dip

2 bags Kraft caramels                                                                                           

1 can sweetened condensed milk                                                                   

1 stick margarine

Unwrap caramels, and microwave in glass container with margarine and sweetened condensed milk. Stir after each minute. When consistency is smooth, pour into serving container. Unused dip may be refrigerated or frozen for later use. To re-heat, microwave and stir in one-minute – or less – intervals.

Note: Great with sliced apples!

During autumn, I begin to crave heavier food, and I like to cook. Buddy Valastro said, “No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!” (https://www.brainyquote.com/topics/recipe). Whether baking or cooking, Valastro may be right: ingredients and attitude have an impact. So, let’s enjoy this season.