Spoon Batter Bread

Spoon Batter Bread
By Hillbilly Housewife

This is a very old recipe. It has been around for at least a hundred years, probably longer.

1-1/2 cups tap water
3 tablespoons margarine
1 cup cornmeal
1 teaspoon salt
1-1/2 teaspoons baking powder
1-1/3 cups milk
2 medium eggs
1 cup of frozen corn

Bring the tap water and margarine to a boil on the stove, or in the microwave. While it is heating, combine the cornmeal, salt and baking powder in a large bowl.

Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water.

Slowly add the milk to the hot cornmeal. If you add it too fast it will wind up lumpy,. So slowly stir in the milk, a little at a time. When all the milk is added, break the eggs into the bowl and beat up the batter until the eggs are well incorporated. Add in the corn then turn the batter into a well oiled 2-quart casserole.

Bake the bread at 375° for about 40 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan.

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Random Quote: Literature and butterflies are the two sweetest passions known to man. - Vladimir Nabokov

Baked Beans

Source

Baked Beans

2 large cans Campbells pork n beans
1/2 lb crispy bacon, crumbled (reserve 4 T of bacon grease)
1 Tbsp yellow Mustard
3/4 Cup Molasses
1/2 Cup Ketchup
1 medium diced onion

Combine all ingredients and 4 T of bacon grease in a baking dish or round roasting pan. Stir until well blended. Bake at 350. After 20 minutes stir making sure you scrape the sides of the pan. Continue stirring every 10 minutes. Total cooking time: 50-60 minutes

Corn Fritters

Source

Corn Fritters

1/3 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon paprika
1 egg, separated
3/4 cup frozen corn, thawed
Oil for deep-fat frying


In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. Drop by spoonful into hot oil. Deep fry at 350 until golden brown.

Broccoli and Squash Medley

I've come across a delicious side dish idea for your Thanksgiving table. How yummy would this be on your plate sitting next to that turkey instead of that same old boring green bean casserole.

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Broccoli and Squash Medley
Yield: 14 servings

3 C frozen or fresh broccoli cuts

2 C peeled butternut squash, cubed

1/2 C orange juice

1/4 C butter, melted

1/2 C dried cranberries

1/2 C finely chopped pecans, toasted

1 tbsp grated orange peel

1 tsp salt

Cook (boil in water or steam) broccoli until tender. Place squash in skillet, add orange juice and cook over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Mealtime Prayer - Almighty God, you open your hand, and we are fed. Be at this table, we pray, and bless our family.

Pumpkin Millet

Try serving this with some oven roasted black beans sprinkled on top. On a baking sheet, toss  cooked (and rinsed if using canned) black beans with olive oil,  cumin, and salt. Roast at 450 until crispy, about 15-20 minutes

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Pumpkin Millet

1/2 C. millet
1 C. diced peeled pumpkin
2 tbsp. fresh thyme
2 C. water

Wash and drain the millet thoroughly, then dry roast it until it's well browned, about ten minutes. Cube and peel fresh pumpkin. Combine with the  millet, thyme, and water. Bring to a boil then reduce heat to a simmer for about 40 minutes until tender and water is absorbed.

Variation - If you want to use frozen diced pumpkin (1 cup) or canned pumpkin (2/3 cup) then do not add it to the pan until halfway through cooking time.

Random Thought: God has a way of bringing people into your life. Some are meant to be a blessing to you, and others for you to bless! I thank God for bringing you into my life

Mashed Millet

photo source: Paula Deen

Mashed Millet
1 C. millet
2 C. fresh cauliflower, in small pieces
3 C. water or vegetable stock
Salt, pepper, garlic powder and onion powder to taste

In a large saucepan, combine all ingredients and bring to a boil. Cover, and lower to a simmer for 40-45 minutes. Check at about 20 minutes left to see if you have to add a 1/2 cup more water to prevent it from burning. When done, mash with a potato masher. 

Random Thought: God works in mysterious ways and sometimes has an awesome sense of humor too

Hot Pineapple Side Dish

photo source: Paula Deen

This is one of my favorite side dishes, we sometimes save and eat it for dessert though as it's just that good. I know it sounds unusual, but give it a try and I bet it will surprise you too how yummy it is. The recipe is not my own, it comes from the Taste of Home cookbook.

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Hot Pineapple Dish
by Taste of Home
Yield: 6 servings.

1 can (20 oz) pineapple chunks, undrained
1/2 C. sugar
3 tbsp. flour
1/4 C. margarine, melted
1 C. shredded cheese
14 coarsely crushed saltine crackers

Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a small bowl, combine sugar and flour. Add the butter and cheese; mix well. Gently stir in pineapple. Pour into a greased crockpot. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Cook on high about an hour or two until bubbly around edges.

To make in oven:
Bake in a greased casserole dish, uncovered, at 350° for 30-35 minutes


Mealtime Prayer - Bless, O Lord, this food for thy use, and make us ever mindful of the wants and needs of others. Amen