Saturday, January 2, 2021

Mother's Cornbread

1 c. flour
2 c. cornmeal
3 T. sugar
1 t. salt
1 t. baking powder
1 egg
1/4 c. oil
About 1 c. milk or water (enough to make a runny paste)

In a large mixing bowl, stir together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the dry mixture and set aside.

In a medium mixing bowl, combine egg, oil, and milk or water. Add the egg mixture to the dry mixture all at once, in the center of the well. Stir just until moistened (batter should be lumpy).

Grease an 8" square baking pan. Pour the batter into the pan. Bake at 425 degrees for 20-25 minutes. Cut into squares.

Makes 9 servings.

Note: This recipe is from Estella Bergere Leopold, wife of conservationist Aldo Leopold. "The recipe dates back to 1926 and was often cooked in a Dutch oven over open fire. For those looking to re-invent the recipe in the front country, you might consider adding dollops of melted butter, sour cream, and/or honey."

Adapted from a recipe card published by The Aldo Leopold Foundation, Dec. 2020.

Sunday, December 6, 2020

Broccoli & Rice Casserole

1 10-oz. bag frozen broccoli florets
1 8-oz. pouch cooked basmati rice
1 c. spinach-artichoke dip (deli style)
1 c. low-sodium chicken broth
1/4 c. shredded Parmesan cheese

Preheat oven to 375 degrees.

Combine all ingredients and place in a 2-qt. baking dish. Cover dish with aluminum foil. Bake 25-30 min. or until hot and bubbly. Remove foil and stir to fluff rice; bake 5 more min. Serve immediately.

6 servings.

Adapted from a Publix "Aprons" recipe, Dec. 2020. 

Spinach-Pineapple Salad

1 bag baby spinach or arugula (4-6 oz.)
1/3 c. praline pecans, finely chopped
4 oz. pineapple chunks, finely chopped
1/2 c. crumbled feta cheese
1/4 c. poppyseed dressing

Place greens in salad bowl. Sprinkle pecans, pineapple chunks, and feta over greens. Dress with poppyseed dressing and serve immediately.

Serves 4.

Adapted from a Publix "Aprons" recipe, Dec. 2020.

Sunday, November 8, 2020

Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick
2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick
1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)
3/4 c. half-and-half
4 T. grated Parmesan cheese, divided
1/4 t. salt
1 T. chopped fresh rosemary, plus more if desired
1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.  

Pie Fillings

Gingered Cranberry*

2-1/2 c. fresh or frozen cranberries
3/4 c. packed brown sugar
1/4 c. water
1 T. cornstarch
1 T. butter
1 T. orange juice
2 t. grated fresh ginger

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using. 

Brown Sugar*

3/4 c. packed brown sugar
2 T. all-purpose flour
1/4 c. very finely chopped pecans or walnuts
1 T. unsweetened cocoa powder
1-1/2 t. ground cinnamon
2 T. melted butter
2 T. heavy cream

Stir together sugar, flour, nuts, cocoa powder, and cinnamon in a bowl. Stir in butter and heavy cream.

Spiced Pear*

3 c. chopped. peeled fresh pears
1/3 c. sugar
2 T. all-purpose flour
1 T. butter
1 T. lemon juice
2 t. pumpkin pie spice

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using.

*Recipe was for 16 hand pies. Check amounts before using for regular pie.

Adapted from Magnolia Journal magazine advertisement.