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January 16th, 2009

Robyn’s Corn Casserole

Way easy and way good!

Ingredients:

1 can whole corn
1 can creamed corn
1 stick butter or margarine, melted
1 cup sour cream
1 (8 oz) box corn muffin mix

Preparation:

Grease 2 quart casserole dish. Pour ingredients into casserole dish and stir to mix. Bake uncovered at 350° for 45-60 minutes or until toothpick inserted comes out clean.

How simple is that!?

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Posted in Vegetables
By Linda

January 11th, 2009

This incredibly easy and oh so delicious recipe was passed on to me years ago by my dear friend and Georgia native, Karyn Drage. You can, of course, use another sweet onion, such as Texas 1013s, Wallas Wallas, Mayan Sweets, etc. But in my opinion….there’s nothing like Vidalias.

Ingredients:

5 large Vidalia onions
2 sticks of margarine
1 stack of Ritz crackers, crushed
Kraft grated Parmesan cheese
milk, as required

Cooking Instructions:

Peel onions, slice into thin rings and saute in margarine for 15-20 minutes or until clear.

Place half of the onions into casserole. Top with half the crushed crackers and sprinkle generously with Parmesan. Repeat layers ending with cheese. Sprinkle remaining margarine from pan over top. Bake uncovered at 325° for 30 minutes. Add milk if dry after baking (not uncommon in high altitudes).

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