Mama B's Corn Casserole

The original recipe called for a can of creamed corn and a small box of jiffy.  Because I like to be difficult and make things from scratch, I instead made homemade creamed corn and used the dry ingredients from my favorite cornbread recipe.  I also baked it for over an hour in a deep 8x8 casserole dish.  My version wasn't quite as moist as the original, so I think I may have overbaked it.  Next time, I'll try the 9x13 as noted below.

Corn Casserole

1/2 c butter, melted
1 batch of homemade creamed corn
10 oz frozen corn
1/2 c cornmeal
2/3 c flour
1 tsp baking powder
1/4 tsp salt
3 T sugar
3 eggs
1 c sour cream
1 c shredded cheddar cheese

1) Preheat oven to 350 degrees.
2) Mix all ingredients well.
3) Transfer to 9x13 pan and bake for 45 mins.

Potato Salad

This is a Mama K original....best potato salad ever!

Potato Salad

5 russet potatoes
1 medium onion, chopped
1 medium bell pepper, chopped
2-3 stalks celery, chopped
3 eggs, hardboiled and chopped
1/2 c mayo
1/2 c sugar
3 T apple cider vinegar
salt & pepper, to taste

1) Place potatoes in a large pot and cover with salted water. Boil until fork tender, about 20 minutes.
2) Drain potatoes, let cool and cut into cubes.
3) Combine potatoes, onion, pepper, celery and eggs in a large bowl.
4) In a small bowl, combine mayo, sugar and vinegar.
5) Mix dressing into potato mixture.
6) Add salt and pepper to taste.
7) Refrigerate for several hours to allow flavors to meld.
8) If the potatoes absorb a lot of the dressing, make another half batch and mix in.

Green Bean Casserole

This is a Mama K recipe. Remembering to prep these the night before is a bit of a pain. I think they'd probably be just as good even if you skipped that step.

2 cans french cut green beans, drained (or equivalent in fresh green beans)
1/2 lb bacon, chopped
6 T sugar
6 T apple cider vinegar
1 red onion, thinly sliced

1) If using fresh green beans, steam for 20 mins.
2) Fry bacon until crispy; remove from pan.
3) Add sugar and vinegar; simmer until combined.
4) In a baking dish, layer green beans, sauce, bacon and onions.
5) Refrigerate overnight.
6) Bake at 350 degrees for 25 minutes.

Grandma K's Baked Beans

Love these.

Grandma K's Baked Beans

1 lb dry Great Northern beans
1 lb bacon, diced and fried
2 onions, chopped
1 1/2 c brown sugar, packed
1 c ketchup
2 tsp dry mustard
4 tsp salt
2 T worchestershire sauce

1) Soak beans for 8 hours or overnight, per package instructions.
2) Drain beans, return to pot and cover with fresh water.
3) Bring beans to a boil for 2 mins; cover, turn off heat and let stand for 1 hour.
4) Return beans to a simmer and cook for 30 mins; preheat oven to 300 degrees.
5) Drain beans and add remaining ingredients.
6) Bake beans for 5 hours in covered 9x13 pan.
7) Bake uncovered for 1 hour or until beans are soft; add water if the sauce gets too thick.

Stuffed Mushrooms

This is my Mom's recipe, and we love love love these. This makes plenty of stuffing, so you really have to cram it in the mushroom caps. Tonight I used fresh cilantro instead of parsley because that is what I had on hand.

Stuffed Mushrooms

16 mushrooms
1 stick butter
1/2 c bread crumbs
1 T parsley
1 T onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
parmesan cheese

1) Preheat oven to 375 degrees.
2) Remove mushroom stems and finely chop.
3) Melt butter in skillet and saute mushroom stems, bread crumbs, parsley and onion.
4) Add salt and pepper.
5) Remove skillet from heat; mix in egg.
6) Place mushroom caps in lightly greased pan; stuff with filling.
7) Sprinkle with parmesan cheese.
8) Bake for 15 mins.