Baking with Betty
This week's column is dedicated to Heidi Blood — hope you like your new job in Lincolnville.
1 bunch broccoli (about 1 1/2 pounds) cut into spears
2/3 cup Italian salad dressing
1/3 cup dry white wine or water
In a large skillet combine all ingredients. Cover and simmer for 15 minutes or until broccoli is tender.
Texas Corn Bread
1 1/2 cups self rising cornmeal (if not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder, it will make 1 1/2 cups self rising corn meal).
4 eggs beaten
1 cup chopped green bell pepper
1 cup (4 ounces) grated cheddar cheese
1 cup chopped onion
3 tablespoons sugar
1 teaspoon baking powder
1 cup sour cream
1 can (17 ounces) cream-style corn
1/2 cup vegetable oil
Preheat oven to 450 degrees. In a large bowl, mix together all ingredients. Pour mixture into a 9-inch by 13-inch baking dish that has been coated with nonstick vegetable spray and bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Remove from oven and cut into serving-sized squares.
Onion Cheese Casserole
6 large onions, peeled and cut into 1/4 inch wedges.
3/4 cup water
3 cups (12 ounces) shredded cheddar cheese
1 cup flour
1 cup chopped scallions
1/2 cup plus 1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 cup fresh bread crumbs
Place onions and water in a large saucepan. Cover and simmer for 20 to 30 minutes, stirring occasionally, or until onions are tender, drain. Preheat oven to 350 degrees. In a large bowl combine the cooked onions, cheddar cheese, flour, scallions, the 1/2 cup Parmesan cheese and garlic. Place onion mixture in a greased 2 quart casserole dish. In a small bowl mix together the remaining 1/4 cup Parmesan cheese and bread crumbs, sprinkle over onion mixture. Bake for 35 minutes or until top turns golden brown.
Two-Minute Hawaiian Pie
1 large package (5.25 ounce) instant vanilla pudding pie filling
1 can (20 ounce) crushed pineapple in syrup, not drained
1 container (8 ounces) sour cream
1 baked 9-inch pie crust
Sliced pineapple for garnish
Maraschino cherries for garnish
1/2 cup flaked coconut for garnish
In a large bowl, combine the vanilla pudding mix, crushed pineapple and sour cream, mix until well blended. Pour mixture into pie crust, decorate with sliced pineapple and cherries and sprinkle with coconut. Chill for at least 2 hours before serving. Note: do not make the vanilla pudding according to directions, just add the dry instant pudding mix to the other ingredients.
Editor's note: The Blueberry Ripple Cake recipe printed in the Aug. 29 edition has been revised. The measurements of the fresh or frozen blueberries has been changed to 1 1/4 cup, instead of 1 1/14 cup.
Blueberry Ripple Cake (corrected version)
3/4 cup flour
3/4 cup packed brown sugar
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup chopped pecans
1 pkg. (18 1/4 ounces) white cake mix. ( I did not have white so I used yellow.)
1 1/4 cups fresh or frozen blueberries (if using frozen, do not thaw first.)
In a large bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, stir in pecans. Sprinkle half the mixture into a greased 13-inch by 9-inch by 2-inch baking pan. Prepare cake mix batter according to package directions, spread over pecan mixture. Top with blueberries and remaining pecan mixture, swirl with a knife. Bake for 45-50 minutes in 350 degree oven or until a toothpick inserted near the center comes out clean.
Our thought for the week: "Payments are the only thing certain to last the life of the car."