Cornbread Casserole

One of my favorite dishes is cornbread pudding or casserole as some have called it.

1 can (15¼ ounces) whole kernel corn, drained
1 can (14¾ ounces) cream-style corn
1 package (8½ ounces) corn bread/muffin mix
1 egg
2 tablespoons butter or margarine, melted

Combine all ingredients. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Homemade Weed Killer

The recipe I found is as follows:

  • 1 Gallon Vinegar
  • 1 TBSP Dish Soap
  • 1 Cup Epsom Salt

Since I have a two-gallon sprayer and knowing that salt is the main reason that the weeds (and anything else) die, I used the following recipe.

  • 2 Gallons Vinegar
  • 2 TBSP Dish Soap
  • 3 Cups Epsom Salt

Gluten Free Corn Pudding

Now that my wife is on a gluten free diet, I wondered what it would be like to make some of my favorite recipes Gluten free.  Most recently we made Corn Pudding, using the recipe for the original Jiffy Corn Pudding recipe. In this experiment we did have to double the recipe to make it work.

  • 2 cans whole kernel corn, drained
  • 2 cans cream corn
  • 2 sticks butter
  • 1 (16 oz.) pkg. sour cream
  • 1 box Glutino corn bread mix

Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together.

Bake 45 minutes at 350 degrees.

In the end, it tasted a little gritty. Like perhaps I didn’t mix it up well enough or perhaps I should use the recipe that uses egg.  I will try using a bigger bowl next time to make sure I get the mixture mixed better.

Corn Pudding B

1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn muffin mix

1 cup sour cream

1/4 cup (1/2 stick) butter or margarine, melted

3 eggs

PREHEAT oven to 375°F. Mix all ingredients until well blended.

SPOON into 13×9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.

Mr. Food Recipes-Mexican Toast

Makes 4 servings

  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 4 (10-inch) flour tortillas
  • 4 tablespoons (1/2 stick) butter, divided
  • 3 tablespoons confectioners’ sugar

1. In a medium bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla until well blended.

2. Cut each tortilla into quarters then place in the egg mixture. Gently stir to completely coat the tortillas. Allow that to soak for 10 minutes, or until softened.

3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook for 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with the remaining butter and tortillas. Sprinkle with confectioners’ sugar and serve immediately.

NOTE: Sure, you can top these with maple syrup or even fresh or thawed frozen strawberries.

Goo Gone

Another homemade cleaning recipe that I have found is for Goo Gone. To make it, you need gasoline and natural citrus oil.

Take a small (pint size is good) jar with you when you the next time you pump gas. Put a bit of gas into that jar.

Now you need to turn your attention to the citrus oil. Put the rinds of three large oranges into a closed gallon of water (i.e., a gallon milk jug full of water) for ten (10) days. After which time, you need to strain out the rinds. The water left will be nice and oily, full of citrus oil.

To get the homemade Goo Gone mix one part gasoline to four parts of the citrus oil / water mixture. Put it in a spray bottle. That’s it, homemade Goo Gone.

Thanks Trent

Crock Pot Corn Pudding

1 can cream style corn

1 can whole kernel corn

8 oz. sour cream

1 stick butter, melted

2 eggs, beaten

1 box Jiffy corn meal mix

Spray pot with non-stick spray. Combine all ingredients in a large bowl. Pour in a crock pot. Cook on low for 6 to 8 hours. You can cook on high 4 hours. Excellent to take to covered dish affairs.

Corn Pudding A

INGREDIENTS:

* 2 (10 ounce) packages frozen corn kernels, thawed

* 6 eggs

* 3 1/2 cups milk

* 1/2 cup butter, melted

* 4 tablespoons all-purpose flour

* 1 cup white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally, mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Sherbet Punch

Sherbet Punch

2 qt lime sherbet

2 qt ginger ale

2 gt 7-up (R) or Sprite (R)

Mix equal parts sherbet, 7-up and ginger ale to desired taste and consistency. Makes 1 average bowl of punch. Can increase as needed. This recipe is also good with raspberry or orange sherbet.