Rice Pilaf

Posted by Donna:

A friend of mine shared this recipe with me last week. I haven't made it yet; but, I still wanted to share it. It sounds so good.

Rice Pilaf

1 cup water
1 cup instant rice
1/2 pkg. Lipton dry onion soup
1/4 cup chopped onions
1/2 stick butter (cut in small pieces)
Sliced almonds (optional)

Mix dry soup and rice together. Add water. Stir. Add butter on top.
Bake in a 350 degree oven for 30 minutes.



*I think the 1/4 cup onions could be omitted since the recipe already calls for the dry onion mix. I'm anxious to make this to see for sure. I guess if you really like onions, they should be added, but I would probably prefer it without them. Pin It Now!

Creamed Corn

Posted by Donna:

Back in April, Larry and I visited my brother in Keller, Texas. He took us to this great restaurant in Roanoke called Babes. Talk about home cooking!!!!! It serves chicken fried steak, chicken fried chicken, real mashed potatoes and gravy, homemade bread, green salad, and really, really good creamed corn. My sister-in-law and I tried to figure out what all was in the corn. I even went to Babes web page to see if it had the recipe---I knew it wouldn't. I thought I might even call them and see if they would share what was in it, but not tell the exact measurements. However, in small print, they stated they never share their recipes. I decided to go online and see if I could find something that had the ingredients that I thought were in it. I finally found one that sounded just right. If it's not the same, it's so close that I feel like I'm eating at Babes.

Creamed Corn

1 (16 oz.) package frozen corn kernels, thawed
1 cup heavy cream
salt and pepper to personal taste
2 T. sugar (I really think 1 T. would work.)
2 T. butter
1 cup whole milk
2 T. all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet, combine the corn, cream, salt sugar, pepper, and butter. Whisk the milk and flour together, and then stir into the corn mixture. Cook,stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. This is just as good the next day.









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Creamed Peas and New Potatoes

Posted by Donna:

This is one of my favorite dishes. Honestly, I could eat the whole bowl full of these in one setting.

Creamed Peas and New Potatoes

This is the amount I used for just Larry and me:

8 small red new potatoes--cut in half-
1 can English peas, drained ( I like the Le Seur Brand)
4 T. butter
4 T. flour
salt and pepper
2 cups milk

Cook the potatoes until tender. Drain and set aside.
In a separate pan, melt the butter---then add the flour. Blend the butter and flour together until it makes a paste. Pour in the milk and stir constantly until thickened. Season with salt and pepper. Add the potatoes and peas. Simmer for a few minutes, then serve. Pin It Now!