7/11/09

A busy Saturday in the kitchen...

Veggie Buffet

I had a fairly full day in the kitchen. I made a cake and a casserole for a family who recently lost a loved one. I finished looking, washing, blanching and bagging the peas I shelled yesterday.

We're deviating from our meal plan tonight, because we've been blessed with lots of delicious, fresh veggies! I cooked a bowl of the peas for tonight's supper. Along with the peas, I made fried squash, mashed potatoes, creamed corn, sliced fresh tomatoes, onions, and peppers, and Cheese Corn Muffins. I guess lobster, caviar and foie gras are all fine and wonderful delicacies, but I'll put a fresh-from-the-garden, home-cooked Southern vegetable plate up against all of them any day!

I also made a batch of pimento and cheese that I have been wanting to make since I received the latest edition of Southern Living magazine. Larry and I both thought it was an interesting change from "regular" pimento and cheese.

Bacon Pimento Cheese Sandwich

Bacon Pimento Cheese


The cayenne pepper gives this spread a bit of a bite.
Inspired by a recipe in the July 2009 edition of Southern Living magazine.


4 slices pre-cooked bacon, heated and crumbled
4 cups sharp cheddar cheese
1 (4 oz.) jar diced pimentos, rinsed and drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground cayenne (red) pepper
1/8 teaspoon ground white pepper

Place drained pimentos, in food processor and pulse a few times. Add all other ingredients, except bacon, and pulse until desired consistency. Stir in bacon. If not using all of spread immediately, you may want to just add bacon to the amount of spread you use each time. Otherwise, I believe the bacon will become soggy.


Here's the Cheese Corn Muffins recipe:

Cheese Corn Muffins

Cheese Corn Muffins


3/4 cup self-rising flour
1 tablespoon sugar
3/4 cup self-rising cornmeal
1 cup shredded Cheddar cheese
1 egg, beaten
1 cup milk
2 tablespoons melted butter

Combine flour, sugar and cornmeal. Stir in shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled butter. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 375° for 20 to 25 minutes, or until nicely browned.


Here's the Strawberry Cake I made today. I got the embossed glass plate at Fred's for $1.19. It looked pretty nice and doesn't have to be returned by the recipient.

Strawberry Cake 2
Most of these strawberry cakes, made with a cake mix and jello, have very similar ingredients. I have one that I've used for years, but have misplaced. I tried this version today.

Strawberry Cake 2


1 cup oil
1 white cake mix
4 eggs
1 small box strawberry Jell-o
1/2 cup strawberry juice
16 oz. frozen strawberries, thawed & mashed - drain & save juice and berries for separate usage

Preheat oven to 350 degrees.
Empty cake mix into mixing bowl. Add Jell-o. Whisk cake mix and Jell-o together. Add oil. Add eggs, one at a time. Add enough water to strawberry juice to equal 1/2 cup. Add to batter, and beat for 2 minutes. Bake in layers until done. Let cake completely cool before frosting.


FROSTING:

5 - 6 cups powdered sugar
1 stick softened butter
drained, mashed strawberries

Beat all ingredients together until well blended and desired consistency is reached.

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