To give you a little taste of what you'll find in our cookbook, here are several sample recipes for you to try.
This is a really simple but delicious way to "dress up" frozen, canned or fresh corn. Perfect side dish for those crisp cold days of fall and winter, and it can be made a day ahead to save time.
4 oz. low fat cream cheese
3/4 cup whipping cream
Garlic salt to taste
1 T parsley
1/2 tsp. pepper
1 tsp. onion powder
3 lbs. ( 48 oz.) frozen, canned or fresh kernel corn
Melt butter and cream cheese in a heavy saucepan on low-medium heat. Add cream and seasonings. Cook for 5 minutes, or until thick. Adjust seasonings to taste. Add more cream cheese if too thin. Pour into a slow cooker. Add corn and mix well. Cook on low for 2 hours, or 4 hours for frozen corn.
If these recipes sound good to you, there are hundreds more just like them in the pages of A Taste of Tradition!
Homemade Rice-a-Roni
No need to spend extra money on boxed mixes at the grocery store! This simple and versatile recipe compliments most main dishes and is a cinch to customize with herbs and spices to your liking. This basic recipe calls for garlic, parsley, salt and pepper. Hint: try cumin and chili powder for a Mexican side dish!
1 clove garlic, minced
1 cup orzo pasta
2 cups uncooked white rice
4 cups chicken broth
2 1/2 tsp. dried parsley
1 tsp. salt
Fresh ground black pepper, to taste
In a large saute pan over medium heat, melt butter. Add garlic and saute for about 30 minutes. Add orzo and saute until golden brown. Add broth, rice and seasonings and mix well. Bring to a boil, then cover and simmer on low heat about 15-20 minutes, or until all the broth is absorbed.
Miracle Meatloaf
This dish took first prize at a local cook-off, but there are no fancy ingredients required. It's simple to prepare and features a tasty brown sugar glaze.
1 1/2 lbs. lean ground beef3 slices dry, cubed bread
1/3 cup ketchup
1/3 cup brown sugar
1 pkg. onion soup mix
1 egg
1 T garlic powder
3/4 cup barbeque sauce, divided
1/3 cup brown sugar
In a large bowl, gently hand mix all ingredients except 1/2 cup barbeque sauce and 1/3 cup brown sugar. Shape into loaf and place in a bread pan. Bake for 45 to 1 hour at 350 degrees.
Remove from oven. Mix remaining sauce and brown sugar together and spread on meatloaf. Return to oven for an additional 10-15 minutes.
Carrot Cookie Bites
A favorite recipe from the acknowledged "cookie expert" in our parish. These tasty confections are quick to mix and make, feature some warm holiday spices like nutmeg and cloves AND you can feel great serving them to friends and family because of the wholesome goodness of carrots and oats.
2/3 c. butter1 cup packed brown sugar
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract
2 cups flour
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups quick oats
1 cup shredded carrot
In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. Gradually add to creamed mixture. Stir in the oats and carrots. Drop 2 inches apart on ungreased sheets and baked at 375 for 8-10 minutes.
