Mostly we just eat our plain (steamed) or in salads. In addition to just browning some almonds in butter to pour over green beans or tossing a few french fried onins in with the steamed beans - or the standard Green Bean Casserole - we also do these:
Corn Pudding
2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk
The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know, I've tried it!) Doubling the recipe also extends the baking time - if you use one dish.
Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.
It is done when the center is "set" - like any custard - & a knife comes out clean.
Baked Pineapple
½ c butter
1 c sugar
4 eggs
1 can crushed pineapple, drained
5 sliced bread, diced
Cream butter, sugar & eggs. Add pineapple & bread. Bake in covered casserole at 325 for 1 hour.
Boston Market® Creamed Spinach
Serving Size: 4-6
Notes:
This is a Copykat Recipe Original. With this dish you might even win over a few people to spinach
20oz Chopped Spinach Frozen
1 c White Sauce (Thick)
½ c Sour Cream
1 tsp Salt
2 Tbl Butter
2 Tbl Finely Chopped Onion
¼ c Water
White Sauce
3 Tbl Butter
4 Tbl Flour
¼ tsp Salt
1 c Whole Milk
Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
Boston Market® Butternut Squash
1 medium butternut squash
2 tablespoons butter, melted
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground black pepper
1. Cut squash into quarters. Remove the seeds and slice off the skin, then chop the squash into 1-inch cubes. Put squash in a steamer rack in a large saucepan over boiling water and cover. Steam for 30 minutes or until the squash is tender.
2. When squash has cooked, use a potato masher to mash squash until smooth in a large bowl. Add remaining ingredients and continue mashing until everything is mixed in. Let the squash sit for at least 10 minutes so that the flavors can develop. Reheat in the microwave for a minute or so before serving. Makes 4 servings
Broccoli Cranberry Salad
4 c broccoli flowerettes, chopped small
½ onion, diced (opt)
8 oz dried cranberries
¼ c shelled sunflower seeds
8 slices bacon
Dressing:
1 c mayonnaise
¼ c sugar
¼ c vinegar
In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.
I make this w/o the beef.
Stir-Fried Green Beans
½ tsp salt
1 tsp sugar
1 tsp cornstarch
1 Tbl soy sauce
½ c water or stock
2 Tbl oil
¼ lb raw beef chuck
2 cloves
½ c onion, diced
1 lb green beans
garlic, minced
Combine salt, sugar, cornstarch, soy sauce, stock & set aside. Cut beef into thin, bite-sized slices. Heat oil, add beef, garlic & onion, then stir-fry over high heat until beef begins to change color. Remove from skillet & set aside. If needed, add more oil & reheat skillet. Add beans & stir until bright green. Immediately add soy sauce mixture & cook, stirring until clear. Cover skillet & cook over medium heat until beans are just crisp-tender. Return beef to skillet, stir well & remove from heat. Serve immediately with rice.
Corn & Bean Salad
15 oz black beans
2 c corn
½ red pepper, diced
½ green pepper, diced
¼ c olive oil
2 Tbl lime juice
2 Tbl lemon juice
¼ c red wine vinegar
½ tsp honey
½ Tbl cumin
1 tsp pepper
2 Tbl cilantro, chopped
1 tsp salt
1 dash hot sauce
½ tsp chili powder
1 clove garlic
Combine beans, peppers & corn. Whisk together remaining ingredients. Pour over vegetables & mix well. Chill thoroughly.
