August 7, 2010 · 8:00 pm

Fresh Creamed Corn

During the summer, I can’t resist buying fresh corn on the cob, especially when it goes on sale for 5 for a $1!  This recipe is so much better than canned cream corn. It’s naturally sweet and crisp.  Fresh creamed corn goes well with any meal, but is a marvelous complement to a Mexican themed dinner.

by Elizabeth Dronet

Ingredients

8 ears of corn
3 Tbsp butter
1/2 cup milk
1 Tbsp cornstarch
1 Tbsp sugar
1/2 tsp salt

Method

The corn can be prepared two different ways.  You  may cut and scrape kernels from the cob and cook it in the skillet for about 12 minutes.  Or you may boil the cobs first  for about 5 minutes, cool, and cut and then scrape kernels off of the cob.  I sometimes store the boiled kernels in the fridge for quick assembly the following evening.

In a large skillet, melt butter and add corn and milk.  Sprinkle with cornstarch, sugar, and salt.  Bring to a boil.  Simmer a few minutes if the corn is already cooked.  If the kernels are raw, simmer for 10-12 minutes.  Serve hot.

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Filed under Side Dish, Vegetarian

July 29, 2010 · 4:05 pm

BBQ Sauce

This recipe is one we like to do at work. Its a great way to enhance the taste of a bought bbq sauce. Very easy and delicious. By Kayla Savoie

Ingredients

5 cups       Sweet baby rays BBQ sauce
1/4 – 1/2 cup   Honey
3 tbl.      Mustard
2 tsp.     Chipotle pepper (just sauce)
2 tsp.     Crushed red pepper flakes
1/4 – 1/2 cup    Brown sugar
1 tbl.     Liquid smoke (optional)
1/2  – 1    Lemon (juice)
  • Combine all ingredients in a bowl and whisk until combined.

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Filed under Grill/BBQ, Vegetarian

July 18, 2010 · 5:07 pm

Sweet-N-Savory Burgers

These are great “Company Burgers”.  I love the sweet taste of the pineapple and pepper jelly.  Kent and I use the pepper jelly we make from the jalapeño peppers and banana peppers from my dad’s garden.

By Pat Savoie

1/4     cup  soy sauce
2        Tablespoons  corn syrup
1         Tablespoon  lemon juice
1/2     teaspoon  ground ginger
1/4     teaspoon  garlic powder
2          green onion — thinly sliced
2          pounds  ground beef
1/4     cup  chili sauce
1/4      cup  jalapeno jelly
1          can pineapple, sliced
1          large onion, sliced
8           hamburger bun

Stir together first 6 ingredients.  Pour into a shallow baking dish.

Shape beef into 8 patties and place in marinade turning to coat both sides.  Cover and chill a few  hours.

Grill patties over medium heat 5 minutes on each side brushing several times with remaining marinade.

Grill pineapple slices.

Grill onions until clear.

Stir together chilli sauce and jelly.  Serve patties on buns with mixture and toppings.

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Filed under Grill/BBQ, Main Dish, Sandwiches

July 18, 2010 · 4:53 pm

David’s BBQ Rub

by David Savoie

1              Teaspoon  Paprika
1 1/2      Teaspoons  Salt
1 1/2      Teaspoons  Brown Sugar
3/4         Teaspoon  Cumin
1/2          Teaspoon  Pepper
1/4          Teaspoon  Cayenne

 

Combine all ingredients.  Sprinkle generously on pork ribs or any beef.  Rub it until paste forms.  We like it best on baby back ribs.

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July 18, 2010 · 3:34 pm

Shepherd’s Pie

What man doesn’t like meat and potatoes?  This dish is one of my son’s favorite comfort foods.  Now that he is a chef, he makes his own variation to this recipe.

by Pat Savoie

1              pound  ground beef
1               onion — chopped
1/2          cup  frozen carrots — chopped
2               Tablespoons  flour
1                cup  Beef broth
1/2           tsp Worchestershire sauce
Mashed potatoes
1                egg
Cheddar cheese

Brown ground meat.  Season with salt and pepper.  Add onions and carrots.  Stir in flour and beef broth.

Boil potatoes.  Drain.  Mix with butter and milk.  Beat in egg. (Sometimes I use the Party Potato recipe here.)

Spoon meat mixture into bottom of  baking dish sprayed with Pam.  Top with cream potatoes.  Bake 350 25 minutes.  Sprinkle with cheese.  Bake 5 minutes.

Garnish with fresh parsley.

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Filed under Main Dish

July 18, 2010 · 2:10 pm

Pork Roast with Raisin Sauce

I made this for a dinner party in my home at Christmas time.  I used this glaze after I stuffed a loin roast with Apricot and Shallot stuffing:
4 thick slices of French bread
1/2 cup shallots chopped
1/2 lb apricots chopped (If dried, soak in warm water)
1/2 tsp salt
1/4 tsp pepper
2 Tablespoons parsley chopped
My guests were very impressed.  It made a beautiful presentation.

By Pat Savoie

5             pounds  pork loin
5             cloves  garlic
salt
pepper

1/2           cup  brown sugar
1/4           cup  water
2        tablespoons  vinegar
1         tablespoon  butter
3/4      teaspoon  worcestershire sauce
1/4      teaspoon  salt
1/4      teaspoon  pepper
1/8      teaspoon  ground clove
1/8      teaspoon  ground mace
1/2       cup  jellied cranberry sauce
1/2        cup  golden raisins

Season pork loin and stuff with garlic.  Cook in 350 oven 1 1/2 hours until just about done.
Stir together all remaining  ingredients in a small saucepan.
Heat over low heat stirring until cranberry sauce melts.
Pour sauce over pork and bake 30 minutes.
Slice pork and spoon sauce on top

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Filed under Holidays, Main Dish

July 18, 2010 · 1:58 pm

Pork Roast with Cranberries

My sister, Linda Polo, first made this recipe for a Christmas dinner.  It has been a family favorite ever since.  There is just something about cranberries that say holiday.

By Pat Savoie, originally by her sister, Linda Polo

3-4            pound pork roast
Salt & Pepper
1              pound  cranberries — fresh
1                cup  sugar
1/2           cup  barbecue sauce
1/2           cup  orange juice

Season roast and bake 350 degrees 1 1/2 hours.  In a sauce pan, combine all other ingredients.  Cook until cranberries pop, about 5 minutes.  Pour over roast . Continue baking until done, about 30 more minutes.  Slice roast and arrange on platter.  Drizzle with cranberry gravy.  Sometimes I serve the gravy with plain rice or rice dressing as a side with the roast.

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Filed under Holidays, Main Dish

July 18, 2010 · 1:40 pm

Pork Shish Kebabs with Pineapple Basting Sauce

Summer’s here and Kent is at his grill.  It must be Sunday and relatives are coming for supper.  This is a great way to feed a lot of people with a little meat.  I like to serve them over Buttery Rice with Vermicilli.

By Kent and Pat Savoie

Ingredients

2                pounds pork tenderloin
Salt & Pepper
1/4           cup Wish Bone Italian Dressing
1                can pineapple chunks
1                small jar maraschino cherries
1                Bell pepper, chunked
1                Large onion, chunked
1                Cup  Pineapple Juice
1/2           Cup  Brown Sugar
1/4           Cup  Wishbone Salad Dressing

Method

Season pork with salt & pepper.  Cut pork into large chunks and marinate in Wish Bone Italian Dressing.  Load a skewer by alternating pork, onion, bell pepper, pineapple and cherries.
In a small sauce pan, boil pineapple juice and brown sugar reducing  heat to simmer and volume is reduced by half.  Add Wish Bone Italian dressing.  Baste with sauce after each turn of the skewers while grilling – about 3 minutes per side.

*If you don’t eat pork, use this same marinade and basting mixture for tofu or shrimp.

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Filed under Grill/BBQ, Main Dish

July 18, 2010 · 12:23 pm

Mama’s Chili

This is the chili my mother made.  She and her best friend, Melba Wittler from Lake Charles, Louisiana, created it.  It’s “family friendly”, but can be made more spicy by adding Rotel tomatoes instead of plain ones.

By Pat Savoie

2             pounds  ground meat
1/2        tsp Tony’s Seasoning
1             onion
2            cloves  garlic
1             bell pepper
1             stalk  celery
1             can  tomato — diced
2             cans  Ranch style beans (pinto)
2             cans  water
1              small  tomato sauce
2             Tablespoons  chili powder
2             teaspoons  cumin

Brown meat sprinkle with Tony’s and pour off grease.   Add onions, celery, bell pepper and cook until onions are clear.  Add remaining ingredients.  Simmer 30- 60 minutes.

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Filed under Main Dish

July 18, 2010 · 12:09 pm

Chicken Tetrazini

This is a very simple recipe for tetrazini.  My children always loved anything with pasta and a cream sauce.

By Pat Savoie

1               frying chicken
1               Tbsp butter
1               onion
8               ounces  mushroom
1               cup  sour cream
1               can  cream of mushroom soup
chicken broth
pasta

Season chicken and brown in a little oil.  Pour off grease.  Add water and simmer about 45 minutes or until fully cooked.  Debone.  Reserve broth.  Saute onions and mushrooms in butter. Stir in sour cream, soup and enough broth to make a gravy.  Add chicken.  Serve over cooked pasta.

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Filed under Main Dish