FoodAskew |

Tips, Recipes, & Reviews… From My Peeps!

Broccoli Casserole

Monday Jan 5, 2009

Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church.  It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners.  My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me.  So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!

Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4

10 oz. frozen broccoli (1 pkg) 1 pint cottage cheese
1 egg, beaten 1 pkg saltine crackers
1 cube butter or margarine 1 pkg Lipton Onion Soup mix

Melt butter.  Mash crackers.  Mix together.  Cook broccoli as directed on package.  Do not drain the broccoli.  Mix everything together and bake at 350°F for about 45 minutes until brown on top.


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Sweet Corn Tomalitos

Wednesday May 14, 2008

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.

3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.


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Peanut Butter Balls

Sunday Apr 6, 2008

Submitted by AnyasMom
Serves 6-8

2 sticks of margarine or butter 1 1/3 c. crunchy peanut butter
1lb. powdered sugar 1 c. graham cracker crumbs, finely crushed
1-2 pkg. semi-sweet chocolate chips ¼lb. paraffin/bakers wax

Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax.  Roll into small balls & chill at least 6 hours.

Melt semi-sweet chocolate chips and wax.  Mix well.  Use a spoon & toothpick to dip balls into chocolate.  Place on a cookie sheet covered with wax paper.  Let cool/dry, then enjoy.  Keep refrigerated for best taste.


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Goop Sandwich Filling

Saturday Mar 29, 2008

Submitted by Trish
Yields: 2 sandwiches

1 c. margarine or butter 1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup

Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.


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The Ultimate Grilled Cheese Sandwich

Saturday Mar 29, 2008

Submitted by Foghorn Leghorn

2 slices of bread (your choice of type) Butter or Margarine in a squeeze bottle
2 slices provolone cheese (from deli is best) 1 slice Kraft American Singles

Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.


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