MA-MA SUE'S CORN

MA-MA SUE'S CORN

3 eggs
1/4 c. flour
2 Tbsp. sugar
2 c. grated Cheddar cheese
2 lb. corn, drained
1 lb. cooked, crumbled bacon

Add the eggs, flour and sugar in a 2 quart bowl (oven-
proof); add corn and cheese. Stir together. Add 3/4 bacon;
stir. Cook, uncovered, at 350 degrees for 30 minutes. Add rest of
bacon on top and serve. 

Every kid I've served this to loves it!!

Large Batch Tomato Soup

Large Batch Tomato Soup

One peck tomatoes, 
12 rather large onions, 
6 tablespoonfuls sugar, 
5 tablespoonfuls salt, 
4 tablespoonfuls butter, 
6 tablespoonfuls cornstarch,
1 tablespoonful whole cloves, 
2 quarts boiling water.

Method: Fry onions in butter until tender but not brown. 
Put with tomatoes and boil until soft. 
Take through sieve, add sugar, salt and whole cloves (in bag); add the 2 quarts boiling water. Boil until rather thick (about 1/2 hour), add the cornstarch, mixed with a little cold water; boil few minutes and can in airtight jars.

This is good without anything added but it is fine if just before serving
1/2 teaspoonful baking soda is added, then about half pint or more of
scalded milk and lump of butter.



*Tomato soup can be frozen to be pulled out on a rainy day.

Low Fat Spicy Three Pepper Soup with Tomato and Cheese

Low Fat Spicy Three Pepper Soup with 

Tomato and Cheese

2 medium onions, chopped
1 cup chopped red or green bell pepper (or a combination)
1 1/2 tablespoons olive oil
1 small clove garlic, peeled and minced
1 to 2 tablespoons seeded, finely chopped jalapeño pepper (or to taste)
2 tablespoons all-purpose white flour
3 cups fat-free, low-sodium, or regular chicken broth
1 1/2 cups peeled and coarsely chopped (1/2-inch pieces) boiling potatoes
1/2 teaspoon dried thyme leaves
1/3 cup shredded reduced-fat sharp cheddar cheese
1 4-ounce can chopped mild green chilies, drained
1 medium tomato, peeled, cored, and diced medium-fine
1/2 cup reduced-fat milk
Salt and black pepper to taste (optional)

In a large saucepan, combine the onion, bell pepper and oil. Cook
over medium-high heat, stirring frequently, 4 to 6 minutes, until the
onion is soft. Stir in the garlic and jalapeños; cook 30 seconds
longer. Stir in the flour until evenly incorporated. Stir in the
broth, potatoes, and thyme. Bring to a boil over high heat. Reduce
the heat; simmer, uncovered, stirring occasionally, until the
potatoes are tender, 8 to 10 minutes. 

Scoop up a generous 1 1/2 cups vegetables, and 1 cup broth from the saucepan, placing them in a blender or food processor. Cool slightly. Then, add the cheese to the vegetables and broth. Blend or process until completely pureed and smooth; set aside. Add the green chilies and chopped tomato to the saucepan mixture. Bring the mixture to a simmer. Cook 5 to 7 minutes longer, until the tomato is just cooked through. Return the cheese-vegetable mixture to the soup. Stir in the milk. Watching carefully, reheat to hot but not boiling. Add salt and pepper, if desired.

Servings: 6 Serving Size: 1 cup

Pastor Ryan’s Spicy Orange Garlic Shrimp

Pastor Ryan’s Spicy Orange Garlic          Shrimp
 

 Ingredients
* 24 pieces(26-30 Per Pound) Deveined Shrimp
* 2 cloves(to 4 Cloves) Garlic
* 3/4 cups Orange Juice
* 1/2 teaspoon Ground Cayenne Pepper
* 1 teaspoon Old Bay Seasoning
* 3 Tablespoons Salted Butter, Divided

Preparation Instructions
Thaw and peel the shrimp. Thaw them by running them under cold
water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange
juice. Use a nice high quality orange juice. Measure out and add all of
the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once
butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them
in the sauce. Allow an intermingling of souls to take place for just a
few seconds and then it’s time for the fireworks.

Benihana Fried Rice

Benihana Fried Rice

1/2 teaspoon onion, chopped
1/3 teaspoon carrots, chopped
1/3 teaspoon green onions
4 ounces rice, steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken, cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking.

Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.

Break off chunks of steamed rice and mix with vegetable, egg and chicken
mixture. Add sesame seeds and salt and pepper.

Stir in cream butter and soy sauce into the mixture.