Uncle Ben’s Wild New Stuffing

Uncle Ben's Wild New Stuffing

“Your bird and our rice make beautiful stuffings together.” Ingredients 1 package UNCLE BEN’S LONG GRAIN & WILD RICE MIX 1 1/2 cups sliced celery 1 1/2 cups sliced mushrooms 1/4 pound butter or margarine 1 cup hot water 1 jar (2-ounces), sliced pimentos, drained 1/2 cup chopped parsley 1 package (8-ounces) herb stuffing mix […]

Corn Pudding

Corn Pudding

Ingredients 3 eggs, separated 2 tablespoons sugar 3 tablespoons flour 1/4 cup butter 1/2 cup milk 6 ears corn, cooked and scraped from the husk Salt and pepper to taste Method Beat egg whites until stiff but not dry. Fold into corn mixture – {corn, milk, butter, flour, sugar, egg yolks, and salt/pepper}, place in […]

Sweet and Sour Glazed Onions

Sweet and Sour Glazed Onions

Ingredients 2 cans (1 pound each) small whole onions 1/2 cup dark molasses 1/4 cup white vinegar 1/4 cup butter or margarine 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1/2 teaspoon grated orange rind 2 tablespoon slivered almonds, toasted Method Drain onions. Combine remaining ingredients, except almonds; mix well. Simmer 15 minutes or until […]

Cranberry-Apple Mold

Cranberry-Apple Mold

Ingredients 1 1/2 envelope (1.5 teaspoons) unflavored gelatine 1/4 cup orange juice or sweet sherry wine 3 cups cooked or canned cranberries 3 cups applesauce 1/2 cup slivered, blanched almonds (optional) Method Sprinkle the gelatine into the orange juice or sherry wine, then place over hot water until dissolved. Mix the gelatine with the cranberries, […]

Sweet Potato Pudding

Sweet Potato Pudding

Ingredients 1 1/4 sticks (3/4 cup) butter or margarine 1/2 cup brown sugar, firmly packed 1/2 teaspoon salt 2 eggs 3 cups grated raw sweet potatoes 1/2 cup milk 2 tablespoons orange rind 1/2 teaspoon powdered ginger 1/2 teaspoon mace 2 tablespoons cognac or rum Method Cream the butter, gradually adding the brown sugar; beat […]

Copper Penny Carrots

Copper Penny Carrots

Different recipes call for heating the sauce before marinating the carrots; others do not.  Check out the note that is included with the “Marinated Carrots Recipe” from the Bigner collection. I personally have always heated my sauce before marinating the carrots.  I also use less sugar than this recipe calls for, this makes for a little […]