"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Roasted corn Stufing, by mary Jo Rodrick, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
mary Jo Rodrick Added: Saturday, November 26, 2005
4 oz corn breas stuffing mix 2/3 cp corn, fresh is best, frozen next and canned is OK 1 small onion chopped 2 cloves garlic chopped 8 water chestnuts chopped 2 T olive oil Seasoning to taste, I use 1 T sage, 3 shakes Mrs Dash's salt, freshly ground pepper
Heat oven to 375ª Spray fry pan with Pam and add onion. Cook about 2 minutes or until it just starts to brown then add garlic and corn. Keep moving in pan and cook until corn begins to brown. Deglaze pan with about 1 cp water and add corn bread mix. Mis well to coat. Add seasonings and olive oil. Add enough water to make a little wet and cook to evaporate water. Place in 2 quart cassarole pan sprayed with Pam. Cook for 35 minutes covered and 5-10 minutes uncovered .
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.