Cornbread - Vidalia Onion

Vidalia Onion Cornbread

Ingredients: ¼ cup (1/2 stick) Butter 1 large Vidalia or other sweet onion, chopped 1 pkg (8-oz) Cornbread/Muffin mix 1 Egg, beaten 1/3 cup Milk, whole 1 cup Sour cream 1 cup Sharp Cheddar, grated, divided ¼ teaspoon Salt

Instructions: Preheat the oven to 450°F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, ½ cup of the cheese, and the salt. Stir to combine. Pour into the prepared pan and top with the remaining ½ cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Ham and Potato Chowder

Ham and Potato Chowder

Ingredients: 1 medium Onion, chopped 1 stalk Celery, chopped 2 medium Carrots, chopped 3 cloves Garlic, minced 4 cups Chicken broth, fat-free, reduced-sodium 2 cups Potatoes, cubed ¼ teaspoon Black pepper ½ teaspoon Thyme leaves, dried, crushed 2 tablespoons Cornstarch ¼ cup Water, cold 16 ounces Corn, frozen 2 cups Milk, low-fat (2-percent) 8 ounces Ham, extra lean, cubed 2 tablespoons Parsley, fresh, finely chopped

Instructions: Spray a large saucepan or Dutch oven with nonstick cooking spray and add the onion, celery, carrots and garlic. Sauté over medium-high heat for 2 or 3 minutes. Add enough chicken broth to cover the vegetables, then bring to a boil, cover the pan, reduce the heat to a simmer and cook until softened, about 15 minutes. Add the potatoes, pepper, thyme and the rest of the chicken broth, then bring back to a boil, reduce heat, cover and cook until done, about 15 more minutes. Combine the cornstarch and water, and add to the vegetables mixture, stirring constantly until it boils again. Add the corn, milk and ham, and bring back to a boil. Serve with fresh parsley to garnish. Makes 8 servings.

Biscuits - Honey Angel

Honey Angel Biscuits (Southern Living)

Ingredients: Biscuits 1 envelope (1/4 oz.) Active dry yeast 2 tablespoons Water, warm to 105° to 115° 5 cups Flour, all-purpose 1 tablespoon Baking powder 1 teaspoon Salt 1 cup Shortening 2 cups Buttermilk 3 tablespoons Honey Honey Butter ½ cup Butter or margarine, softened ¼ cup honey

Instructions: Biscuits: Combine yeast and 2 tablespoons warm water in a 1-cup measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or 2 forks until mixture is crumbly. Combine yeast mixture, buttermilk, and honey; add to dry ingredients, stirring just until moistened Turn dough out onto a lightly floured surface, and knead 1 minute. Roll dough to ½-inch thickness. Cut with a 2-inch round biscuit cutter, and place on ungreased baking sheets. Bake at 400° for 10 minutes or until golden. Serve with Honey Butter or chicken salad. Honey Butter: Stir together butter and honey in a small bowl until blended. Yield: 5 dozen

Slow-Cooker Veggie Chili

Slow-Cooker Veggie Chili

Ingredients: 2 (1 cup) Large carrots, diced 2 (1/2 cup) Celery ribs, diced 1 medium Sweet onion, diced 2 pkg. (8 oz.) Mushrooms, fresh, sliced 1 large (1-1/2 cups) Zucchini, chopped 1 cup Yellow squash, chopped 1 tablespoon Chili powder 1 teaspoon Basil, dried 1 teaspoon Seasoned pepper 1 can (8 oz.) Tomato sauce 3 cups Tomato juice 1 cup Corn, frozen whole kernel 2 cans (14-1/2 oz.) Diced tomatoes, undrained Vegetable cooking spray 4 cans (15 oz.) Pinto, black great northern, or kidney beans, rinsed and drained

Instructions: Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes. Stir together tomato sauce and tomato juice in a 6-quart slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months. Yield: 15 servings

Beefaroni

Beefaroni (Mama’s)

Ingredients: 2 tablespoons Margarine ¼ cup Onion 1 pound Ground beef 1 #2-1/2 can Tomatoes 2 teaspoons Salt 1 tablespoon Worcestershire sauce 1 dash Tabasco 1 cup Macaroni, uncooked

Instructions: Sauté onion in skillet in melted margarine. Add beef and brown. Add tomatoes, salt, Worcestershire sauce, Tabasco. Add macaroni and cook over low heat 20 minutes and stir occasionally.