Hometown Get-Togethers - Candace Floyd [31]
1. Preheat the oven to 350°F. Grease an 11 × 7-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, corn, and bell pepper. Cook until the onion begins to brown, about 15 minutes, stirring frequently. Add the garlic, cumin, and chili powder and cook until very fragrant, about 1 minute, stirring constantly.
3. Whisk the eggs and enchilada sauce in a large bowl. Fold in the chiles, bread cubes, and 1 cup of the cheese. Stir in the corn mixture. Pour into the prepared pan. Sprinkle evenly with the green onions.
4. Bake, uncovered, for 45 minutes, or until golden and a knife inserted in the center comes out clean. Top with the remaining cheese and let stand for 5 minutes before serving.
Cheesy Slow Cooker Corn
Donna Richards, Tucson, Arizona
Serves 12 to 16
“I get lots of requests to bring this yummy dish to potlucks. I love to bring this corn because it’s so easy and it goes over so well.”
Three 16-ounce packages frozen corn kernels
6 slices American cheese, torn into small pieces
¼ cup (½ stick) butter, cut into small pieces
3 tablespoons milk
2 tablespoons sugar
11 to 12 ounces cream cheese, cut into small pieces and softened
Salt and pepper
Combine the corn, American cheese, butter, milk, sugar, and 3 tablespoons water in a greased 4-to 5-quart slow cooker. Mix well. Cover and cook on low for 3 to 4 hours, until the corn is thoroughly heated and the cheese is melted. Stir in the cream cheese and heat until melted. Season with salt and pepper.
Old-Fashioned Corn Bread Dressing
Karen Crunk, Lorena, Texas
Serves 12 to 16
“So many times I have heard women say, ‘I’ll prepare the holiday meal, but I don’t know how to make dressing.’ My husband’s grandmother made the best but never used a recipe. I watched her a few times to get the basics. When she passed away, it became my job to host the holiday meals, so I did the best I could and jotted down what I remembered. I think his grandmother would approve.”
Two 6-ounce packages yellow corn bread mix
11/3 cups milk
1 medium celery stalk, chopped
½ cup (1 stick) butter or margarine
1 medium onion, chopped
7 slices day-old white bread
2 eggs, beaten
2 hard-cooked eggs, chopped
Three 14-ounce cans chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
Chopped, cooked giblets, optional
1. Combine the corn bread mix, milk, and celery in a large bowl; mix well. Bake in a pan according to the package directions. Remove to a wire rack to cool completely.
2. Melt the butter in a medium skillet over medium heat. Add the onion and cook until tender, about 7 minutes, stirring frequently.
3. Preheat the oven to 325°F. Grease a 13 × 9-inch casserole.
4. Crumble the cooled corn bread and day-old white bread into a large mixing bowl. Add the onion, beaten eggs, hard-cooked eggs, broth, poultry seasoning, salt, pepper, and giblets, if using. Spoon into the prepared dish.
5. Bake, uncovered, for 55 minutes, or until lightly golden and a knife inserted in the center comes out clean.
Slow Cooker Dressing
Jan Mayland, Shepherd, Montana
Serves 12
“I have made this recipe for years at Thanksgiving and Christmas meals, as we all love dressing.”
1 cup (2 sticks) butter or margarine
3 medium onions, chopped
4 medium celery stalks, chopped
One 13-ounce can sliced mushrooms, drained
12 cups dried ½-inch bread cubes (15 to 16 bread slices)
2 eggs, well beaten
3 cups chicken or turkey broth
1 teaspoon poultry seasoning
½ to 1 teaspoon salt
1 to 1½ teaspoons rubbed sage
1 teaspoon dried thyme
¼ to ½ teaspoon black pepper
Chopped cooked giblets, optional
1. Melt the butter in a large skillet over medium heat. Add the onions, celery, and mushrooms. Cook until the onions are translucent, about 12 minutes, stirring frequently.
2. Place the bread cubes in a large bowl, add the onion mixture, and mix well. Combine the eggs and broth in another bowl. Combine the remaining ingredients in another bowl and add to the egg mixture. Mix well and add to