Jiffy Corn Pudding

I made this last night and served it with baked ham...  Also good to bring to a potluck. Easy and delicious!




1 15 oz can whole kernel corn, drained
1 15 oz can creamed corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy corn bread mix
Preheat portable oven to 350F
Melt butter in small casserole dish
Mix corn and sour cream and beaten eggs well, add to melted butter and mix again
Sprinkle corn bread mix over corn and stir together
Bake for 45 minutes

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MANGO PINEAPPLE COLESLAW

I found this recipe in an issue of Woman’s World magazine. It is both easy and delicious. If you want a little different taste, you could add ¼ tsp curry powder. Either way is tasty. I recommend that you refrigerate the salad and dressing separately and combine when ready to serve.
Salad
Combine in large serving bowl:
1 32 oz bag of coleslaw mix from the produce section
1 ripe mango peeled and cubed
½ cup chopped dried pineapple
1 scallion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Dressing
Combine and refrigerate:
½ c mayonnaise
2 tsp sugar
2 tbsp apple cider vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
Enjoy!

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ZUCCHINI APPETIZERS

A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper bag..lol) Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten


Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature

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SALMON STUFFED BAKED POTATOES

This is nice served with a tossed salad. It can be prepared using the microwave and portable oven


Ingredients
4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Directions
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp

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READER RECIPE SUNDAY

PORTABELLA MUSHROOM WRAP
This delicious and easy recipe was submitted by Janet Mastrangelo-Dane of Rockland MA
Thanks Janet!


4 portabella mushrooms sliced into 1/2 in strips
1 large sweet onion(such as Vidalia), sliced
1 clove garlic, minced
1 green or red pepper, sliced (optional)
4 slices swiss cheese
2 low carb sandwich wraps
2tbsp butter
2 tbsp olive oil
1 tbsp balsamic vinegar(optional)
sea salt and pepper to taste

On a stovetop or in an electric skillet on medium heat,melt butter,then add oil.
Saute onion and peppers(if using) until tender.
Add garlic, saute until fragrant.
Add mushrooms and cook until tender and brown.
Sea salt and pepper to taste
Add balsamic to pan (if using)and cook until absorbed
Lay slices of cheese on wraps then add mushroom mixture
Roll up wraps, slice in half and enjoy!

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RATATOUILLE WITH ITALIAN SAUSAGES

This can be prepared using an electric skillet and a larger size toaster or portable oven



1 small to medium eggplant,cubed
2 medium zucchini, sliced
1 green and 1/2 red pepper sliced into strips
1 medium onion, sliced
1 clove garlic chopped
12 oz sliced fresh mushrooms
1 15 oz can diced tomatoes, drained
2 tbsp olive oil
1/2 c finely chopped Italian parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp tarragon
Sea salt and fresh ground pepper to taste
1/2 lb sweet Italian sausage


Heat oil in electric skillet and briefly saute eggplant and zucchini over medium high heat for about 5 minutes
Saute onions, peppers, and mushrooms in same oil until soft
add garlic and briefly saute until fragrant
Remove vegetables and save pan to cook sausages
Preheat oven to 350F
Layer vegetables, tomatoes, parsley and seasoning in a 1 ½ qt casserole
Stir gently to mix
Cover and bake for 35 minutes
While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
Slice 1/2 in thick and return to pan
Saute slices for 2-3 minutes on each side
After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
Return to oven and bake uncovered for 20 minutes
Garnish with additional fresh parsley if desired
Note
The flavor improves if made a day ahead and refrigerated
Bring to room temp before reheating

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