When busy days leave little time for creative menu-planning and cooking, it's time to turn to your file of main-dish casseroles. Here's one worth adding to your collection. Sausage-corn bread bake is a hearty, one-dish meal certain to be a year-round favorite. Bring it straight to the table in your cast-iron skillet. To round out the protein, serve lima beans on the side and enjoy milk with the meal A fresh Waldorf salad would add a light touch to dinner.
| Ingredients: 1 pound bulk sausage 1 large onion, peeled and chopped 2 eggs, lightly beaten 1 1/2 cups self-rising corn meal 1 (17-ounce) can cream-style corn 3/4 cup milk 1/4 cup vegetable oil 2 cups (8 ounces) grated Cheddar cheese |
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Heat oven to 425 degrees. Grease a 10 ½ inch skillet or a 2-quart baking dish; set aside.
Brown sausage and onion in medium skillet; break up meat thoroughly with
edge of a metal spatula to cook thoroughly, then drain well. Combine eggs,
corn meal. canned corn, milk and oil. Pour half of the corn meal mixture
into the prepared dish; sprinkle with sausage mixture and cheese. Pour
remaining batter over top. Bake 30 to 40 minutes, depending on pan used.
Pierce through towards center with a pick to check doneness.
Let cool 10 minutes.
Yield: 6 to 8 servings. Serve with lima beans, milk and tossed salad
War Cake (8 x 4-inch loaf or 8-inch square cake)
From the "Fannie Farmer Cookbook" by Marion Cunningham
An eggless, almost fatless, milkless cake, very aptly named -- it was popular during wartime shortages. And Let Me Tell You, This is very good! A favorite for those who haven't had it before. --DZC
Ingredients:
1 cup brown sugar
1 1/2 cups flour
1 cup water
1/2 teaspoon salt
1 cup raisins
1/2 teaspoon baking powder
2 tablespoons margarine
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 teaspoon ground cloves
Preheat oven to 350 F. Grease and flour an 8 x 4-inch baking pan.
Place the brown sugar, water, raisins, margarine, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from heat and let cool until the mixture is comfortably warm to your finger. Sift together the flour, salt, baking powder, and baking soda. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
Stir in the walnuts. Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
Donald's Rum Cake
1 box yellow cake mix or butter pecan cake mix
1 (3 3/8 ounce) package instant vanilla pudding
4 eggs
1/2-cup vegetable oil
1/2-cup rum
1/2-cup water
1/2 cup chopped walnuts or pecans
---Sauce---
1/4-cup water
1/4-cup rum
1/2-cup margarine
1-cup sugar
1. Preheat oven to 350° F.
2. Grease a tube pan or bundt pan.
3. Mix all ingredients for cake together except nuts.
4. Place nuts in bottom of pan and pour batter on top.
5. Bake 50-55 minutes.
To make sauce:
Combine all sauce ingredients together in a saucepan.
Heat until boiling and allow to boil for 2-3 minutes.
Pour over cake when cake is done and allow to stand for 30 minutes before
serving.
Tina's Chocolate Eclaire Cake
2 boxes Instant Vanilla Pudding
(3.4 oz)
3 cups of Milk
12 oz of Cool Whip
Graham Crackers
1 container of Chocolate Icing
Disposable Cake Pan
Layer graham crackers in bottom of pan. Mix pudding, cool whip and
milk. Pour 1/2 mixture over crackers. Layer graham crackers on
mixture. Pour rest of mixture. Layer graham crackers. Spread icing
on top. Refrigerate to harden the icing. (You might want to
microwave the icing 15 seconds to make it easier to spread.)