Sunday, November 6, 2016

The Curse of the Veg-All Casserole

My sister's mother in law was a farm girl, born and bred, then married a farmer and died an old lady knowing only a life on the farm. She had some absolutely fabulous recipes, but some great shortcuts too, like using sliced flour tortillas in chicken soup for noodle dumplings.

This is a favorite in our family. If you EVER bring it to an annual event, you will have the CURSE OF THE VEG-ALL CASSEROLE, as it will be expected every year and you will be browbeat for ever bringing anything but the Veg-All Casserole. Just an FYI - I usually double/triple this recipe and use an larger Pyrex dish. Oh, and IT HAS TO BE "Veg-All". No other brand is cut like, or tastes like Veg-All canned vegetables. After you've made this a few hundred times, you don't need measuring cups. ;) My sweet Mark has a covered dish dinner at work in a couple of weeks and he decided to bring Veg-All.  Here we go...

1 large can Veg-All, drained (or 2 to 3 regular sized cans)
1 cup chopped celery (the size of a large corn kernel)
1 cup chopped sweet onion (the size of a large corn kernel)
1 can (crisp type) corn, drained
1 cup mayonnaise
1 cup grated cheddar cheese
1 cup crushed Ritz crackers
1/4 stick melted butter
Blend ingredients together, put in an 8x8 casserole dish - no pre-grease, you've got mayo in the mix!
Top with cheese, then Ritz, then drizzle butter on top of that.
Bake 350F for 30 minutes.
The corn, celery and onion come out crisp, which is such a treat! This is so simple and so yummy.

Saturday, October 31, 2015


My husband's college roommate was a great cook and I still hear stories of some of the southern fabulousness Dave Walker served up. So when Dave posted his biscuit recipe in FaceBook, I knew I had to share! Mark says that when Dave's momma made iced tea, it was so clear and incredibly sweet, it sparkled.
2 cups all purpose flour (never self rising)
3 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 T Crisco (never use oil)
1 1/4- 1 1/2 cups buttermilk
Preheat oven to 475. Put 1 T of Crisco on a 10" flat cast iron baker and put baker in the oven while it is preheating just long enough to melt the Crisco. Mix together the dry ingredients. Cut in remaining 2 T of Crisco with a pastry cutter. Mix in just enough buttermilk to make a slightly soft dough. Turn out onto a floured pastry cloth( mine is over 30 years old and is never washed, just stored in a Ziploc bag). Lightly knead then pat out (never roll) to about 3/4" thick. Cut all dough with 2" biscuit cutter then put biscuits on the baker turning them over 1 time to coat them evenly in Crisco ( this make them golden brown top and bottom). Bake 8-10 minutes then enjoy.

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