Twice Baked Potatoes

This side dish may seem a little fussy, but it is a great way to do potatoes for company ahead of time. You can prepare them and have them ready to pop in the oven 20 minutes before a meal. I like it when you have nothing to do at the end. This recipe, with some minor changes, was submitted by Kimberly F. to our church cookbook. It's one that I have found works well.

Ingredients:

• 8 large potatoes, baked
• 1/4 cup butter
• 1/4 cup sour cream
• 1 - 1/2 cups cheddar cheese. grated
• 1/2 cup milk, approx
• 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions

Method:

1. When potatoes are cool enough to handle, cut a thin lid from top of each.
2. Scoop out pulp, leaving 1/4 inch or so in the shell, so it doesn't tear.
3. Combine pulp with remaining ingredients, mashing to desired consistency.
4. Scoop mashed potato mixture back into skins. Arrange on baking sheet.
5. Refrigerate until half hour before the meal. 
6. Bake at 350º F about 20 - 25 minutes, until tops are golden.

Microwave Rice

I never cook rice any other way than in the microwave. It's just too easy, no mess and perfect fluffy rice every time.
Cooking rice in the microwave rather than on the stove top takes more water, contrary to what you would expect. I don't know the scientific reason for that, but I just know that is how it works and why fix what isn't broken!

• for 1 cup of rice use 3 cups of water 
• add salt to taste - about 1/2 teaspoon
• 1 tablespoon lemon juice 
• 1 tablespoon butter 

1. Place all ingredients in a bowl that allows for expansion. 
2. If you are not using a bowl with a lid, simply cover with a dinner plate. 
3. Place in microwave at high power ... set for cooking time of 25 minutes and 'forget about it'. 

 * Cooking rice in chicken broth instead of water adds great flavor ... If I don't have chicken broth, adding a chicken bouillon cube is good too. (Make sure it is gluten-free if you need it to be)
I use converted white rice, brown rice or my favorite - sprouted rice.  Sprouted rice is the healthy choice ... you can read about it here. 

NOTE - I know microwaves vary in power, so when cooking the rice the first time take note of time needed.

Asparagus with Sesame

Our family loves asparagus. When we were dairy farming in the late 80's, meaning, milking cows, our neighbors had an asparagus patch. We traded asparagus for milk. What a delicious treat. To this day, my children love nothing more than melted butter poured over freshly cooked asparagus. I have tried a few new versions and here is one recipe that passed my family's inspection. They are always asking for more.

Sesame Asparagus

• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 2 tablespoons ginger, grated
• 2 tablespoons garlic minced
• 2 tablespoons green onion, minced
• 4 cups asparagus sliced in 1/2 inches
• 1 cup bean sprouts
• 1 cup julienned red or yellow bell peppers
• 2 tablespoons soya sauce
• juice of 1 lime

Instructions.

1. Heat sesame oil in a skillet or wok until sizzling hot.
2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
3. Stir-fry about 1 minute.
4. Add the bean sprouts
   and red pepper.
5. Stir-fry for another minute.
6. Remove from heat and add soy sauce and lime juice.
7. Toss thoroughly
8. Serve

Always be willing to introduce something new to your family or friends. 

Dutch Red Cabbage with Apples

I am grateful to Lana S. for this recipe. Our family loves it with chicken, turkey or pork roast dinners. I say, people who don’t care for it haven’t tasted it!

• 1/2 onion, chopped
• 1 small or 1/2 large red cabbage
• 2 apples, chopped
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt

1. Saute onion in a small amount of oil and stir frequently, cooking on medium heat until onion is soft.
2.  Cut cabbage into wedges and chop thinly. Add cabbage, vinegar, sugar, salt and then the apples to pot. 
3. Continue cooking, (turn down heat) stirring every once in a while, until cabbage is soft and apples have turned the same color as the cabbage. (about 1 hour) You can make this a day ahead and reheat. Enjoy!

Creamed Peas

Creamed peas is a simple dish to make. Delicious served over mashed potatoes with plain fried ground beef or meatloaf. It is a great way to get your children to eat vegetables. Creamed carrots, green beans, or corn would be really good too.

• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1 cup 10% cream
• 2 cup peas, cooked

1. Melt butter, whisk in flour, salt, pepper, and dry mustard until smooth.
2. Add cream slowly, stirring continuously until thickened.
3. Pour over peas and it's ready to serve.
4. Serves: 4

*I call this comfort food, I served it to my children when they were younger and when served like this they would eat all the peas and ask for more. First you put a bed of mashed potatoes on your plate, then fried ground beef and top with creamed peas. Enjoy!

Greek Lemon Roasted Potatoes

Our family loves the flavours of lemon and the Mediterranean or Greek food.

I have tried a few variations of recipes for lemon potatoes that I have come across, but this is what I have finally tweaked together from a variety of ideas. Make sure you make lots when you have company, it disappears fast.

• 6 large potatoes cut into wedges (peeled is optional)
• 1/4 c. olive oil
• 1/4 c. lemon juice (more or less depending on taste, freshly squeezed is always best)
• 1 tbsp chicken bouillon dissolved in
• 1/4 c. water
• 2 tsp dried oregano
• 2 garlic cloves pressed (or garlic powder to taste)

1. Peel and cut potatoes. (When I make a big batch I omit the peeling).
2. Place in a 9x13 pan combine remaining ingredients together and pour over potatoes stirring well to coat every piece.
3. Bake at 425 for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so.

I personally don't cover them because I like the crisp edge, but that is an individual choice.
Also, my oven is a little hot and I find that they are done in about 40-45 minutes depending on how big the potatoes are.
Go ahead, squeeze just a little more fresh lemon juice on if the flavour isn't intense enough.

Spaetzle

This is one of my husband's favourites.
 I don't think it is really a Mennonite specialty although it is very similar to Kielke.
 In Germany it is served alongside pork and schnitzel.

Spaetzle is wonderful served plain but is often served up smothered in mushroom gravy or fried with onions and bacon.

For those of us who have to watch our weight, a smaller helping is advised but do try them.
  

This is a Spaetzle maker.

 Prior to getting it as a gift from my Swiss neighbour, I placed a flat grater over my pot of boiling water and used a spatula to "wipe" the batter over the grater. 

 You could also use a colander with large holes, however the Spaetzle maker makes it much easier.You can find them at many kitchen stores.

Place the spaetzle maker over a large pot of boiling water. Fill the little square box with batter and then push the box back and forth over the grater holes allowing the batter to drop by little globs into the boiling water.

When the batter is gone, you let the spaetzle cook a few minutes longer and then drain and serve.

For the batter you will need:

• 2 cups flour
• 1 teaspoon salt
• 2 eggs, slightly beaten
• 3/4 cup milk

1. Place flour and salt in mixing bowl.
2. Add eggs to milk and stir into flour until a sticky batter is formed.
3. Bring water to a boil in a large pot, add salt.
4. Place batter by spoonfuls in spaeztle maker or colander and push batter back and forth allowing it to fall in small globs into the boiling water.
5. Stir spaetzle in pot occasionally to keep them from sticking together.(I often add a little vegetable oil to the pot)
6. After the batter is used up, cook a minute or two longer.
7. Using a large colander, drain the water off and return spaetzle to pot.
8. Add 3 large tablespoons of butter and stir.
9. Serve.
10. If you like, you can carmelize a chopped onion slowly in a tablespoon or two of butter and stir these into the spaetzle before serving.

* I usually double this recipe because my husband loves them fried with bacon and onions the next day. That's if there are any leftovers.
A double recipe feeds 7 to 10 people.

Schmooa Kumpst

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.

So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.

In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)

Although I didn't care for it as a child, I did grow to like it as I grew older.

It is a delicious side dish - could be served with a schnitzel or roast beef dinner.

It is traditionally served hot, but I rather like it cold too.

Ingredients

• 6 cups chopped or shredded cabbage
• 1 cup finely chopped dried apple rings
• 10 prunes -- quartered
• 1/4 cup raisins (optional)
• 1/2 cup water
• 1/3 cup oil
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp sugar (less if desired)

Method

1. Mix fruit and cabbage in saucepan
2. Mix remaining ingredients and add to fruit and cabbage
3. Cook stirring until mixture boils
4. Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
5. Serve hot immediately or refrigerate and reheat when needed.

Candied Yams

Today is Thanksgiving in the U.S.A. There would be a revolt at my house if I forgot to make this dish for Thanksgiving. I have a very simplistic way of making it and never really use a recipe but here's one that will work if you've never made these.

6-8 yams or sweet potatoes

1 cup butter

1 cup brown sugar

Enough marshmallows to cover

Boil your yams or sweet potatoes till they are soft. Remove peel. Slice into 1/4 inch round slices and place in a greased 9x13 inch baking dish. I place the rounds side by side not flat. This way the brown sugar and butter coats the slices nicely. Melt the butter with the brown sugar and mix well. Pour this mixture evenly over the top of all the yams. Cover the top with marshmallows. I use the large marshmallows and cut them in half and place them on top. My kids love lots of marshmallows so I totally cover the yams. Place in 350 degree oven until the marshmallows start to brown nicely.

Happy Thanksgiving to all our readers in the U.S.A!

Psalm 79: 13 ~ But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Flashback Friday ~ Tante Suzie's Pork and Beans

       Tanta Suzie, Feb. 25th, 1912 - Jan.25, 1990         Ron Doerksen, her son carefully studies the pot.

Flashback Friday brings us back to April 7, 2010, when I posted Tanta Suzie's bean recipe.

This past summer we had the joy of bringing back an old family tradition and with the help of many cousins we recreated a contemporary version of the 'Schmidt Reunion.' 

The original bean pot was found and we resurrected Tanta Suzie's bean recipe once again.  

Here's a little story about this bean pot, which I remember as a small little girl. Every summer the annual Schmidt gathering would meet at Berthusen Park, just across the line, close to Lynden, WA. I looked forward to this annual reunion and it became one of my summer highlights. I always remembered this bean pot with it's rich smoked flavors.  I was excited when my mother gave me a replica of this pot as a gift in my early years.
 "The trick was," Tante Suzie said, "they need to be baked in a bean pot." She has since passed on to eternity, but the memory has never faded. It was such a privilege to relive the family reunion and listen to the stories from long ago and appreciate the heritage that they have shared with many generations.  After several phone calls you now have the corrected version of the original bean recipe.  I always double this recipe. 

Bean Recipe

• 1 pound navy beans (2 cups)
• 4 cups water
• 2 teaspoons salt
• 1 teaspoons soda

1. Soak beans over night.  Drain and rinse thoroughly.
2. Add fresh water and 1 tsp. soda and simmer for an hour. Drain and rinse thoroughly
3. Add the beans to the pot or you can also use a slow cooker.

Add

• 1/2 pound sliced bacon or salt pork
• 1/4 cup maple syrup
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 large onion chopped
• 1 teaspoon dry mustard
• 2 cups tomato juice
• 1 bay leaf
• 1 clove garlic minced
• 1 teaspoons salt
• farmer sausage (optional)

1. Heat oven to 275°
2. Disperse the meat evenly throughout the whole pot.
3. Combine syrup, molasses sugar mustard, onion and dry ingredients into a bowl, mixing thoroughly.
4. Pour mixture over beans and stir well.
5. Cover with 2 cups tomato juice.
6. Bake slowly covered for 5-6 hours stirring hourly.
7. If you feel the beans are drying out add more tomato juice.
8. Add sliced farmer sausage halfway through the cooking. (optional)

Long and slow baking is the secret to good baked beans.
It might look like extra work, but the taste is worth it. 

The legacy lives on...

But wait...Tanta Suzie's son, Ron also has created his own version.  I love it just as much and when he gave me his recipe, it was a bit of this and a carton of this and a pinch of this with no exact amounts.
This is my version of Ron's recipe.

Ron's Recipe

• 4 cups navy beans
• 1 cup 'fancy' molasses
• 1 tablespoon blackstrap molasses
• 3 tablespoons dried mustard
• 1 medium sized shallot (onion)
• 1 cup packed brown sugar
• 6 cups tomato juice
• 1 lean pork hock

1. Prepare beans using the same method above.
2. Remove all meat off the pork hock dicing it finely.   It's important to remove all the gristle from the meat.  This takes some time, but it creates  that smokey flavor.
3. Combine molasses, mustard, onions, brown sugar, tomato juice and mix well.
4. Add the pork to the beans and cover with sauce mixture.
5. This recipe tends to be a bit more soupier than thick. 
6. Cook in a slow cooker at low for 9 hours.

Ron truly calls this his 'labor of love' when he serves up this dish for his family and guests.
The legacy lives on!

Cottage Cheese Blintze

I'm bringing back these blintzes for Flashback Friday. They are an old favorite of ours. I know there are other ways of making them but this is how I make them. Sometimes I roll them up instead of these bundles..the taste is the same. I use the recipe for German pancakes to make the blintzes. I changed it up a wee bit.

German Pancakes:

• 1 3/4 cups flour
• 3/4 tsp salt
• 3 eggs
• 2 cups milk

1. Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
2. Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
3. Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
4. Pile up on a plate and keep warm in oven.

Cottage cheese mixture for the blintzes:

• 1 375g tub dry cottage cheese
• 1 egg
• salt and pepper to taste

1. Mix well and start making the blintzes.
2. Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
3. You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.

Cream gravy:

• Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil over high heat. I also add a pinch of sugar.
• Turn oven down to medium heat and cook until gravy thickens, stirring frequently. 
• Pour over blintzes and enjoy. These are good served with farmer sausage and coleslaw.

Ricotta and Spinach Packets

When I heard about these cute little packets,  I knew I had to make them. They take a little time but are easy to put together. If the packets seem like too much work just roll up crepe style. These have a savory filling but I'm thinking sweet fillings like apple, then drizzled with a caramel sauce just before serving would be delicious too.

Pancakes/crepes:

• 2 eggs
• 1 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried parsley flakes
• 1 cup flour

1. Mix together in order given.
2. Fry pancakes in pan, using 1/3 cup batter per pancake. You should end up with 6.
3. Set aside.

Filling:

• 1 cup ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Gouda cheese, grated
• 3/4 cup spinach, chopped
• Salt and pepper to taste.

1. Mix until well blended. Divide into 6 portions. 
2. Spoon each portion of filling on each pancake and gather up the edges into packets.
3. Tie with string, or with chives if you like.
4. Place in greased baking pan,
5. Bake in a 350º oven for 20 minutes or until edges are crisp.
6. Serve with your favorite savory white sauce.

Potato Leek Gratin

This is a creamy tasty side dish to serve with a protein of your choice. Everyone in the family enjoyed it.

Potato Leek Gratin

Ingredients:

• 2 Tbsp. unsalted butter and more for greasing the dish
• 1-1/2 pounds of Yukon Gold potatoes, peeled and sliced uniformly thin.
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 large leeks, washed, green tops trimmed, halved lengthwise and thinly sliced
• 1 large garlic clove, minced
• 2 thyme sprigs
• 2 rosemary sprigs
• 1 cup heavy cream
• 3/4 cup cheese, grated (swiss or gruyere)

Method:

1. Heat oven to 350 degrees F. 
2. Butter a 2 quart round dish. 
3. Toss the potatoes with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 
4. Layer the sliced potatoes in the dish.
5. Melt 2 tablespoons butter in a large skillet over medium heat. 
6. Add leeks, garlic, remaining salt and pepper, thyme and rosemary. 
7. Cook, stirring, until leeks are tender and golden, 5-7 minutes. 
8. Add cream, scrapping up browned bits of leeks from the bottom of the pan. 
9. Simmer gently for 5 minutes. 
10. Remove thyme and rosemary sprigs and discard.
11. Pour the cream mixture over potatoes and top with the cheese. 
12. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. 
13. Let cool slightly before serving.
14. Serves 6-8 people as a side dish.

Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago and have made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.



Ingredients:

• 10 Yukon Gold potatoes, peeled and cubed
• 2 tablespoons butter
• 1/2 cup sour cream
• 1/2 cup herbed cream cheese (we like herb and garlic)
• 1/4 cup milk
• salt and pepper to taste
• crumbled bacon bits and chopped green onions for topping

Method:

1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
3. Mash until creamy.
4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
6. Bake at 350°F for one hour or until heated through.
7. Sprinkle with bacon bits and green onions.
   
   Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot and shared her recipe with me. I combined it with the recipe that I have been making for decades and have found it to be a great way to prepare stuffing for a crowd. The steam keeps the stuffing moist and piping hot until serving time.

 

• 1 loaf of firm white bread, cut into 3/4 inch cubes (about 10 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1-2 cups chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing) 

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
4. Serves 10.
   

Notes:

I always double the recipe (using 1/2 whole wheat bread and half white)...just the right amount for my crockpot.  You can also stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey, add turkey stuffing to crockpot; combine well and keep piping hot until dinner time.

Green Beans with Cranberries and Walnuts

This recipe is a lovely compliment for your Christmas dinner. The citrus brightens the flavor of frozen green beans and gives them a fresh taste.
Serves 6-8

• 1 kg frozen green beans
• 3 cloves of garlic, slivered
• 2 tablespoons olive oil
• salt and pepper to taste
• handful of dried cranberries
• 1 cup of toasted nuts, chopped (walnuts were my choice)
• 1 lime, zested and juiced

1. Roast the green beans and garlic drizzled with olive oil  at 425 for about 20 or minutes or until they begin to turn color.
2. Toss with the lime zest and juice, add cranberries and toasted walnuts. Serve on a platter. 

Mashed Potato Balls

You can use leftover mashed potatoes for this recipe but seriously these are so good you will be making mashed potatoes just so you can make these delicious potato balls. They are good dipped in sweet chili sauce or in plum sauce. Some might prefer ketchup, it's your preference. This is a delicious side dish.

• 1 egg
• 1 cup panko crumbs
• 2 1/2 cups mashed potatoes
• 3/4 cup cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 4 slices bacon, fried crisp and chopped
• 2 tablespoons chopped chives
• 1 teaspoon sriracha hot chili sauce
• Salt and pepper to taste, I used leftover mashed potatoes and they already had salt and pepper added.
• Oil for deep frying

1. In a small bowl beat 1 egg. Pour panko crumbs in another small bowl and set aside.
2. In a medium sized bowl combine mashed potatoes, cheddar and Parmesan cheese, chopped bacon, chopped chives, sriracha, salt and pepper to taste if you haven't added salt and pepper to mashed potatoes. Mix until well combined.
3. Using your hands roll mixture into 1" balls, making sure you roll them as firm as possible.
4. Dip each ball into beaten egg, allow excess to drip off then roll in panko crumbs and place on a baking sheet.
5. Once all balls are coated cook in batches of six in skillet of hot oil on medium high heat until golden and crispy, 2 to 3 minutes. Use just enough oil so that the balls float as they fry, keep moving them around so they turn an even golden color.
6. Yield: 30 potato balls

Cheesy Cauliflower Bake

Cauliflower is such a good healthy vegetable. This dish is definitely company worthy. For a bit of spice, mix in a few drops of hot sauce to the mixture before you pour into the baking pan. A great dish to bring to a festive gathering. Can easily be doubled for a larger crowd.

• 1 medium head cauliflower broken into florets 
• 1/4 cup boiling water
• 1 1/2 cups sour cream
• 1 cup cheddar cheese, grated
• 1/2 cup sweet red pepper, chopped
• 1/2 cup sweet green pepper, chopped
• 2/3 cup cornflakes, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon paprika

1. Cook cauliflower in 1/4 cup boiling water for 5 minutes, until tender crisp. Drain.
2. Stir in sour cream, cheddar cheese, red and green peppers, crushed cornflakes, salt and pepper.
3. Pour into a 9" x 13" greased pan. Shake Parmesan cheese evenly over top.
4. Sprinkle with paprika.
5. Bake uncovered in a 325º oven for 35 minutes.
6. Serves: 8

Potato Apple Pancakes

By combining an apple and a potato gives this pancake recipe a different twist from the usual. A tasty side for any main dish. Extra delicious when served with a dollop of sour cream or applesauce.

• 1 large potato
• 1 large apple, I used Gala 
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive or canola oil.

1. Grate potato and apple, squeeze dry in a clean tea towel and place in a medium sized bowl.
2. Stir in flour and seasonings.
3. Add oil to a non stick large skillet and drop spoonfuls of mixture into skillet.
4. Spread out the mixture to flatten the cakes.
5. On medium heat fry pancakes 2 minutes on each side until golden brown. Transfer to serving dish. Serve hot.
6. Yield: 6 pancakes

Flash Back Friday - Corn Cheese Bake

Corn season is here so I'm sharing my corn cheese bake again for Flash Back Friday. You can use all green or all red sweet peppers if that is what you have. To make it look more appealing I like to use both. This time I used hot sauce instead of crushed red pepper and increased the sweet peppers from 1/4 cup to 1/2 cup.

• 2 cups corn, cooked and drained
• 2/3 cup milk
• 2 eggs, beaten
• 1 cup cheese, shredded
• 1/4 cup sweet green pepper, chopped fine
• 1/4 cup sweet red pepper, chopped fine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 drops hot sauce, (optional) you can add more or less desired.
• 1/2 cup (approximately 12) crackers, crushed (crushed cornflakes is an option)
• 2 tablespoons butter

1. In a medium sized bowl whisk together corn, milk, eggs, cheese, sweet peppers, salt and pepper. Pour into a greased baking dish. (6 1/2" x 6 1/2" x 2")
2. Add melted butter to crushed crackers and stir until crumbly.
3. Sprinkle cracker crumbles on top of corn mixture.
4. Bake in a 350º oven for 40 minutes.
5. Serve hot as a side dish.
6. Serves: 4 to 6