Corn Souffle

Bryan found this recipe from Linda Evans of Dynasty fame.  It is really good.  He makes it for Thanksgiving.

Southwest Corn Souffle

3 cups corn kernels (you can use fresh or thawed frozen)
1/2 cup butter, melted
2 eggs
1 C sour cream
9 oz. Monterey Jack cheese, shredded (can use pepper jack instead of jalapenos)
1/2 C cornmeal
1/3 C jalapenos, finely chopped
1/2 tsp. salt
1/2 C Parmesan cheese, shredded

Preheat oven to 350*. Generously butter a 2 quart baking dish (if using a 9X13 baking dish, increase proportions by 1.5).

In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs.

In a large bowl, combine all the remaining ingredients (including the other 2 cups of corn) except Parmesan.
Add the pureed corn mixture. Stir until well-incorporated.

Pour into the prepared baking dish.  Sprinkle with the Parmesan and bake for 45 to 90 (depends on batch and pan size) minutes until set and browning.  If the top isn't browned at the end of the baking time, place it under a broiler for a couple of minutes - careful not to let it burn.

Remove from the oven and let it cool for at least 20 minutes, then cut into squares and serve.

Baked Spaghetti

A favorite comfort meal that can feed a lot. I will often double the recipe and put it in 3 of the foil baking pans that are a little smaller than 9x13 so that I can have 2 meals to give away and one for us.  I will also sometimes do this and freeze the other 2. This is a recipe that I think tastes better the second day anyway.

Baked Spaghetti

1 pint sour cream
1 pint cottage cheese
1 pkg. (8-oz.) cream cheese, softened
1 cup grated Parmesan cheese
1 pkg. (16 oz.) spaghetti, cooked
1 cup shredded Mozzarella cheese
1-2 bottles favorite spaghetti sauce (I add meat) or make the recipe below

Mix to blend sour cream, cottage cheese, cream cheese and Parmesan cheese.  Spread in the bottom of a deep baking dish or a 10x14 baking pan. Spread cooked spaghetti on top of cheese mixture.  Pour spaghetti sauce on top. Sprinkle with Mozzarella.  Cover loosely with foil.  Bake at 325* for about 40-50 minutes.

Spaghetti Sauce

2 tbsp. olive oil
1 sm white onion, minced
1 minced shallot
2-3 cloves garlic, minced
1 small red pepper and 1 small green pepper, finely chopped (optional)
1 cup sliced mushrooms
1 lb. lean ground beef or turkey
1 can (14 oz.) beef stock
1 can (16 oz.) stewed tomatoes
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 cup red wine (I use extra beef stock)
Basil, tarragon, oregano to taste

1 small can chopped olives
2 tbsp. sugar

Heat olive oil and saute onion, shallot, garlic, mushrooms and peppers. Add ground beef, salt and pepper and brown.  Add beef stock and bring to boil then reduce heat.  Add the rest of the ingredients and heat through.

Sour Cream Scalloped Potatoes

12 large potatoes or 2 bags (24 oz.) frozen hashbrowns
2 cans (10 3/4 oz.) Cream of Chicken Soup
2 cups Sour Cream
1 cup grated Cheddar Cheese
1/2 cup melted butter
1/3 cup chopped onion

Topping
2 cups corn flakes (crushed)
2 Tbsp. melted butter

Boil potatoes for 30 minutes (until just tender). Cool. Peel and grate or thinly slice potatoes into 10X14 pan. While potatoes cook melt butter add onions and cook until tender.  Combine butter and onion with rest of the ingredients except topping and gently blend into potatoes.  Combine cornflakes and butter for topping and sprinkle on top.  Bake at 350* for 30 minutes.

White Chicken Chili

     Since it has been stormy, dark and dreary all day I decided for dinner I wanted to make something new and in the line of comfort food.  I pulled out the trusty Holbrook cookbook and found this recipe that Aunt Ann submitted.  It fit the bill perfectly.  I'm looking forward to the leftovers already. She used 1/2 cup butter. When I cook I always replace at least 1/2 the butter with olive oil.  It raises the burning point and is healthier but still gives you a nice buttery taste. I also get a little skimpy on the measuring.  I know we were a taught to make a roux with equal parts butter and flour (i.e. 1 Tbsp. butter with 1 Tbsp. flour and then mix in 1 cup milk) but I have found that I can make it with about 1/2-2/3 the fat.  You have to stir a little harder to get it mixed in but it works and makes it a little lower fat.
     I also put the sour cream as a little dollop on the top of each bowl for decoration instead of mixing it in.

White Chicken Chili

1 lg. sweet onion, chopped
1 lg. garlic clove, minced
1/4 cup butter
1/4 cup olive oil
1/2 cup flour
1 cup chicken broth
2 cups milk
2 medium cans white beans, rinsed and drained
6 chicken breasts, cooked and diced
1-1/2 tsp chili powder
1 tsp cumin
2 (4 oz) cans diced green chilies, drained
1 1/2 cups Monterey Jack cheese
1 Tbsp. Tabasco
salt and white pepper to taste
1/2 cup sour cream

In skillet, cook onion and garlic in 1 tbsp. butter and 1 Tbsp. olive oil until soft.  In a large pot, melt remaining butter and oil over low heat and whisk in flour to make a roux.  Cook while stirring for about 3 minutes. Don't brown.  Stir in onion and garlic mixture and gradually add broth and milk, whisking until mixture comes to a boil. Turn down heat to simmer until mixture is thick, about 5 minutes.  Stir in all remaining ingredients and cook over med-low heat for 20 minutes. Stir in sour cream and serve.

*If too thick add milk or broth
*Good served with cornbread