Well, you, readers, continually surprise me. I received a letter from Dawn in Manchester, Conn. Thank you for the recipe, Dawn! Manchester! Can you imagine? How many family members, classmates and friends do we have living out of town that would enjoy a subscription and hearing how everyone is doing in Houlton? Just a thought.
We have had a wonderful stretch of weather and most have commented on having used their outdoor grills several times this spring. We are going to need side dishes as well as grill recipes. Dawn has sent us one for “Spanish Scalloped Corn” I tried it this weekend. Yumm! Here it is as well as a couple of others. Enjoy yourselves-its supposed to be another great week.
1 med onion
1/ 2 med chopped pepper (Dawn recommended red and green)
1 cup coarse cracker crumbs
1/ 2 stick oleo or butter
1 can-15 oz- cream style corn
2/ 3 cup milk
2 eggs-beaten
Salt and pepper to taste
Directions: Saute onion and pepper in oleo or butter, add cracker crumbs and cook only until lightly brown.
Mix all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 40 minutes or until done.
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Directions: Preheat oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9×13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
