Butter Kernel ® RecipesHearty Corn Chowder Mexican Corn Bread Western Wagon Wheels Corn Chili Stew Mrs. Murphy's Chowder Cream of Beef Casserole Green Beans & Ham Creamy Turkey & Vegetables Creamy Chicken Vegetable Soup Tri-Bean Casserole HEARTY CORN CHOWDER Serves 6 3 Tbsp. butter or margarine 1 small onion chopped 3 Tbsp. flour 1/4 tsp. dry mustard 1/8 tsp. pepper 4 cups milk 1 can (15 oz.) Butter Kernel Whole Kernel Corn, drained 1 can (15 oz.) Butter Kernel Cream Style Corn, drained 1 cup chopped cooked ham 1 Tbsp. snipped parsley paprika, if desired Melt butter in 2 quart saucepan. Add onion, cook and stir until tender. Blend in flour, dry mustard and pepper. Cook over low heat, stirring until mixture is bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix in drained corn, cream style corn, ham, and parsley. Heat through. Sprinkle with paprika if desired. MEXICAN CORN BREAD 1 cup corn meal 1 tsp. baking soda 1 tsp. salt 1 clove garlic, minced 2/3 cup milk 2 eggs 1 tsp. salad oil 1 can (15 oz.) Butter Kernel Cream Style Corn 1 cup grated cheddar cheese 1 chopped onion 3 to 5 jalapeno peppers chopped Mix all ingredients except cheese, onion and peppers. Pour half of batter into greased 9" x 9" baking dish. Sprinkle cheese, onion, and peppers over batter. Add remainder of batter and bake 45 minutes at 350 in preheated oven. WESTERN WAGON WHEELS 4 Servings Prep Time: 25 minutes Cook Time: 5 minutes 1 lb. lean ground beef or ground turkey 1 can (14.5 oz.) stewed tomatoes 1-1/2 cups water 1 can (15 oz.) Butter Kernel Supersweet Whole Kernel Corn, drained 4 oz. wagon wheel pasta 1/2 cup barbecue sauce Serving Suggestion: Serve with Mexican Corn Bread. CORN CHILI STEW 4 Servings Prep Time: 7 to 10 minutes Cook time: 2 minutes 1 can (15 oz.) Butter Kernel Supersweet Whole Kernel Corn, drained 2 cans (15 oz. each) Butter Kernel Chili Beans in Chili Sauce 1 can (14 oz.) stewed tomatoes chili powder to taste In large saucepan, mix drained corn, chili beans and tomatoes; cook until heated through. Add chili powder to taste. Serve with Mexican Corn Bread. MRS. MURPHY'S CORN CHOWDER 4 Servings Prep Time: 20 minutes Cook Time: 10 minutes 1 pkg. (16 oz.) pre-cooked cooked smoked sausage links, cut in bite-size pieces 1 can (15 oz.) Butter Kernel Cream Style Corn 1 can (10-3/4 oz.) condensed cream of potato soup 1 can (15 oz.) Butter Kernel Supersweet Whole Kernel Corn, drained 1-1/2 cups 1% milk 1/4 cup chopped onion In 4-quart saucepan, combine all ingredients. Cook over medium heat 5 minutes; reduce heat to low and simmer 15 minutes or until heated through. CREAM OF BEEF CASSEROLE 4 Servings Prep Time: 10 to 15 minutes Cook Time: 5 minutes 1 lb. lean ground beef 1 small onion, chopped 1 can (15 oz.) Butter Kernel Supersweet Whole Kernel Corn, drained 1 can (15 oz.) Butter Kernel Corn & Peppers, drained 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 cup cheddar cheese, grated (optional) In a medium skillet, brown ground beef and onion; drain excess fat, and return to skillet. Drain both cans of corn well. Stir corn and cream of mushroom soup into ground beef. Heat through. If desired, serve topped with grated cheddar cheese. Serve over rice, toast, or biscuits. Green Beans & Ham 4 Servings Prep Time: 15 minutes Cook Time: 5 minutes 2 cups cooked ham, chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 cup 1% milk 1 can (14.5 oz.) Butter Kernel Blue Lake Cut Green Beans, drained 1 can (2.8 oz.) French-fried onions In a microwave-safe casserole dish, mix ham, soup, milk and drained green beans. Cover and microwave on High for 10 to 12 minutes, or until well heated. Remove and sprinkle top of casserole with French fried onions. Return to microwave and microwave on High, uncovered, for 3 to 5 more minutes. CREAMY TURKEY & VEGETABLES Serves 6 6 Tbsp. butter or margarine 6 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. nutmeg 1 cup light cream or half & half 2 cups chicken broth 2 Tbsp. sherry 3 cups cooked turkey or chicken 1 can (15 oz) Butter Kernel Sweet Peas, drained 1 can (14.5 oz) Butter Kernel Blue Lake Cut Green Beans, drained Prepared popovers or pasty shells Melt butter in 3 quart saucepan over low heat. Blend in flour, salt, pepper and nutmeg. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stir in cream and broth. Heat to boiling, stirring constantly. Boil and stir one minute, stir in sherry, turkey, peas, and beans, heat thoroughly. Serve over popovers or pastry shells. Garnish with toasted sliced almonds if desired. CREAMY CHICKEN VEGETABLE SOUP 4 Servings Prep Time: 15 minutes Cook Time: 10 minutes 1 pkg. (10 oz.) baby whole carrots 1 can (14.5 oz.) Butter Kernel Blue Lake Cut Green Beans, drained 1-1/3 cans (10-3/4 oz. each) condensed cream of chicken soup 1 can milk or water 2/3 cup cooked chicken cut into 1/2 inch pieces 1/4 cup chopped green onions and onion tops Cook carrots and drained green beans 6 to 8 minutes in large 3 quart sauce pan with 2 Tbsp. water. Add soup, milk and chicken. Blend well and heat through. Garnish individual servings with chopped onions. TRI-BEAN CASSEROLE 8 Servings 1 lb. ground beef 1 small onion, chopped 1/4 cup brown sugar 1/2 Tbsp. prepared mustard 1/4 cup ketchup 3 Tbsp. vinegar 1 can (15 oz.) Butter Kernel Dark Red Kidney Beans, drained 1 can (15 oz.) Butter Kernel Pinto Beans in Plain Sauce, drained 1 can (15 oz.) Butter Kernel Chili Beans in Chili Sauce Heat the franks and chili following package directions. Put the franks on the buns and spoon the chili over the franks. |
Butter Kernel Recipes
