Butter Kernel RecipesHearty Corn Chowder HEARTY CORN CHOWDER 3 Tbsp. butter or margarine 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. 1 cup corn meal 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 1 lb. lean ground beef or ground turkey Serving Suggestion: Serve with Mexican Corn Bread. CORN CHILI STEW 1 can (15 oz.) Butter Kernel Supersweet Whole Kernel Corn, drained 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 1 pkg. (16 oz.) pre-cooked cooked smoked sausage links, cut in bite-size pieces 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 1 lb. lean ground beef
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 2 cups cooked ham, chopped 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 6 Tbsp. butter or margarine 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 1 pkg. (10 oz.) baby whole carrots 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 1 lb. ground beef Heat the franks and chili following package directions. Put the franks on the buns and spoon the chili over the franks. |
Butter Kernel Recipes
