By Angie Sutton
At Sutton Central we have a rating scale on recipes. It simply is: We loved it and want to make it again often; we enjoyed it but once a month is enough; and, please don’t make that ever again Mom. This week I want to share with you our family’s latest “keeper” recipes. As always, you’ll find the recipes to be “real food with real ingredients,” which simply means you can find these familiar ingredients in your pantry and at your local store.
I’d love to hear what your family’s favorite recipes are! Send them to me at firstname.lastname@example.org and I’ll share them in future articles.
Skillet Creamed Corn
This yummy twist on Segen’s favorite vegetable is simple but yummy. I’ve made it in the slow cooker on low setting (minus the cheese) for 3 to 4 hours and it was good, but honestly it didn’t save time or enhance the flavor. Good quality super sweet corn is the key.
2 (10 oz.) bags of frozen corn kernels, thawed
In a skillet over medium heat, combine thawed corn, cream, butter, sugar, salt and pepper. Meanwhile, in a bowl, whisk together milk and flour. Once the butter is melted in the skillet stir the milk/flour mixture into the corn mixture. Continue to stir about 10 minutes and the mixture thickens. Remove from heat and stir in grated Parmesan cheese.
Stir-Fried Veggie Rice
I found this gem on the back of a Minute Rice box, and it makes a frequent appearance on our table with a few modifications. For the adults, I add a bit of Chinese five-spice powder for a kick. This typically makes an appearance with baked chicken tenderloins. The adults like it diced and added to the mixture but the kids like it separate.
1 Tbsp. olive oil
In a skillet over medium, heat oil. Add eggs and cook until they are set. Remove them to a plate and set aside. In the same skillet, add broth, thawed vegetables and soy sauce; bring to a boil. Stir in minute rice, cover and remove from heat. Let the rice stand for 5 minutes. Chop up eggs and stir into the rice mixture at the end of the 5 minutes.
Sausage Creamy Alfredo
This recipe is one the husband clipped from a magazine and provided by Hillshire Farm. I’ve tried a few vegetable additions like diced tomatoes which the adults like. We like the whole wheat penne with this recipe.
1 pkg. smoked sausage; cut into 1/4-inch slices
Prepare pasta according to package directions; drain and set aside. In a large skillet over medium heat, saute sausage for 5 minutes. Add cream and seasoning and bring to a boil. Reduce heat; simmer 4 minutes or until mixture begins to thicken. Remove from heat and stir in Parmesan. Add pasta and toss.
Kansas-Style Baked Cube Steak
Best served with the traditional mashed potatoes and green beans. Baking the cubed steak in the over will result in very tender meat and the gravy is perfect for the potatoes. If your family likes gravy you could easily make a packaged gravy mix and add it to the baking dish during the last 15 to 30 minutes of bake time.
1 c. flour
Preheat your over to 350 F. In a shallow, flat bowl, mix flour and seasonings; reserve 3 tablespoons. Dredge steaks in mixture. In a large skillet over medium heat, add oil and pan fry steaks until golden brown; roughly 5 minutes on each side. Lay flat in a 9- by 13-inch glass baking dish. In a small bowl, whisk together the broth and 3 tablespoons reserved seasonings until and pour over the top of the steaks. Cover with aluminum foil and bake 1 1/2 hours.
Broccoli Cheese Soup
While not the favorite of the little people in our home, the adults do enjoy this soup. My husband found the original on the back of a Pioneer brand country gravy mix packet and made a few adjustments.
2 c. country gravy dry mix
Prepare gravy mix according the package directions. Stir in all remaining ingredients. Simmer about 15 minutes or until heated thoroughly. Add up to 1/2 cup more milk if you like it thinner. Remove from heat and serve.
This has been circulated all over the Internet but I want to give source credit to Pillsbury because I used their recipe specifically.
2 cans (8 oz. each) refrigerated crescent dinner rolls
Pre-heat oven to 350 F. Unroll 1 can dough. Place in bottom of ungreased 13- by 9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Honey Bun Cake
This recipe was enjoyed by the ladies at Faith Builders at the First United Methodist Church and provided by Aimee Gerdes.
1 yellow cake mix
Mix cake mix, oil, eggs and sour cream by hand, about 50 strokes. Put half the batter in a 9- by 13-inch pan. Combine brown sugar and cinnamon and spread evenly over entire cake. Spread the res of the batter on top of this. Use a knife to make swirls in the cake batter. Bake at 325 F for about 40 minutes. Blend powdered sugar, milk and vanilla and drizzle over warm cake.