My mother from Iowa gave me this recipe and it has become a standard at our house. It's so easy to make!

Corn Caserole

1 can sweet corn drained
1 can cream corn
3 eggs
1 box corn bread mix
diced green pepper and onion (as much as you like)
(mix)(pour in caserole dish)
top with dolops of sour cream and shredded cheddar cheese.
Bake 350 for 50min.

Yummy!!!Let me know what you think.
decorsta@jordan.k12.mn.us

Booya? That sounds like it could be interesting. What did it taste like?

I’m definitely going to try that corn casserole. I just tried a quick casserole the other day, and I was very happy with the taste-to-difficulty ratio. It was very easy, and I wanted to try something that I could do without having to go to the grocery store. Unfortunately, I didn’t write down any specifics or things like that, so here’s a narrative of my cooking:

I took a can of Southwest pepperjack cheese soup and spread it over two of the biggest frozen chicken breasts I had in my freezer. I let the chicken cook in the oven for a while with aluminum foil over it. Then I spread on the condensed soup. I topped it off with a bunch of tater tots and a few handfuls of shredded cheese.

It was pretty tasty.

All right - I'm in need of a tasty (and quick) Thanksgiving dessert to share. Any ideas?

The Minnesota Beef Council e-mailed this to me:

The beef checkoff-funded Culinary Center, a Chicago-based test kitchen, has issued a consumer version of one of its most eye- and appetite- appealing  recipes — the Hot Beef Sundae. Simple, savory and nutritious, it could be the perfect antidote to those omnipresent platters of holiday sweets.

The beef sundae offers a new presentation for leftover roast beef, especially since consumers buy more roasts during the holidays than at any other time of the year. In fact, the total number of boneless bottom round roasts sold during the 2005 holidays was 13 million, just shy of the 14 million iPods sold as holiday gifts during the same season.  (Source: Freshlook Data, 11/06/05 – 1/1/06 and 2005 Betanews.com article) 

The most popular oven roasts – the beef bottom round roast, the ribeye roast bone-in and the beef rib roast bone-in – all offer delicious sundae ingredients. To handle holiday appetites and still have enough to try the sundae recipe, the Culinary Center team suggests planning for 6-ounce servings, rather than traditional 3-ounce servings. A boneless beef roast will yield 1½ to 2 (6-ounce) servings per pound. A bone-in roast yields about 1 to 1½ (6-ounce) cooked, trimmed servings per pound.

“You can almost taste it when you see a picture of this recipe,” said Ronald F. Eustice, executive director, Minnesota Beef Council. “It’s a great attention-getter. It’s convenient, too, and everyone loves that, especially during the holidays.” 

Last August, the Iowa State Beef Industry Council served 23,000 beef sundaes at the Iowa State Fair. The Des Moines Register rated having a beef sundae as the top stop on its annual list of things to do at the fair.

Try the Culinary Center’s beef sundae – or improvise on a variation of your own.  

HOT BEEF “SUNDAE”

Total preparation and cooking time: 15 to 20 minutes

One package (17 ounces) refrigerated fully-cooked beef tips with gravy

One package (24 ounces) refrigerated mashed potatoes

Toppings: Shredded cheddar cheese, dairy sour cream, cherry or grape tomatoes

Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions.

Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef tips evenly over potatoes in each dish.

Sprinkle with cheese and top with dollop of sour cream, as desired. Place 1 tomato in center of each serving for a “cherry.”  Makes 4 servings.

Cook’s Tips: May substitute one package (17-18 ounces) refrigerated, fully-cooked boneless beef pot roast with gravy for beef tips. Cut pot roast into 1-inch pieces and return to gravy. Heat as above. Or, substitute leftover homemade pot roast and gravy. Recipe requires two cups beef / gravy mixture.

May substitute three cups homemade/ prepared frozen/ or instant mashed potatoes for refrigerated potatoes.  

Ice cream scoops are often labeled with a number indicating the volume of the scoop. A #12 scoop will yield 1/3 cup portions.

Nutrition information per serving, including 1-1/2 teaspoons cheese, 1/2 teaspoon sour cream and one cherry tomato:  308 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 1271 mg sodium; 36 g carbohydrate; 4.1 g fiber; 22 g protein; 6.1 mg niacin; 0.8 mg vitamin B6; 3.9 mcg vitamin B12; 2.1 mg iron; 14.2 mcg selenium; 4.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.

(Mathias Baden is the editor of the Jordan Independent. He can be reached at editor@jordannews.com.)

I think the recipe is great and says a lot about your personality.Vitamin discussion

Wow guys, you are the best, I had a lot to learn from you all. I have just one question though? Witch receipt is healthier as I tend to keep my food restriction for a better health, or what other ingredients would work for my diet? It would be interesting to have a vitamin discussion about this.