Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Monday, December 27, 2010

Shoepeg Corn Casserole

This is not my recipe.  I learned it from my mother-in-law.  This is my favorite thing she has ever made, well besides my husband.

Servings:  8 side dishes
Time:  Prep: 10 minutes, cooking: 45 minutes
Hardware:  Measuring cups, knives, cutting board, can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

  • ½ cup finely chopped celery
  • ½ cup finely chopped green pepper
  • ½ cup finely chopped onion
  • ½ cup grated cheddar cheese
  • 1 cup sour cream
  • 1 can of French cut green beans, drained
  • 1 can of shoe peg corn, drained
  • 1 can of cream of mushroom soup
  • Cooking spray

  • 1 sleeve of Ritz crackers, crushed
  • 1 stick of butter, sliced thinly

  1. Preheat the oven to 350°.
  2. Spray the dish with cooking spray.
  3. Mix all the casserole ingredients together.
  4. Pour the corn mixture into the cooking dish.
  5. (The dish can be prepared to this point, covered, and refrigerated overnight.)
  6. Sprinkle the crackers over the casserole.
  7. Sprinkle the butter over the crumbs.
  8. Bake for 45 minutes.
  9. Allow the casserole to cool for 5 minutes before serving.

This is really tasty!

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