Friday evening we had two couples over for dinner. When it was time to plan the menu, I thought about a couple of recipes which I had not made in quite a while and decided to bring them out of retirement. So as Randy barbecued chicken breast (which btw, he has totally perfected and is so good) and thighs, I made corn casserole and rice pilaf. One of the other ladies said she would bring the salad, which is one of those things that I do not make well. Maybe its because it is healthier than what I usually make, but for whatever the reason, salads are my least favorite thing to make. It surprised me to discover that neither couple had even experienced either of these recipes before, but they loved them. Then it dawned on me that they were not from the South, so had not grown up going to Southern Baptist potluck dinners. Both of these recipes were staples at the church gatherings and graced every table at Easter, Thanksgiving or Christmas. So…here you go! Your welcome!
1 box of Jiffy Cornbread mix
1 stick (1/2 cup) of unsalted butter
1 can (drained) whole kernel corn
1 can cream style corn
1 (8 oz) sour cream
*optional 1 small can diced green chiles
Spray with Pam or grease a 11×7 (or medium size pyrex baking) dish. Preheat oven to 350. Melt Butter and pour into mixing bowl. Add the rest of the ingredients and stir until well combined. Pour into prepared baking dish and bake uncovered in preheated oven for about 40 minutes, or until lightly browned around the edges and middle is almost firm to the touch. Remove from oven and serve hot.
1 can French Onion Soup
1 can Beef Broth
1 cup water
1 stick (1/2 cup) unsalted butter
2 cups rice
1/2 cup slivered or sliced almonds
Preheat oven to 350. Grease a medium size baking dish that has a close fitting lid or Smaller Dutch oven. Melt the butter in the dish in oven. When butter is melted, pour the water, and both cans of soup into the melted butter. add the 2 cups of rice and the almonds and stir to combine. Bake covered in the over for about 40-45 minutes or until rice is done. Stir and serve hot.