Who likes to eat? I guess the real question is, who doesn't? Whether it's a regional delicacy or a simple snack, we know our virtual log home neighbors have a ton of fantastic recipes to share. So here's your chance to set your inner Rachael Ray or Emeril Lagasse loose on the world.
To get this dinner party started, I offer up two of my family's favorites: Corn Pudding and Watermelon Salsa. Enjoy!
- submitted by Donna Peak
Note: This is an easy side dish that perfectly complements roasted chicken or turkey, and will solicit "oohs and aahs come Thanksgiving.
2 cups of corn kernels
1 can creamed corn
1 8 oz container of French onion dip
1 egg, lightly beaten
1 8.5 oz. box of corn muffin mix
1/4 cup butter or margerine
1 jar sliced sweet pimientos
1/4 tsp. ground red pepper
3/4 tsp. salt
1/4 tsp. black pepper
Preheat oven to 350 degrees. Coat a deep, 8-cup casserole dish with vegetable oil spray.
Mix corn kernels, creamed corn, onion dip, egg, muffin mix and butter into a large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole dish and bake at 350 for 90 minutes or until set and lightly golden brown on top. Serve immediately.
--submitted by Donna Peak
This "salsa" is really more of a summer salad/side dish. It's a refreshing, unexpected contribution to a picnic and it can't get any easier - no cooking required.
4 cups chopped, seedless watermelon
1/3 c. red onion
1 Tbls. fresh, chopped cilantro
1-2 Tbls. fresh, chopped mint
1/4 balsamic vinegar
2 Tbls. lime juice
1/4 c. sugar
1 tsp ground black pepper
Combine all ingredients and coat well with vinegar/lime juice. Chill before serving.