| Carrot Casserole 12-13 carrots. (I use less since the carrots in Peru are so large) 1 small diced onion 1/2 cup diced celery 3/4 cube butter 1/4 cup flour 1 tsp salt 1/2 tsp dry mustard 2 cups milk 1/4 tsp pepper 1/4 tsp celery salt 1/2 pound grated cheese 2 cups softened bread crumbs 1/4 cube melted butter (I use less) Peel and slice carrots and cook in salted water. Drain. In another pan, sauté the onion and celery in butter. Stir in flour, salt and mustard. Cook 1-2 minutes until smooth and thick. Add pepper and celery salt. Arrange carrots in 9x13 dish, sprinkle with cheese and cover with sauce. Top with bread crumbs and melted butter. Cover with foil and bake at 350 for 30 minutes. Uncover and cook an additional 15 minutes. |
Friday, April 19, 2013
Carrot Casserole From Julie Adams
Corn Casserole From Julie Adams
Corn Casserole
15oz. undrained whole kernel corn
15oz. cream-style corn
1 cup sour cream
2 eggs beaten
8 1/2oz. box Jiffy corn muffin mix
1/2 stick butter- softened
Mix the two cans of corn in a large bowl with all but the muffin mix. Blend well. Stir in muffin mix. Pour into 8x12 glass dish. Bake at 350 for 1 hour or until it is golden brown.
15oz. undrained whole kernel corn
15oz. cream-style corn
1 cup sour cream
2 eggs beaten
8 1/2oz. box Jiffy corn muffin mix
1/2 stick butter- softened
Mix the two cans of corn in a large bowl with all but the muffin mix. Blend well. Stir in muffin mix. Pour into 8x12 glass dish. Bake at 350 for 1 hour or until it is golden brown.
Monday, April 8, 2013
Peach Cobbler
Peach Cobbler
2 large cans peach ( Use juice and cut all peaches in small pieces)
Pour in 9 x 13 glass pan
In a large bowl add
2 cups flour
2 cups sugar
3/4 cup real butter
1 egg
Blend with a pastry blender until flour and sugar look like pie dough.
Sprinkle over peach and cook for 35 to 40 minutes in 375 degree oven.
Serve with whip cream or vanilla ice cream.
2 large cans peach ( Use juice and cut all peaches in small pieces)
Pour in 9 x 13 glass pan
In a large bowl add
2 cups flour
2 cups sugar
3/4 cup real butter
1 egg
Blend with a pastry blender until flour and sugar look like pie dough.
Sprinkle over peach and cook for 35 to 40 minutes in 375 degree oven.
Serve with whip cream or vanilla ice cream.
Wednesday, April 3, 2013
Cedar Trunk
Hi all, I just wanted to share with my favorite treasure from Peru! Rachel Engle found this amazing craftsman that will custom make you a trunk, bench, table, etc. using cedar wood and leather if desired.
Maximiliano Berrocal De La Cruz can be found on Av. Petit Thouars 5431 - Tda. 4 - Mcdo. Artesanal Chavin (Inka MarketR) 234 0302
This trunk measures:
48 cm altura
41 cm Ancho
90 cm Largo
550 soles
Posted by Cherilyn Bloomer July 2010-June 2013
Posted by Cherilyn Bloomer July 2010-June 2013
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| Colonial Design |
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