Cornbread Casserole

Ingredients:

1 pkg. (8 ounces) of cornbread stuffing mix
2 cups of frozen mixed vegetables slightly thawed
1-1/2 cups of cubed cooked ham
3 eggs, lightly beaten
2 cups of milk
1/4 teaspoons salt
1/4 teaspoon of black pepper
1/2 cup of shredded cheddar cheese

In a microwavable baking dish (12×8x2-inch) mix together the stuffing, vegetables and ham. In a bowl mix together the eggs; milk, salt, and pepper pour this over the cornbread mixture and cover with plastic wrap. Put in the refrigerator and leave for at least 5 hours or overnight.

Next day, remove the plastic wrap and cover with waxed paper and microwave for 6 minutes rotate 1/4 turn. Continue microwaving for another 7 to 9 minutes or until a knife inserted in middle comes
out clean. Sprinkle with the cheese.

serves 4

Nachos

Ingredients

* Tortilla chips - extra thick - 1 14-oz bag
* Refried beans - 2-3 cups
* Cheddar Cheese - 1/2 lb, grated, about 3 cups
* Pickled jalapeno peppers - 4 peppers, sliced

* Salsa
* Guacamole
* Sour cream
* Cilantro, chopped

Method

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

Serves 8. What is pictured above is a half-recipe.

Buffalo Chicken Dip

From Thomas in Wilmington, Delaware

1 ½ lb. of cooked chicken diced
¾ cup diced onion
1 ½ cups diced celery
2 oz. cream cheese
1 cup of Blue Cheese dressing
1 cup shredded sharp cheddar cheese
12 oz. bottle of Frank’s Original Red Hot Sauce

Sauté onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well – add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350.

While a senior at Penn State I took an alumni visiting my roommates to the Alabama game with me since they had a Saturday mid-tem – ugh. I had never met him before and he was a bit concerned with my plan to make several gallons of Alabama slammers and visit their tailgates. I explained if they were coming this far for the game they’d probably have a good tailgate. Long story short we had a blast, met a lot of nice people, shared our slammers which were a hit and enjoyed their scrumptious food. Penn State won the game. Tailgating brings people together.

Spicy Grits Recipe

Ingredients

* 4 cups instant grits
* 2 tablespoons soy sauce
* 1/3 cup sour cream
* 1 clove garlic, minced
* 1 egg
* 1/2 cup cheddar cheese, shredded
* 1/3 cup jalapeno peppers, minced (see note below)

Directions

1. Pre-heat oven to 350 degrees
2. Cook grits according to package instructions
3. Combine cooked grits and all remaining ingredients in a bowl. Mix well.
4. Pour into a casserole dish and bake for 20 minutes.

Makes four servings.

Note: You may substitute a small can (4 oz.) green chilis for the jalapeno peppers. Canned chilis come in mild, medium and hot. Use the appropriate can for the degree of heat you want in your final dish. You can also substitute fresh Anaheim peppers for a milder flavor.

Shrimp and Grits

Recipe courtesy Martha Nesbit


Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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