Well, what a ride we took looking in the rearview mirror of the last year. Who would have ever thunk we made it through it? And for those who didn’t, they will remain in our thoughts and hearts.
Here’s wishing you a better New Year. If you are like me, one of my resolutions is to lose this “pandemic” weight. In this issue, I share a couple of fun recipes and a mashed potato recipe that several have asked for from my holiday meal.
It’s not exactly diet food. But why fight it?
CORN FRITTER CASSEROLE
3 large eggs
1 (8-ounce block) softened cream cheese
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
1 can (15 ounces) whole kernel corn
1 can cream corn
1 package corn muffin mix
Preheat oven to 350 degrees. Spray a 13” x 9” baking dish with cooking spray. In a large bowl combine all ingredients one at a time until well mixed. Pour into prepared baking dish. Cook until slightly browned and mixture is set, about 20 to 30 minutes
Note: Sometimes I add some garlic powder and ground black pepper to taste for a little extra kick.
GREAT CRAB CAKES
3 tablespoons mayonnaise
4 teaspoon lemon juice
1/8 tablespoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onion
8 ounces crab meat
1/2 cup crushed round buttery crackers
1 tablespoon butter
In a medium bowl, whisk together egg, mayo, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crab, being careful not to break up the meat. Gradually add crackers until you reach your desired consistency. Heat butter in a skillet over medium heat. Form mixture into four patties and place in skillet to fry till browned. About five to six minutes on each side. Drain on paper towels.
MAKE-AHEAD MASHED POTATOES
3 pounds peeled and cubed potatoes
6 bacon strips cooked and chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup two-percent milk
1-1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup cheddar cheese, shredded
3 green onions, chopped
In a Dutch oven cover potatoes with water and cook until tender. Drain potatoes, returning to the pan. Gradually add ingredients while mashing potatoes. Transfer mashed potatoes to cooking sprayed 13″ x 9″ baking dish. Smooth evenly. Sprinkle with cheese, onions, and bacon. Cover with foil and refrigerate, no longer than one day. When ready to cook, place in preheated 350-degree oven covered for 30 minutes. Uncover and bake another 10 minutes until heated throughout.