As a recap, My wife and I found a box of old recipes in an old farm house we moved into. Some of them were insane, so we decided to cook one or two recipes per week until we get through the entire box. We will do every one, regardless of how bad we think it will be and we will follow the recipe as closely as we can within reason.
Sorry for the delay on these next two, it was a hectic week last week and we just didn't get around to doing them, so we made them both a priority today.
There are a few things on this one I did differently that may have impacted the final product, but I tried to stay relatively close to the recipe.
First, I make the recipe smaller as it's just my wife and I, and I did not want to have too much, especially if it turned out poorly. I also doubted it would freeze well.
I used homade chili I had in the freezer that I had made previously and I also made my own creamed corn as we had corn that was going bad and needed to be used.
Finally, I missed the part about how it said to cut the pepper and kinda went on autopilot like I was making stuffed peppers, so the peppers turned out a bit big for the baking tray.
All of that aside, It turned out…ok…
These old recipes are apparently terrified of seasoning, so it was just really bland. Not bad, just not good either.
My wife and I ended up mixing it all together, which was much nicer, kinda like chili and really corny wet cornbread.
If I were to do something like this again, I would say to make the corn bake separately, maybe with some jalapenos, pepper and sugar. I would then pour chili over it, cover in cheese and bake for a bit more.
Also on the back of this card was more recipes that we will probably not do as we both hate tuna (no point wasting food we can guarantee we will hate).
We will eventually do the abomination of a Shepard's pie next to this recipe, but not for a bit.
We also made Maple Corn muffins today, which I will probably post tomorrow.
by EnegmaticMango
2 Comments
Sounds and looks awesome! Nice job
*Image Transcription: Clipped Recipes*
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#CHILI CORN BAKE
2 No. 303 cans cream-style yellow corn
Milk or light cream
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
2 eggs
3 medium green peppers
1 can chili con carne with beans
2 medium tomatoes
Drain liquid from corn; measure; add enough milk or cream to make 1 cup. Melt butter or margarine; blend in flour and salt; add liquid; cook, stirring constantly, until thickened. Remove from heat; add
drained corn. Stir in beaten eggs. Turn into greased shallow baking dish. Cut peppers in half, crosswise; scoop out seeds, being careful not to cut through the pepper. Push down into corn, open end up. Fill with chili. Cut tomatoes in sixths. Place around and on top of peppers. Bake in moderate oven (350°F.) 50 to 60 minutes, or until firm. Makes six servings.
*Family Supper Menu:* Begin with chilled vegetable juice; serve hot rolls and a crisp green salad with the Chill Corn Bake. For dessert: fruit and cheese.
#*SHEPHERD’S PIE* No. 22
Mix and place in greased casserole:
2 cups diced cooked meat
1½ cups cooked leftover carrots
1½ cups cooked leftover string beans
2 cans Hunt’s Tomato Sauce
½ cup leftover gravy
½ tsp. salt
2 tsp. Worcestershire sauce
Overlap near edge of casserole:
3 boiled potatoes, thickly sliced
Brush potatoes with melted butter or margarine. Bake in moderate oven (375°) 30 mins. or until potatoes are lightly browned. Serves 4-5
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#Hi-Ho Tuna Loaves
1½ cups crushed butter crackers
2 7-ounce cans tuna, flaked
¼ cup minced onion
½ teaspoon salt
Dash of pepper
¼ cup minced green pepper
1 egg, slightly beaten
⅓ cup milk
1 tablespoon melted butter or margarine
1 10½ ounce can condensed cream of celery soup
2 sliced or diced hard-cooked eggs
##METHOD
1—Combine cracker crumbs, tuna, onion, salt, pepper, green pepper, egg and milk. Blend well.
2—Form into 4 individual loaves. Place in a greased, shallow baking dish. Brush with melted butter or margarine.
3—Bake at 375 degrees for minutes or until loaves are lightly browned and firm to the touch.
4—Meanwhile, heat soup in top of double boiler. Add eggs.
5—Arrange loaves on heated platter and pour the sauce over top.
Makes 4 generous servings.
#Tuna-Cheese Baskets
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
2 small cans tuna, drained and flaked
2 hard-cooked eggs, diced
3 tablespoons diced pimiento
½ cup grated cheese, firm
I—Melt butter over low heat. Stir in flour and gradually add milk. Cook over low heat, stirring constantly until thickened.
2—Add tuna, eggs and pimiento. Keep warm.
3—Measure biscuit mix into bowl and stir in cheese.
4—Add milk and stir only enough to moisten. Turn out on floured board and knead gently about 10 times.
5—Pat out to rectangle 8-inches wide and ½ inch thick. Cut into 8 squares.
6—Press each square down into cups of large greased muffin pan covering sides and bottom.
7—Spoon in creamed tuna mixture. Garnish with additional strips of pimento if desired.
Bake at 425 degrees 20 to 25 minutes. Makes 6 to 8 servings.