Baked Corn Pudding with Ham!

This recipe makes 8 servings and is great to serve as a full meal. Even the kids will love it. It is not low calorie though. It does include light cream and eggs.

2 ten oz or one 20 oz pack of frozen ,whole kernel corn, thawed and drained.

3 well beaten eggs.

2 teas. grated onion. and 1/4 teas. ground onion spice.

1/2 cup all purpose flour, unsifted.

2 teas. salt or salt substitute.

1/4 teas. white pepper.

1 T of sugar.

1/8 teas. nutmeg

2 T butter or marjarine melted

2 cups of light cream

1/2 lb. of cooked or baked ham cut into small chunks

1/4 cup of shredded swiss or light cheddar cheese.

Preheat oven to 325F Lightly grease a 1 1/2 to 2 quart shallow baking dish.

In a large bowl combine the corn, eggs, onion and onion powder, mix well.

Cobine flour, salt, pepper, sugar, nutmeg and stir it into the corn mixture.

Add butter, cream, ham, and cheese, mix well. Pour into the prepared dish. Set dish in pan.

Pour hot water to a depth around dish of slightly less than 2 inches.

Bake uncovered for about 1 hour or until pudding becomes firm and knife or tester inserted

come out clean. Cut into squares and serve hot.

Italian Cookies!

Pine Nut CookiesTotal prep and bake time approx. 30 minutes.1/2 cup granulated sugar 1/2 cup confectioner's sugar1/4 cup unsifted flour 1/8 teas of salt1 can (8 oz.) almond paste2 egg whites1 jar(3 oz.) of Italian pignolias or pine nutsconfectioner's sugarPreheat oven to 300 degrees F. Grease with olive or canola oil 2 large cookie sheets.Make cookie dough by sifting granulated sugar and 1/2 cup of confectioner's sugar with the flour and salt. Set aside.Using a fork break up the almond paste into small pieces in a medium bowl. Add egg whites and beat with electric mixer at medium speed until well blended and smooth. With a wooden spoon, stir in the flour mixture until well blended.Using slightly rounded teaspoonful, roll dough between hands into 1 inch balls.Place 2 inches apart on cookie sheet. Lightly press into rounds about 1 and 1/2 inch in diameter. Press nuts into the tops.Bake 20 minutes or so , until golden brown. Remove to wire rack and cool. Sprinkle with confectioner's sugar. Store several days in tightly covered container to mellow. Makes 2 and 1/2 dozen. (It is not necessary to store for days. It makes flavor better but is not a must.)
Posted by Granma Cooke at 12:50 PM

Italian Desert-Cannoli

This one takes a while. You need to be home most of the day for this one. See directions before starting. Cut time in half by buying ready made shells.Cannoli shells can now be purchased in most larger grocery stores if you decide to skip this step and buy them ready made, try Wal-Mart. They usually have them in stock.

Cannoil Filling:3 lbs. of ricotta or low fat ricotta cheese. Confectioner's sugar.1/4 cup of semisweet chocolate pieces2 Tablespoons chopped citron10 candied cherries, chopped. 1/2 teas cinnamonchopped pistachio nuts crushed or choppedIn a large bowl, with electric mixer, beat cheese for 1 minute. Beat in 2 and 1/2 cups of confectioner's sugar for 1 minute.Mix in the chocolate, citron, cherries, and cinnamon. Put in fridge for 2 hours. (GET ON WITH LIFE!) After the two hours or any time thereafter, fill the shells with ricotta. Garnish with the nuts and sprinkle with sugar. Makes 24 cannoli.Cannoli Shells3 cups of unsifted flour.1 Tablespoon sugar, 1/2 teas. cinnamon3/4 cup portcannola or similar oil for deep frying1 egg yolk, slighly beatenSift the flour, sugar, and cinnamon onto cutting board. Make little indention or well in center and fill it with port. With a fork, gradually blend flour into port. When dough is still enough to handle, knead about 15 minutes until smooth and stiff. Put in fridge covered for 2 hours. (YES, GET ON WITH LIFE!) In heavy saucepan, place about 4 inches of oil and slowly heat to 375 degress F.On lighly floured surface, roll 1/3 of the dough to paper thinness, making 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around 6 inch long cannoli form or dowel, 1 inch in diameter, seal it with the yolk.Gently drop dough covered forms 2 at a time, into hot oil frying for 1 minutes or until nicely brown. Turn if necessary. With tongs lift them out of the oil and drain on paper towels. Remove while warm. Makes 24 cannoli's.
Posted by Granma Cooke at 12:35 PM

Italian so good! Seafood Scampi

Total prep and bake time less than 15 minutes!!2 lbs large raw shrimp needed.Preheat oven to 400 degrees F. Remove shells from shrimp leaving the tail section only. De vein and wash under running water, draining on paper towels.Melt 1/2 cup of butter or margarine in a 13X9X2 inch baking dish in oven. Add 3/4 teaspoon salt or substitute, 6 gloves of crushed garlic cloves, and 1 Tablespoon parsley. Mix well.Arrange the shrimp in single layer in baling dish. Bake uncovered for approx. 5 minutes.Turn shrimp and sprinkle with lemon 2 Tablespoons of lemon juice, 2 teaspoons of grated lemon peel, and then add the remaining parsley.Bake for approx. 10 minutes or until tender.Arrange the shrimp on heated serving platter and pour the garlic butter over it all. Garnish if desired with lemon wedges.Makes 6-8 servings.
Posted by Granma Cooke at 12:23 PM


Italian yummies so good even the kids may like it!

Zucchini with Cheese Total prep and bake time is approx. 35 minutes.Preheat oven to 350 degrees F. Lightly grease with oil or canola oil a 8X8X2 inch baking dish. Clean fresh zucchini well. Cut crosswise into 1/4 inch slices.In a medium bowl, combine flour with few dashes salt or salt substitute, pepper, and 1/2 teas of oregano or italian spice. Toss zucchini slices in the seasoned flour to coat well.Slowly heat the oil in a large skillet, prefer stainless steel or iron, saut'e zucchini until golden brown, about 4-5 minutes on each side. Drain.Cover bottom of baking dish with zucchini. Top with tomato slices.Combine sour cream, low fat ok, res of orgeno or italian spice, dash of salt and pepper. Then sprinkle with grated parmesan cheese.Bake for 25-30 minutes or until cheese is melted and zucchini is tender.Makes 6 servings.
Posted by Granma Cooke at 12:11 PM


Italian Dishes go on...yum
Quick Noodles with Pesto Sauce Total prep and bake time less than 20 minutes!! Yea!Cook spaghetti as usual. Whole grain pastas are now available and add fiber and flavor!In a small bowl combine 1 cup of chopped parsley, 1 Tablespoon basil, 2 garlic cloves crushed, 1/2 cup olice oil, 1/2 teas salt or salt substitute, 1/8 teas white pepper, (black can be used but is not as good for this recipe), 2 Tablespoons butter or marjarine, 2 Tablespoons boiling water, 1/4 cup finely chopped walnuts, 3/4 cup parmesan cheese.Place the well drained spaghetti in a large bowl. Pour the mixture over the spaghetti and lightly toss to coat. Sprinkle top with additional parmesan if desired.Makes 4 servings.
Posted by Granma Cooke at 12:04 PM

More Italian Main Dishes...hmmm so good Spinach Frittata

Total prep and bake time, approx. less than 30 minutes!Preheat oven to 350 degress F. Heat olive or canola oil in heavy skillet, iron best. Add 1/2 cup thinly sliced onion of your choice, red is best, saut'e until the onion is tender and browned. About 5 minutes or so.In a large bowl, combine 3 Tablespoon olive oil, 10 eggs which egg substitute can be used for half or half white and half with yolks, 1 cup of finely chopped raw spinach, (about 1/2 lb.) 1/3 cup grated parmesan cheese, 1 Tablespoon chopped parsley, 1 garlic clove, crushed, 3/4 teas. salt or salt substitute, and couple dash of pepper. With fork or wire shisk beat until well blended. Put into the skillet that has the onion. Cook over low heat about 3-4 minutes, lifting from bottom with spatula as the eggs set.Bake uncovered for about 10-13 minutes or until the top is set. It will feel somewhat firm. With spatula, loosen from the bottom and around the edges, and slide onto a serving platter. Cut into wedges when slighly cool. Makes 4-6 servings.
Posted by Granma Cooke at 11:53 AM

Quick & Easy Italian Meals...Hmm Lasagna
Baked Lasagna Prep and Bake Time Totals Approx. 1 Hour. In fry pan, best in stainless steel, add 1/2 teas olive oil to 1 lb. med lean ground beef (85%lean) isbest, on med-low heat, adding 1Tablespoon onion and garlic powder. Add Italian seasoning, 1teas. (cheap in wal-mart), 1/2 teas. tumeric, 1/2 teas. cinnimon, 1/2 teas. sugar, to ground beef. You can add chopped garlic and onion if like. Add pinch of salt. Continue to cook on med-low heat, stirring occasionally. Meanwhile cook lasagna noodles covered in water with 1/2 teas olive or canola oil until tender, usually once boil only additional 5 minutes.

Turn oven on and preheat to 350 degrees. Pull out baking pan or can use loaf pan, grease bottom a bit with olive oil, and once ground beef well cooked, usually only takes 10 minutes or so, put ground beef in baking or loaf pan, add 2, 8 oz. or one 16 oz. tomato sauce, mix in 8 oz. ricotta cheese, low fat ok. Then take mixture and alternate the noodles, then mixture, then sprinkle with shredded mozzarella cheese, then parmesan cheese. Keep alternating until run out. Top level should have sauce and parmesan. Bake for 30 minutes. You can add to this or take away spices as you like it. Italian seasoning takes place of oregano and others as it has it all in one!

Green Tomatos Parmesan

Quick and Easy! Total time including prep time is between 30-40 minutes.

3 medium green tomatos, sliced about 1/4 inch thick.

Salt or Mortons low sodium alternative. (Very good!) 1/4 teas.

1/4 cup cornmeal , white or yellow.

1/4 cup grated Parmesan cheese

2 T flour

3/4 teas. garlic powder

1/2 teas. dried oregano

1/8 teas. pepper

1 egg, beaten

1/4 cup olive or canola oil.

Lightly sprinkle tomatos with salt drain on paper for 15-30 minutes, until moisture absorbed well. Meanwhile, combine all ingrediants except egg and oil together. Dip each tomato slice into the beaten egg then into the cornmeal mixture.

In a medium to large skillet, heat oil over medium high heat. Fry tomatos 3-4 at a time about 2 minutes each side or until golden brown. Drain on paper towel lined wire rack and serve immediately.

Oriental Sweet and Sour Chicken, FAST!

This meal for 4 can go from pan to table in about 30 minutes including prep time!

3/4 lbs. boneless chicken breast cubed

1 T olive or canola oil

1 cup of red and green peppers cut into strips

1 T cornstarch

1/2 cup of light, low sodium, soy sauce

1 8 oz. can of pineapple chunks in it's own juice.

3 T brown sugar

3 T vinegar

1/2 teas. of garlic powder and ginger

1 and 1/2 cups of instant brown long grain or regular rice.

Cook the chicken cubes in hot oil in a large skillet stirring constantly until well browned. Add the peppers and cook for 1-2 minutes until tender.

Mix the cornstarch and soy sauce and add to the pan along with the pineapple and juice, sugar, vinegar, garlic, and ginger. Bring to a full boil.

(Meanwhile, while waiting on this, prepare the instant rice as directed and serve the chicken over the brown rice.) Makes 4 servings.

Recipes from America and Around the World
Keep watch on this site. Within next few days you will see recipe shortcuts from all parts of America and many other countries as well. Pictures will soon be added. Enjoy!!
Posted by Granma Cooke at 5:43 PM

Chili Con Queso from the southwest
Chile con queso1/4 cup butter or margarine1/2 cup finely chopped onion1 can 16 oz, undrained tomatos3 and 1/2 cans approx. 7 oz. green chiles drained and chopped use more is you like food very spicy1/2 teas. salt or salt substitute1 lb Monterey Jack cheese cubed1/2 cup heavy creamIN hot butter in medium skillet saut'e the onion under tender. Add the tomatos, chiles, and salt, mashing the tomatos with fork or masher.Simmer, stirring occasionally for approx. 15 minutes.Add cheese cubes stirring until cheese melted. Stir in the cream. Cook, stirring constantly for about 2 minutes.Remove from heat, and let stand at least 10 minutes. Serve warm in casserole dish with carrot sticks, corn chips, and whatever pleases you!Makes approx. 10-12 servings.
Posted by Granma Cooke at 2:22 PM

Still in the Southwest
Mexican RicePrep and bake time approx. 30 min.3 Tablespoon bacon fat1 cup raw converted rice2/3 cup chopped1 cup chopped green pepper1 teas. chili powder1 8oz. can whole tomatos1 teas. saltchopped fresh tomato and green pepper, optionalIn a medium heavy skillet with good tight fitting cover saut'e onion in the hot bacon fat.Stir in the rice, 1 cup green pepper, chili powder, canned tomatos and salt.Add 2 cups of water, bring to a boil, then reduce the heat and simmer for approx. 20 minutes, or until liquid is absorbed and rice is cooked. Garnish if desired with the tomato and peppers.Makes approx. 6 servings
Posted by Granma Cooke at 2:16 PM

Chili Tacos from the Southwest
Chili TacosIn large bowl mix together the following ingredients.Two 8 oz or one 16 oz can of chili beans in sauce. Mild or hot as you like it.Add 1 teas. onion and galic powder, 1 teas. Italian seasoning, dash pepper, 1/2 teas chili powder, 1/4 teas. tumeric, 1/4 teas. salt or salt substitute, 1 Tablespoon finely chopped onion and 2 garlic cloves chopped well.Cook 2 lbs of ground beef, no more than 85% lean, over medium heat with 1 teas olive oil for 10-15 minutes. Add 1 lb can tomatos, chopped, and 1 lb can tomato sauce, any kind you like without spices, cook another 5-10 minutes.Take tortilla shells, either soft or hard, as you like it, and fill with mixture. Add grated cheddar cheese and shredded lettuce on top. Can serve with sour cream if like.Makes approx. 48.
Posted by Granma Cooke at 8:52 AM

Easy Corn Muffins
Yellow Corn MuffinsTotal prep and bake time approx. 30 minutes.1 cup Yellow corn meal1 cup of Baking mix, Jiffy prefered to Bisquick. I find works better and is less expensive.1/2 teas baking powder1/4 cup of butter spray, like Olivio or I can't believe it's not butter, or regular butter slightly softened.1 egg or egg beaters equal.1/4 cup sugar, slightly less if sugar substitutePreheat oven to 425 degrees FUse muffin pan with paper inserts for best. Also then no need to grease pan.Combine all ingredients and mix well. If using actually butter instead of spray, cut the butter into the dry ingredients. Fill muffin cups to 2/3 full and bake for approx 20 minutes.Makes approx 12 muffins.
Posted by Granma Cooke at 8:17 AM

More Southwest Recipes.
Mexican Coffee1/3 cup dark brown sugar firmly packed.2 (3 inch) cinnamon sticks1/2 cup ground coffeeIn medium saucepan, combine 4 cups of water, sugar, and cinnamon. Bring to boil, stirring until sugar is dissolved. Reduce heat and simmer covered about 5 minutes or so.Stir in the coffee, simmer uncovered about 2 minutes. Remove from heat and stir. Let stand in room temperature until coffee grounds settle, about 5 minutes. Carefully pour the coffee into heated coffeepots or cups and serve. Makes 4 servings.
Posted by Granma Cooke at 3:30 PM

Southwest Recipes
Mexican Chocolate1/4 cup unsweetened cocoa 1/4 cup sugar3/4 teas. cinnamon dash salt1 quart milk, whole or 2% 1/4 cup light cream3/4 teas. vanilla extractIn small bowl, combine all dry ingredients. Mix well.In medium saucepan, heat 1 cup milk until bubbles. Stir in cocoa mixture and beat with wire whisk or rotary beater until smooth.Over low heat , bring to boil, stirring. Gradually stir in remainder of milk, and return to boiling.Stir in cream and vanilla, heat gently.Before serving, beat with elec. blender on low or medium until frothy.Makes 6 servings.

New site.

This site will be available soon! Look for lots of quick, easy, recipes that include various parts of the U.S., such as southwest cooking, southern cooking, and so on. We will also include recipes from Italy, Mexico, and a variety of others. Healthy low sodium, low fat, but tasty recipes will be in our site as well. Come back soon!