Corn Loaf

 

I've been helping a friend prepare for a garage sale and in the process, I hit cookbook gold! This particular cookbook title was so unusual that I had to read it twice "Being Dead Is No Excuse - The Official Southern Ladies Guide to Hosting the Perfect Funeral"!

This book gives you all kinds of advice from what not to wear, floral intentions, hymn selections and a ton of good ole southern recipes.  I picked this one for you as I have fresh corn, tomatoes and bell peppers in the garden, so I had very little to purchase.

The cookbook introduction to this recipe is "One of our non-cooking friends makes this, but only when someone has passed".

You'll Need:

2 cups fresh corn kernels
1 cup chopped yellow onion (I omitted this)
3 minced green onions
1 cup chopped green pepper
1 cup chopped tomato (seeded and drained)
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup yellow cornmeal
1 cup extra sharp cheddar cheese grated
2 eggs beaten

1/2 cup evaporated milk
1/4 cup water
1/4 cup sour cream

Preheat your oven to 375*.

Combine corn, onions, green pepper, tomato, salt, cayenne, cornmeal, and cheese.  Allow this to rest for 30 minutes.

Combine beaten eggs with evaporated milk, water and sour cream.  Be sure that the eggs are well incorporated into the wet mix then add to your vegetable mixture.   Bake in a well buttered loaf pan for 1 hour.  Let this dish sit for 20 minutes after baking before you serve.  Serves 6-8 slices.

 

Pina Colada Pie

It's almost summer and I don't want to heat up my kitchen for any reason! This is without question one of the best things I've made in years and it could not be more simple!  30 minutes and you're done!   This is a great make ahead for your summer picnics and special occasions!  This easily makes a dozen and a half take and go or two 8 inch pies.

You'll Need:

1 1/2 cup of shredded sweetened coconut

2 sleeves of graham crackers crumbed

1 cup white sugar

1 stick of butter

1 1/2 cups chopped pecans

2 8-ounce bars of cream cheese softened to room temperature

1 airline size bottle of rum (2 teaspoons) or 2 teaspoons of rum extract

16 ounces of crushed pineapple well drained

6 ounces of chopped berries of your choice (raspberries, strawberries or maraschino cherries are recommended)

1 large container of whipped topping

1 cup of coconut cream (found in the bar mix section of your grocery or wine store)

Begin by toasting your pecans with 2 Tablespoons of butter and 1/2 cup of sugar in a skillet over medium heat.  Stir frequently, this takes 2-3 minutes max.  Don't over cook them.  As your pecans cool in a bowl, add your coconut to the skillet and brown for 3-4 minutes stirring constantly.  Remove coconut to a bowl to cool.

You'll need to reserve a 1/2 cup of your graham cracker mix, 1/2 cup of your toasted coconut and a 1/2 cup of nuts for toppings after assembly.

Prepare the crust by placing the crushed graham crackers in a mixing bowl. Then pour the remainder of your butter (melted) on top, add the remaining sugar and stir until the crumbs are mostly moist. Press the crust into a 9-inch pie pan with your fingers or the bottom of a measuring cup.  I opted to make mine in individual servings using small jars. You could easily use clear plastic punch cups for a take and go serving.

Make the Pina Colada filling by beating the cream cheese and coconut cream together until they are smooth and fluffy. Then add the rum (or rum extract).

Add the whipped topping, pineapple, berries, and nuts into the cream cheese mixture. Mix this together by hand to avoid crushing your berries. Spread Pina Colada filling into the pie pan or your individual serving containers. Top with a sprinkling of graham cracker crust, a pinch of toasted coconut then a sprinkle of extra nuts.  Cover well sealed and refrigerate for several hours.

This dish is best left to chill overnight and must be refrigerated until serving.  This is a make and take dish, it's not for freezing.