"There are nights when the wolves are silent and only the moon howls." ~ George Carlin
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated Halloween at this week's family night with face painting. My husband outdid himself with a funny scary sequential story about the 'Vinder Viper' in the quote cup this week… the kids really enjoy reading stories together in addition to weekly quotes.
RECIPE OF THE WEEK
This week's recipe is based on a dish brought to our last Breakfast Club gathering… thank you, Janet, for sharing! We had interesting comments on it… from 'it's perfect just the way it is'… to 'too sweet'… to 'wish it had more cheese '… to 'wish it was spicier'… All this while everyone was devouring it and scraping the bottom of the bowl!! Everyone said to make it again… sounds like next time I might do more tweaking.
CREAMED CORN DIP
- 1 pound frozen corn
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 pinch white pepper
- 12 ounces whipping cream
- 3 tablespoons melted butter
- 3 tablespoons flour
- 4 ounce can green chilies or jalapenos depending on spicy you want it
- Cottage cheese to desired consistency
- 3 tablespoons Parmesan cheese
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes.
Make a roux from butter and flour, add to corn, mix well and remove from heat. Add chilies/jalapenos and cottage cheese.
Transfer mixture to ovenproof dish. Sprinkle with Parmesan cheese and brown under broiler or heat in oven. Serve with tortilla chips.