1 head green
cabbage
3T butter
1/4c sour cream
2 large eggs
1/4c dill
1 1/2c finely crumbled feta cheese
1/2c unflavored dry bread crumbls
1-2 tsp paprika
5T melted butter
Blanch cabbage for 2 minutes. Drain and pat dry.
Melt 3T butter. Add cabbage and sauté until browned, 15-20 minutes. Cool until easy to handle.
In a small bowl, whisk together sour cream and eggs. Mix with cabbage. Add dill and season to taste with salt and pepper. Put in a casserole dish.
Combine feta with bread crumbs. Sprinkle over cabbage. Sprinkle with paprika and melted butter. Bake at 375 until bubbly and top is browned, about 15 minutes.
1 can whole
kernal corn, undrained
1 can creamed corn
1 pkg Jiffy cornbread mix
16 oz sour cream
2 eggs
1/2 c butter, melted
Stir all ingredients together. Bake in a well-buttered 9x13 pan at 350 degrees for 45-60 minutes.
2 lbs frozen
hash browns
16 oz sour cream
1 can cream of chicken soup
1 stick butter
1/2 c chopped union
2 1/2 c grated sharp cheddar cheese
Place hash browns in a greased 9x13 pan. Season with salt and pepper. In a bowl, mix onions, sour cream, and soup. Pour over hash browns. Sprinkle with cheese and dot with butter. Bake at 350 degrees for 45 minutes.
2-16-oz bags frozen white corn, super sweet corn, or fresh off-the-cob
1 2/3 c whipping cream
1 2/3 c milk
1 1/2 tsp salt
1/3 tsp white pepper
3 tbsp sugar
1/4 c flour
3 1/2 tbsp melted butter
Make a roux with the flour and butter. Add cream and milk, then seasonings. Add corn and stir constantly until thickened. Best if made 1 day prior. Burns easily - stir often and use heavy saucepan.
4c diced
rutabaga or winter squash
1/2 tsp grated fresh ginger
1 lg clove garlic
2T butter
3T flour
2c milk and/or light cream
salt and pepper
3T fresh white bread crumbs
3T grated swiss cheese
Place rutabaga, ginger, and garlic in steaming basket. Steam over 1 inch boiling water for 10 minutes until almost tender. Preheat oven to 325. Melt butter in 2 quart pan. Blend in flour for roux. Remove from heat. Beat in 1/4 c liquid from steaming, and milk/cream. Simmer 2 minutes. Fold in rutabaga and put in 1.5 quart baking dish. Spread on crumbs and cheese. Bake for 1 1/2 hours.