Feb 252013
 

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Subscribe to only my BEST recipes

A Favorite from my primer cookbook, (1978,1969) Betty Crocker’s COOKBOOK. New York Publisher’s City: Golden Press . page 176.

One of my first cookbooks, Betty Crocker’s Cookbook, was my “go-to” resource for the basics of cooking.  You know, like:  See Dick run.  See Jane run.  See Spot run.    It was my best resource on how to boil noodles and measure flour.   The front says:  “Including Microwave Recipes”  something that was rocket science to most of us in the 70’s.  Here is a pic of it; note my Reub-Goldberg repair to the binding.  It is obvious that Betty helped to take me from: “See Dick run” to….

“Observe Richard perambulate expeditiously.”

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Can you tell that I love Betty???

Because I was so “first grader” to cooking, I thought this corn recipe was worth a trial because I liked the recipe title.

It was a hit from the beginning:

1.  because it was so simple

2.  I had all the ingredients in my “6 miles from town kitchen”

3. and because the buttery sesame corn combination was a palate pleaser!

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Okay… I did use frozen corn instead of the corn off of the cob (as was recommended by Betty.)  I suppose that if you had fresh corn, it would be especially tantalizing. Fast forward 35 years– This is such a great corn recipe, that I served it alongside fried chicken for my son’s wedding rehearsal dinner.   I did the math and made enough for 35 people, using my crock pot to slow cook it and to keep it hot, too.  Its presence was immediately evident when my guests stepped inside our Montana ranch home—   the aroma of the basil and garlic is wonderful, but not overpowering like an unwelcome relative…

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7  ingredients (8, if you add salt)

A favorite aspect of this corn recipe?  I can have these ingredients on hand at all times—it does not require fresh produce (although you can use it) or a lot of freezer space or cupboard real estate.  Use it as part of a usual family dinner, or for that fried chicken feast for fifty, too.  Me thinks this easy and quick corn recipe is just about impossible to ruin … a point of comfort for all  “See Dick run” cooks.

So here is my favorite corn recipe that qualifies for:  Only My Best Recipes (by way of Betty)

Corn Sesame Saute’

2 c. frozen corn

3 T. margarine or butter

1 clove garlic, or ½ t. prepared minced garlic ( I do like this– I never have to throw out dried out garlic bulbs!)

2 T. sesame seeds

2 T. chopped green pepper

½ t. salt or salt to taste (always my method)

¼ t. dried basil leaves

1/8 t. pepper

Place all the ingredients into a saucepan. Cook and stir over medium heat until all the butter has melted. Reduce heat and simmer for about 5 minutes. I tend to under cook this because I like the corn kernels to be a bit firm.

Another trick to try – saute’ all but the corn first. Makes for a more intense flavor.

Makes 4 servings.

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Here is the Ziplist version for you:

Corn Sesame Saute’ – A jazzed up corn recipe you’ll love as a side dish –

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Corn Sesame Saute’ – A jazzed up corn recipe you’ll love as a side dish –

Ingredients

  • 2 c. frozen corn
  • 3 T. margarine or butter
  • 1 clove garlic, or ½ t. prepared minced garlic ( I do like this– I never have to throw out dried out garlic bulbs!)
  • 2 T. sesame seeds
  • 2 T. chopped green pepper
  • ½ t. salt or salt to taste (always my method)
  • ¼ t. dried basil leaves
  • 1/8 t. pepper

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/corn-sesame-saute-a-jazzed-up-corn-recipe-youll-love-as-a-side-dish/]
  2. Place all the ingredients into a saucepan.
  3. Cook and stir over medium heat until all the butter has melted.
  4. Reduce heat and simmer for about 5 minutes. I tend to under cook this because I like the corn kernels to be a bit firm.
  5. Another trick to try – saute’ all but the corn first. Makes for a more intense flavor.
http://www.onlymybestrecipes.com/corn-sesame-saute-a-jazzed-up-corn-recipe-youll-love-as-a-side-dish/

 

 

Feb 182013
 

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Honey Butter

Once I discovered that my Mile High Biscuits were so popular, imagine how happy I was to find out that you could make honey butter that did not separate!  The following recipe is very simple and  can be frozen.  Slather it on toast, scones, peanut butter sandwiches or any bread that begs a topping!

You will need the following:

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¾ c. butter (this is 1 ½ sticks)

1 c. honey

one egg yolk from a pasteurized egg   (to be safe)

Add all three ingredients to a standing mixer bowl.  (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)

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Mix for a minute.  Stop,  scrape the sides of the bowl.

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Now, turn the mixer on high and allow to beat for 10 full minutes.

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Once done, pour into a container that moves to and from the fridge easily.   A covered dish works best.  You can serve it right away, but I do like to chill it so that it is not so runny.

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Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Lick the bowl.  (If you haven’t already…)

Here is the Ziplist version:

Oh, Honey Butter!

Oh, Honey Butter!

Ingredients

  • ¾ c. butter (this is 1 ½ sticks)
  • 1 c. honey
  • One egg yolk from a pasteurized egg (to be safe)

Instructions

  1. [For detailed and pictured directions, go to: [/http://www.onlymybestrecipes.com/oh-honey-butter/]
  2. Add all three ingredients to a standing mixer bowl. (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)
  3. Mix for a minute. Stop, scrape the sides of the bowl.
  4. Now, turn the mixer on high and allow to beat for 10 full minutes.
  5. Once done, pour into a container that moves to and from the fridge easily. A covered dish works best. You can serve it right away, but I do like to chill it so that it is not so runny.
  6. Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Notes

Sweet treat on anything bread!

http://www.onlymybestrecipes.com/oh-honey-butter/

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