Four Foods on Friday #23 Questions

From Fun, Crafts and Recipes

#1. American cheese. Sliced fresh or prepackaged processed cheese product?

Sliced fresh, but most of the time prepackaged is more convenient

#2. What is your favorite cracker?

Triscuits with Rosemary and Olive Oil

#3. What hot breakfast cereal do you like? Think oatmeal, farina, grits, etc.

Oatmeal with added cinnamon and a little brown sugar (and sometimes raisins)
#4. Share a recipe that uses corn.

I wrote a post last week for Shoepeg Corn Casserole that I published yesterday. It’s something I wouldn’t make very often because of the fat content, but it’s great for a special dish. (Shoepeg corn is a type of white corn known for its sweetness.)

Shoepeg Corn Casserole

This is Elwanda’s recipe for corn casserole:

  • 1 can shoepeg corn, drained (Green Giant has shoepeg corn)
  • 1 can French style green beans, drained
  • 1 cup grated cheddar cheese (I’d use reduced fat)
  • 1 onion, chopped
  • 1 can 98% fat free cream of celery soup
  • 1 8-oz. carton light sour cream
  • 1/2 stick butter, melted
  • 1 row Ritz crackers, crushed
  • 1/2 cup sliced almonds

LAYER corn and green beans in buttered casserole dish.

COMBINE cheese, onion, soup, & sour cream and spread over veggies.

COMBINE butter, crackers, & almonds and spread over top.

BAKE uncovered at 350 degrees for 30 minutes.