Sunday, July 04, 2010

July Recipes

Happy Independence Day! I hope you have a safe and fun holiday. Last night we watched some beautiful, dramatic and impressive fireworks over Lake Holbrook in Mineola, TX. These were set off from individuals' docks along the lake but rivaled professional displays. Tonight there will be a community fireworks event that we hope to attend, depending on the ongoing showers we've had the last few days.

If you happen to fix too many baked potatoes or corn on the cob on your grill or in your oven, here are some recipes to use up some of the excess. We cooked out last night and invited our new lake neighbors, Mike and Carol, to eat with us. They just fixed up an eyesore of a house into an HGTV or DIY Network worthy renovation. We prepared more food than we could eat, of course, so I'm going to make the baked potato salad in the next day or two. Enjoy!

Baked Potato Salad I
Submitted By: Tom (to
· Prep Time: 25 Minutes
· Cook Time: 1 Hour 20 Minutes
· Ready In: 1 Hour 45 Minutes
· Yields: 12 servings
"Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself."

· 8 medium potatoes, sliced
· 1/2 pound sliced bacon
· 1 pound processed American cheese, sliced
· 1/2 onion, chopped
· 1 cup mayonnaise
· salt and pepper to taste
· 1/4 cup black olives, sliced
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
Bake for 1 hour in the preheated oven, until golden brown.

Corn Pudding II
Submitted By: Heather (to
Yields: 7 servings
"Use a food processor or blender for quick and easy preparation. Originally submitted to"

· 1 (10 ounce) package frozen white corn (or equivalent of fresh or roasted corn)
· 6 eggs
· 3 1/2 cups milk
· 1/2 cup butter, melted
· 4 tablespoons all-purpose flour
· 1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.


Gary Turner said...

I'll try again. These recipes sound great. We will give them a try and give you our ratings. We thought the recipe for last month was very good.

Kara Lennox said...

Wow, these sound great!

Victoria Chancellor said...

The baked potato salad especially is wonderful. I haven't made the corn pudding recipe but I've eaten it when my daughter made it, and it was yummy. I hope you both had a great Fourth of July, Kara and Gary. Thanks for visiting and leaving a comment.