Pam's Cornbread

Ingredients:

• one box of jiffy cornbread mix
• 3 large eggs
• 1 8 oz carton sour cream
• 1/3 c vegetable oil
• small can cream corn

Directions:

Mix together all ingredients well.

Bake 375 for bout 35 min or until golden brown

Can broil at end if you want top more brown

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound fresh wax beans, trimmed
• 1/4 cup balsamic vinegar
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cherry tomatoes, halved (2 pints)
• 1 cup loosely packed basil leaves, coarsely chopped
• 1/2 cup finely chopped red onion
• Fresh basil sprigs (optional)

Preparation

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Honey-Glazed Carrots

Ingredients

• 1 1/2 quarts water
• 5 cups thinly sliced carrots
• 3 tablespoons chopped fresh parsley
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well.

Place carrots and remaining ingredients in a large bowl; toss gently.

Sweet Potatoes with Meringue

Ingredients

• 4 pounds orange sweet potatoes
• 1/2 teaspoon butter for pan
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh thyme
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 375°. Peel sweet potatoes and cut into 1/4-in. slices. Butter an 8- by 8-in. pan and arrange slices in layers, sprinkling with salt, pepper, and thyme as you go. Cover with aluminum foil and bake potatoes until they are tender when pierced with a fork, 45 to 90 minutes.

Over high heat, bring 1 cup water to a boil in a medium pot. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to fit into pot over water. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3 to 5 minutes. Take off heat and beat until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. Spread over cooked sweet potatoes. Put under a broiler until nicely browned and serve hot.

Asian Caramelized Pineapple

Ingredients

• 1 1/2 teaspoons canola oil
• 1 1/2 tablespoons minced red onion
• 1 large garlic clove, minced
• 2 cups diced fresh pineapple
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons chopped seeded red jalapeño pepper
• 1 1/2 teaspoons fresh lime juice
• 1 teaspoon chopped peeled fresh ginger
• 1 1/2 teaspoons chopped fresh cilantro

Preparation

1Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes.

Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes.

Remove from heat; stir in cilantro.

Sautéed Baby Squash with Basil and Feta

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.



Ingredients

• * 1 tablespoon olive oil
• * 4 cups baby pattypan squash, halved (about 18 ounces)
• * 2 cups sliced leek (about 2)
• * 1/2 teaspoon salt
• * 1/8 teaspoon freshly ground black pepper
• * 3 tablespoons crumbled reduced-fat feta cheese
• * 2 tablespoons finely chopped fresh basil

Preparation

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds.

Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper.

Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.