A WORD FROM THE KITCHEN:

HAPPY THANKSGIVING A LITTLE EARLY! I am so thankful to
all of my readers for letting me share recipes with you
each week and hope you are finding some delicious ones
to try. Please do share them forward to anyone you think
would enjoy and let them know they can sign up for this
or other fun newsletters right at at gophercentral.com.

Today I leave you with a a super easy side dish that is a
can-of-this-box-of-that basic recipe and always goes down
to bare empty bowl when you put it on the table. It is on
the sweeter side like creamed corn but not as mushy and the
flavor of corn bread by not anywhere near as dry....perfectly
in-between. Allow enough time for the oven to bake it then
serve warm or even room temperature (I even pick at it cold
the next day it's kind of addicting lol). There are a lot
of variations of this out there but I've stuck with this
one for a long time and always double it. If you do that
just keep it in about 20 minutes longer to make sure it
is set in the center.

Take a look below for some great gravy advice if you're
still feeling like a novice or even if you think you're
a pro at it I bet you learn something.

Enjoy!
Marzee Email Me


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: CHEESEY CORN CASSEROLE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 Box Corn Muffin Mix (I use Jiffy)
1 can creamed corn
1 can whole kernel corn, drained
1 cup sour cream
1 stick butter, melted
1 egg
1 cup shredded cheddar or colby jack cheese

Preheat oven to 350 degrees. Spray glass baking dish with
cooking spray, set aside. In a medium sized bowl, add corn
muffin mix, both corns, sour cream, melted butter, egg and
cheese. Stir to combine completely and pour into baking dish. Bake for approx 55 minutes until center is set.

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


GRAVY PROBLEMS GRAVY SOLUTIONS:

* Gravy is lumpy.
With a whisk or rotary beater, beat the gravy until
smooth. If all other attempts fail, use a food processor,
strainer or blender. Reheat, stirring constantly; serve.

* Gravy is too salty.
If the oversalting is slight:

A. Add several raw potato slices and cook until the potato
slices are translucent. Remove the slices prior to serving.

B. Add a few pinches of light brown sugar (only a few pinches,
or gravy will become too sweet). If the oversalting is severe,
the gravy must be repaired by increasing the quantity. Prepare
another batch of gravy, omitting all salt. Blend the two
batches together.

* Gravy is too light in color.
Add ½ teaspoon of instant coffee.

* Gravy is not thick.
If time permits, allow the gravy to continue to simmer on the
range top. If time does not allow, mix the following thickening
agents as indicated:

A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water.
Stir until dissolved then mix into gravy. Continue to cook and
stir to eliminate the cornstarch flavor.

B. Paste of flour and cold water.

NOTE: Mixing starch with cold water before adding it to a hot
mixture prevents lumping.

* Gravy is too thick.
Slowly whisk in more broth until the desired thickness is reached.


* Gravy is greasy/fatty.
For an immediate fix, the fat can be skimmed off the top or
soaked up with a fresh bread slice. If more time allows, chill
the gravy, skim off the fat and reheat the gravy until it bubbles.