RKC-The Recipe File

INGREDIENTS

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style

DIRECTIONS

1. Preheat oven to 400 Degrees F . Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.

INGREDIENTS

• 1/2 cup butter
• 1/2 cup butter flavor shortening
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
• 1 teaspoon orange extract
• 1 teaspoon orange zest
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together butter, shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.

INGREDIENTS

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease a 8 to 10 inch cast iron skillet and place in oven as it pre-heats.
2. Melt butter. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the heated skillet.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

If you like a less sweet cornbread, just cut the amount of sugar in half.

INGREDIENTS

• 1/2 cup butter
• 1 cup sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon corn syrup
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

DIRECTIONS

1. Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Easy to make, just be sure to heed the directions and use a LARGE saucepan unless you want to be cleaning up gooey stickiness This doesn’t make a THICK syrup, so if that’s what you’re looking for, keep looking. If you’re looking for YUM factor, you can stop looking

Makes 2 1/2 cups, store any leftovers in fridge and re-heat to use.

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
•  white sugar (for rolling dough in before baking)

DIRECTIONS

1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

INGREDIENTS

• 1 to 1 1/2 pounds lean ground beef
• 1 to 2 cloves of garlic minced
• 1 small onion, chopped(optional if using cream of onion soup)
• 1 (10.75 ounce) can condensed cream of onion soup (if you can’t find cream of onion use cream of mushroom)
• 1/2 soup can milk
• 1 (14.5 ounce) can green beans, drained
• 1 (32 ounce) package tater tots
• shredded cheddar cheese

DIRECTIONS

1. Saute onion and garlic in a large skillet until soft; add beef and cook until browned. Drain.
2. Preheat oven to 450 degrees F.
3. Add soup plus 1/2 soup can of milk stir together. Fold in drained green beans, then top with tater tots.
4. Bake at 450 degrees F for 30 to 35 minutes, or until casserole is cooked through and Tater Tots are crispy.
   
5. Top with shredded cheddar.

I make this in an oven safe skillet, this way there are no additional pans to wash.

INGREDIENTS

• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/2 cup minced garlic
• salt and pepper to taste
• 2 tablespoons ground sage
• 1 pound thinly sliced prosciutto
• 1/4 cup butter
• 1/2 lb sliced fresh mushrooms
• 1 cup dry white wine
• 1 tablespoon chopped fresh sage leaves
• pepper to taste
• 1 teaspoon cornstarch
• water as needed

DIRECTIONS

1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.
2. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
3. Remove chicken from pan and add mushrooms, when sauted return chicken to pan.
   
4. Pour in the wine; season with fresh sage and pepper. Reduce heat to medium low, cover and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.
5. This is good over rice or pasta.