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Dear readers: I was asked about a corn casserole recipe someone had seen in The Gazette. This one was in a recent Parade Magazine in a Sunday Gazette. It was called “Linda Evans’ Dynasty Corn Pudding.”

Dynasty corn pudding

1 stick unsalted butter, melted, plus additional for greasing

3 cups fresh corn kernels (from 4-5 ears), divided

2 eggs

1 cup sour cream

9 oz. Monterey Jack or pepper jack cheese, cut into 1/2 inch cubes

1/2 cup cornmeal

1 (4 oz.) can whole green chilies, drained, patted dry, and cut into 1/2 inch pieces

1/2 tsp. salt

1/2 cup grated parmesan cheese or parmigiana-reggiano

Preheat oven to 350 degrees. Generously butter 2-quart rectangular casserole dish.

In blender or food processor, puree 1 cup corn kernels with melted butter and eggs

In large bowl, combine all ingredients except parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and bake 30 minutes or until puffed and golden. Serves 12.

This was another popular corn casserole and is one of Paula Deen’s.

Corn casserole

1 (15 oz.) can whole kernel corn, drained

1 (14-3/4 oz.) can cream-style corn

1 (8 oz.) pkg. corn muffin mix (Jiffy if possible)

1 cup sour cream

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1/2 cup (1 stick) butter, melted

1 to 1-1/2 cups shredded cheddar

Preheat oven to 350 degrees.

In large bowl, stir together the 2 cans corn, corn muffin mix, and melted butter. Pour into greased 9x13 casserole dish. Bake for 45 minutes or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes or until cheese is melted. let stand for at least 5 minutes and then serve warm.

Dear Joyce: I was wondering if you or your readers have some recipes that require the use of chokecherries in various ways. I have acquired most of the uses of chokecherries and recipe for chokecherries from Bob Krumm’s book, “Rocky Mountain Berry Book” (an excellent source). We have had ample amounts of chokecherries at our house the past few years and have done the usual canning the chokecherries and processing them into chokecherry syrup. My husband helped me process 25 pints of syrup before Christmas so we could have some gifts to give to family and friends.

Besides the usual jelly, syrup and wine, which we enjoy immensely, I am wondering if there might be more creative ways to use the juice. Can you use the juice to create a truffle or chocolate candy? Can you use in cookies, cakes or bars?

I would love to hear from readers of some tried and true unique or different recipes involving chokecherries. Thank you so much for your help. Marci Herriford, Joliet.

Dear Marci: Most all Montanans have enjoyed chokecherries in some way or other, so if any of you readers have tried it some new way or other, please help. We would all like that.

Please send recipes and requests to Just ask Joyce, in care of The Billings Gazette, P.O. Box 36300, Billings, MT 59107 or email to justaskjoyce@aol.com.

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