This episode from 2006 features three recipes, but one of them is a little… unusual. Up first is a tasty spaghetti corn casserole, followed by a a casserole made with tomatoes, rice, and kielbasa. But then for desert, Arlene makes a “Snickers Salad.” Made with whipped topping, Granny Smith apples, and bits of Snickers candy bars, it sounds odd, but it’s like eating a delicious caramel apple! It might just be the only salad that everyone likes…
Speghetti Corn Casserole from Virginia
This casserole makes and excellent addition as a side dish to many types of meals.
Ingredients
- 1 can whole kernel corn, do not drain (15 oz)
- 1 can creamed corn (15 oz)
- 1/3 pound spaghetti, uncooked and broken into pieces
- 1/2 cup melted butter
- 1 cup shredded mozzarella cheese
- 4 Tbsp finely chopped onion
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13°inch baking dish. In a bowl, mix all ingredients together and blend well. Pour into prepared baking dish, making sure that noodles are completely submerged. Cover with foil.
- Place in preheated oven and bake for 30 minutes. Uncover and bake 30 additional minutes. Makes 6 servings. Enjoy!
Alta’s Kielbassa and Rice Casserole
With tomatoes, kielbasa, and rice, this makes an easy one-dish dinner!
Ingredients
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 pound kielbasa, sliced
- 2 cups quick-cooking rice
- 2 cans stewed tomatoes (15 oz)
Instructions
- Preheat oven to 375 degrees. In a greased 13 x 9-inch baking dish, layer pepper, onion, kielbasa, and rice. Cover with tomatoes and their juice. Make sure rice is fully submerged in the liquid so that it will cook. (You may need to add just a tiny bit of extra water.
- Cover and bake in preheated oven 45 minutes. Serve warm Makes 8 servings. Enjoy!
- Note: If you like, you can chop or crush tomatoes into smaller pieces before pouring over the rice.
Snickers Salad
It sounds odd, but this "salad" makes a delicious, refreshing desert that tastes like a caramel apple!
Ingredients
- 1 bag Snickers fun size candy bars
- 4 whole apples (Granny Smith are great, but others varieties are good, too)
- 1 container whipped topping (16 oz)
Instructions
- Cut candy bar miniatures into quarters. Place in bowl. Core apples and cut into small cubes (Peeling the apples is optional). Add to bowl and mix well. Add Cool Whip and mix to cover well.
- Cover bowl and refrigerate until well chilled about 2 hours or overnight. It's called salad, but it's more like a dessert. Makes 8 servings. Enjoy!
Transcript
- Well, hello, and welcome to “At Home” today. We’re so glad you could join us. I’m trusting that you’re having a good day. The week’s been good, the month’s been good, the year’s been good, and you know what? God is good all the time. He’s just an all the time good God. And if you’re in a relationship with Him, you know what I mean. And if you aren’t, you know what, it’s very easy to come into that relationship with Him. You know, kids say the craziest, funniest things, and usually, the funniest things are in church. And I got this, and this is just a couple of ’em, it says these are things that kids say in church. A three-year-old Reese said, he was praying, “Our Father who does art in heaven, Harold is his name.” I think that’s funny. Amen. Okay, a little boy was overheard praying, “Lord, if you can’t make me a better boy, don’t worry about it. I’m having a real good time the way I am.” These kids. After the christening of his baby brother in church, Jason sobbed all the way home in the backseat of the car. His father asked him three times what was wrong. Finally, the boy replied, “That preacher said he wanted us brought up in a Christian home, and I wanted to stay with you guys.” I love it. Kids say the greatest things. And you know what? Sometimes when we hear things, it brings you to a reality of what they’re really hearing. It’s not always what we’re saying, but kids are great. What would we do without them? Today, we’re doing some casseroles. And you know, everybody thinks this is gonna be one of the best days because, and I know, bear with me here, this is called Snicker Salad. I know, sounds like it can’t be. Jim just said to me, “You know what? That’s the kind of a diet I wanna be on, an all Snickers Salad diet. Well, we’re gonna use little Snickers like this, and they’re going into with some apples, and that’s what will make it good. Stay with us after the hint. We’ll be back with our casseroles and our Snicker salad. Stay with us. Here’s today’s add “At Home” Hint. For a cup of flavorful tea, dissolve old-fashioned lemon drops or hard mint candies in your tea. They melt quickly and keep the tea brisk. Thanks, Pat Hyde from Latrobe, Pennsylvania. She sent that in. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to “At Home” Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, we’re gonna start with our first casserole and it’s called Spaghetti Corn. And it’s Spaghetti Corn From Virginia. Now, I have to tell you a little bit behind this. Paul and I were at a cookout in the summer and a lot of people brought covered dishes, and this lady brought this recipe baked and it was so good. Everybody said, “Oh, can we have the recipe?” She said, “Well, you know, I don’t know whose it is. I cut it out of something.” And I said, “Well, that’s all right. A lot of people send recipes that’s not copyrighted anywhere.” And she’s real concerned that I’m stealing some- I said, “You’re not stealing anybody’s recipe, ’cause if you change one little ingredient, it becomes a new recipe.” So then we decided, what should we call it? She called it Spaghetti Corn. So we said, well- And her name’s Virginia. So we started like, okay, corny Virginia’s spaghetti casserole, and we had names going, well, we were howling laughing so hard, we decided we’re calling it Spaghetti Corn From Virginia. We don’t know if that’s a person or the state. Okay, who cares, right? As long as it tastes good. Okay, what we’re gonna do here, we have one can of whole kernel corn. Don’t drain it, leave it in there, okay. Like that. One can of creamed style corn. Gotta like corn to enjoy this, and I think you will. This is great if you’re gonna like, stop and get a bucket of chicken and you just need something to go with it, or if you’re making pork chops, or you have ham, something you don’t need a gravy, this is a perfect side dish, okay? Now, we took 1/3 of a pound of spaghetti noodles and we broke them up into little bits. That’s 1/3 of a pound. Get your pound out and divide into three, okay? Toss that in there. We have some melted butter. That would be about a half a cup melted butter. This is so good. We really enjoy it. And we have one cup of shredded mozzarella. See how nice that is? Put it all in there. Now, you could use your imagination, you wanna put peppers, or mushrooms, or whatever, you could, wouldn’t be a problem. Four tablespoons of finely chopped onion. ‘Kay. So easy, isn’t it? Just love it. And then, just a half a teaspoon or so of pepper. Really, it’s pepper to taste. I think I’ll do a little bit more. And all we do is mix this up. Now, the key here is to make sure that the spaghetti noodles are all moistened, ’cause if you don’t submerge them in the liquid, they’ll bake hard. You don’t want that. But you do want it to mix very good. Yeah. Just like that. Now, we’ve buttered our 13 x 9 baking dish with real butter, not with Crisco or anything like that. We wanna use the real butter. And we’re gonna pour that in there just like that. Now, I have doubled this recipe and I didn’t like the outcome as well as when I did it single, because I think it got too thick. You need it to just cover the bottom, but you also need to be sure all those little noodles are covered. So take your time, push. Make sure you push everything under. Submerge it, as they say, okay? Now, you’re gonna cover this with foil and you’re gonna bake at 350 degrees for 30 minutes. At the end of 30, you’ll bring this out and you’ll take the foil off of it, okay? 350 preheated. Make sure it’s good. Want it to be a good and hot oven. Here we are. We got one in there already cooking so we can show you later just what it looks like. Set out trustee timer, okay. 30 minutes, take it off, okay? All right, the next one. And this one was a lady in the Walmart. You know, you guys have such fun places to give me recipes. Usually, I’m like looking through the clothes, or looking through whatever. “Hey, did you ever make that with a-” Could you write it down, lady, please? And you do, and I appreciate that. Okay. Here’s what we’re doing. This is called Alta’s Casserole. That’s our casserole. No greasing, nothing. The first thing we’re gonna put here is a fresh green pepper. One green pepper. And we just slice it, and we’re gonna chop it. Gonna chop it on the fine, just like that. If you don’t like a lot, don’t put a lot in, just put a little bit in. But I think it does add flavor. Let’s just dump that in there. You don’t even mix this up in a bowl. Everything’s done right in there. Oh, my kinda cooking. ‘Kay. And if you wanna use red or yellow, you could do that. Wouldn’t matter. Just try to keep it a nice, fine dice. Okay. Have some that I already did. Sprinkle over the bottom of the dish. We’ll save that one. Kind of wanna make sure it all gets covered. Now, the second thing is one medium onion. Same thing, chopped and sprinkled over the bottom of the dish. It’s easy, right, Michael?
- [Michael] Oh, yeah.
- [Arlene] Can you do this?
- [Michael] Yes, I can.
- See, we’re looking for stuff the guys can make so we can get outta the kitchen a little bit. Then we take one pound of kielbasa, and you’re gonna wanna cut it about like that. And we’re just, if you can do- Mike says he can do this. Well, I’m sending this one to your wife. Make sure she gets a copy of this recipe. Okay. Just sprinkle this all over the bottom of the dish to cover. Here we go. Make sure they’re kinda all cut the same size. And again, push them around to make them all fit. You know what, we’re gonna take a break. We come back, I’ll show you what we do next with Alta’s Casserole. Stay with us. Okay, we’re making Alta’s Casserole. So far, we’ve layered the green pepper, the onion, sliced kielbasa, one pound and put on the top. Now we have two cups of Minute Rice, that’s the quick cooking stuff, and we just wanna sprinkle that over the top. Telling you, this is like a meal in a dish. A little salad, what else do you need? But you kinda wanna make sure that you do it evenly. Okay. Wow, that seems like a lot of rice, huh? Okay. Then you’re gonna take two cans of stewed tomatoes right outta the can, and all you’re gonna do, put that right over top just like that. Okay? You know when you make stuff, sometimes your mouth gets to watering ’cause you’re anticipating how good that’s gonna taste. And I think you’re gonna like this one. Anything that comes easy, we like. Anything we can put together quick and easy, we’re in business, right? I’d probably just spread this around a little bit. Thanks, Alda, for your recipe. I know we’re gonna enjoy this. And now we’re gonna cover this one. Now, this one bakes at 375, and we only bake this for 45 minutes. So not only is it easy to put together, you can have it quickly. Very quick. Okay. There we go. We’re gonna put this, since we have the other oven on 350, we’re gonna put this in the bottom oven because we have to cook them at different temperatures. So, have that in there. Now, okay, somebody has to remember how long this one’s going. Linda, that’s your job. Linda’s good with the clock. 45 minutes from now, okay? Now, I have to tell you about this one. I told you we were gonna make this wonderful salad. And you know, when you say salad, everybody thinks, oh, that’d be great for a diet. Well, maybe yes and maybe no, because what we have here is four Granny Smith apples. And you know, they start to brown little bit, so don’t worry about that, that’ll be fine. And we have a 16 ounce, that’s the big one, Cool Whip. We’re gonna combine the two, and then we’re adding the Snickers. Now, you know them tiny little ones like this? These are the ones you want, they come in a bag, because that’s what we used here, and you get chocolate on three sides. This is important to somebody who likes Snickers. Okay. So this is important. If you use these, can you see how this might not work so well with chocolate? Because when you would cut that, you’d probably cut that in six, you would not have chocolate on every part that you want. If you’re going to this trouble, you gotta have chocolate. Okay. So we have fully established- We’re down to the important things, Michael, this is important to Snickers lovers, whom might really like Snickers, you want these minis in a bag. Okay. Four Granny Smith apples. We’re gonna start- I’m gonna put some Cool Whip, put about half of it in here to get it started. And then the apples. Don’t have to peel them, just don’t have seeds, please. Get all them out. And you wanna keep them cut small, about the same size as your Snicker bars. So that’s pretty small. And then, who would ever think- Do you ever wonder who makes up recipes? I’ve thought about this. How do people- Like a spaghetti noodle that you don’t cook and you put it in with a bunch of cans of corn. How does that happen? I don’t know. I mean, some things, you know, when you make a cake you know you have to have the sugar, the butter. But who put a Snicker bar? But think about this. This Snicker has chocolate, it’s got caramel, and it’s got peanuts. Did you ever get one of those fancy decorated apples at Christmastime? What do they have? They’re a sour apple, tart apple, dipped in caramel, rolled in peanuts, dipped in chocolate. You got it right here and they’re calling it a salad. Hey, how much better could that be? Okay. We’re having fun today, it’s okay. We’re allowed. Okay. And we’re just turning it over. Now I think it’s time we add the rest of this. Now, there is a key to this, ’cause soon as you make it, you’re gonna wanna jump into get the spoons, let’s eat. The key to this really is allowing it to chill for two hours, at least. And in fact, if you can do it overnight, it’ll even be better. It’s wonderful. There’s something about the apples letting off the juice, and the flavors. And I think probably the Cool Whip softens down. I don’t know, probably softens down the Snickers. But Patty, who’s one our prep chefs here- Well, actually, she’s the only one here now. She made it for a party that she was having, and she made it like right before the people came, didn’t have too much time. And she said her husband Andy said, “Well, it’s okay.” But she said, so, everybody ate and said, “Yeah, it’s fine.” But then she had leftovers. So the next day, they tasted it, and she says he was raving about, “Wow, is that stuff good.” And it is amazing under cold conditions. I said, “Well, did the apples get real brown and ugly?” She said no. Now, what’s in that that’s gonna keep those apples from turning? I don’t know, but who put this together is what I wanna know. Who decided? I’ll have to do some research on that. I think it’s great, though. Now this, I wouldn’t call this salad, I’d call this dessert. I mean, really, let’s be honest. But I was thinking, you could put some dried cranberries in there. I mean, just go for it. Whatever you wanna make it, do it. And you just wanna make sure though that you get everything up from the bottom like that. And then we’re gonna put a lid on this, cover it once it’s well-stirred. There we go. And then we’ll chill it, and when we come back, we’re gonna be in the dining room and we’ll show you everything we made today, okay? Stay with us. Here’s how you can get this recipe and all the others. In fact, all the rest of the month’s recipes. Well, if you want the recipes that you’ve seen today, in fact, all the recipes for the entire month, then you will want to be sure to send your request with a self-addressed stamped business-size envelope, and if you can, put a few dollars in to help us with the printing costs, and just send that to the address that’s on the screen with a return stamped self-addressed envelope, please. A large one, okay? And if you would be interested in getting one automatically without having to send for them each month, you know, a subscription through the mail is just $25. Send your check and where you’d like them to come to. That’s the last time you have to do that throughout the whole year. This would be a good time to get that started. And also, if you have a computer, you can go there and we have an e-zine newsletter with the same content as the printed one, but it comes to your email address at the first of every month, and you have the whole “Enjoy!” newsletter all month long and you can print it out, or you can store it into a recipe box, or whatever. We try to make it easy for you. And what that entails is only $15, because we don’t have to print it, we just send it to you. But it also, there’s specials that come to people who subscribe. So if you’ve not done that, think about it, because it really would be very interesting. I think an easy way. We’re trying to make it simple and easier. And there’s always some words of encouragement there, our hints are in there, so maybe you’ll want to take a look at them. Okay, let’s take a little look around the table. There is our spaghetti. Spaghetti Corn From Virginia. It’s a wonderful casserole. I’ll tell you, everybody’s surprised at how good that tastes. It is, it’s amazing, it’s delicious. And next to it is Alta’s recipe for a casserole. And that’s got the, you see the rice? And you might wanna squish ’em. I didn’t do it, but I think next time I make that, I’m gonna take those stewed tomatoes and I’m gonna make sure that they’re squished up. I don’t know a better word, but squished up, you know what I mean. And I would pour them on there. Then you might wanna watch if you need to add a little bit of water to it if you think the rice looks dry, just add a little bit at a time. But keep the lid on that really tight, because that moisture that you trap in there with the foil is what cooks the rice and makes it soft, okay? And then here is our special salad of the day, this would be your Snicker Salad dessert, as opposed to just calling it a salad, that would be hard to do. But look at that, isn’t that awesome? And what you wanna do, I told you, you need to really chill this through very, very, very well. You don’t wanna put it in the freezer, because the freezer, you know what that’ll do to an apple, that would not be good. But if you can, you wanna plan to serve this like tomorrow, please make it the day before. Make it today to serve tomorrow because you’ll get a better flavor, the apples soften up a bit, and you’re gonna really like that. You know, I would put raisins in that. You could put some sunflower seeds, if you wanted. I mean, just think what would be good in that, and I think you’d really, really enjoy it, ’cause this is really unique and really different. And that’s our Snicker Salad dessert, okay. You know, I always tell you that you’re important to the Lord, because you are. God really cares what’s going on in your life. He knows every detail to every situation that you encounter every day, and you don’t have to face not one thing alone. He says, come unto me all, either weary and heavy laden, I will give you rest. So today, if you don’t know what to do with that problem you’re carrying, just turn it over to the Lord and ask Him to help you. He will never say no. He’s a faithful God. Be sure to go to church this week because it will make you feel good all week long. And be sure to join us the next time, because it just wouldn’t be the same without you here “At Home.” We’ll see you now.
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Arlene:
I enjoy your cooking program. I’m an educated chef. Your recipes are down 👎 right statements of downright home cooking.
Keep up the good works
God bless you and your staff of Cornerstone TV!….
Thank you for being a part of our “At Home Family!”