Cornerstone TeleVision co-founder Norma Bixler is back in the kitchen, cooking up dinner with Arlene! On the menu in this episode from 2007 is Sue’s Corn pudding, chicken broccoli divan, cranberry orange jello salad, and almond orange cupcakes. Yum!
Norma was a such a sweet lady, with a wonderful sense of humor. It’s always fun to watch her cook with Arlene.
Sue’s Corn Pudding
This tasty recipe comes from Norma Bixler's sister, Sue.
Ingredients
- 1 can whole kernel corn, drained (16 oz)
- 1 can cream-style corn (16 oz)
- 3 Tbs flour
- 2 Tbs sugar
- 1 pinch salt and pepper
- 1 tsp baking powder
- 3 Tbs melted butter
- 3 eggs
- 1 cup scalded milk
Instructions
- Preheat oven to 375 degrees. Grease a casserole dish. In a small saucepan, scald milk by heating it until almost boiling, stirring occasionally, then removing it from heat and letting cool 10 minutes.
- In a medium sized bowl, mix whole kernel corn and flour thoroughly. Stir in cream-style corn, sugar, salt and pepper, baking powder, and butter.
- In a separate bowl, beat eggs well, then add scaled milk to eggs and beat again until blended. Pour milk over corn mixture and blend thoroughly. Pour into casserole dish.
- Pull out the middle oven rack and place a larger empty pan on the rack. Place casserole inside of large pan, and fill pan with warm tap water until about 1/2-2/3 way up the side of the casserole. (This is called a bain marie, or water bath.) Bake for 40-45 minutes, or until firm to the touch. Makes 8 servings. Enjoy!
Chicken Stuffing Divan
Ingredients
- 1 1/4 cups hot water or chicken broth
- 2 Tbs butter, cut into pieces
- 1 package dry stuffing mix with herbs (16 oz box)
- 2 cups frozen broccoli cuts, cooked and drained
- 4 cups cubed cooked chicken
- 1 can condensed cream of chicken soup (10.75 oz)
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. In a bowl, mix water or broth and butter, until butter melts. Add stuffing mix and blend. Let stand for 2 minutes and then mix lightly with a fork to break up pieces.
- Spoon stuffing into a shallow 2-quart baking. dish. Arrange chicken and broccoli pieces over stuffing. In a bowl, whisk chicken soup and milk until smooth. Pour over casserole. Sprinkle cheese on top.
- Bake in a preheated oven for 30 minutes or until bubbly hot. Makes 8 servings. Enjoy!
Cranberry Orange Jello Salad
Ingredients
- 2 boxes orange gelatin (3 oz, each)
- 1 1/2 cups boiling water
- 2 tsp grated orange zest
- 1 can jellied cranberry sauce (16 oz)
- 1 can crushed pineapple, drained (20 oz)
- 1/2 cup diced celery
Instructions
- In a bowl, dissolve gelatin in boiling water completely. Add orange zest and cranberry sauce, and stir until cranberry sauce is melted and combined with gelatin.
- Stir pineapple and celery into gelatin. Pour into an 8×12 inch baking dish or 1 1/2 quart mold. Chill until firm, about 3-4 hours. Makes 8 servings. Enjoy!
Orange-Almond Cupcakes
These cupcakes taste like a fancy recipe, but are so easy to make!
Ingredients
Cake
- 1 box yellow cake mix
- eggs, oil or butter, milk or water (according to box directions)
- 1/2 tsp almond extract
- 1 tsp orange zest
Frosting
- 1/2 cup soft, unsalted butter (1 stick
- 2 cups powdered sugar
- 1 tsp orange zest
- 1/4 tsp almond extract
- 2 tbs orange juice
- pinch of salt
- whole almonds, for garnish
Instructions
- Prepare yellow cake mix according to package directions, adding almond extract and orange zest to the batter. Bake in prepared muffin pans with paper cupcake liners according to the time and temperature instructions on the box. Let cupcakes cool 30 minutes before frosting.
- For the frosting, beat butter until fluffy, then gradually add in powdered sugar, salt, orange juice, orange zest, and almond extract. Spread frosting over cooled cupcakes, than garish each one with a whole almond. Enjoy!
Transcript
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