By: Mary John Resch
Last night I reviewed the recipes that have been in the paper during the last year (December 2016-December 2017). And once again, I remembered recipes that I really enjoyed …
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Last night I reviewed the recipes that have been in the paper during the last year (December 2016-December 2017). And once again, I remembered recipes that I really enjoyed that I had forgotten to prepare again. In case you find yourself in the same situation, perhaps this column will jog your memory.
Many of you have told me how much you enjoyed the recipe for the frozen cranberry salad. It’s always nice to have a recipe that can be prepared a little while before you need it.
I thought this corn Casserole with Parmesan Cheese was delicious and I particularly liked the fact that you can easily halve this recipe.
The Oatmeal Blueberry Muffin recipe is currently my favorite way to make these muffins. I used blueberries that I had bought in the grocery store and they worked just fine. I had one of these from my freezer for breakfast last week and it was still delicious.
The Shrimp Saute is a quick, easy and delicious way to prepare shrimp. If you do not have any Old Bay seasoning on hand buy some. I use mine for so many things–it’s delicious on hard boiled eggs and even roasted sweet potatoes.
These Butterscotch-Pecan Blondies are a nice variation of an old favorite of many of us. Like all Blondies you need to watch them carefully because I find it easy to overcook them. I actually start checking them after 20 minutes of cooking time.