I am here with another delicious Holiday side dish to share with you today. The holidays will be upon us before we know it and, I don't know about you, but I like to be well prepared ahead of time with tasty side dishes to serve with my main dish. Be it turkey, ham, beef, chicken or whatever!
Scalloped Corn is an old family favorite that I have been making for years and years and years. It wasn't something that I reserved just for the holidays. It made a very economical side dish any time of the year, but it did particularly go very well with holiday dinners. It was simple and uncomplicated and delicious.
Of course, I made a much larger amount back then than the recipe I am sharing with you today. I have small batched it to make only 2 to 3 generous servings. I just cannot eat a full recipe of it these days, as much as I do love it.
It is almost similar to a savory bread pudding, except it is made with cracker crumbs instead of bread and there is no sugar involved. Sometimes when the children were growing up I would slash frankfurters and lay them in a spoke fashion on top of the casserole dish before I baked it. They really enjoyed it that way! I also often added chopped onion, or chopped spring onions to it for a variation in flavors.
This is rich and cheesy and delicious. I really hope you will give it a go!
WHAT YOU NEED TO MAKE SCALLOPED CORN
This delicious casserole side is composed of mainly store cupboard ingredients. There is nothing complicated or out of the ordinary here.
- 1 large egg, beaten
- 1 cup (175g) tinned whole kernel corn, well drained
- 1 cup (230g) tinned creamed corn
- 3/4 cup (45g) coarse cracker crumbs (Buttery round or saltines)
- 1/2 cup (60g) shredded sharp cheddar cheese
- 3 fluid ounces (89ml) undiluted evaporated milk or cream
- 2 TBS butter, melted
- 1/4 tsp salt
- 1/8 tsp black pepper
For the cracker crumb topping:
- 1/4 cup (15g) coarse cracker crumbs
- 1/4 cup (30g) grated sharp cheddar cheese
- 1 1/2 TBS butter melted
You could also use thawed frozen corn if you wished rather than the canned corn. A small can of cooked corn kernels is about the right size. You could really shake it up and use the Mexi-corn if you wanted to.
I would use the smaller can of creamed corn as well. Otherwise, just make up twice the amount and freeze half in a zip lock baggie ready to take out and bake another time. (See instructions for freezing below.)
I used saltine crackers (in the U.K. they are like the Italian crackers.) You could also use Ritz, or TUC or Townhouse crackers. Use only plain crackers, not flavored ones.
Evaporated milk is a canned milk product that has been treated and condensed, but NOT sweetened. Do not dilute it to use. (It is NOT the sweetened condensed milk that you see in the small cans.)
I used salted butter.
HOW TO MAKE SCALLOPED CORN
This is a really simple side to make. Old fashioned and delicious.
Preheat the oven to 375*F/190*C/gas mark 5. Butter an 8-inch round, 2-inch pie dish or casserole dish. Set aside.
Beat the egg, corn kernels, and creamed corn together in a bowl. Beat in the milk.
Stir in the cheese, cracker crumbs and seasoning. If it seems a bit dry you can add a bit more milk. Pour into the prepared dish.
Stir together the topping ingredients and sprinkle evenly over top.
Bake in the preheated oven for 25 to 30 minutes until golden brown and a knife inserted near the center comes out clean. Serve hot.
TO MAKE AHEAD
You can easily make this dish ahead of time. Make as directed by the recipe, up to three days ahead of time. Leave to cool completely and then cover and pop into the refrigerator. When you are ready to serve it, take out of the refrigerator and bake, covered, at 350*F/180*C/ gas mark 4 for 15 to 20 minutes. Uncover and bake an additional 10 minutes until heated through.
TO FREEZE AHEAD
Mix everything together, with the exception of the topping, and pop the prepared mixture, uncooked into a freezer bag. Label and date. Freeze for up to three months. When you are ready to serve it, thaw completely, pop into a buttered casserole dish, top with the topping mixture and bake as per the recipe.
This was every bit delicious as I remembered it being. It is kind of like a bread/cracker pudding made with corn and cheese. Savory and tasty. I can remember back in the day adding scored frankfurters to the top before baking and turning it into a main dish.
Of course, I was making a much larger amount than this I am sharing today. My family loved it. This is a worthy side to consider making for the holidays. It goes with just about anything, but it is especially good with ham.
Are you looking for holiday sides to serve next to your roasted, turkey chicken, ham or beef? You might also enjoy the following delicious options!
OVEN ROASTED BUTTERNUT SQUASH - This is another dish that can be made well ahead of time and then simply reheated on the day. There is something about roasting root vegetables like this that really helps to enhance their natural sweetness. If I am feeling particularly indulgent, I will add a bit of Maple Syrup. Oh boy, this is some good eating!
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
Yield: 3 servings
Scalloped Corn (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Creamy and cheesy, this is a small batch version of an old favorite. With two kinds of corn, cheese, crackers, and a buttery crisp topping, what's not to love! It makes a fabulous side for the holidays.
Ingredients
- 1 large egg, beaten
- 1 cup (175g) tinned whole kernel corn, well drained
- 1 cup (230g) tinned creamed corn
- 3/4 cup (45g) coarse cracker crumbs (Buttery round or saltines)
- 1/2 cup (60g) shredded sharp cheddar cheese
- 3 fluid ounces (89ml) undiluted evaporated milk or cream
- 2 TBS butter, melted
- 1/4 tsp salt
- 1/8 tsp black pepper
For the cracker crumb topping:
- 1/4 cup (15g) coarse cracker crumbs
- 1/4 cup (30g) grated sharp cheddar cheese
- 1 1/2 TBS butter melted
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Butter an 8-inch round, 2-inch pie dish or casserole dish. Set aside.
- Beat the egg, corn kernels, and creamed corn together in a bowl. Beat in the milk.
- Stir in the cheese, cracker crumbs and seasoning. If it seems a bit dry you can add a bit more milk. Pour into the prepared dish.
- Stir together the topping ingredients and sprinkle evenly over top.
- Bake in the preheated oven for 25 to 30 minutes until golden brown and a knife inserted near the center comes out clean. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
This recipe I am sharing today comes from the Better Homes and Gardens Casserole Cookbook, reprinted in 1970. This was a real favorite book of mine throughout my married life and one that I used often. This simple beef stew recipe was a family favorite.
The meat always comes out melt-in-the-mouth tender and delicious and the gravy is sensational. It uses simple ingredients. Things that I always had in my home and the children loved the slight sweet and tanginess of the simple gravy. There was nothing complicated about it.
I remember serving it to my father when I was living in my first small apartment. He had a job which often took him throughout this small valley we still live in. He would stop by for lunch sometimes and I can remember him loving this stew. He said it was better than my mother's stew. I do not know if that was true or not, but it made me happy to hear him say so and to know that he enjoyed it.
I hope that you will also enjoy it. I have cut the quantities back from the original to make only 3 to 4 servings. If you wish to serve more people, simply double the ingredients. Cook times will remain the same. Prepare to fall in love.
WHAT YOU NEED TO MAKE 1970'S SWEET & SOUR STEW
Simple store-cupboard ingredients and time. A deep skillet and a lid. The rest is magic and love.
For the meat:
- 2 TBS plain all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound (453g) stewing beef, cut into 1-inch cubes
- 1 TBS light olive oil
For the sauce:
- 1/2 cup (120ml) water
- 1/4 cup (61g) tomato ketchup
- 2 TBS (27.5g) soft light brown sugar, packed
- 2 TBS (30ml) white vinegar
- 1/2 TBS Worcestershire sauce
- 1/2 tsp salt
You will also need:
- 1 small onion, peeled and chopped
- 3 large carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
- Mashed potatoes, rice or noodles to serve
NOTE - Yes, you do see green beans in the stew. I had a half a can of them left from another recipe and threw them in and heated them through at the last minute. This worked very well, tasted delicious and meant I didn't waste them.
I wish we had a local butcher here like I had in the U.K. but alas I do not. I have to make do with store purchased meat. This was a small package of beef marked and cubed for stewing. I cut the large cubes into smaller cubes.
The original recipe called for shortening to brown the meat in. I used light olive oil. I rarely use shortening these days if at all.
Everything else is pretty self-explanatory. I did not have any large carrots, but I did have a bag of mini carrots. I used those, cut in half on the diagonal.
HOW TO MAKE 1970'S SWEET & SOUR STEW
Just a few simple, humble ingredients and a bit of time. This is simple and delicious. There is nothing complicated here. Long slow cooking is the key.
Put the flour, salt and pepper into a baggie. Add the meat cubes. Shake together until the meat is well coated.
Heat the oil in a skillet over medium high heat. Add the cubes of meat and brown them well on all sides.
While the meat is browning, whisk together all of the sauce ingredients, making sure they are well mixed together.
Pour the sauce ingredients over the meat to cover. Stir in the onion. Cover tightly and reduce the heat to a low simmer.
Simmer, covered, for 45 minutes, stirring once or twice. (Add some water if you think it is getting too thick.)
At the end of 45 minutes, stir in the carrots. Cover and continue to cook for a further 45 minutes until both the meat and the carrots are tender. Taste and adjust seasoning as required.
Serve hot ladled into heated bowls or onto heated plates with mounds of fluffy mashed potatoes, rice or noodles.
HINTS AND TIPS FOR SUCCESS WHEN MAKING STEWS
1. Don't rush the browning process by having too high of a heat. Burnt ingredients will not add to the flavor. A medium high heat, lots of attention and a stir every now and again for even browning. Do make sure you get a deep brown (not burnt) color on your meat. This is where a lot of the flavor will come from.
2. Once the liquid ingredients are added, bring just to the boil and then reduce to a slow simmer. Boiling the meat will toughen it. A slow braise will ensure a tender melt-in-the-mouth finish. Don't be in a hurry.
3. Don't over season. The flavors will condense as the sauce/gravy simmers and thickens. You can always taste it at the end and add a bit more salt or pepper or both if need be.
It had been many years since I had made this stew. One taste and all of the memories came flooding back and I found myself wondering why I had waited so long to make it again. This was a favorite of my father's when he would stop in and visit me in my first little apartment. Rich and delicious.
I enjoyed this with a pile of fluffy mashed potatoes and shared some of it with my next-door neighbor who was very appreciative! I froze the remainder for another time. It has always been my experience that things like stew get even tastier upon standing.
Are you in love with comfort food? Love nothing more than a tasty soup or a stew? Then you will probably also love the following favorites!
ROAST CHICKEN SOUP WITH BARLEY AND PARSNIPS - This soup starts with a delicious homemade stock which is made from the carcass of a roasted chicken. Into this goes pearl barley, grated parsnips, and cabbage with perfectly delicious results. You can use readymade stock as well if you want. Leftover shredded chicken is added and heated through at the end for a delicious bowl of soup that everyone will enjoy.
OVEN BRAISED BEEF STEW - My vegetables that I use for this stew are pretty simple. Onions, garlic, carrots, parsnips, swede (rutabaga), potato. Humble vegetables, comfort vegetables . . . winter vegetables. I like to cut them into a pretty uniform size. These are added to a casserole of nicely browned beef, along with a mix of aromatics and a simple sauce. Braised in the oven, all of the flavors meld into a very delicious stew that your family is sure to love.
Yield: 3 to 4 servings
Sweet & Sour Stew
Prep time: 15 MinCook time: 1 H & 25 MTotal time: 1 H & 40 M
Simple and delicious. A vintage recipe using simple ingredients and with bags of flavor. If you wish to feed more people, simply double everything up. The timings will stay the same
Ingredients
For the meat:
- 2 TBS plain all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound (453g) stewing beef, cut into 1-inch cubes
- 1 TBS light olive oil
For the sauce:
- 1/2 cup (120ml) water
- 1/4 cup (61g) tomato ketchup
- 2 TBS (27.5g) soft light brown sugar, packed
- 2 TBS (30ml) white vinegar
- 1/2 TBS Worcestershire sauce
- 1/2 tsp salt
You will also need:
- 1 small onion, peeled and chopped
- 3 large carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
- Mashed potatoes, rice or noodles to serve
Instructions
- Put the flour, salt and pepper into a baggie. Add the meat cubes. Shake together until the meat is well coated.
- Heat the oil in a skillet over medium high heat. Add the cubes of meat and brown them well on all sides.
- While the meat is browning, whisk together all of the sauce ingredients, making sure they are well mixed together.
- Pour the sauce ingredients over the meat to cover. Stir in the onion. Cover tightly and reduce the heat to a low simmer.
- Simmer, covered, for 45 minutes, stirring once or twice. (Add some water if you think it is getting too thick.)
- At the end of 45 minutes, stir in the carrots. Cover and continue to cook for a further 45 minutes until both the meat and the carrots are tender. Taste and adjust seasoning as required.
- Serve hot ladled into heated bowls or onto heated plates with mounds of fluffy mashed potatoes, rice or noodles.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
Hello everyone! I am here today, sharing a handy recipe for make ahead mashed potatoes. This is a recipe which comes in very handy for the holiday meals when space on the stove is limited and at a premium. You can make these potatoes up to two days ahead of time and simply reheat them in the oven with a few other bits while the turkey is resting.
They are rich and creamy and go together simply and easily, using only four simple ingredients. Potatoes, butter, cream and cream cheese. You could leave the cream cheese out if you wish, but heck, it's the holidays and extravagance is the order of the day!
I chose to reheat my potatoes in a mauve colored vintage Pyrex baking dish. It ended up making them look pinkish on the edges. I apologize for that. It's not my potatoes, simply the light being cast on them from the dish!
These are fabulously tasty and for more than just the holidays! Whenever you are wanting to serve potatoes and know that you are going to be rushed for space and time, this is a recipe which will come in very handy. Feeding more than four people? Simply double the recipe! No problem!
WHAT YOU NEED TO MAKE FLUFFIEST MAKE AHEAD MASHED POTATOES
Four simple ingredients aside from the seasoning. That's all.
- 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
- kosher salt and white pepper to taste
- 3/4 cup (180ml) of half and half cream
- 1 TBS finely grated onion (optional)
- 2 ounces (56g) full fat cream cheese
- 1/4 cup (57g) butter
for reheating:
- 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
- extra butter, snipped parsley or chives
I always use full fat everything. Butter, cream cheese, milk. I have not made with lower fat ingredients, but they might be just as nice. I just have not tried it.
Floury potatoes are potatoes which contain more starch. This means that they break down nicely when cooked, and mash well, coming out lovely and fluffy. New potatoes or waxy potatoes are not desirable when it comes to making mash. The mash will end up being gluey and lumpy.
The onion is entirely optional. My mother always added some grated onion to her mashed potatoes and that is how we like them. It was her "secret" ingredient.
HOW TO MAKE FLUFFIEST MAKE AHEAD MASHD POTATOES
These are very simple to make, really. You can prep them up to two days in advance and then simply reheat in the oven or in a slow cooker if oven space is at a premium.
Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil but keep it warm.
Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
VARIATIONS ON THE THEME
GARLIC AND HERB - Infuse the cream with a couple of crushed cloves of garlic while heating it, along with a few TBS of your favorite herbs, such as thyme or rosemary.
ROASTED GARLIC - Roast a small head of garlic, squeeze the roasted garlic from the cloves and then mash. Stir this into the mashed potatoes
CHEESY MASH - Stir your favorite melty cheese into the mashed potatoes. Some favorites are cheddar, gruyere, stilton, blue cheese, goats cheese or gouda.
If the potato is your favorite vegetable as it is mine, you might also be interested in the following fabulous side dishes, for your holiday dinner or not!
TRIPLE MASH WITH HORSERADISH CRUMBS - Mashed potatoes with the addition of parsnips and rutabaga (swede). Mashed together with butter, milk and cream for a triple whammy of deliciousness. Served hot and topped with some crisp and buttery horseradish breadcrumbs. Altogether very lush and delicious.
TWO POTATO GRATIN - Layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese. There is no butter as you don't need butter with the cheese. There is no cream either. Once again, the cheese adds a richness that cream often adds. It is thickened merely with a bit of flour between the layers. The only seasoning is a bit of salt and pepper, and the moisture comes from ordinary milk. Altogether delicious.
Yield: Five to Six servings
Fluffiest Make Ahead Mashed Potatoes
Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M
Fluffy and delicious this simple mashed potato recipe uses only four ingredients (not including seasoning) and can be made up to two days ahead of time. Simply reheat in the oven or slow cooker. They are the ultimate mashed potato side for the holidays!
Ingredients
- 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
- kosher salt and white pepper to taste
- 3/4 cup (180ml) of half and half cream
- 1 TBS finely grated onion (optional)
- 2 ounces (56g) full fat cream cheese
- 1/4 cup (57g) butter
for reheating:
- 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
- extra butter, snipped parsley or chives
Instructions
- Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
- While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil, but keep warm.
- Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
- Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
- On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
- Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
- Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!
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