Let’s Cook! – December 22, 2021
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LINDA HOSKINS
To all my readers: Have a very Merry Christmas! I wish everyone a happy and healthy holiday. I have three recipes that come from Jan Scroggins of Carrollton, Illinois. She says “these recipes are not alike at all, just seems like cold weather foods.” And a personal to Jan, thanks for the cute Christmas card! The first recipe is Zesty Parsnips. My husband and I first started eating parsnips only a couple years ago when we got tired of the usual veggies for supper. We really like the flavor of parsnips, but I have fixed them only two different ways, so I’m looking forward to trying this recipe!
Zesty Parsnips
(Submitted by Jan Scroggins)
(makes 4 to 6 servings)
■ 1 1/2 pounds parsnips,
trimmed and peeled
■ 1/2 tsp salt
■ freshly ground pepper to
taste
■ 2 Tbsp unsalted butter
■ 1 Tbsp vinegar
■ 2 or 3 Tbsp grated
parmesan cheese
Heat oven to 400 degrees. Place parsnips in a shallow baking dish. Sprinkle on salt and pepper. Pour melted butter and vinegar over parsnips. Sprinkle cheese on top. Cover with foil for half hour, then bake for 40 minutes. Remove foil and bake until browned. Be sure to bake until crusty on top and tender.
Jan says this next recipe comes from a restaurant in Wisconsin.
Spatzle
(Submitted by Jan Scroggins)
■ 4 eggs
■ 1 1/2 cups milk (NOT
skim)
■ 1 tsp baking powder
■ 1 tsp salt
■ 3 cups flour
Mix all, (the mixture will be thin, you will not be able to roll it out). Pour it through a container with holes into boiling water. Will cook like noodles.
CornBread Casserole
(Submitted by Jan Scroggins)
■ 1 can whole corn, drained
■ 1 can creamed corn
■ 1 egg and 1 egg yolk,
beaten
■ 1 cup sour cream
■ 1 box Jiffy cornbread mix
■ 1 stick melted margarine (not diet kind)
Mix all well. Pour into greased 11 x 7 pan, bake for 45 minutes at 350 degrees.
If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and as I like to say, “Happy Cooking!”
