Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Did you ever have one of those days when you shouldn't be cooking? I did. In fact, it was yesterday.
For one thing, I was tired. Besides that, I had a lot of things to get done. I shouldn't have tried a new recipe, but I did. We needed something sweet to eat so I decided to bake a new coffee cake.
The recipe was for one of those cakes with batter in the bottom of the baking dish, brown sugar mixture in the middle, and more batter on the top. I greased and floured the baking dish and mixed up some of the ingredients. That's when I discovered that I was short one tablespoon of baking powder. Oh, boy!
One of my cookbooks suggested an emergency baking powder substitute: 1/4 teaspoon baking soda for a teaspoon of baking powder if 1/2 cup of sour milk is used as part of the liquid. (Did you know that 1 tablespoon is 3 teaspoons?) I figured it all out and added the substitution to the batter.
The batter was pretty stiff, and because it was a new recipe, I didn't know what it was supposed to be like so I added a tiny bit of milk. A gooey, stiff batter was what I ended up with, and was it ever hard to put half the batter in the pan. I put the brown sugar mixture over the top, but it nearly was impossible to get the rest of the batter over it. So, I put all of the batter back in the bowl and mixed it up.
I decided that I'd rather bake up the cake for the barn cats than waste the ingredients. So, I spread it in the pan and baked it as directed. And actually it didn't taste all that bad. My husband said it was "edible." Anyhow, I did cook a new casserole about a week ago. I think it's good. It's another biscuit-topped casserole that serves about 4 people, so if you have a big family, double the recipe.
To make "Beef and Corn Casserole," you'll need: 1 pound ground beef, 1/2 cup chopped onion, 1 (8-ounce) package cream cheese, 1 can cream of mushroom soup, 1 (12-ounce) can whole kernel corn (drained), 1/4 cup chopped pimiento, 1/4 teaspoon salt, dash pepper, and a 7.5 ounce can refrigerated buttermilk biscuits ( I think any kind would do).
Preheat the oven to 375 degrees. Lightly grease a 1 1/2 quart baking dish. My baking dish measured about 11x8 inches.
Brown the meat and drain. Add onion and cook until tender. Add cream cheese and soup. (The cream cheese will mix in better if you cube it first.) Mix until smooth. Then stir in the corn, pimiento and seasonings.
Pour into the casserole dish. Separate the dough into biscuits, and then cut each into half so you have 20 half-circles. Place biscuits, cut side down, around the edge of the casserole. (I just put the whole biscuits on top of the casserole, and it worked fine.)
Bake for 20 to 25 minutes, until biscuits are browned.
The cream cheese, corn mixture has a wonderful taste.
If you have recipes that you'd like to share, send them to me at P.O. Box 415, Craig, CO 81626, or call me at 824-8809.