• What's Cookin'? with Louise Barnisky

    • What’s Cookin’?

    March 23, 2016

    Wanna take a nice dish to a church dinner? I tried it. I brought the empty dish back home.

    Cheesy Creamed Corn
    3 pkgs. (16 oz. each of frozen corn
    2 pkg. (1- 8 oz. and 1- 3 oz.) cream cheese, cubed
    1/4 cup butter, cubed
    3 Tbsp. water
    3 Tbsp. milk
    2 Tbsp. sugar
    6 processed American cheese slices, cut into small pieces
    In a slow cooker, combine all ingredients.
    Cover and cook on low for four hours or until heated through and cheese is melted.
    Stir well before serving.
    Makes about 12 servings.

    Best Deviled Eggs
    12 hard-boiled eggs
    1/2 cup mayonnaise
    1 tsp. dried parsley flakes
    1/2 tsp. minced chives
    1/2 tsp. ground mustard
    1/2 tsp. dill weed
    1/2 tsp. paprika
    1/8 tsp. pepper
    2 Tbsp. milk
    Fresh parsley and paprika for garnish.
    Slice eggs in half lengthwise and remove yolks.
    Set whites aside.
    In a bowl, mash yolks and add remaining 9 ingredients.
    Mix well.
    Fill the whites.
    Garnish with parsley and paprika.

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