Corn Salad- A SOME Salad

 

Although summer has waned as of this date, (09/27/2026) I found this Corn Salad to be a cooling break from the ordinary. The weather was still hot when I made it on  09/18/2026.

*This is a SOME recipe. I used SOME of this and SOME of that. Proportions were measured by my eye and what I felt was enough.

INGREDIENTS

   1. In a bowl dump    15oz. can of whole kernel corn (drained) ,SOME chopped     tomatoes and avocado chunks. (I also added a little chopped onion, garlic and bell pepper.)

 

   2. In a separate bowl make the vinagarette.     Add SOME olive oil, apple cider vinegar and lime juice, a little  sugar ,salt, pepper -to my taste

 

   3.  fresh spinach as the salad bed

A. Pour vinagarette  into the bowl of vegetables/fruit and mix gently but                 thoroughly.

B. Serve corn salad on a bed of fresh spinach.

Below is a Genuine  Corn Salad Recipe 

 

That's it*** 

😒The computer is being wonky tonight. Tech doing what tech does. 

Internet Cooking 2- Simple Turnip Green Casserole

 I'd heard of all kinds of greens casseroles  and how delicious they are but, had never tasted  or tried one.  As with most recipes, the proof is in the seasonings of the cook.    

The Greens Casserole is good for using any type of leftover greens. I first used leftover kale.

I liked it so much I made it again  but, this time I used canned greens and instant cornbread mix. I like to keep things simple.

    There are numerous recipes out there on YouTube. Many that are pretty elaborate layering the greens with chicken,corn, additional cheeses and other extras.   After viewing various recipes, I developed a  simple recipe that would suit my needs. I might get fancy in the future but not this time.

Simple Turnip Greens Casserole

                    Ingredients

• 1  27 oz. can of Margaret Holmes turnip greens, drained (or use your own leftover  greens approximately  3 1/4 cups

• 2 boxes of  Jiffy cornbread mix (or use homemade)  yielding approximately 4 cups of batter

• 1  8oz. block of cream cheese

•  additional seasonings of your choice 

                                Instructions

Preheat your oven to  350 degrees

1. Drain the juice from your greens and place them in a large mixing bowl.

2. Add the 8 oz. block of cream cheese to the greens. opt. add any additional seasonings to your liking. Mix well. Set aside.

3. In another bowl prepare your cornbread batter. Set it aside.

4. Grease a suitable sized baking pan or casserole dish. (I used a 9 x 9)

5. Pour in an even layer of cornbread batter that goes up to about 1 inch in depth.  

6. Spread your greens mixture evenly across this layer of batter. DO NOT MIX  or STIR  IT.

7. Pour the remaining batter across the greens mixture. DO NOT MIX or STIR IT

 8. Place your casserole inside the 350 degree oven and bake for 30-40 minutes. Check  at 30 minutes to see if the casserole has "set" when you jiggle it and the  cornbread top has browned.

9. Allow the casserole to cool for about 10 minutes giving the filling extra time to set.

10. Cut a square of the casserole, place it on a dish, and serve.

Alternates and Extras

Some views showed a dollop of sour cream on individual servings.

Others showed a strata consisting of cooked chopped chicken, cheddar cheese and corn. All recipes ended with the cornbread topping.

This casserole was also delicious and simple. It's in the "Keep" pile.

That's It ***

Internet Cooking 1- Brown Sugar Cookies

 I come across interesting recipes when scrolling YouTube. Sometimes I'm looking for something quick and sweet. Other times I'm looking for alternate ways to prepare a vegetable.

This time I was looking for something sweet and came across, 3- Ingredient Brown Sugar Cookies at Steph's Stove.   The recipe is as follows;

Brown Sugar Cookies ½ cup butter - softened to room temperature ½ cup packed brown sugar 1 cup All-Purpose flour Preheat oven to 375° In a medium mixing bowl add softened butter and brown sugar. Using a stand mixer, with the paddle attachment, on medium speed blend butter and brown sugar until well combined and fluffy. Gradually add the flour (all-purpose flour) to the butter mixture and blend just till combined and the mixture forms a dough without any flour streaks visible. Do not over mix. Using a 1- tablespoon cookie scoop (or your hands), form cookie balls, place onto a parchment or silicone lined cookie sheet, and flatten each cookie ball. This will allow the cookies to be thin and crispy when baked. Place into the pre-heated 375° oven and bake for approximately 8-minutes. The cookies should be golden brown with set edges and the center will appear soft. Remove from the oven and drop the hot pan onto the counter (or hard surface) immediately. This will allow the cookies to spread, create a chewy center, and a crinkle effect on the cookie surface. After “the drop” place the pan onto a wired cooling rack and allow to cool for 5-minutes. Transfer cookies from the pan to the cooling rack after 5-minutes and allow them to cool completely. After the cookies have completely cooled, place in an airtight container, on the counter, and enjoy for up to 5-days. If you would like to create a “just baked” cookie after storing, pop into the microwave for about 8-10 seconds. Enjoy! Tips - For a thicker cookie, chill the dough for about 20-30 minutes before baking.

This recipe was a bust for me. They were thin, hard and ended up more like Peanut Brittle without the peanuts. Human error on my part is possible. I won't be trying this again.   👎😞

That's it***