Page 28 - GHOPC Womens Magazine January 2021-7 FINAL_Neat

Sweet Com Casserole

1 (15.25 oz) can whole kernel com, drained
1 (15 oz) can cream-style com
1 cup raw or regular sugar
I large egg ~ _:_.~
..
¼ cup butter, melted and divided ---
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2 sleeves Ritz crackers, crushed and divided ,r
Preheat oven to 325 degrees. Stir whole kernel com, cream-style com, sug-
ar, egg, and about 3/ 4 of the melted butter together in a casserole dish. Fold
about half the crushed crackers into the com mi.--..ture. Sprinkle remaining
crushed crackers over the top of the mixture and drizzle with the remaining
butter. Bake in preheated oven until beginning to brown, 25 to 30 minutes. ·:..~:.
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Golden \'\fonder Mashed Potatoes
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4 pounds (2kg) Yukon Gold potatoes, peeled, cut into pieces
¾ cup whole milk
½ cup heavy whipping cream
1 (4 oz block) cream cheese
3/4 cup (11/2 sticks) unsalted butter, plus more for serving
Salt and freshly ground black pepper

Place potatoes in a large pot and cover with cold water. Add salt and bring
to a boil. Reduce heat and simmer until potatoes are tender but not over-
cooked and soggy, about 20-25 minutes. Drain potatoes but allow them to
set in the pot and dry out just a bit. Add the cream cheese and mash the
potatoes with a masher or a fork Heat the milk, cream and 3/4 cup butter
in a small saucepan over medium heat until butter is melted. Remove from
heat. Gradually add the milk mixture to potatoes, stirring vigorously with a
wooden spoon until combined and smooth; adjust seasoning with salt and
pepper. Transfer mashed potatoes to a large serving bowl, and serve with a
few pats of butter on top.

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