Wednesday, November 10, 2010

Fall Lunch with Vonda

My recent ladies day in Tennessee afforded a weekend visit with my best girlfriend, Vonda. She served this wonderful meal of corn chowder, spiced pecan and pear salad, yeast rolls and peach cobbler. I have been craving these flavors since I returned home, and I am sure that you will too once you give Vonda's recipes a try.

This dessert is even sweeter when shared in the company of girlfriends!

Corn Chowder
2 cans creamed corn
1 can cream of mushroom or cream of chicken soup
3/4 cup chopped ham
2 cups frozen shredded hash browns
2 tablespoons margarine
2 1/2 cups milk
Salt and pepper, to taste
Combine all ingredients in a crock pot. Cover and cook on high for 4 to 5 hours, stirring occasionally. Add more milk if needed for desired thickness.

Salad with Pears and Spiced Pecans
1 bag spring mix lettuce
1 pear, chopped
Sweetened, dried cranberries
Gorgonzola cheese, crumbled
Spiced pecans

Spiced Pecans:
12 ounces pecans
1/2 to 3/4 cup, plus 6 tablespoons sugar
2 tablespoons chili powder

1 cup vegetable oil
1/2 cup apple cider vinegar
1/2 cup sugar
Dried basil, minced garlic, salt and pepper, to taste
To make spiced pecans, fill a 2-quart pan 2/3 full of water. Add sugar, and bring to a boil to dissolve sugar. Turn off heat and add pecans. Let soak 10 to 15 minutes. In a large plastic storage bag, combine chili powder and 6 tablespoons sugar. Add soaked pecans, and shake bag to cover nuts. Spread pecans on a cookie sheet and bake 5 to 6 minutes at 350 degrees.

Combine salad ingredients in a medium serving bowl, and prepare dressing. For dressing, blend oil, apple cider vinegar, sugar, basil, garlic and salt and  pepper. Pour over salad just before serving.

Peach Cobbler
1 cup self-rising flour
1 cup milk
1 cup sugar
1  large can sliced peaches
1 stick butter
Melt butter in larger casserole. Mix batter. Pour in baking dish, and  add peaches. Bake at 350 degrees for 1 hour. Serve warm with ice cream.

Keep scrolling for images from our all-girl weekend!

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