May Day Brunch Recipes. . .

Just in time for your upcoming Mother's Day
or Graduation celebrations, 
I'm sharing On Crooked Creek's recipes

from our May Day Brunch (here) with

Yvonne @ StoneGable for On The Menu Monday!

Garden Chowder

Ingredients:

8 slices bacon, coarsely chopped

1 medium onion, chopped

1 medium green pepper, chopped

2 (14oz.) cans cream~of~potato soup

1 (13oz.) can chicken broth

1 cup heavy cream

1 cup milk

1 (10 oz.) pkg. frozen chopped broccoli

1 (10 oz.) pkg. frozen chopped cauliflower

1 (10 oz.) pkg. frozen cut corn

1 tsp. snipped fresh dill

Directions:

In a 5~quart Dutch oven, over medium~high

heat, sauté bacon 3 minutes or until crisp.

With a slotted spoon, remove bacon, set aside.

Remove all but 2 tablespoons fat. Add onion

and pepper; sauté 3 minutes longer.

Stir in potato soup, broth, cream and milk;

bring to boiling. Add frozen vegetables and

return to boiling. Simmer, covered 10~to~12

minutes, or until vegetables are tender.

Add ½ tsp. salt, 1/8 tsp. pepper, the

bacon and dill.  Serve immediately!

Makes: 8 to 10 servings.

“Mr. Ed’s” Easy Cornbread

Ingredients:

1 ¼ cup all~purpose flour

 ¾ cup corn meal

 ¼ cup sugar

2 tsp. baking powder

 ½ tsp.  salt (optional)

1 cup milk

 ¼ cup vegetable oil

1 egg, beaten

Directions:

Heat oven to 400 degrees .

Grease an 8 ~9 inch pan or muffin pan.

Combine all the dry ingredients.

Stir in milk, egg and oil, mixing until

The dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20 to 25 minutes or until golden brown.

Makes: 8 to 10 servings.

Herb Butter

Ingredients:

Basic Recipe

½ pound ( 2 sticks) unsalted butter

5 tablespoons chopped fresh herbs

   and / or herbal flowers

OR 5 teaspoons dried herbs  or

   2 ½ teaspoons herb seeds

1 teaspoon lemon juice

Salt & pepper to taste

Directions:

Chop the herbs very finely or

pulverize the seeds.

Cream the butter and blend in

herbs and seasonings.

Shape as desired and chill OR

freeze up to 6 months.

Strawberries and Cream Pie

Ingredients:

1 cup semi~sweet chocolate chips

3 tsp. shortening

1 Oreo pie crust

  (or graham cracker crust)

1 8 (oz.) pkg. cream cheese

½ cup sugar

½ cup sour cream

1 tsp. vanilla

1 8(oz.) container Cool Whip

2 cups fresh strawberries, halved

Directions:

Combine chocolate chips and shortening

and melt in the microwave. Microwave

30 seconds and then stir. Microwave

15~20 seconds and stir again. Stir until

well combined and then pour about ¾ of

the mixture into the bottom of the crust and

refrigerate until firm.

Beat the cream cheese, sugar, sour cream

and vanilla until smooth.

Fold in the Cool Whip.

Pour or scoop the mixture into the crust

and refrigerate overnight.

Before serving:

Arrange the strawberries on top of the pie.

Microwave the remaining chocolate and

drizzle over the top.

Refrigerate, again, for about an hour

before serving.

Makes: 6 to 8 servings.

Be sure to visit Yvonne @ Stone Gable

for On The Menu Monday! 

www.stonegable.blogspot.com

You’ll come away 

filled with amazing inspirational

menu and recipe ideas for use 

with your own family meals!

May Day Brunch Tablescape (here)

Until next time. . .