Best Recipes Ever Vol.21,Num.9 - (Page 76)

Cheddar-Potato Corn Cakes PreP Time: 30 minuTes sTarT To Finish: 30 minuTes servings: 18 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 4 oz sharp white Cheddar cheese, shredded (1 cup) 4 medium green onions, sliced (1⁄4 cup) 3 tablespoons yellow cornmeal 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon pepper 3 eggs, beaten 1⁄ 4 cup canola oil 1 In large bowl, mix all ingredients except oil until well blended. 2 In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1⁄4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm. Per Serving (1 corn cake): Calories 98; Total Fat 4.5g (Saturated Fat 1.5g); Sodium 187mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 3.5g; exchanges: 1 Starch, 1 Fat; Carbohydrate Choices: 1 Cheesy Vegetable Risotto PreP Time: 30 minuTes sTarT To Finish: 30 minuTes servings: 8 1 tablespoon butter or margarine 2 tablespoons olive or vegetable oil 1 large onion, chopped (1 cup) 1 clove garlic, finely chopped 1 cup uncooked short-grain Arborio rice 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli, cauliflower, carrots & cheese-flavored sauce 1⁄ 2 cup shredded Parmesan cheese (2 oz) 2 tablespoons chopped fresh parsley 1⁄ 4 teaspoon coarse ground black pepper 2 Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1⁄2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed. 3 Reduce heat to medium. Stir in 11⁄2 cups broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed. [ Serving tiP ] Top the corn cakes with a dollop of sour cream and salsa to add a southwestern flair. 4 Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy. 5 Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture. Per Serving (1⁄2 cup): Calories 200; Total Fat 7g (Saturated Fat 2.5g); Sodium 840mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 7g; exchanges: 11⁄2 Starch, 1 Vegetable, 1 Fat; Carbohydrate Choices: 2 1 In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. [ ingreDient tiP ] No fresh parsley? Toss in 2 teaspoons of parsley flakes or dried basil leaves. 76 PILLSBURY  BEST RECIPES EVER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9