Ask Ms Recipe

My mother gave me the recipe for this corn salad. She has made it with hot peppers and without them. So if you’re into hot stuff you can enjoy this recipe and if you’re not into hot stuff you can enjoy it too.

Serving size 10-12 at least

Prep time 10 minutes

Refrigerate over night

1/2 cup sour cream

4 cans Mexican corn (drained)

1 large onion (diced)

1 green bell pepper (diced)

2 Jalapeño peppers jarred (optional)

1/2 cup miracle whip

4-6 ounces Grated Cheese

Frito corn chips

Salt and pepper to taste

1.Mix all ingredients together, except for corn chips. Pour corn salad into serving dish and cover with plastic and refrigerate overnight to allow set up.

2.Break up corn chips and place a thin layer on top of corn salad.

Tip: Don’t rub your eyes after touching hot pepper or your eyes will be on fire.

Hint: The seeds of jalapeño peppers are the hottest part of the peppers

Happy Holidays

From:

Ask Ms Recipe

My Grandmother Hazel had many family traditions and this was one of them. She made the recipe each Christmas This time of year brings back many memories for me of my Grandmother slaving in the kitchen during the holidays. Therefore, I give this recipe to you in memory of my Grandmother Hazel.

Prep 15min

Serves 8

Refrigeration Time approximately 1 hour and 15 minutes

Ingredients

2 3oz packages. of mixed fruit jell-o

1 20 oz can of crushed pineapple

1 ½ -cup pecans or walnuts

1-cup Cool Whip

Directions

1. Pour both boxes of jell-o into a large bowl, and then pour 2 cups hot water over jell-o packages. Stir well until jell-o is dissolved.

2. Add 1 cup of ice-cold water and stir well. Let set in refrigerator until almost set (mine took 1 hour).

3. Drain crushed pineapple through a strainer into a bowl to catch juice. After jello is almost set, add 1 cup of pineapple juice to jell-o, stir and let set again for about 15 min.

4. Lastly, fold set-jell-o with the pecans, pineapple, and cool whip. Keep refrigerated until ready to serve.

Tip: Folding ingredients, is not stirring. When you fold, you are flipping one ingredient over another.

Optional: Use any flavor of jell-o. Orange is all I had at the time.

Sometimes, even Ms Recipe has a hard time creating side dishes. Kidney bean salad is one of those side dishes that is not only inexpensive, but can be used as a entrée for vegetarians. I like to make this side dish with a yummy tuna salad sandwich.

Prep 5-10 min

Serves 2

No Cooking time

Ingredients

1 can red kidney beans (15 ounces) (drained)

2 large eggs (hard boiled); chopped

1/2 large onion; chopped

10 pickles (dill, or sweet) or pickle relish (chopped)

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1-Tablespoon parsley

1/2 teaspoon seasoned salt

2 Tablespoons  Kraft mayonnaise or miracle whip

Directions

1. Place all ingredients into a medium size bowl, and mix well.

2. Refrigerate for 1 hour prior to serving.

Tip: You can use black beans instead of kidney beans.

Optional: Sometimes I substitute a dash of hot sauce instead of black pepper.

Got Leftovers from Thanksgiving? Try this easy to make turkey stir-fry for anytime of the year and its sure to fill you up. This recipe can easily be doubled to feed more.
Prep 10 min
Cook 10 min
Serves 4-5

Ingredients
2 cups turkey, cut into chunks or strips
1 1/4 cups chicken broth
1 large red or green pepper, cut into strips
3 cloves garlic, chopped finely
1/8 teaspoon red pepper flakes (optional)
Salt to taste
16 ounces or 1 pound broccoli (if frozen unthaw ahead of time)
1 8 ounce can water chestnuts, (drained)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
2 tablespoons vegetable or canola oil or cooking spray

Directions
1. Mix in medium sized bowl garlic, red pepper flakes, salt (optional), chicken broth, and cornstarch make sure cornstarch dissolves completely. Set aside.
2. Spray a large skillet with vegetable oil then add broccoli, turkey and red peppers. Cook for 2 minutes, and then add water chestnuts and then cook for another minute.
3. Lastly, add broth mixture and soy sauce and bring to boil until hot or 5 min.

Tip: Serve over noodle or rice of your choice