SHOEPEG CORN SALAD RECIPE RECIPES

Name: Copycat Green Giant Niblets Corn in Butter Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10-12 serving(s)
Ingredients: 2 (16 ounce) bags frozen corn (yellow "or" shoepeg white, any brand); 2 teaspoons salt; 1/2 cup butter, cut up; 1 teaspoon sugar; 1 cup water; 1 1/2 teaspoons cornstarch

COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE RECIPE ...

Copycat Green Giant Niblets Corn in Butter Sauce Recipe ... image

I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 (16 ounce) bags frozen corn (yellow "or" shoepeg white, any brand)
2 teaspoons salt
1/2 cup butter, cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Steps:

Add corn to large sauce pan along with all ingredients except water and cornstarch.
Stir corn mixture over medium heat until butter is melted.
Combine water and cornstarch and stir until cornstarch is disolved.
Slowly add water to corn in sauce pan, stirring constantly.
Reduce heat to simmer and stir until sauce thickens.
Let simmer, stirring occasionally, until corn is tender, about 10 minutes.

Nutrition Facts : Calories 164.5, FatContent 9.9, SaturatedFatContent 5.9, CholesterolContent 24.4, SodiumContent 549.6, CarbohydrateContent 19.7, FiberContent 2.2, SugarContent 0.4, ProteinContent 2.8

SANTA FE CHILI RECIPE: HOW TO MAKE IT

Santa Fe Chili Recipe: How to Make It image

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Optional: Sour cream, shredded cheddar cheese and corn chips

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 224 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1513mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

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SANTA FE CHILI RECIPE: HOW TO MAKE IT

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 20 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 224 calories per serving

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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