Grandma And Grandpa Hansons Corn And Oysters Recipes

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GRANDMA JOYCE'S SCALLOPED CORN



Grandma Joyce's Scalloped Corn image

Make and share this Grandma Joyce's Scalloped Corn recipe from Food.com.

Provided by Jensfaboo

Categories     Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can cream-style corn
1 (16 ounce) can sweet corn
1/4 cup butter
1/2 cup onion, finely chopped
2 eggs
1 1/2 cups crushed saltine crackers
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees fahrenheit.
  • Grease casserole dish.
  • Saute the chopped onion in the 1/2 stick of butter or margarine.
  • Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk.
  • Add the sauteed onion and butter and pour into prepared casserole dish.
  • Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top.
  • Bake for 30-45 mins until top is golden brown.

Nutrition Facts : Calories 305.3, Fat 13.3, SaturatedFat 6.3, Cholesterol 93.7, Sodium 502.8, Carbohydrate 42.9, Fiber 3.7, Sugar 5.7, Protein 8.3

GRANDMA'S SCALLOPED CORN



Grandma's Scalloped Corn image

"This is a recipe near and dear to my heart," Connie Hoffa, from Okatie, South Carolina says about this colorful, comforting dish. "Even today, it's a favorite with our grown children."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 celery rib, chopped
1/2 small onion, chopped
2 tablespoons butter
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1 cup crushed saltines (about 20 crackers)
2/3 cup cubed process cheese (Velveeta)
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

Nutrition Facts : Calories 219 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 952mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.

SCALLOPED CORN AND OYSTERS



Scalloped Corn and Oysters image

A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)

Provided by Jen Wiehl

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, beaten
2 cups frozen corn
1 3/4 cups milk
1 jar oyster, drained and chopped

Steps:

  • Preheat oven to 325 degrees.
  • Butter a 1 1/2 qt baking dish.
  • Mix butter, flour, sugar and salt with fork in a large bowl until blended.
  • Add the eggs and beat well.
  • Stir in corn and milk.
  • Stir in oysters.
  • Pour into dish and bake for 20 minutes.
  • Stir again and continue baking until golden and an inserted knife comes out clean.
  • Enjoy!

Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5

GRANDPA'S OYSTER STEW



Grandpa's Oyster Stew image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

  • Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  • Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  • Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  • Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

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