Recipes by Pam's Midwest Kitchen Korner (Page 39)

Marvelous Melting Moments... by Pam's Midwest Kitchen Korner

Chewy Chocolate Caramel Bars by Pam's Midwest Kitchen Korner

Unwrapping all those caramels is the hardest part of this recipe~ that’s when your assistant comes into play, like Bill did for me. The rest is easy, peasy!To tell the truth, I didn’t follow directions very well withthis recipe. The bottom is asturdy oatmeal base, and then it should be topped with melted caramels,followed by…

Hoisin Glazed Salmon by Pam's Midwest Kitchen Korner

In 46 years of being married to Bill, this is a first! Who would’ve thought?It’s an understatement, to say Bill's not crazy about salmon. So, recently at the fish counter, when hesaid, “Buy some salmon fillets,” you could’ve knocked me over with afeather! Huh??? The man has pretty much refusedsalmon of any kind, for any meal,…

Succulent Succotash! by Pam's Midwest Kitchen Korner

I know succotash isn't gourmet fare ~ but, why does it get such abad rap?Where's the parsley?Succotash is a traditional American dish of ColonialAmerica, which became popular during the Great Depression because it was cheapto make, and the ingredients came out of the home garden. It was a dish of survival, which varied greatly,…

Mom’s Oyster Dressing by Pam's Midwest Kitchen Korner

I would be run out of town, if I didn’t make this for ourThanksgiving dinner!Growing up, this was standard fare at Mom and Dad’sThanksgiving table, and it is here also, because it’s delicious! This is a re-post from several yearsago; it’s rich, and savory.It’s also abouttradition…Oyster DressingIngredients:1½ to 2 sleeves Club…

The Ultimate Stuffing by Pam's Midwest Kitchen Korner

The title says it all!It’s not a pretty pic, and whether you call it stuffing ordressing, this dish is chock-full of good flavors and is a favorite here on ourThanksgiving table. I posted thisrecipe from a friendly chef several years ago, and I thought it deserved to beposted again ~ because it is delicious!I hope you try it and…

Turkey Sausage with Peppers by Pam's Midwest Kitchen Korner

We like most any type of sausage ~whether it’s beef, pork or veal ~ whether it’s fresh, cooked and smoked, or dry. Now, a new one has been added to thelist ~ turkey sausage.Bill is really big on turkey so whenI saw a package of Italian-style turkey sausages in the grocery store the otherday, I bought it for something new to try on…

Woo hoo! A Gift from Hickory Farms to You! by Pam's Midwest Kitchen Korner

Good things come from Ohio ~ Hickory Farms and me! ☺Hickory Farms from Toledo, l claim Pickerington. Hickory Farms was established in1951, me around then too; when Richard Ransom began selling hand-cut cheese atlocal fairs. Lucky for us!HICKORY FARMSTRADITION ~Hickory Farms and I have another thing in common ~ we’reboth big on…

Baked Turkey Meatballs by Pam's Midwest Kitchen Korner

There’s nothing like having a good meatball recipe in yourarsenal, and to shake things up, these are made of turkey.Turkey has always been a favorite of Bill’s ~ I’m justjoining the turkey lover’s society, and liking it more and more. These meatballs clinched it; they’re moisttender meatballs with a ton of flavor.I’m not crazy about…

Easy Chicken Cacciatore by Pam's Midwest Kitchen Korner

One evening, way back when, Alice, my mother-in-law, cooked chickencacciatore for dinner. It was newto me, and I thought it was delicious, but then, about everything she cooked wasdelicious to me, except for her liver and onions. Bill can only dream about his mothers’ liver and onions now…Only pic, we were hungry, and wanted to…