This week’s Doris Project was a challenge.
The recipe, hand written on a scrap of paper, carried only the barest of instruction: ingredients, oven temp, and time; no mention of what to do or how to assemble the casserole. And then, there was the whole concept of the casserole; canned corn, uncooked macaroni, Velveeta, and a stick of butter?!?
It was gonna be good, or it was gonna be a disaster…
As it happens, it was good; wicked good, even, and I ran it by two of the harshest food critics available anywhere, the young Misses D, who both, after saying it was pretty skeevy (Parker made a reference to “skunk spit”, I believe) went back for several more tastes before deciding that, while it was no Kraft Dinner, it’d do.
•1 can cream corn
•1 can whole kernel corn (undrained)
•1 cup cubed Velveeta
•1 cup uncooked macaroni
•1 stick butter (melted)
•Salt & pepper to taste
(I used the amounts listed below)
•4 oz jar of pimientos, drained
•1/4 tsp salt
•1 tsp black pepper
•1 tsp dried parsley
•1 tsp dried chives
The method couldn’t be simpler: heat your oven to 350º, then combine all of the ingredients together in a two quart casserole.
Cover and bake for one hour.
Uncover, give a stir to blend the cheese in a bit, and serve.
Now, corn and cheese (well, cheez food) and pasta combine to make for a really nice dish, but it’s mebbe not the kind of thing you’re gonna want to serve every single day. I was thinking of this as a ‘festival food’ – suited for holidays and special occasions – and, while we and the Misses D (and daddy) enjoyed our cheesy (in a good way) macaroni and corn, and then Rich and I quite liked the leftovers with some Buffalo and Sherry Peppers Chicken Wings, I’m thinking this recipe would be a pretty darned terrific addition to our Thanksgiving table.
Try a batch yourself and see if you don’t agree…