Korney Spinach Dip Stuffing Side Dish Recipes

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

" KORNEY" SPINACH DIP STUFFING SIDE DISH

Steps:

• In mixing bowl add spinach dip and sour cream. Mix and add corn and mix again.
• Melt margarine in microwave.
• Add stovetop dressing or dressing cubes, pour over the melted margarine. Mix well.
• Add 1/4 tsp salt or salt substitute.
• Add pepper to taste. Mix.
• Preheat oven 375°F.
• Spray Pam in a round deep 1 1/2 quart casserole dish.
• Pile into casserole dish. Place foil on top.
• Note: You can use whole kernel corn and add red and green chopped peppers if you wish.
• Cook 25 minutes.

CORN AND SPINACH SOUFFLE

Steps:

• Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.