Corn Souffle'

With only 2 days left to Christmas I am really feeling the crunch. We have returned from Mexico and are gearing up for our next trip! All the sudden I realized I haven't posted anything recently. My apologies and here is an easy side dish that even the picky, non-veggie eaters will like, Corn Souffle'.

I wish everyone a Merry Christmas and a healthy, happy New Year!

Courtesy of Aunt Phyl

1 can whole corn
1 can creamed corn
8 oz sour cream
1 stick margarine
2 eggs
1 box Jiffy Corn Muffin mix

Mix all ingredients in a large bowl. Place in a greased souffle' dish. Bake 1 hour in a 350 degree oven.

Asian Dinner Side Dish: Veggie Fried Rice

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

1/4 cup soy sauce
1 1/2 Tbsp rice vinegar
1 tsp Asian sesame oil
1/2 tsp sugar
pepper
2 Tbsp corn oil
1 Tbsp minced ginger
3 garlic cloves, minced
3 green onions, thinly sliced
4 cups steamed brown rice, warm
2 eggs, beaten
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, and a pinch of pepper and stir to dissolve the sugar.

Heat the wok over high heat until very hot and add the corn oil. Add the ginger, garlic, and green onions and stir-fry for about 5 seconds until fragrant. Add the rice and continue to stir-fry until the rice is hot, about 5 minutes. Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the celery, carrots, peas and sauce and stir-fry until well combined and heated through, 2-3 minutes. Transfer to bowl and serve.