Lori Vaughters’ Log Cabin Corn Bread
Friends have been trying to get this Melbourne, Florida,
member to market her recipe for almost 20 years! Instead,
she is sharing it with us.
1 cup butter, softened
1 cup sugar
1 14.5-ounce can creamed corn
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese
1. Preheat oven to 350ºF.
L & M Curried Apple Soup
2. Cream butter and sugar. Add eggs and corn.
3. Combine flour, cornmeal and baking powder. Add dry
mixture to butter mix. Lightly stir. Fold in cheeses.
4. Pour batter into a greased and floured 9-by-13-inch pan.
5. Place pan in oven, lower temperature to 300ºF and bake
1 hour, or until a toothpick inserted in the center comes
out clean. Serve warm with butter and honey or plain.
Makes 12 servings.
This velvety soup has no cream, and the small amount
of curry enhances the sweet apple flavor. Garnish with
sautéed apples and snipped chives.
4 tablespoons unsalted butter
6 L & M Gala apples (about 21/2 pounds), peeled,
cored and diced
most impact. Fill a large
vase with whole fruits
such as small apples,
lemons or cranberries.
Add water and then
flowers for a spectacular
presentation that’s perfect
for a buffet or sideboard
and just as pretty below
the water as above.
1 large onion, diced
3-4 fresh thyme sprigs
1 teaspoon curry powder
6 cups chicken stock (or low-salt canned)
Freshly ground black pepper
1. In a large saucepan, melt butter over medium heat. Add
apples, onion and thyme. Cook, stirring frequently, until
soft and golden brown, about 15 minutes. Stir in curry
powder and cook until fragrant, about 30 seconds.
2. Add stock and bring to a boil. Reduce heat to low and
simmer until apples are very soft, about 25 minutes.
Remove from heat and cool slightly.
3. Puree soup in a blender. Add salt and pepper to taste.
Serve hot or at room temperature. Makes 8 servings.