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New jersey clam chowder Fry bacon in soup pot until crisp, remove. Saute onion till clear, add
clams, liquor, and heat to cook clams. Add potatoes & spices and cook
briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add
clam broth to taste.
Barley/corn bread Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda and
sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix
only until the dry ingredients are moistened. Turn into a well-oiled and
heated large iron skillet.
Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Ad
Les petoncles a la nage (scallop soup) Les Petoncles a la Nage
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes
a simple soup from scallops and vegetables.
In a medium saucepan, bring wine, fish, stock and vegetables to a boil,
season with salt and pepp
Potage de ble ( corn soup) Potage du Ble
This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won't have the same delicate sweetness.
Bring water
Seafood chowder "A traditional Atlantic chowder is made with fish or shellfish, canned
milk, potatoes, onions and is served with a dollop of butter. This
version, which comes from a Nova Scotia fisherman and uses sour cream,
fresh cream and thyme, is quit
Black beans & corn thermos lunch A favorite one pot meal that you can take to work in a thermos is 1/2 c black beans (dehydrated or canned); 1/2 canned corn (rinsed) or cooked frozen corn; 1/2 cooked brown rice; and enough salsa to blend the mixture together.
Lentil and corn soup Corn and sweet potatoes give this soup a nice sweetness. It's adapted from
Mark Bricklin's _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting
Brown rice and sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the diced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill
Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced green and red peppers and saute until tender. Reduce the heat
and stir in the corn, rice, and finally the guava. Remove from heat and
season to taste. Chill
Lentil & corn soup Corn and sweet potatoes give this soup a nice sweetness. It's adapted from
Mark Bricklin's _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting
Sweet potato corn bread Boil or steam sweet potatoes until tender, about 15 or 20 minutes.
Drain throughly; press through sieve into a medium bowl. Set aside to
cool slightly.
Heat oven to 375 degrees. Sift together cornmeal, flour, baking powder,
salt, bakin
Three corn bread Mix all ingredients together and bake for 1 hour at
350 degrees. I like to bake mine in a greased
casserole dish; but it works equally well in loaf
pans. Hope this is what you're looking for. This is
one of my husbands favorites. FROM:
Baked corn chex 'n' cheese custard Preheat oven to 325 degrees F. Saute green pepper and onion in butter
until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in
cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
Pour into buttered 2-quart casserol
Thelma lou's corn custard > mayberry Grease a 6 cup casserole dish. In a large bowl combine the corn, eggs,
milk, sugar, salt, pepper, and nutmeg. Pour into the prepared dish.
Combine the crumbs and melted butter, tossing well. Sprinkle over the corn
mixture. Bake in a 300F ove
Eileen's corn-chillies-cheese bread Put all ingredients into pan, select white bread, and push start.
From Loafing It by DAK
Sunflower corn bread Directions:
Place all ingredients except yeast in baking pan.
Place yeast in receptacle. Bake on Rapid Bake cycle or Timed Bake Cycle.
(Panasonic 65)
For other machines, place ingredients in pan in order recommended by
your m
Broccoli and corn bake Mix together in greased 1.5 quart casserole. Top with a mixture of 2
tablespoon cracker crumbs and melted butter or margarine. Bake at 350
degrees for 40 minutes. From Bruna G.--Silver shores
Crusty corn flat bread Here's a couple of off beat bread recipes I thought might interest
you. This and the following recipe are wheat free breads.
Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of
the warm water in a 2-cup glass measure; stir t
Chicken corn chowder Place the chicken wings, water and salt in a soup kettle. Bring to rolling
boil, and remove any froth which may gatther on top. Reduce heat to simmer
and cook covered fro 1-1/2 hours.
Strain soup abd allow the cbickin wings to cool, Remove the
Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle
Mexican corn Combine first 6 ingredients in a large skillet; cover and cook over medium
heat 7 minutes, stirring occasionally. Add tomato and oregano; cook,
uncovered, 2 minutes or until tomato is heated thoroughly.
SOURCE:Southern Living Magazine, July 19
Scalloped corn Combine corn, eggs, green pepper, and salt; mix well. Spoon half of
mixture into a greased 1-1/2 quart casserole. Sprinkle with half of
cracker crumbs, and dot with 1 tablespoon butter. Repeat layers; pour
half-and-half over top.
Bake at
Pennsylvania dutch chicken-corn soups/stews *Calls for 2 1/2 ts of salt, many recipes in todays world's calls for much
less. This cookbook was published around 1968. Put chicken, water, onions,
celery, salt and pepper in kittle. Cover and simmer for 2 hours or until
fork tender.
Tomatoes stuffed with corn slaw Slice tops of tomatoes & scoop out their insides. Reserve for another use.
Set tomatoes on a platter.
In a large bowl, toss together the remaining ingredients. Spoon into the
tomatoes, serve or wrap & store in the refrigerator overnig
Corn souffle Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in
corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white
until stiff. Fold gently into corn mixture. Pour into a baking dish that
has been sprayed with a
Creamy vegetable chowder Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and
cook until lightly browned, adding water if necessary to prevent drying. In
blender, combine cottage cheese, tomatoes, water and spices. Blend until
smooth and add to veg
Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add
French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
Hot scallop salad with potato chips * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
endive, escarole, radicchio, or romaine.)
====================================================================== ===
1. Rinse scallops well, pat dry, and cut crosswise abo
Crockpot corn and lentil soup Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with
1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2
tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7
cups chicken broth. Stir w
Corn salsa * Jalapeno chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
1 hour. Makes about 2 1/3 cups Salsa.
Corn and walnut dip Beat all ingredients except corn, walnuts and onion in a large bowl,
with an electric mixer on medium speed, until smooth. Stir in corn,
walnuts, and onion. Serve with tortilla chips.
Makes 4 cups of dip.
Mexi-corn lasagna * Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce,
picante sauce, chili powder and cumin. Simmer, stirring frequently
for 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano
and garlic powder; mix well. Arrange 6 tor
Mexicali corn bowl In small saucepan, melt butter over low heat. Add taco seasoning and
chives. Blend. Pour over popcorn in large serving bowl and toss
lightly. Serve at once. Makes 4 qts.
Sole steam in corn husks * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and
peeled (see Sowest 1 for
directions), seeded and chopped. Prepare Chipotle Mayonnaise
and set aside. Rinse corn husks and remove the leftover silks then
cover with
Corn stuffed poblano chiles Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut sides down on the
rack in the broiler and broil with the skin side up about 4 inches
from the heat until the skin blisters
Mexican corn and potatoes * Use either 1 or 2 of the chiles that have been seeded and
chopped.
To your own taste. Cook and stir the chiles and onion in the
margarine in a 10-inch skillet until the onion is tender. Stir in the
remaining ingredients, cook, st
Grilled corn with spicy butters * Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
Remove the large outer husks from the corn turning back the inner
husks, remove the silks. Spread each ear with about 2 tb of the
butter mixture of your choice. Pull the inner
Mahatma red bean chowder 1. Cook Red Beans and Rice by Package Directions.
2. Add the remaining ingredients.
Black bean and corn salad 1. Combine rinsed beans, thawed corn and onions in mixing bowl.
2. In another bowl mix ancho cile, vinegar, sugar, lime juice, salt, pepper olive oil and chopped cilantro. Whisk dressing.
3. Pour dressing over beans, corn and onions. You can serve immedia
Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees.
In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi
Clam chowder As long as the total amount adds up to 2 cups, you can use slightly more celery than onion. Can also use red or white onion, as desired.
Put diced/chopped vegetables (celery, onion and potatoes) in a very small saucepan (scale accordingly if doubling the
Chicken-potato chowder Mix chicken, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes.
Stir in cheese. Add infant cereal by tablespoons until you get your desired thickness. Mash or purA?AŠe to desired consistency. Cool before serving.
Corn quiche 1. Preheat oven to 180C. Use a pie dish 26sm, brush with oil.
2. Mix all the ingredients, except cheese. Pour into the baking dish, sprinkle cheese on top. Bake 30min.
Corn flake crust 1. Combine crumbs, sugar, and margarine in food processor. Process until well mixed.
2. Add 1 tsp. water. Process.
3. Add remaining water. Process again.
4. Press into lightly greased 9 in. pie plate.
5. Bake in 350 degree oven for 10 minutes.
6. Cool sli
Smokey chipotle corn bread Mix togeather all dry ingredients, and mix together all wet ingredients. Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn skillet or cast iron fry pan into a hot (4
Sage creamed corn bruschetta with prosciutto Lightly brown butter in saute pan over med high heat, add sliced garlic. Cook garlic is light brown. Add sage and saute till aromatic. Add corn and saute for one minute. Add salt and pepper. Add cream and simmer until cream is reduced in half, about 4 to
Chinese corn cakes with cilantro and chives Mix together the flour, baking powder, sugar, and salt in a medium bowl.
Place 1/2 cup of the corn in a food processor or blender, add the milk, egg and melted butter, and puree. Add the dry ingredients and pulse just until blended. The batter should be t
Chicken chowder In a pan, cook celery and onions in butter over medium heat for about six minutes. Meanwhile, cook carrots and potatoes in boiling water until they are almost tender(I add the carrots a few minutes before the potatoes since they take longer). Stir in flou
Chipotle corn salsa recipe Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into th
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