Mama Mangia
Super Moderator
Corn/With Bacon and Sour Cream
Preheat oven to 425
1/4 lb. of bacon fried and drained on paper towel
1 medium onion chopped
4 T. of flour
2 t. of salt
2 cans of (whole kernel) corn drained
Fry bacon and set aside reserving greese. Saute onions in 4 T bacon greese. Add the flour and salt. Dump in corn and sour cream. Add a little extra sour cream if desired.
Bake at 425 for 45 min. Then crumble the bacon on top before serving.
FRESH CORN WITH ADOBE BUTTER
1/2 t. chili powder
1 t. lime juice
1/4 c. butter or margarine, softened
Salt
4 ears yellow or white corn, husks and silk removed
Moisten chili powder with lime juice in small bowl. Add butter; stir until well blended; season with salt to taste.
Place corn in 5-qt pan; cover with cold water. Cover; bring to boil; boil 1 minute. Turn off heat; let stand 2 minutes oruntil corn is tender. Drain.
Serve with Adobe Butter.
Parmesan Brussels Sprouts
2 pounds brussels sprouts
2 tablespoons butter
1 clove garlic, crushed
1/4 cup freshly grated Parmesan cheese
Trim brussels sprouts. Cook in boiling water for about 8 minutes. Drain well.
In saucepan, heat butter and garlic until bubbly. Return brussels sprouts to the saucepan and stir to coat with garlic butter.
Place in a serving dish and top with Parmesan cheese. Makes 6 servings.
Scalloped Corn
22 saltine crackers
1 egg
1 cup milk
1/2 teaspoon minced dried onion
1/4 teaspoon salt
dash pepper
1 (17 oz.) can cream-style corn
1 tablespoon butter
Put crackers into a plastic bag and crush with a rolling pin. In casserole dish, beat egg with fork. Stir in milk, onion, salt, and pepper. Measure 2/3 cup of the cracker crumbs and add to milk mixture. Put rest of crackers aside. Add corn to milk mixture. Put butter into a skillet; melt on low heat. Pour over crumbs in bowl and stir to mix well. Sprinkle crumbs over corn mixture. Bake for 1 hour at 350°.
Southern Fried Okra
1 lb fresh okra, cut into pieces (don't use the top of the stem but the bottom is wonderful to eat)
2-3 cups cornmeal
1 egg
2 cups buttermilk (regular or lowfat milk is fine, too)
salt and pepper
oil
In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
Repeat with rest of okra till all gone. Enjoy!
Wild West Corn
8-oz. pkg. cream cheese
1/2 cup milk
4 oz. can green chilies, diced
1 tsp. salt
2-oz jar pimentos, drained
2 cans whole kernel corn, drained
Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1-1/2 qt. casserole. Bake at 350 degrees for 30 minutes uncovered.
3 Bean Salad
1 can (10 oz.) green beans
1 can (10 oz.) yellow beans
1 can (14 oz.) kidney beans
1/2 green pepper, chopped
1 medium Spanish onion, chopped
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery salt
Dash cayenne
Drain beans. Combine in a large bowl with green pepper and onion.
Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings.
Bring to a boil over medium heat to melt the sugar.
Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.
Preheat oven to 425
1/4 lb. of bacon fried and drained on paper towel
1 medium onion chopped
4 T. of flour
2 t. of salt
2 cans of (whole kernel) corn drained
Fry bacon and set aside reserving greese. Saute onions in 4 T bacon greese. Add the flour and salt. Dump in corn and sour cream. Add a little extra sour cream if desired.
Bake at 425 for 45 min. Then crumble the bacon on top before serving.
FRESH CORN WITH ADOBE BUTTER
1/2 t. chili powder
1 t. lime juice
1/4 c. butter or margarine, softened
Salt
4 ears yellow or white corn, husks and silk removed
Moisten chili powder with lime juice in small bowl. Add butter; stir until well blended; season with salt to taste.
Place corn in 5-qt pan; cover with cold water. Cover; bring to boil; boil 1 minute. Turn off heat; let stand 2 minutes oruntil corn is tender. Drain.
Serve with Adobe Butter.
Parmesan Brussels Sprouts
2 pounds brussels sprouts
2 tablespoons butter
1 clove garlic, crushed
1/4 cup freshly grated Parmesan cheese
Trim brussels sprouts. Cook in boiling water for about 8 minutes. Drain well.
In saucepan, heat butter and garlic until bubbly. Return brussels sprouts to the saucepan and stir to coat with garlic butter.
Place in a serving dish and top with Parmesan cheese. Makes 6 servings.
Scalloped Corn
22 saltine crackers
1 egg
1 cup milk
1/2 teaspoon minced dried onion
1/4 teaspoon salt
dash pepper
1 (17 oz.) can cream-style corn
1 tablespoon butter
Put crackers into a plastic bag and crush with a rolling pin. In casserole dish, beat egg with fork. Stir in milk, onion, salt, and pepper. Measure 2/3 cup of the cracker crumbs and add to milk mixture. Put rest of crackers aside. Add corn to milk mixture. Put butter into a skillet; melt on low heat. Pour over crumbs in bowl and stir to mix well. Sprinkle crumbs over corn mixture. Bake for 1 hour at 350°.
Southern Fried Okra
1 lb fresh okra, cut into pieces (don't use the top of the stem but the bottom is wonderful to eat)
2-3 cups cornmeal
1 egg
2 cups buttermilk (regular or lowfat milk is fine, too)
salt and pepper
oil
In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
Repeat with rest of okra till all gone. Enjoy!
Wild West Corn
8-oz. pkg. cream cheese
1/2 cup milk
4 oz. can green chilies, diced
1 tsp. salt
2-oz jar pimentos, drained
2 cans whole kernel corn, drained
Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1-1/2 qt. casserole. Bake at 350 degrees for 30 minutes uncovered.
3 Bean Salad
1 can (10 oz.) green beans
1 can (10 oz.) yellow beans
1 can (14 oz.) kidney beans
1/2 green pepper, chopped
1 medium Spanish onion, chopped
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery salt
Dash cayenne
Drain beans. Combine in a large bowl with green pepper and onion.
Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings.
Bring to a boil over medium heat to melt the sugar.
Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.