Baked Fresh Corn

(6 servings)

3 Tbsp butter
3 Tbsp flour
1-1/2 teaspoons salt
Dash of freshly ground pepper
1-1/2 cups half-and-half cream
2-1/4 cups cooked (6 to 6 plump ears) corn cut from the cob
3 beaten eggs
3/4 cup buttered breadcrumbs
Paprika


Preheat oven to 350 F.

Heat butter in a saucepan, add flour and blend with wire whisk. Season with salt and pepper. Meanwhile, bring the cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Remove sauce from heat and add the corn. Slowly add the beaten eggs, stirring constantly.

Pour mixture into greased 5- to 6-cup casserole and top with breadcrumbs. Sprinkle with paprika and place in a shallow pan of hot water. Bake 45 to 50 minutes.

VARIATION

Corn and Cheese Pudding

Add 1 cup grated sharp cheddar cheese and 1 teaspoon dry mustard to the white sauce. Stir until cheese melts before adding the corn.



Baked Potato Casserole

5 lbs potatoes, cooked and cubed
1/2 lb cooked bacon, crumbled (can use more)
1 small onion, chopped
4-5 green onions, chopped
1 1/2 cups mayonnaise (Hellman's is best for this)
1 1/2 cups sour cream
salt and pepper
5 tablespoons melted butter
1/4 teaspoon garlic powder (optional)
1 1/2 cups cheddar cheese, cubed
1 cup cheddar cheese, shredded (or to taste)


Grease a medium size casserole dish.
Set oven to 350 degrees.
In a large bowl, mix mayo, sour cream, melted butter, garlic powder, onions, salt and black pepper.
Add in the cooked cubed potatoes, cubed cheese and bacon; mix lightly.
Pour into prepared casserole dish, sprinkle with shredded cheddar cheese.
Bake 20-25 minutes, or until hot and bubbley.
Delicious!



Beans and Greens

Serves 4

2 bunches of escarole
1/2 cup olive or vegetable oil
4 garlic cloves
15 ounce can cannellini beans or cooked dried beans equal to 2-2 1/2 cups
1/2 cup butter
Red pepper flakes to taste
1/4 cup freshly grated Parmesan cheese
Garlic powder to taste
Freshly ground black pepper to taste

Clean escarole and cut into strips. Boil in salted water until
tender-drain well. Heat oil in a large skillet and saute the garlic
until lightly brown. Remove the garlic from the pan (I add it back
in at the end) and add the escarole and saute a few minutes. Add
the cooked beans and 1/4 cup butter. Simmer a few minutes and
season with salt, pepper and red pepper flakes. Stir in the Parmesan
cheese and add a little garlic powder if using.




Beefy Jalapeno Corn Bake

1 pound ground beef
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 cup vegetable oil
1 cup cornmeal
3 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
4 cups (16 ounces) shredded cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and chopped


In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.

Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.

Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers.



Beer Battered Zucchini

1 zucchini

Batter:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
6 ounces beer
2 dashes Tabasco sauce

Slice zucchini, coat with flour and set aside. Combine remaining ingredients in large bowl, beat until smooth. Let sit for 15 minutes so the yeast can work on the flour. Fry in a little olive oil.