Combine all ingredientsand simmer over a low fire for 20 to 30 minutes,usingtheliquidsfromthe corn and the peas. ...
Mix the ingredients and bake at 350\u00b0 for 45 minutes. ...
Preheat oven to 425\u00b0.By hand, beat eggs.Add half and half and sugar.Mix well.Add baking powder and mix well.Add corn; stir and pour into an 8 x 10-inch greased casserole dish.Bake for 25 to 30 ...
Beat eggs, mix sugar and cornstarch together.Beat well, then add milk, corn and vanilla.Add margarine last and beat well. Preheat oven to 350\u00b0 and bake approximately 30 minutes or until pudding ...
Brown rice in butter.Pour into casserole dish.Pour soup and broth.Cover with tinfoil.Cook 45 minutes to 1 hour at 400\u00b0. ...
In large skillet, saute rice in oil until brown.Add remaining ingredients and 2 1/4 cups water over and simmer 20 to 25 minutes until rice is tender. ...
Cut corn off cob and mix together with rest of ingredients and freeze. To cook corn, put butter in a pan and boil about 10 minutes (if still frozen when you start). ...
Rinse squash and then slice.Salt and pepper.Roll in flour and deep fry. ...
Mix well, put in container and freeze.Blanching is not required.Thaw and pour off excess water before cooking. ...
Melt the margarine; dump in remaining ingredients.Mix well. Pour into a 9 x 13-inch buttered pan.Bake at 350\u00b0 for 45 to 50 minutes. ...