Cook corn and water until done.Add salt, pepper, sugar and margarine. Then add flour mixture to desired thickness. ...
Bring first 4 ingredients to a boil; boil 5 minutes.Add soda and stir.Pour over 15 cups popped corn.Bake at 250\u00b0 for 1 hour, stirring often. ...
Boil the corn 5 minutes and then cut from the cob.Combine with remaining ingredients and simmer 20 minutes.Seal in canning jars. ...
In a heavy saucepan, melt butter and add bell pepper and onion; cook until crisp but tender.Add chicken broth, corn and cumin. Bring to a boil over medium-high heat.Reduce to low heat, cover and sim ...
Boil rice in chicken broth.Saute vegetables in butter.Mix with rice.Add salt to taste. ...
In a medium mixing bowl, stir together eggs, milk, salt and pepper.Stir in corn and green onions (may set aside some corn and green onions for garnish).Spray 2 (12-ounce) casseroles with nonstick co ...
Mix all ingredients together and bake at 350\u00b0 for 50 to 55 minutes. ...
Mix all ingredients well.Put in casserole dish.Bake at 350\u00b0 for 35 minutes or until rice is soft.Do not overcook. ...
Puree corn in blender for 1 minute.Add milk and blend for 1 minute.Add dry ingredients and blend for 1 minute.Add eggs and blend for 15 seconds. ...
Mix the first 7 ingredients.Place half of batter in a greased skillet.Sprinkle with half of the grated cheese.Spread a layer of peppers on cheese.Sprinkle on other half of cheese. Top with rest of t ...