Layer cracker crumbs, corn and oysters.
Dot with butter.
Add salt and pepper to taste.
Sprinkle top with crumbs.
Add oyster juice to milk.
Pour over other ingredients.
Bake until it looks done.
Reserve liquid.
Keep separate.
Make cream sauce using Pet or Carnation milk and all liquid from oysters.
If more liquid is needed, use some from corn.
Mix with corn and oysters.
Top with buttered Ritz crackers, crumbled.
Brown lightly.
Mix all of the ingredients in a large bowl, saving 1/2 cup cracker crumbs for topping.
Pour into casserole dish.
Top with 1/2 cup cracker crumbs mixed with 2 tablespoons melted butter. Bake at 350\u00b0 for 45 to 60 minutes.
Combine all ingredients and pour into 1 1/2-quart casserole. Sprinkle over top a mixture of 1/2 cup cracker crumbs and 2 tablespoons oleo. Bake in a 350\u00b0 oven for 1 hour.
Mix all ingredients, except margarine.
Place in a greased casserole.
Place dots of margarine on top.
Bake in 350\u00b0 oven, 1 to 1 1/2 hours or until custard in center sets up.
Serves 6 to 8.
rill on high heat. Grill corn and tomatoes 5-8 mins, turning
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Cut corn from cob, about 4 to 5 cups of corn.
Melt butter or drippings in skillet; add corn and saute quickly for about 5 minutes.
Add bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomato.
Place in oven at 350\u00b0 for about 30 minutes or until corn is tender.
Serve hot.
Makes 5 to 6 servings.
Mix together the corn, beans and onion, then place in a casserole dish.
Mix the cream of mushroom soup and sour cream, then pour over corn and beans.
Melt margarine, then mix with crushed crackers.
Place on top and bake at 350\u00b0 for 45 minutes.
00 degrees. Butter a medium casserole dish.
Chop heads of
In large Dutch oven, cook onions in butter until tender.
Add corn and jalapenos.
Mix well and heat for 7 minutes.
Add cheese and stir until melted.
Add cooked rice.
Spoon into 9 x 13 casserole dish and bake in 350\u00b0 oven for about 25 minutes.
Melt butter in saucepan.
Add flour and stir.
Drain juice from corn and asparagus to make 1/2 cup liquid.
Add milk and combine with flour and butter mixture.
Cook until thickened and smooth.
Add celery seed.
Put corn in bottom of 1 1/2-quart casserole, cut up asparagus in 1 1/2-inch pieces and put on top of corn.
Pour sauce over corn and asparagus.
Crumble corn flakes over top.
Grate cheese and cover corn flakes.
Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 350% (175 C.) Place bacon in a large skillet.
Cook over medium heat til crisp and browned.
Drain,and crumble.
Melt butter in skllet, add corn and cook for about 5 min.
stirring constantly.
Add bacon and salt, remove from heat.
Spread layer of corn mix.
into the bottom of a 2-quart casserole, then the tomatoes.
Repeat layers ending with tomatoes.
Bake uncovered in oven for 30 minutes.
Cut corn from cob (there should be 4 to 5 cups of corn).
Melt butter in a skillet; add corn and saute quickly (about 5 minutes). Add crumbled bacon and salt.
Arrange in buttered casserole in alternate layers with the sliced tomatoes.
Place in a moderate oven (350\u00b0) and bake 30 minutes, or until corn is tender.
Serves 6.
Grease 2 1/2-quart casserole dish.
Add corn and tamales after cutting the tamales in bite-size pieces.
Use all juice from tamales, even removing the part that sticks to the wrapping.
Mix with seasonings and cook 1 hour at 400\u00b0 with top on casserole.
Brown meat and onion.
Place in bottom of ungreased casserole dish.
Put sliced potatoes on top of meat.
In smal bowl, mix creamed corn and milk.
Pour on top of potatoes.
Sprinkle corn flake crumbs over top.
Bake uncovered for 1 hour at 350\u00b0.
Brown meat and onion separately.
Add onion and beaten eggs to corn.
Alternate corn and meat in casserole.
Top with bread crumbs.
Bake for 20 to 30 minutes at 400\u00b0.
Cook rice in 2 cups water (Minute rice works well also).
Set aside.
Cook onions and green peppers in oleo for approximately 2 minutes.
Add corn and cook for a few minutes.
Melt Velveeta in milk in saucepan.
Add rice, salt and pepper to taste.
Mix all ingredients together.
Put in casserole dish and bake in oven at 350\u00b0 for 20 to 25 minutes.
Fry sausage and crumble.
Beat eggs in casserole.
Saute green pepper, onion and celery in a little margarine until transparent and tender.
Add salt and pepper.
Crumble in saltine crackers. Add corn and milk (enough to make it soupy).
Add sausage and mix well.
Bake at 350\u00b0 for about 1 1/2 to 2 hours.