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.
eat.
Add the onion, and saute about 3 minutes or
e chicken broth and 1 pound of the corn.
Bring the
Fry pork until crisp.
Remove from grease and pour off all but 3 tablespoons.
Add next 5 ingredients and cook 5 minutes.
Blend in flour.
Add water and potatoes.
Bring to a boil and simmer 15 minutes.
Add corn, milk and shrimp.
Heat well, but do not boil as milk will curdle.
Season with salt and pepper.
Add pork.
Melt butter in deep saucepan.
Saute onions, green onions and bell peppers.
When limp, add tomatoes.
Stir well.
Slowly add flour.
Stir until smooth.
Add milk until blended.
Add corn and shrimp.
Cook until shrimp is pink.
Add salt and pepper.
rinade. Remove fish fillets and allow shrimp to continue to marinate
Put the corn cobs into a large pot
Cover potatoes with water and boil with onion flakes, salt, and pepper until tender.
Do not drain. Mash with potato masher. Add corn and shrimp. Cook until shrimp is done. Add half-and-half and sour cream. Simmer to blend flavors. Add chives if desired.
leaving the drippings, and set aside.
Saute onion and celery in
alf of the corn kernels, then reverse your knife and press out
ep skillet, and cook over
Heat butter in a large saucepan on medium. Saute bacon 2-3 mins until golden. Add potato and stock. Bring to a boil on high. Reduce heat to low. Simmer, covered, 8-10 mins until potato is tender. Stir in milk, corn and celery. Simmer, uncovered, 10-15 mins. Stir in spring onion and season to taste. Serve in warmed bowls, topped with chili pepper and parsley. Accompany with toast.
>and place food on top grate. For best results for this recipe
Put stock, milk, potatoes and corn in large pot, bring to boil and simmer for 10 minutes.
he shrimp on skewers. Brush Marie's Roasted Tomato with Parmesan and
Make a light brown roux with oil and flour.
Add onions, garlic, and bell pepper.
Let simmer a few minutes.
Add tomatoes and cook for 5 minutes.
Add to this mixture 3 cans of corn and chicken broth.
Cook slowly for 1 hour.
In a separate skillet, fry the shrimp in butter.
After the shrimp turn pink, add to the soup mixture.
Cook for 1/2 hour.
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
Serve with crusty bread and a salad and ENJOY!
d-high heat until crispy and brown. Using a slotted
igh heat. Add the kielbasa and cook, stirring, until lightly browned
ven. Add the Canadian bacon and saute, stirring often, for about