Slice corn from cobs (3 cups).
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
ooker.
Add the frozen corn, stir, cover, and turn up
Preheat oven to 350 degrees F (175 degrees Celsius.
Lightly grease a 9x9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 - 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
In large saucepan add water, onions, carrots, celery and pepper.
Cover and cook on high heat until water comes to a boil.
Reduce heat and simmer until vegetables are tender.
Stir in corn, milk, and cheese and return soup to a boil.
Reduce heat and simmer uncovered for 20 minutes.
In large bowl, combine corn, tomatoes, avocado, peppers and onion.
In small bowl, whisk the dressing ingredients.
Pour over salad and toss to coat.
Cover and refrigerate for at least 30 minutes or until chilled.
Toss the chicken stock, creamed corn, stick of butter and 2
eep baking dish.
Place corn into a large saucepan and
Combine corn, cream cheese, and mushroom pieces in saucepan. Heat over low heat until creamy.
Stir continually, will scorch easily.
Prepare and bake corn bread, using
package directions. Cool; crumble into large bowl. Add green onions, green pepper, tomatoes and ham; toss well. Blend cream cheese, salad dressing, cucumber salad dressing, salt and mustard in small bowl. Pour over corn bread mixture; mix well.
rom ears of raw corn, reserving any corn liquid.
In a
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
ntil shimmering.
Add frozen corn, then onion; saute, stirring very
Cut
corn
off cob and set aside.
In nonstick skillet, put your
bacon
drippings
and melt on medium heat.
Pour in corn, water,
sugar, salt and margarine.
Cook on medium heat until
the corn is bubbly and becomes thick.
It usually takes about 20 minutes to cook.
Mix flour or cornstarch in milk and add
to corn.
Cook again until thick and bubbly.
(Be sure to scrape the corn cob for creamy corn.)
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
With sharp knife, cut tips of corn off the cob. With back of knife, scrape off remaining pulp and juice. In a 10-inch skillet, stir in margarine until melted. Add squash, corn, salt and pepper; cover. Simmer, stirring occasionally, about 15 minutes. Reduce thin liquid in the skillet by cooking a few minutes on high, stirring briskly. Makes 6 to 8 servings.
Melt oleo and cream cheese.
Add green chilies and juice. Drain 2 of the cans of corn; add the other entire can.
Heat until all is mixed and hot.
Will keep up to 3 weeks in refrigerator. (Children love this creamy corn.)
nion is translucent. Add the corn and saute for an additional