In 2-1/2 to 3 qt casserole dish, toss celery and green pepper in oil.
Microwave on high for 2 minutes.
Add all rest of ingredients.
Mix thoroughly, cover and cook on medium high until done for 9-10 minutes (I think).
That's a guess, you'll have to check to make sure everything is done and hot.
This is also good cold.
I use it when we have block parties or large picnics.
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.
n the milk and reserved corn liquid (or water).
Stir
Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of
If you are using fresh corn cook it for 5 minutes
Prep all veges.
Heat oil in large skillet on medium high heat. Saute onions, red bell pepper, and green beans 5 minutes. Add zucchini, saute 3-5 minutes. Add corn and black beans and heat through. Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot.
Season with vinegar, chili powder, salt and pepper to taste. Sprinkle with cilantro and stir to combine. Serve at once.
Remove the frozen corn from the freezer to begin
Combine flour, sugar and baking powder.
Mix in eggs, butter, milk and corn.
Fold in spices.
Pour into greased 3-quart casserole.
Bake, uncovered, at 350\u00b0 for 50 minutes, until top is golden brown and center is firm.
Serve as either main course or side dish.
Place frozen corn kernels into a food processor
rying) & use these as a side dish to a warm, hearty soup
15-20 minutes. Stir in frozen corn, cream and milk and bring
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn.
Pour into a greased baking dish and dot with the butter and bake at 300\u00b0 until corn pudding is thick, about an hour.
ishes or one dish large enough to hold the corn mixture.
Dip pork chops into fork beaten egg diluted with water.
Dip in crushed corn flakes.
Brown in heavy skillet.
Transfer to shallow baking dish.
Top each chop with frozen corn, some tomato soup and a pat of butter.
Bake in 350\u00b0 oven about an hour or until chops are well done.
Put the frozen corn in a colander. Rinse it
Cook fresh corn in 1 cup boiling salted
o 375\u00b0F.
Place frozen tamales in microwave and cook
Steam the peas without water if they're still frozen. I prefer the young, tender peas. Drain the peas in a sieve after cooking.
Drain, put into food processor, and add the mint, parsley and salt.
Depending on the consistency of the pea puree, add 1 to 2 tablespoons of fresh cream, or more if you like.
Ground nutmeg is an optional extra seasoning. Depending on taste, you might want to add more mint or/and parsley. This is a nutritious side dish.
Great as a side with roast chicken or lamb.
Combine soup and water.
Spread on frozen corn.
Place in an 8 x 8 x 2-inch dish or on cooking grill.
Cover with waxed paper. Cook in range, covered, on full power for 10 to 11 minutes or until heated through and tender.
Enjoy to hearts content.