Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
Cut both ends of the corn, remove husks and save for
Heat oven to 350\u00b0.
Drain and save liquid from corn.
Mix corn, masa, chilies, butter, sugar, salt and cheese.
Add the corn liquid.
(If there isn't enough liquid to make 2/3 cup, add water for the remainder.)
Pour into buttered 8-inch square casserole. Set casserole into pan filled with boiling water and bake 45 to 60 minutes.
Serves 6 to 8.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Brown beef in oil; add chopped onion and shredded chiles and saute 5 minutes.
Add cubed squash, sliced tomatoes and corn cut from cob.
Simmer over low flame for 30 minutes.
Season to taste. Serves 3.
Scrape the
corn from cob.
Sift flour and salt and mix with the egg
and milk.\tStir the corn into batter and drop by spoonfuls into
a frying pan containing melted butter, heated. When brown on one side, turn and cook other side.
Heat corn, milk and salt just to boiling and slowly stir in grits. Cook and stir over medium heat until smooth and thickened, about 5 minutes. Beat in butter, sugar, Swiss cheese and chilies. Beat eggs lightly and stir a little of the hot mixture into them. Stir eggs back into hot grits. Blend until smooth. Turn into a shallow greased 2 1/2-quart casserole. Sprinkle with Cheddar cheese on top. Let stand 30 minutes. Bake at 350\u00b0 until golden on top, about 1 hour. Serve warm. Makes 8 servings.
ush.
Blend in butter, corn, cottage cheese and finally the
Melt butter; mix in crushed crackers.
In a bowl, mix all other ingredients except almonds together.
Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole.
Add the green bean mixture.
Place remaining crumbs and the almonds on top.
Cook at 350\u00b0 until bubbly.
* Corn somewhat older is better.
With sharp knife cut through center of kernels; scrape cob. Measure 1 1/4 cups corn.
Beat egg yolks until thick and lemon colored.
Stir corn, sugar, butter and salt.
Slowly beat in milk. Fold in egg whites.
Bake in an 8 x 8 x 2-inch baking dish at 350\u00b0 until knife inserted off center comes out clean, 45 to 50 minutes. Serves 6 to 8.
With a sharp knife, make cuts down center of kernels on each row.
Scrape cob.
Measure 1 3/4 cups corn.
Beat egg yolks until thick and lemon-colored.
Stir in corn, butter, sugar and salt. Slowly beat in milk.
Fold in egg whites.
Bake in an 8 x 8 x 2-inch baking dish at 350\u00b0 for 45 to 50 minutes.
Serves 6 to 8.
Preheat oven to 350\u00b0F.
Mix dry ingredients; add boiling water and bacon drippings.
Form into small rolls, wrap in green corn husks and bake for an hour.
In a large saucepan combine corn, water, green or red bell peppper, onion
n the milk and reserved corn liquid (or water).
Stir
Inspect corn on the cob and remove
nd egg white. Fold in corn.
With wet hands, form
Add 2 cups of the corn to a food processor and
aco Seasoning Mix, cumin, diced green chilies, and water, turn heat