Heat flour, margarine and whipping cream until thick. Pour over Shoepeg corn and bake at 350\u00b0 for 30 minutes.
Combine Shoepeg corn with flour, whipping cream, salt and pepper.
Mix all together real good.
Put the butter on the top of it.
Preheat oven to 350\u00b0.
Bake for 45 minutes to 1 hour or until golden brown on top.
he canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced
Cook Shoepeg corn on medium heat in shortening until tender. Add remaining ingredients.
Cook for 15 minutes.
Place the shoepeg corn and fresh corn into a large pot with
In 3 tablespoons butter, saute the onion, celery and bell pepper.
Mix corn, cheese, beans, celery soup and cream cheese. Place in a 9 x 13-inch casserole dish.
Melt the oleo and mix with the cracker crumbs.
Pat crackers on top of casserole.
Bake at 350\u00b0 for 45 minutes.
Combine corn, green beans, celery, green pepper, onion, grated cheese, sour cream and cream of celery soup.
Salt and pepper to taste.
Pour into 2-quart casserole dish.
Mix Ritz crackers and melted margarine.
Sprinkle over casserole.
Bake at 350\u00b0 for 45 minutes.
Melt butter in a large saute pan on medium heat.
Add onions and saute until translucent.
Add corn and green chiles (including juices), stirring until warmed through.
Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.
Mix together beans, corn, sour cream, and cheese and put in an oven-safe dish.
Mix the crackers and melted butter and sprinkle over as a topping.
Bake at 350f for 40-45 minutes.
Drain corn.
Cream the butter and cream cheese.
Add corn and peppers.
Bake at 350\u00b0 for 25 minutes or until hot.
Combine butter and cream cheese till well blended. Fold in corn and chilies. Place in 1 1/2 qt. baking dish. Bake at 350\u00b0 for 30 minutes.
Melt margarine, cream cheese and milk together in a saucepan. Add corn and chilies to cheese mixture; salt and pepper to taste. Pour into a greased casserole dish and bake at 350\u00b0 for 30 minutes.
Serves 8 to 10.
In microwave, heat vinegar, sugar and oil until sugar dissolves.
Drain and mix peas, Shoepeg corn, Mexican corn, olives, onions, celery, pimientos and mushrooms.
Mix in vinegar dressing and store in refrigerator until well chilled.
Will keep for up to 2 weeks.
Goes well with everything.
Heat cream of chicken soup.
Add Shoepeg corn, whole kernel corn and chopped onions.
Cook 10 minutes.
Serve hot.
Combine all vegetables. Pour sauce over mixture and refrigerate for 24 hours before serving.
Drain corn and beans, mix well with other ingredients.
Put in greased baking dish.
Crush 1 sleeve Ritz crackers and spread on top.
1 stick of margarine dotted on top.
Bake at 350\u00b0
for 45 minutes.
Mix vegetables together.
Make marinade of sugar, vinegar, salt and oil; pour over vegetables.
Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.
Tastes best if made 2 or 3 days before serving.
Mix onions, bell pepper, celery, cheese, corn, green beans, celery soup and sour cream. Pour into buttered casserole dish. Top with margarine or butter and bread crumbs. Bake at 350 degrees for 45 minutes.
Combine green beans, corn, soup, cheese, sour cream and salt and pepper. Place in a greased shallow 2 qt casserole dish. Combine crushed crackers, margarine and
almonds. Sprinkle over top. Bake at 400\u00b0 uncovered for 25 minutes.
Mix ingredients and put in a 2-quart casserole dish.
Crumble crackers in melted margarine.
Spread almonds and cracker mixture on top of casserole.
Bake at 350\u00b0 for 30 minutes.