move the silk from the corn cob and re-cover the
br>Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil
Combine garlic, tomatoes, corn, wine, oil and basil into a large pot.
Cover and bring to a boil.
Reduce heat.
Keep warm.
Bring 4 quarts of water to a boil.
Add pasta and stir to separate noodles.
Cook about 8 minutes or until al dente, drain.
Add to the tomato mixture and toss.
Serve immediately and season to taste with salt and pepper.
For a different taste try a flavored pasta: spinach, garlic, tomato.
he olive oil. Add the corn, season with salt and black
as been incorporated, add the corn kernels, tomatoes and shrimp, along
Served at the June 1988 end-of-year church party.
This recipe can be easily expanded.
he corn off the cob and prepare the sun-dried tomato sauce
Combine tomato, corn, peppers, garlic and parsley in medium bowl.
In a small bowl, whisk the oil, dressing and lemon juice. Pour over vegetables and toss.
Marinate for at least 30 minutes. Serve at room temperature or slightly chilled.
Serves 4. Contains 56 calories and 1.7 g fat.
Saute onion in the olive oil in a heavy sauce pot over medium heat for 3 minutes.
Stir in flour, curry powder, and tomato paste.
Slowly add the chicken broth.
Stir until soup starts to boil.
Reduce heat and simmer 10 minutes.
Add milk, corn, tomatoes and black pepper, and green bell pepper; simmer 5 minutes.
Cook bacon and onion until bacon is crisp.
Add potatoes, water and seasoning.
Cover and simmer for 30 minutes or until potatoes are tender.
Add corn and tomato juice (I use soup).
Cook over low heat, stirring occasionally, until thickened.
Cook bacon and add onion.
Cook until onion is tender, about 3 minutes.
Then add potatoes, water, salt, and pepper.
Cover and cook about 20 minutes until potatoes are tender.
Add tomato juice and corn kernels and let simmer.
Mix milk and flour and add to other ingredients.
Let cook about 5 minutes or until thickened.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Put frozen corn in large serving bowl. Chop tomatoes in half and add to corn. Allow these to sit while making the dressing.
Combine all dressing ingredients in a small bowl. Mix very well. Add to corn and tomato.
Chop 2-3 avocado. I prefer ones that are just barely ripened so they don't get too mushy in the salad. If you are making this in advance, wait to to add the avocado so it doesn't turn brown.
Add the cheese and stir gently.
If you allow this to sit up to an hour before serving, the flavors blend together beautifully.
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.
Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.
Also, this makes a nice base for Manhattan Clam Chowder.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Combine the tomato, corn, and rice.
In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
Slowly whisk in the oil.
Pour the dressing over the vegetables and rice, and toss gently.
ettuce, red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients
as been incorporated, add the corn kernels and tomatoes along with