1/2 pound bacon, diced
1 medium onion, chopped
1/4 cup celery, chopped (optional)
2 tablespoon flour
2 cups whole-kernel corn
2 cups diced potatoes, cooked
2 cups milk
salt and pepper to taste
fresh parsley and chopped paprika
Saute the bacon, onion and celery until tender. Remove from heat and drain off all but two tablespoons of bacon grease. Stir in the flour. In a large saucepan, heat the corn, potatoes and milk. Add the sauteed bacon mix, salt and pepper. Heat to boiling, stirring constantly. Serve hot. Sprinkle each serving with chopped parsley, paprika or both. Serves 6
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons vegetable oil
2 cups whole-kernel corn
honey or maple syrup
Sift the dry ingredients together. Combine the eggs, milk and oil, then mix together with the dry ingrediends. Stir in the corn. Spoon the batter into a preheated, lightly greased griddle or frying pan. Serve the pancakes with honey or maple syrup. Makes 12 medium pancakes.
1 cup vegetable oil
2 cups whole-kernel corn, cut from cob
2 eggs, separated
2 tablespoons onion, minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pepper to taste
Heat the oil to 375 degrees in a skillet or fryer. In a bowl, combine the corn, egg yolks and onion. Mix well. Add the sifted flour, salt, baking powder and pepper. Beat the egg whites until stiff and fold them into the corn mixture. Drop the mixture by teaspoonfuls into the hot oil. Cook fritters until golden brown, turning once. Drain on paper towels. Serve hot. Makes about 2 dozen.
1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons extra-virgin olive oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded
Saute the corn and zucchini in the olive oil for five minutes. Stir in the onions and set aside.
Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmet. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove roux from heat. Beat the egg yolks in a bowl, then gradually stir them into the hot roux. Add the sauteed corn and zucchini mixture and stir in the shredded cheese.
Beat the egg whites until stiff. Blend one-third of the egg whites into the roux. Carefully fold in the remaining whites until no white streakes remain.
Pour mixture into a greased, flour-dusted, two-quart souffle dish or casserole. Bake at 350 degrees for 50-60 minutes, or until puffy and gold brown on top. Serve immediately. Serves 6
2 cups whole-kernel corn
2 cups cooked shell beans, lima or kidney
2 tablespoons extra virgin olive oil
1 1/2 cups milk or 3/4 c light cream and 3/4 c milk
1/2 cup combination of red and green peppers, chopped (optional)
salt and pepper to taste
Combine all the ingredients in a large saucepan. Cook, stirring, over medium heat until the vegetables are hot. Be careful not to boil or scorch the mixture. Add the optional chopped sweet red and green pepper. Serves 4 to 6
1 pound ground turkey (or lamb, lean beef or pork)
1 clove garlic, minced
1 medium onion, chopped
1/4 cup green pepper, chopped
1 - 2 tablespoons olive oil, as needed
2 tablespoons flour
salt and pepper to taste
2 cups water
2 cups cooked whole-kernel corn
4 cups mashed potatoes
2 tablespoons parsley, chopped
Brown the meat, garlic, onion and green peppers in a skillet for about 10 minutes over low to medium heat, adding a little olive oil if needed. Stir in the flour, salt and pepper. Add the water and cook, stirring, until the mixture bubbles and thickens.
Pour the meat mixture into a three-quart casserole. Layer the corn on top of the meat. Spread the mashed potatoes on top of the corn and sprinkle with the parsley.
Bake the casserole, uncovered, at 350 degrees for 30 minutes or until the potatoes are browned. Serves 6
1/4 cup butter or margarine
1/4 cup flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups whole-kernel corn
3/4 cup shredded sharp cheddar cheese
8 slices toast or crackers
Melt the butter or margarine in a skillet. Blend in the flour, salt, pepper and dry mustard. Add the milk and corn. Stir constantly over low heat until the roux has thickened. Add the cheese and continue cooking until it has melted, stirring occasionally. Serve on toast or crackers. Serves 6 to 8
Optional: For an early spring treat, place cooked asparagus on the toast before topping with the rarebit.
Traditional tamales use corn husks lined with cornmeal mush as wrappers. The filling can be ground beef, chicken or turkey, chili, corn or cheese with a variety of seasonings. Steaming is the traditional and best way to cook tamales.
Carefully remove the husks from 12 to 20 ears of corn, saving the largest leaves for the wrappers. Soak these leaves for five minutes in hot water to soften them. Drain.
To form each tamale, slightly overlap three or four large leaves and place three tablespoons of your favorite filling in the center. Fold the leaves over the filling with the short ends tucked in to form an envelope. Tie the tamales closed with white string. For extra corn flavor, line the bottom element of your steamer with some of the leftover corn husks. Cover them with 1 1/2 inches of boiling water. Place the tamales upright in the upper part of the steamer; cover and steam the tamales over low heat for 1 hour.
Cut the strings, cool the tamales slightly and serve them with or without the husks.
6 slices bacon, diced
3/4 cup water
1/4 cup green pepper, finely chopped
2 cups whole-kernel corn
2 cups finely shredded cabbage
salt and pepper to taste
Fry the bacon in a skillet until crisp. Add the water, green peppers, corn and cabbage. Cover and cook over low heat until the cabbage is tender, about 5 minutes. Add the seasonings and mix. Serve hot. Serves 6
3 medium onions, sliced
1 medium green pepper, cut in 1/2-inch strips
1 clove garlic, crushed
3 tablespoons extra-virgin olive oil
2 cups fresh or frozen whole-kernel corn
2 large fresh tomatoes, peeled and chopped or 2 cups canned tomatoes, cup up
1/2 teaspoon chili powder
salt and pepper to taste
1/2 cup stuffed olives, thinly sliced (optional)
Saute the onions, pepper and garlic in the olive oil until tender, about five minutes. Stir in the corn, tomatoes, chili powder, salt and pepper. Cover and simmer for 15 minutes. Stir in the olives and heat thoroughly. Serves 6
Like other pickled vegetables, this relish tastes best six weeks after canning, when the flavors have blended.
8 cups corn (16 to 20 ears)
3 cups cabbage, finely chopped
2 large onions, chopped
2 large sweet green peppers, chopped
2 large sweet red peppers, chopped
1 1/4 cups sugar
2 tablespoons flour
1 tablespoon salt
2 teaspoons turmeric
2 teasponns celery seed
4 cups vinegar
2 cups water
Blanch the corn (on the cobs) for about 5 minutes, then let cobs cool. Cut the corn from the cobs and place the kernels in a large skillet. Add the remaining ingredients and simmer for 20 minutes. Pack the boiling-hot relish into hot, clean pint jars, leaving 1/4 inch of headspace.
Run a rubber spatula down around the inside of each jar to remove air bubbles. Adjust the lids and process at 10 pounds of pressure for 1 hour 35 minutes.
Stored the sealed jars in a cool, dry, dark place for at least six weeks before serving. Makes about 6 pints.
2 cups whole-kernel corn
2 eggs, well beaten
2 cups milk or 1 c milk and 1 c cream
2 tablespoons flour
2 tablespoons butter or margarine, melted
2 tablespoons sugar
salt and pepper to taste
Stir the corn, eggs and milk together. In another bowl, blend the flour and butter or margarine. Combine the two mixtures and add the sugar, salt and pepper. Mix well.
Pour the batter into a greased, two-quart casserole and place the casserole in a pan of hot water. Bake in a preheated 350 degree oven for 45 minutes or until the pudding is firm. Serves 4 to 6
This sauce can be used to spoon over yogurt with fresh strawberries, ice cream, pound cake or your favorite dessert. Great as topping for pancakes and waffles too.
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water.
Place half the berries in the jar of a blender, add lemon juice and all the cooled syrup. Puree until smooth.
Press through fine sieve to remove some of the strawberry seeds, if desired.
Coarsely chop remaining strawberries and add to strawberry puree. Serve.
Can be stored refrigerated, in tightly covered containers for up to 4 days.
2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping
Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir well, until all ingredients are well blended.
In another bowl, whisk together the buttermilk, butter, eggs ad vanilla. Make a 'well' in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist - do not overmix.
Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes.
This spring salad is teaming with Vitamin A and C. The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.
1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 tablespoons sesame seeds
Wash strawberries under cool running water. Remove caps and set aside to drain. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Drain.
In a medium bowl, combine remaining ingredients and whisk together.
Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss. Makes 8 servings.
This is a great breakfast shake. It is quick and nutricious. Eliminate the jam, if desired, and use an additional 1/2 cup strawberries.
1 cup skim milk
3 tablespoons wheat germ
1 tablespoon strawberry jam
1/2 cup sliced strawberries
1 small, very ripe banana
4 ice cubes
Place all ingredients in a blender; blend on high speed until smooth, scraping down ingredients in blender if necessary. Divide into two tall glasses and drink with a straw. Makes 2 servings.
1 cup coarsely chopped strawberries
1 tablespoon orange juice
1 teaspoon grated orange peel
1 green onion, finely chopped, top included
1 teaspoon Dijon-style mustard
2 tablespons dried currants
2 tablespoons red wine vinegar
Mix all ingredients in a bowl. Chill, serve with grilled chicken or fish. Makes 1 1/2 cups.
1 quart strawberries
1/2 cup honey or sugar
1 recipe Shortcake Short Dough (below)
2 cups vanilla or plain yogurt
Wash, hull and slice the strawberries. Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.
Bake the shortcake, following the recipe below.
To assemble, place the bottom shortcake on a serving platter. Pour half of the sweetened strawberries and juice over it. Cover with yogurt, reserve about two tablespoons of the yogurt for decorating the top layer and then put on the top layer of shortcake.
Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with the whole reserved berries. Best if served immediately. Makes 6 servings.
1 stick butter or margarine, softened
1/2 cup powdered sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 egg white, beaten
1/2 cup skim milk
1 teaspoon grated lemon peel
In food processor bowl, combine flour, sugar, baking powder and salt. Drop in butter and pulse until mixture resembles coarse meal. Pour into a bowl and set aside.
In a small bowl blend milk, lemon peel and one whole egg. Pour egg mixture into flour mixture, gently mix to form a soft ball of dough.
On a floured surface, divide dough in half. Roll each half into a 9-inch circle. Prick each circle with a fork. Brush generously with the remaining beaten egg white. Sprinkle tops with additional sugar.
Bake at 425 degrees for 10 to 12 minutes or until golden brown. Assemble shortcake (above recipe) using hot or cold shortbread.
1 can (6 1/2 ounces) minced clams
2 tablespoons reserved clam juice
3 ounces cream cheese softened
1 teaspoon lemon juice
1/4 teaspoon garlic salt
Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.
1/4 cup prepared mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons honey
Combine all ingredients; mix well. Makes about 3/4 cup.
1 cup plain yogurt
1/4 cup reduced calorie mayonnaise
2 tablespoons minced green onion
3 teaspoons chopped capers
3/4 teaspoon dried dill weed
Combine all ingredients well. (4 servings, 104 calories per serving.)
16 baby artichokes
1/4 cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic, minced
1 tablespoon chopped fresh basil and 1 tablespoon chopped fresh basil -or- you can use 1 teaspoon dried basil and 1 teaspoon crushed rosemary
1/2 cup chicken broth
1 pound fettuccine, cooked and drained
Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil and saute onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine. Makes 4 servings
Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
8 fresh baby artichokes
1 quart water
1 lemon, juiced
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
4 peppercorns
1/2 pound angel hair pasta
3 tablespoons olive oil (divided)
3 eggs beaten
2 cups heavy whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped -or- 1 teaspoon dried basil, crushed
1 clove garlic, minced
1 medium tomato, chopped
1/2 cup sauteed mixed mushrooms
salt and pepper to taste
Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at the top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
In a large pan bring water, lemon juice, carror, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until done; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sauteed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. Makes 4 servings.
1 cup fish batter mix
1/4 teaspoon baking powder
1/2 cup water
1/4 cup beer
2 pounds baby artichokes, prepared as directed and quartered.
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
solid all-vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
For preparation of baby artichokes, see the directions under Basic Preparation.
Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
Bend back outer petals, snapping them off at the base. Continue snapping off petals until the leaves are half green (at the top) and half yellow.
Using a stainless steel knife to minimize discolorization, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Like peeling the skin from an apple.)
Plunge into acidified water.
Steam whole; for stir-fry or saute, cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire artichoke will be edible. Place in acidulated water to minimize browning while prepping.
1 15oz. can garbanzo beans, drained and rinsed
2/3 cup minced scallion
3 medium cloves garlic, pressed
1 medium ribs of cerlery, diced about 1/2 inch pieces
3 tablespoons fresh lemon juice
2 1/2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
extra virgin olive oil to taste
1/4 cup feta cheese (optional)
1 small head chopped romaine lettuce, outer leaves removed
salt and cracked black pepper to taste
Mix all ingredients expcept letuce and cheese in a bowl and season with salt and pepper.
Serve on a bed of chopped romaine lettuce and sprinkle with feta cheese. Serves 4
1 pound cooked medium sized shrimp, remove tails
1 medium sized tomato, seeded and chopped
3 scallion, chopped
1 large clove garlic, pressed
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 large firm avocado, cut into 1/2 inch cubes
1 tablespoon chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons chopped pumpkin seeds
salt and pepper to taste
pinch red pepper flakes
extra virgin olive oil to taste
1 head small romaine lettuce, outer leaves removed
Make sure shrimp is completely unfrozen, if bought pre-cooked and pat dry with paper towel.
Mix all ingredients, except lettuce, in a bowl. For best flavor, marinate in refrigerator for 15 minutes or more. Serve on a bed of chopped romaine lettuce. Serves 4
1 head romaine lettuce
1 15oz. can black or pinto beans, rinsed and drained
1 medium avocado, cubed
1 medium tomato, diced
2 ounces low-fat cheddar cheese, grated
salsa
lime wedges
Chop lettuce and place on salad plate. Sprinkle beans, avocado and tomato over lettuce. Top with cheddar cheese, your salsa of choice and the juice of lime wedges. Serves 2
1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
1 teaspoon minced fresh ginger
1 1/2 cups sweet potatoes, cut in 1/2 inch cubes
1 cup green peppers, thin julienne
1 cup red peppers, thin julienne
1 teaspoon garam masala
1/2 cup + 1 tablespoon vegetable broth
1 15oz. can black beans, drained
2 ounces Chevre goat cheese (optional)
salt and pepper to taste
4 whole wheat tortillas
(Topping)
Prepared salsa (optional)
1 head romaine lettuce, shredded with outer leaves removed
Prepare vegetables (chopped or sliced - see above)
Heat 1 tablespoon broth in a 12 inch stainless steel skillet. Saute onion, garlic, ginger, and pepers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until vegetables are tender.
Add beans and mix. Cook for another 5 minutes and season with salt and pepper.
While vegetables are cooking, shred lettuce. You can foil-wrap the tortillas and place in the oven to warm as well.
Place vegetable mixture in tortilla and top with some goat cheese. Roll and top with salsa and lettuce. Serves 4
6 cups water
1 cup wild rice, uncooked
1/2 pound smoked turkey breast, diced
1 cup celery, diced
1/2 cup dried cranberries
8 romaine lettuce leaves
2 tablespoons hazelnuts, toasted and chopped
(Dressing)
1/4 cup orange juice, frozen concentrate, thawed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Bring water to a boil in a medium sauce pan and stir in wild rice. Reduce heat and simmer, partially covered, stirring occasionally. Cok for 1 hour or until tender. Drain and cool.
Place rice, turkey, celery, and cranberries in a bowl and mix together.
Prepare dressing: combine orange juice, lemon juice, water, mustard, and Worcestershire sauce in a bowl, stir well. Pour over rice mixture and toss well. Cover and chill.
Serve on a lettuce leaf. Sprinkle with toasted hazelnuts. Serves 8
4 tablespoons extra-virgin olive oil, divided
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, halved lengthwise
1/2 cup crumbled blue cheese
cracked black pepper
Preheat grill to high. Heat 1 tablespoon olive oil in a saute pan over high heat. Add onion and bacon; cook until bacon is crispy. Add vinegar and 1 tablespoon olive oil; stir to combine. Remove from heat; set aside.
Brush romaine with the remaining 2 tablespoons olive oil, place cut-side down on grill and quickly sear. Serve lettuce cut-side up, drizzled with balsamic dressing, sprinkled with blue cheese and garnished with black pepper. Serves 6
1 head Romaine lettuce
1 pint fresh strawberries
1 small Bermuda onion in rings
(Dressing)
1/2 cup mayonnaise
2 tablespoons vinegar
1/3 cup sugar
1/4 cup whole milk
2 tablespoons poppy seeds
Wash lettuce, pat dry. Refrigerate until serving time.
Prepare Dressing: Place all ingredients in a jar; cover and shake until blended. Keeps several days in refrigerator, so this can be made in advance.
Place greens on individual salad plates or a large salad bowl. Slice strawberries and onions; place on top of greens. Drizzle poppy seed dressing over salad. Toss if using large salad bowl.