creamed corn
Creamed CornMelt 3 tablespoons each butter and bacon grease in a heavy skillet. Grate 10 ears corn and measure corn. Add corn and water (to equal half the amount of corn) to skillet and season with salt and a liberal amount of pepper. Cook over low heat until thickened,
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freezer corn
Freezer Corn2 gallons corn, cut from cob1 cup (2 sticks) butter1/2 cup oil1/2 cup granulated sugarMix and bring to a boil. Cook three minutes. Let cool. Put into freezer containers and freeze.
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gourmet hominy bake
Gourmet Hominy Bake2 (1 pound 3 ounce) cans white hominy2 (4 ounce) cans green chiles, mincedSalt and fresh cracked pepperSour creamButter1/2 cup heavy cream1 cup shredded Monterey jack cheeseDrain and rinse hominy. Generously butter a 2 1/2 quart casserole. Layer the
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spicy corn fritters
Spicy Corn FrittersVegetable oil 4 cups original Bisquick mix 1 cup cold water 2 eggs 2 (15.25 ounce) cans whole kernel corn, drained 2 (4.5 ounce) cans chopped green chiles, well drainedSalsa (any variety), if desiredHeat oil (2 to 3 inches) in deep fryer to 375 degrees
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cheesy eggplant loaf
Cheesy Eggplant Loaf1 eggplant, seeded, peeled, diced and cooked in a small amount of water 1 large onion, chopped1/4 pound grated Cheddar cheese 18 soda crackers, rolled 1 can mushroom soup 2 eggs, beatenSage and salt to tasteMix all ingredients well. Bake in a greased
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eggplant with bacon and caraway
Eggplant with Bacon and CarawayPosted by Marianna at recipegoldmine.com 1/12/2002 5:25 pmSource: Adapted (eliminated cooking oil and salt) from Good Housekeeping Illustrated Cookbook 1989 edition4 slices bacon, cut up1 medium onion, diced1 teaspoon caraway seeds2 teaspoons
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eggplant provencale
Eggplant Provencale1 eggplant1 large onion1 tomatoWishbone? Italian Salad DressingMozzarella cheese, slicedParmesan cheeseProsciutto (or thin-sliced ham)Halve the eggplant. Score in 1/2-inch crisscross, almost to the skin. Salt eggplant and lay on paper toweling, scored
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eggplant stacks
Eggplant Stacks1 eggplant, peeled1 large onion2 tomatoesSalt and pepper, to taste1 teaspoon basil leaves2 teaspoons oregano leaves1/4 cup olive oil1/2 cup grated Romano cheese1/2 cup sour cream6 tablespoons chopped black olivesSlice eggplant into 8 rounds. Layer eggplant on
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quien sabe
Quien Sabe2 pounds zucchini, unpeeled, cut into 1/4-inch slices1 large eggplant, peeled, and cut into 1-inch cubes11 ounces cream cheese, diced1 egg, beaten1 (4 ounce) can chopped green chilesBread crumbs (for topping)Butter or margarineCook zucchini and eggplant separately
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veggie pancakes
Veggie Pancakes2 to 3 medium zucchini, coarsely grated (about 2 cups)1 medium carrot, grated1 medium potato, peeled and grated1/3 cup frozen peas1/3 cup frozen corn2 eggs1/4 cup all-purpose flour1/4 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon
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fried mushrooms
Fried MushroomsPosted by LladyRusty at recipegoldmine.com8 ounces mushrooms1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon dry mustard1/4 teaspoon paprika1/2 cup buttermilkMix flour, salt, mustard, paprika, and pepper in large storage bag. Set aside.Place buttermilk
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mushrooms florentine
Mushrooms Florentine4 tablespoons butter, melted, divided1 pound medium-size whole mushrooms1 teaspoon salt1/4 cup finely chopped onion2 (10 ounce) packages frozen chopped spinach, thawed and drained1 cup shredded Cheddar cheese, dividedGarlic salt, to tastePreheat oven
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okra fritters
Okra Fritters1/4 cup cornmeal1/4 cup all-purpose flour1/2 cup finely chopped onion1/2 cup evaporated milk1 large egg, lightly beaten3 tablespoons chopped fresh parsley2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon red pepper2 cups sliced fresh
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okra patties
Okra Patties3 cups chopped okra (may use canned or thawed frozen okra) 3 tablespoons melted butter or margarine 2 cups cornmeal Salt and pepper to tasteCombine all ingredients and add enough water to make a stiff dough. Shape into patties and fry in deep fat in heavy frying
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onion patties
Onion PattiesChop finely 2 1/2 cups onion and set aside. Mix together:3/4 cup flour2 teaspoons baking powder1 tablespoon granulated sugar1/2 teaspoon salt1 teaspoon cornmeal1/2 cup powdered milkAdd water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by
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