Browse Items (8 total)
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Corn & Rice
Corn & Rice (Do not serve
with potatoes
1 layer of rice (cooked)
1 layer of corn
1 .. of green peppers-
White sauce
1½ tb sp flour
1½ .. .. fat.
pinch salt
1C. milk pour white sauce
Back:
over dish and grate a
litte cheese over top and
bake.
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# Corn & Rice
## Ingredients
### Layers
- 1 layer of rice (cooked)
- 1 layer of corn
- 1 layer of green peppers
### White Sauce
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp fat
- Pinch of salt
- 1 cup milk
### Topping
- A little cheese, grated
## Instructions
1. Do not serve with potatoes (note from author).
2. Layer cooked rice, corn, and green peppers in a baking dish.
3. Prepare white sauce: combine flour, fat, and salt; gradually add milk and cook until thickened.
4. Pour white sauce over the layered dish.
5. Grate a little cheese over the top.
6. Bake until done. -
Zucchini Corn Chowder
ZUCCHINI CORN CHOWDER
3 ears fresh corn
4 strips bacon
1 pound summer squash, sliced (3
cups)
1 cup onions, minced
¾ cup green pepper, minced
1 garlic clove, minced
1 cup water
1½ teaspoons salt
¼ teaspoon dried basil leaves
¼ teaspoon tarragon
2 cups milk
2 eggs, beaten
Pepper
Cut corn from cobs. Saute bacon until
crisp, crumble and set aside. Add zucchini,
onions, green pepper, garlic and saute in
bacon drippings. Add corn, water, salt,
basil, tarragon and pepper. Bring mixture
to a boil. Reduce heat and simmer slowly
for 10 minutes.
Combine milk and eggs. Add to pot and
simmer until thickened. Do not allow
chowder to boil. Sprinkle bacon bits on
top. Serves 6.
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# Zucchini Corn Chowder
*Serves 6*
## Ingredients
- 3 ears fresh corn
- 4 strips bacon
- 1 pound summer squash, sliced (3 cups)
- 1 cup onions, minced
- 3/4 cup green pepper, minced
- 1 garlic clove, minced
- 1 cup water
- 1 1/2 tsp salt
- 1/4 tsp dried basil leaves
- 1/4 tsp tarragon
- 2 cups milk
- 2 eggs, beaten
- Pepper, to taste
## Instructions
1. Cut corn from cobs.
2. Sauté bacon until crisp; crumble and set aside.
3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
5. Reduce heat and simmer slowly for 10 minutes.
6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
7. Sprinkle bacon bits on top. Serves 6. -
Cream of Corn Soup
Cream of Corn Soup 6-8 servings
1. slice onion
2c. boiling water
2 c corn
2 T butter or sub.
2 T flour
2 c. milk
few grains pepper.
(over.
Back:
Method
1 put onion in sauce pan pour boiling water
over it let it come to a boil
2.. Remove onion add corn directly to water
simmer for 10 min
3. Make a thin white sauce (see white sauce
card. )
4. Add. Corn Continue Cooking 5-10 min.
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# Cream of Corn Soup
*Makes 6–8 servings*
## Ingredients
- 1 slice onion
- 2 c boiling water
- 2 c corn
- 2 Tbsp butter or substitute
- 2 Tbsp flour
- 2 c milk
- Few grains pepper
## Instructions
1. Put onion in sauce pan, pour boiling water over it; let it come to a boil.
2. Remove onion; add corn directly to water; simmer for 10 minutes.
3. Make a thin white sauce (see white sauce card).
4. Add corn; continue cooking 5–10 minutes. -
Baked Corn, Mexican Style
BAKED CORN, MEXICAN STYLE
3 tablespoons butter or margarine,
divided
1/2 cup soft bread crumbs
1-1/4 cups shredded sharp Cheddar
cheese (5 ounces), divided
1 small onion, minced
1/4 cup chopped green pepper
1 cup cooked rice
1 can (8 ounces) tomatoes
1 cup cooked whole-kernel corn cut
from cob (2 large ears)
1/2 teaspoon each seasoned salt and
chili powder
1 teaspoon brown sugar
2 dashes hot-pepper sauce
2 eggs, separated
In small skillet melt butter. Add 2 ta-
blespoons to crumbs and toss with 1/4
cup cheese; set aside. Sauté onion and
pepper in remaining butter until onion
is tender. Mix well with remaining
cheese, rice, tomatoes, corn, salt, chili
powder, sugar and hot-pepper sauce.
Beat egg whites until stiff, then beat
yolks until slightly thickened. Stir yolks
into corn mixture, then fold in beaten
whites. Turn into shallow 1-1/2-quart
baking dish and sprinkle with reserved
crumbs. Bake in preheated 350° oven
30 minutes or until firm and browned.
Makes 4 servings. Per serving: 370 cal,
16 g pro, 25 g car, 24 g fat, 189 mg
chol with butter, 162 mg chol with
margarine.
WOMAN'S DAY 6/16/81
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# Baked Corn, Mexican Style
*From Woman's Day, June 16, 1981*
## Ingredients
- 3 Tbsp butter or margarine, divided
- 1/2 cup soft bread crumbs
- 1-1/4 cups shredded sharp Cheddar cheese (5 ounces), divided
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1 cup cooked rice
- 1 can (8 ounces) tomatoes
- 1 cup cooked whole-kernel corn cut from cob (2 large ears)
- 1/2 tsp seasoned salt
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 2 dashes hot-pepper sauce
- 2 eggs, separated
## Instructions
1. In a small skillet, melt butter. Add 2 Tbsp melted butter to bread crumbs and toss with 1/4 cup cheese; set aside.
2. Sauté onion and green pepper in remaining butter until onion is tender.
3. Mix well with remaining cheese, rice, tomatoes, corn, seasoned salt, chili powder, brown sugar, and hot-pepper sauce.
4. Beat egg whites until stiff, then beat yolks until slightly thickened.
5. Stir yolks into corn mixture, then fold in beaten egg whites.
6. Turn into a shallow 1-1/2-quart baking dish and sprinkle with reserved crumb mixture.
7. Bake in a preheated 350° oven for 30 minutes or until firm and browned.
8. Makes 4 servings. -
Scolloped Corn
Scolloped Corn 4 servings
one #2 can of corn 2/3 c. milk
1 1/4 tsp salt 1/8 tsp pepper
2 c soft bread crumbs 2 tbsp butter
Method
1) mix corn milk and seasoning
2) Butter crumbs and put a layer in
bottom of baking dish
3) add a layer of corn and
continue with a layer of each
(over)
Back:
topping with crumbs
4) Bake uncovered in hot oven
400° F for 45 min or till
crumbs are brown.
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# Scolloped Corn
## Ingredients
- 1 #2 can of corn (~20 oz)
- 2/3 c milk
- 1 1/4 tsp salt
- 1/8 tsp pepper
- 2 c soft bread crumbs
- 2 Tbsp butter
## Instructions
1. Mix corn, milk, and seasoning.
2. Butter crumbs and put a layer in bottom of baking dish.
3. Add a layer of corn and continue with a layer of each, topping with crumbs.
4. Bake uncovered in hot oven at 400°F for 45 min or till crumbs are brown. -
Corn on Cob
Corn on Cob
Put Corn in Cold Water & Bring to Boil
Add 1 cup Milk + 1 tbsp Sugar &
Bring to a Boil again
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# Corn on Cob
## Ingredients
- Corn (ears)
- Cold water
- 1 cup milk
- 1 Tbsp sugar
## Instructions
1. Put corn in cold water and bring to a boil.
2. Add 1 cup milk and 1 Tbsp sugar and bring to a boil again. -
Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings. -
Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
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CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
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# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
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# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6.