Amaizing Corn Recipe Collection

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AMAIZE

ING

CORNRECIP

E

COLLEC

TION

BY

JERRI DEVOE


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AMAIZEINGCORN RECIPE

COLLECTION

BY

JERRI DEVOE

AcknowledgmentsNational Corn Growers Association

Ohio Corn Grower AssociationNational Popcorn Institute

Copyright 2007 All rights reserved


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Publication #11,496Printed in the United States of America.

To create your own custom cookbook, contact:G&R Publishing

507 Industrial Street Waverly, IA 50677800-383-1679

[email protected]

www.facebook.com/gandrpublishing

PUBLISHIN

G


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I

The Lord planted a garden eastwardin Eden, and there He put the

man whom He had formed and outof the ground the Lord Godmade every tree grow that ispleasant to the sight andgood for food. The tree of lifewas also in the midst of thegarden , and the tree of theknowledge of good and evil.

Genesis 2: 8,9

For the beauty of the earthFor the glory of the skiesFor the love from our birthOver and around us liesLord of all to thee we raiseThis our hymn of grateful praise.

Folliot S. Pierpoint1835-1917

I am dedicating this book to my husband Glenn forhis love and patience while I was learning to be afarm wife. To my children Denise, Keith and Diana,and to their spouses Ken and Lori, my grandchildrenKristina and Tom. Thank you all for blessing ourlife with your presents. To the many women whoGod had brought into my life that were membersof the Painterville UMC in the 1960s, from whomI leaned many things about farm life. To the menand women who make their living from the land.


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INTRODUCTION

Over the past 30 years I have made a hobby of looking forcorn collectibles, and corn recipes. With the thought thatsomeday I could put the information I have gathered intoa book that I could share with others.

I was a city transplant to the farm, with little knowledgeof agriculture, life on a farm, and growing a crop of corn.I spent the next 50 years living on the same farm, witha very patient husband, who helped me gain knowledgethrough hands on experience about country living and

growing corn.

I have learned that all types of corn; field corn, sweet corn,and popcorn all need the same type of care to end up witha good corn yield. The things that need to considered are,preparing the soil, selecting and planting the right seed,applying the proper fertilizer, cultivating the crop, anddepending on mother nature to provide the right weatherconditions. You then wait for the harvest to enjoy thefruits of your labor.

We truly are dependent on the people in agriculture hereand around the world for our daily bread. A salute to thefarmer that grow a good supply of corn year after year tohelp feed the world and provide corn for all of the agri-

business industry.

I have discovered that most farm people have a deep loveof the land and are good stewards of the soil. One of theblessings of country life for me was to have my childrengrow up on a farm, where they could work and learnabout the world of agriculture. My life has been blessedby being a part of the agriculture community. My desire

is that this book will increase your knowledge of the cornplant and how this amazing plant impacts your life daily.Thank you for letting me share my thought with you.


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III

THE STORY OF CORN

Corn the bountiful, or maize as corn is known in many parts ofthe world. Corn is truly the backbone of American agriculture.

Corn was a gift to the early settlers from the Native Americans.Corn is strictly and American crop that we shared with therest of the world. The early colonist learned many lessons fromthe Native Americans about the cultivation, harvesting andpreparation of corn for food. Corn often meant the differencebetween survival and starvation to the early settlers. Therewere times in the early history of our country that the colonistsand the Native Americans would destroy the corn crop of theiradversaries rather than make war, because of their dependenceon the corn crop for their food supply. If you remove the sourceof food you can defeat your enemy. Corn was used as a barteringtool by the early settlers; in the place of money they would payrent and taxes with corn.

I have always had an interest in the corn plant, how it grows,what are the many uses of corn, and what kind of impact doescorn make on our everyday life.

Planting corn is an example of the miracle of the seed. Youplant one kernel of corn, and in return you get an ear of cornwith several hundred kernels of corn on the cob. The sameprocess happens with all types of seeds and plants. I believethat this is Gods plan to feed the world. When the word cornis referred to in the bible, in the English translation, the wordcorn is used to mean any type of grain.

Corn is a very unique plant; corn will not grow without thehelp of human hands. The husks keep the kernels of corn fromseparating naturally from the cob. The dried kernels of corn areshelled to remove the kernels from the corncob. The kernelsof corn need to be planted in a well-drained and fertile soil.Corn yield is greatly improved if you rotate the corn crop into adifferent field every year or two. Planting corn continuously inthe same soil will deplete the soil of needed nutrients.

The way corn is pollinated is a very interesting process. The stalkof corn grows to a predetermined height; the tassel shoots outthe top of the corn stalk. Soon after the tassel appears the cornsilk can be seen beside the corn blade. This is the beginning ofpollination for the corn plant. The pollination happens as thepollen from the tassel falls on the corn silk. The corn silk is


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IV

long slender tubes that are attached to each kernel on the earof corn. The silk stays attached to each kernel until the ear ofcorn is mature and ready for harvest. You can tell mature cornby the brown color of the silk and husk. The maturing processfor field corn and sweet corn are very different.

Creating different types of corn for different soil and weatherconditions is a very complicated process. Corn can be engineeredto produce certain kinds of plant traits. The scientific communityis Continually doing research to improve seed corn to providefarmers with the right type of seed for their farm operation.

The type of seed corn traits that are looked for, seed for longor short growing season, seed that is drought resistant, doesthe seed have good stalk strength. Will the corn be used for

livestock or human consumption? There is a constant desire bypeople in research to discover new uses for corn.

The corn that is grown in the Midwest corn belt keeps anabundant supply of meat, milk and eggs on the supermarketshelves of the United States a good percent of corn goes intoindustrial and direct food uses.

The majority of corn crop goes through the wet milling industry.The wet milling process produces corn meal, grits, materialfor ready to eat cereal and numerous related edible products.Some part of corn kernel is visible on about 1300 food labelsin the supermarkets. There are 600 products made from corn.A substantial amount of corn is used by the brewing, distillingand soft drink beverage industry. Every part of the corn kernel isbeing used in some way. There is a constant desire by researchpeople to find new uses for corn.

One of the most important uses of corn is in the food aidprogram, and emergency food programs of the United States tothe developing countries of the world. A highly nutritious foodproduct has been created by the of blending fortified corn flour,soybean flour and dried milk. This food item has been used asa basis for peace talks with all the nations of the world.

Looking ahead 5 to 10 years sees a bright future for the growthand demand for corn and corn products

The history, cultivation and availability of corn is a successstory of the Americas. The side assortment of recipes usingcorn is a direct result of contributions made by our ancestors.


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Table of Contents

Cornmeal ...........................................................1

Sweet Corn ......................................................39

Corn Cereal .....................................................79

Corn Syrup ......................................................93

Corn Oil .........................................................115

Cornstarch ....................................................139

Popcorn .........................................................155

This & That About Corn .................................169

Cooking & Nutritional Tips

Index

Plough & Scatter

We plough and scatter the good seed on the land.,but it is fed by Gods Almighty hand.He sends the snow in winter, the warmth toswell the grain. The freezes and the sunshine,and soft refreshing rain.

Matthias Claudius 1740-1815


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CORNMEAL


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CORNMEAL

People in towns and villages around the globe have createdunique and creative ways to grind and crush corn intomeal. Converting dried whole kernel corn into meal has

challenged mankind for centuries.Cornmeal was originally called Indian meal. NativeAmericans pulverized corn between stones. Mortar andpestle were used to grind corn and other grains in differentcultures of the world. There are many countries wheregrinding corn is done by hand and usually by women.

The early settlers depended on all types of corn for theirdaily food supply. Cornmeal was a food that you couldbring with you when traveling by horseback. Cornmealcould be mixed with water and made into a hoe cakeand cook over an open fire on a hoe.

During the early 19th and 20th century corn was groundat gristmills that were built along streams and rivers. The

falling water from the river was used to turn two largegristmill stones. Groves were cut into the stones, the cornwould pass between the stones, causing the corn to besheared rather than cut. This method produced a finetextured whole grain all natural cornmeal. People thatlived near the mill would bring their own corn to the millbe ground. In payment for the grinding the mill operatorwould keep a portion of the cornmeal.

The modern way of producing cornmeal has many steps.First the corn is thoroughly dried, cleaned and steamed.This causes the outer hull of the kernel to be removed. Thegerm part containing the corn oil is separated from thekernel. What is left of the kernel is called the endospermthat is passed through rollers and made into granules.Nutrients that are lost during processing are thiamin,niacin, riboflavin and iron are added to the cornmeal tomake an enriched cornmeal product. The nutrients in aaverage kernel of dried corn 72% starch, 10% protein,4.8% oil, 3% sugar, 8.5% fiber, 0.7% ash.

(continued on next page)


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Cornmeal was and still is a staple food, eaten daily inmany parts of the world. Cornmeal, when used for breads,cakes, porridge, puddings, hominy and other corn foodsare cheap and apparently well-digested sources of bothprotein and energy. If you grew up in the south youmost likely remember having grits and hush puppies.Cornmeal mush is another popular dish, it is made bycooking cornmeal and water together in the right portions.Cornmeal mush may be eaten hot as a cereal, or place ina pan cooled, sliced, and fried. Polenta is another namefor cornmeal mush, polenta is usually cooled and slicedthen top with other ingredients tomato sauce and cheese,

baked and serve as a hot dish.

When Cooking with any types of cornmeal it is best tofollow the type of cornmeal suggested in the recipeSome recipes require white and some recipes ask foryellow cornmeal. There is a stone ground cornmeal thatcontains the whole kernel, it can be purchased in naturalfood stores. When cooking with whole kernel cornmeal

a longer cooking time is usually required, this type ofcornmeal has a more course texture. White cornmealis used more traditionally in the southern U.S. and inAfrica. Food manufacturing prefer using white cornmealin several food products because of the color. Cornmealis a low cost economical healthy food that is very easy onthe food budget. It is a good idea to store cornmeal in the

freezer or refrigerator.

Hominy is a popular southern food made from corn.Hominy is made by treating the corn kernel with analkali substance. In the U.S. dried corn is soaked in asolution of lye water to remove the outer hull and germpart from the kernel of corn. What is left after this processis palatable and digestible food that is full of flavor and

nutrition. Hominy can be purchased in the large kerneltype or the ground hominy grits, and prepared in manydifferent recipes.


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CORN HINTS

Cornbread is considered a quick bread, do not over mix.

Left over cornbread crumbs make a good topping for

casserolesSprinkle pizza pan with several tablespoons of cornmeal,this will make it easy to remove the pizza from the pan.

A little cornmeal sprinkled on a dance floor will help youfeet slide.

Remove a callous on your foot, try blending 1/2 cup corn

meal, a few drops of peppermint oil and 1 oz. vitamin eoil.

When making cornmeal mush line loaf pan with plasticwrap for easy removal of the mush.

Cornmeal can be used as a pesticide- cornmeal digestedby insects systems will swell when the insect consumeswater, causing the insect to die.

If you are counting calories, 3 T. cornmeal is 90 calories.

THE FARMER CANNOT GIVE THE SEEDS THE LIFE,THAT CAUSES THEM TO GROW, ONLY GOD CAN DOTHAT.


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Corn Bread Mix

4 C. cornmeal4 C. flour1 C. sugar

1/4 C. baking powder

1 1/2 C. nonfat dry milk1 T. salt1 1/2 C. shortening

Measure and mix dry ingredients in a large bowl. Cutshortening into dry ingredients. Store in a cool dry placein airtight container.TO MAKE CORN BREAD: Blend 1 cup milk, one egg, stirin 2 cups corn bread mix. Do not over mix. Pour intogreased 9x9 inch pan. Bake in 400 oven for 20 to 25

minutes.

Muffin Mix

4 1/2 C. cornmeal4 C. flour1 C. sugar

4 T. baking powder4 tsp. salt1 C. butter flavored

shortening

TO MAKE MUFFINS:2 1/2 C. mix1 1/2 C. milk

1 egg, beaten

Combine cornmeal, flour, sugar, baking powder, salt andshortening.TO MAKE MUFFINS: Blend milk and egg together. Stirinto dry mix. Fill paper lined muffin tin two-thirds full.

Bake at 425 for 15 to 20 minutes.VARIATIONS: Add 1 cup partially thawed blueberries tomix batter. Bake as directed.

So then neither he who plants is anything, norHe who waters, but God who gives the increase.

I Cor. 3; 7


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Corn Bread

1 C. cornmeal1 1/4 C. flour4 tsp. baking powder

1 tsp. salt

4 T. sugar1 C. milk2 eggs, beaten

Combine cornmeal, flour, baking powder, salt and sugar.Blend milk and eggs together. Add to dry ingredients. Stironly until well moistened. Do not over mix. Place batterinto greased 9x9 inch pan. Bake at 425 for 20 to 25minutes.

Deluxe Corn Bread

1 1/4 C. cornmeal3/4 C. flour1/4 C. sugar1 T parsley1/2 tsp. celery seeds

1/4 tsp. garlic powder

1/4 tsp. onion powder3 tsp. baking powder1/4 tsp. salt1 egg1/4 C. corn oil

1 C. milk

Combine cornmeal, flour, sugar, parsley, celery seeds,garlic powder, onion powder, baking powder and salt.Blend egg, oil and milk together. Add to dry ingredients.Pour batter into a greased 8x8 inch pan. Bake at 425 for20 to 25 minutes.

And he prayed again and the heaven gave rain,And the earth produced its fruit.

James 5: 18


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Chili Corn Bread

3/4 C. cornmeal1 C. flour3 T. sugar

3/4 tsp. chili seasoning1 C. milk2 eggs, beaten

3 T. vegetable oil1 1/2 tsp. baking powder1/2 tsp. salt

4 slices bacon, cooked andcrumbled

1/2 C. cheese

Combine cornmeal, flour, sugar, seasoning, baking powderand salt. In a separate bowl mix eggs, milk and oil. Addto dry mix. Mix only until well blended. Fold in bacon and

pour into 9x9 inch greased pan. Bake in 400 oven for20 to 25 minutes. After baking while warm, sprinkle withcheese.

Cornmeal Batter Bread

3/4 C. boiling water1/2 C. cornmeal3 T. soft shortening1/4 C. light molasses2 tsp. salt

1/4 C. warm water1 pkg. dry yeast2 3/4 C. sifted flour1 egg

Combine water, cornmeal, shortening, molasses and salt,mix well, cool. Dissolve yeast in warm water. Add yeast,egg and half of flour to cornmeal mixture. Beat 2 minutes.

Add rest of flour. Mix with a spoon until thoroughlyblended. Let rise until double. Stir down batter. Pour intogreased 9x5x3 inch loaf pan. Cover, let rise until 1 inchfrom top of pan. Sprinkle top with a little cornmeal andsalt. Bake at 375 for 50 minutes. Brush with butter.


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Southern Corn Bread

2 C. white cornmeal2 T. flour2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt2 C. buttermilk1 egg

Coat bottom and sides of iron skillet with oil. Place inoven to heat while mixing corn bread. Combine cornmeal,flour, baking powder, baking soda and salt. Mix buttermilkand egg together. Stir into dry ingredients. Stir only tomoisten. Pour batter into hot skillet. Bake at 450 for 20to 25 minutes, until lightly brown.

Corn N Carrot Bread

1 C. cornmeal1 C. flour1/4 C. sugar2 1/2 tsp. baking powder

1/2 tsp. baking soda1/4 tsp. cinnamon

1 tsp. salt1/4 C. soft butter1 C. buttermilk1 egg, beaten

1 1/2 C. grated carrots

Combine cornmeal, flour, sugar, baking powder, bakingsoda, cinnamon and salt. Cut butter into dry ingredients.Combine milk and egg. Add to dry ingredients. Stir incarrots. Do not over mix. Pour into a greased 9x9 inchpan. Bake at 425 for 20 to 25 minutes. Test center with

a toothpick.

Wheat Corn Bread

1 1/8 C. cornmeal1 1/8 C. wheat flour3 tsp. baking powder

1/2 tsp. salt

3 T. shortening1/3 C. maple syrup1 C. milk

1 egg, beatenCombine cornmeal, flour, baking powder and salt. Cut inshortening. Mix egg, syrup and milk together. Add to dryingredients. Beat 1 minute. Pour into well greased 9x9inch pan. Bake in 400 oven for 10 minutes.


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Squash Corn Bread

2 T. butter3/4 C. cornmeal2 tsp. baking powder

1/2 tsp. salt2 T. Splenda

1/4 tsp. cinnamon1/4 C. corn oil1 1/2 C. cooked winter

squash (Butternut)1 egg

Melt butter in ovenproof skillet. Tilt to coat skillet, setaside. Combine cornmeal, baking powder, salt, Splendaand cinnamon. Mix oil, squash and egg together. Add todry ingredients. Pour into prepared skillet. Bake at 350

oven about 40 minutes. Test with toothpick.

Zucchini Corn Bread

3/4 C. cornmeal1 1/2 C. flour2 T. sugar

4 tsp. baking powder1 1/4 tsp. salt1/4 C. Parmesan cheese1/2 tsp. Italian seasoning

1/2 C. onion, chopped2 eggs, beaten1 C. milk

1/4 C. corn oil1 C. zucchini, shredded1/2 C. cheese, shredded

Combine cornmeal, flour, sugar, baking powder, salt,Parmesan cheese, Italian seasoning and onion. Combineeggs, milk, corn oil and zucchini. Add to dry ingredients.

Mix well. Fold in cheese. Pour into greased 9x9 inch pan.Bake at 400 for 30 minutes or until golden brown. Servewarm.

A generous man will himself be blessed,For he shares his food with the poor.

Prov. 22:9


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Southern Corn Bread

1/4 C. shortening2 C. white cornmeal2 T. flour

2 tsp. baking powder

1 tsp. baking soda1 tsp. salt1 egg

2 C. buttermilk

Melt shortening in a 9 inch iron skillet. Brush shorteningon sides of pan. Remove excess shortening. Set skilletin 450 oven. Sift dry ingredients together. Combine eggand buttermilk. Add to dry ingredients along with meltedshortening. Turn into hot skillet. Bake in 450 oven for 20to 25 minutes until light brown.

Iron Skillet Bread

1 1/4 C. white cornmeal3/4 C. flour1 1/4 tsp. baking soda1/2 tsp. salt

1 T. sugar1 egg, beaten1 1/2 C. buttermilk3 T. bacon drippings

Combine cornmeal, flour, baking soda, salt and sugar.Blend buttermilk, egg and bacon drippings together. Addto dry ingredients. Do not over mix. Turn into well greasediron skillet. Bake at 400. About 20 minutes until lightbrown and bread starts to pull away from the side of theskillet.

Apple Corn Bread1 C. cornmeal1 C. flour1/4 C. brown sugar1/4 tsp. cinnamon3 tsp. baking powder

1 egg, beaten1/4 C. shortening, melted1 C. milk1 apple, finely diced

Combine cornmeal, flour, brown sugar, cinnamon andbaking powder. Combine egg, shortening and milk. Stirinto dry ingredients. Fold in diced apple. Place in wellgreased 9x9 inch pan. Bake at 425 for 20 minutes.OPTIONAL: Sprinkle top with mixture of cinnamon andsugar before baking.


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Colonial Bread

1/2 C. cornmeal1/3 C. brown sugar1 tsp. salt

2 C. boiling water1/4 C. corn oil

2 pkgs. dry yeast1/2 C. lukewarm water3/4 C. whole wheat flour

1/2 C. rye flour4 1/4 to 4 1/2 C. flour

Combine cornmeal, sugar, salt, boiling water and oil. Letcool 25 minutes. Soften yeast in 1/2 cup warm water.Stir yeast into meal mix. Add wheat and dry flour, mixwell. Stir in flour to make a dough you can handle and

knead 6 to 8 minutes until smooth and elastic. Place ina greased bowl. Cover let rise until double, 60 minutes.Punch down. Divide in half. Let rest 10 minutes. Shapeinto two loaves. Place in greased 9x5x3 inch pans. Let rise30 minutes until double. Bake at 375 for 45 minutes. Ifto brown after 25 minutes, cover loosely with foil. Removefrom pans on cooling rack.

Zesty Corn Bread

1 C. cornmeal1 C. flour2 T. sugar3 tsp. baking powder1/2 tsp. salt

1 tsp. taco seasoning

1/2 C. sharp cheese,shredded

1/4 C. corn oil3/4 C. milk1 C. corn kernels, drained1 egg

Combine cornmeal, flour, sugar, baking powder, salt andseasoning. Add cheese and corn. Mix oil, milk and egg.Add to dry mix. Stir only until blended. Turn into greased9x9 inch pan. Bake at 400 oven for 20 minutes until topis golden brown.


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Jalapeno Corn Bread

1 C. cornmeal4 T. flour3 tsp. baking powder

1 1/2 tsp. salt1 C. sour cream1/2 C. corn oil

1 C. cream corn1 C. grated cheese3 jalapeno peppers, seeded

and minced1/4 C. bacon bits2 eggs, beaten

Combine cornmeal, baking powder, flour and salt. Addbeaten eggs, sour cream, oil and corn, mix well. Grease9x12 inch pan. Add half of batter. Top with half of cheese,

peppers and bacon. Add remaining batter and remainingcheese, peppers and bacon. Bake in 350 oven for 35minutes. Test with toothpick.

Harvest Time Bread

1 C. cornmeal2 T. sugar

3/4 tsp. salt1 C. flour3 tsp. baking powder

1 egg, beaten3/4 C. milk

1/4 C. corn oil1 1/2 C. kernel corn,

drained

Combine cornmeal, sugar, salt, flour and baking powder.In a separate bowl mix egg, milk and corn oil. Add to dryingredients. Stir only to moisten. Fold in corn. Place into

well greased 8x8 inch pan. Bake at 400 for 20 minutesor until top springs back when touched lightly.

If your enemy is hungry, give him food to eat;If he is thirsty, give him water to drink.

Prov. 25:21


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Sunshine Corn Bread

1 C. buttermilk2 pkgs. dry yeast3 T. sugar

1 C. cornmeal1/2 C. whole wheat flour

1 1/2 tsp. salt1/2 C. powdered milk1/2 C. wheat germ

2 eggs, beaten3 T. bacon drippings

Scald milk, add sugar, cool slightly (110 to 115).Add yeast to milk. Add eggs and bacon drippings. Siftcornmeal, wheat flour and salt. Stir in wheat germ. Stirdry ingredients into liquid ingredients, stirring only until

well mixed. Pour into well greased 8x8 inch pan. Bake at375 for 30 minutes.

Corn Bread Stuffing

1-8" corn bread, crumbled5 C. stale bread, cubed1-17 oz. kernel corn,

undrained1 C. onion, chopped1 C. celery, chopped1 tsp. sage

1 tsp. poultry seasoning1 T. parsley flakesSalt and pepper2 C. chicken broth3 eggs, slightly beaten1/4 C. butter

Combine corn bread, bread cubes and corn in a largebowl. Saut onions and celery in small amount of oil. Add

to bread along with seasonings. Add slightly beaten eggswith broth and butter to bread. Mix well. Pile in threequart casserole. Cover, bake at 350 for 1 hour. Uncoverto brown top.

I made myself gardens and orchards,and I planted all kinds of trees.

Ecc. 2:5


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Fried Corn Mush

3 C. boiling water1 C. cold water

1 1/2 C. cornmeal1 tsp. salt

Bring 3 cups water to a boil. Combine cornmeal with1 cup cold water. Stir cornmeal into boiling water. Stirslowly to avoid lumping. Cook 10 to 12 minutes. Pourinto loaf pan lined with plastic wrap for easy removal ofmush. Chill mush. Slice and fry mush in small amount ofhot oil until crisp on both sides. Serve with syrup.CORN MUSH: May be eaten while hot as a cereal.SERVING IDEAS: Top fried mush with cottage cheese

and syrupy. Corn mush is also called polenta in somerecipes.

Crisp Corn Mush

1 lb. mild sausage3 C. water1 can evaporated milk1/2 tsp. salt

1 1/2 C. cornmeal2 C. corn flakes crumbs2 eggsCorn oil for frying

Brown and drain sausage, set aside. Combine water and 1cup evaporated milk. Reserve remaining milk. Heat waterto boiling, slowly stir in cornmeal, salt and sausage. Cook5 to 10 minutes. Pour into greased loaf pan, chill. Cutinto slices. Dip in reserved milk and corn flakes crumbs.Fry in hot oil to golden brown on both sides. Serve with

honey or syrup.

The earth is the Lords and all its fullness,

The world and those who dwell therein.

Psalm 24:1


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Polenta

1 qt. water1 tsp. salt1 1/2 C. cornmeal

1/4 C. flour

1 egg, beaten1 C. Parmesan cheese2 T. corn oil

2 T. butter

In large saucepan, bring water to boiling. Add salt.Gradually sprinkle in cornmeal, stirring constantly withwooden spoon to prevent lumps. Cook 10 minutes. Lowerheat and simmer 10 minutes longer, stirring frequently.Spread polenta into a lightly greased 7x11 inch glass dish.Cool. Cut into squares. Sprinkle each piece with flour on

both sides. Brush with beaten egg. Dip into Parmesancheese. In large skillet heat oil and butter. Saut squaresuntil golden brown on both sides. Drain on paper towels.

Farm Fresh Rolls

2 pkgs. dry yeast1/2 C. warm water

1 C. scalded milk1/2 C. shortening1/2 C. sugar

1 T. salt1/2 C. water

5 1/2 to 6 C. flour2 eggs, beaten1 C. cornmeal

Soften yeast in lukewarm water. In a separate bowlpour milk over shortening, sugar and salt. Stir to melt.Add water. Stir in 2 cups flour, add eggs. Add yeast and

cornmeal. Add enough flour to make a soft dough. Knead10 minutes until dough looks satiny. Place in a greasedbowl, turn dough to grease all sides. Let rise until doublein size. Punch down shape and let rise again. Bake in425 oven for 45 minutes.


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Delicate Corn Rolls

3/4 C. cornmeal1 1/4 C. flour4 tsp. baking powder

3 T. sugar

1/2 tsp. salt1 egg1/2 C. milk

2 T. butter

Combine cornmeal, flour, baking powder, sugar and salt.Cut in butter as you would for pie dough. Beat egg andmilk together. Add to dry ingredients. Make a soft dough.Do not handle too much. Roll out on lightly flouredsurface to 1/2 inch thickness. Cut into two inch roundcircles. Place a small piece of butter in the center of each

roll and fold over and seal edges. Brush with butter. Placeon greased baking sheet. Bake at 450 10 to 12 minutes.

Corn Puffs

1/4 C. cornmeal1/4 tsp. each oregano,

parsley, cumin

3/4 C. flour

1/2 C. butter1 C. water4 eggsCornmeal

Combine first three ingredients, set aside. In a two quartsaucepan combine butter and water. Heat to boiling. Stirdry mixture all at once into water. Stir vigorously untilmixture forms a ball. Remove from heat. Beat eggs oneat a time, into flour mixture. Beat until dough is smooth.Drop by teaspoon onto greased cookie sheets 2 inches

apart. Sprinkle with corn meal. Bake in a 400 oven for25 minutes until golden brown. Allow to cool. Cut topsoff. Remove soft centers, fill with your favorite fillings.FILLING SUGGESTIONS: Chocolate or vanilla pudding,ham salad, chicken salad.


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Taco Muffins

1 C. cornmeal1 C. flour1 1/2 tsp. baking powder

1/2 tsp. soda2 T. sugar

1 1/2 T. taco seasoning1 egg1 C. buttermilk

1/4 C. corn oil

Combine cornmeal, flour, baking powder, soda, sugar andtaco seasoning. In a separate bowl mix egg, buttermilkand oil. Add liquid to dry ingredients. Spoon into paperlined muffin tin. Bake at 400 for 20 minutes.

Corn Muffin With Salsa

1-8 oz. pkg. corn muffinmix

1-8 3/4 oz. can corn,drained

1/2 C. shredded Mexicancheese

1 egg1/3 C. milk1/2 C. chunky salsa1 drop liquid smoke

In a bowl mix muffin mix, corn and cheese. Combine egg,milk, salsa and smoke. Stir into muffin mix, stir until wellmoistened. Spoon into paper lined muffin tin. Bake at400 for 20 to 25 minutes.

Double Corn Muffins1 C. cornmeal1 C. whole wheat flour1 1/2 tsp. salt1/4 C. sugar

1 C. cream corn3 T. butter, melted1 C. milk2 eggs

Combine dry ingredients. Combine corn, butter, eggs andmilk in mixing bowl. Add to dry ingredients. Stir until

evenly moistened. Spoon into paper lined muffin pan.Bake at 425 for 20 minutes.


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Surprise Muffins

1 lb. sausage in a tubepkg., make 12 slices

3 T. brown sugar

1 apple, peel, cut into 12thin slices

1-12 oz. pkg. corn breadmix

Fry the twelve slices of sausage patties. Remove sausagefrom pan. Add brown sugar to sausage drippings. Preparecorn bread mix according to directions on package.Grease twelve cup muffin tins. Spoon half of batter intomuffin tins. Top with sausage patty, apple slices andsmall amount of dripping/sugar mixture. Place remainingbatter on top of each muffin cup. Bake at 375 for 20minutes until light brown.

Cheddar Muffins

1 1/2 C. cornmeal1/2 C. flour

3 T. sugar3 tsp. baking powder1/2 tsp. salt

1 C. kernel corn, drained1/4 C. corn oil

1/3 C. grated cheese1 1/2 C. buttermilk2 eggs

Combine cornmeal, flour, sugar, baking powder and salt.In a separate bowl combine oil, eggs, buttermilk, cheeseand corn. Add to dry ingredients. Stir into paper lined

muffin pan. Bake at 400 for 20 to 25 minutes.

So then neither he who plants is anything, nor

He who waters, but God who gives the increase.

I Cor. 3; 7


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Fruit Muffins

1/2 C. cornmeal2 C. flour1 T. sugar

4 tsp. baking powder1/2 tsp. salt

2 eggs, beaten1 C. milk1/2 C. applesauce

1/4 C. butter, meltedApple butter for top

Combine cornmeal, flour, sugar, baking powder andsalt. Blend eggs, milk, applesauce and butter together.Stir into dry ingredients. Stir only to moisten. Spoon intopaper lined muffin tin. Top with a dollop of apple butter.

Bake at 425 for 20 to 25 minutes.

Three Grain Muffins

1/3 C. cornmeal3/4 C. whole wheat flour1/3 C. rye flour

1/4 C. cocoa powder1 tsp. salt3 tsp. baking powder1/4 C. brown sugar1 C. milk

1 egg1/4 C. corn oil2 T. molasses

1/2 C. dried cranberriesTOP:2 T. sugar1/4 tsp. cinnamon

Sift cornmeal, wheat flour, rye flour, cocoa powder, bakingpowder, brown sugar and salt together. Blend milk, egg,

corn oil and molasses together in a separate bowl. Addliquid to dry ingredients. Stir quickly, batter will be lumpy.Fold in cranberries. Spoon into paper lined muffin pan.Sprinkle with mixture of cinnamon and sugar. Bake at400 for 22 to 24 minutes.

Wisdom is the principal thing; therefore get wisdom.And in all your getting, get understanding.

Prov. 4:7


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Corn Muffins

3/4 C. cornmeal1 C. flour2 tsp. baking powder

2 T. brown sugar3/4 tsp. salt3/4 C. milk

1 egg, beaten1/4 C. corn oil2 T. green onion, finely

chopped1/2 C. fresh corn, cut from

ear

Combine cornmeal, flour, baking powder, brown sugarand salt. In separate bowl combine milk, egg and oil. Stirinto dry ingredients. Fold in onion and corn. Spoon into

paper lined muffin pan. Bake at 400 for 20 minutes.

Mini-Corn Muffins

6 slices bacon, cook andcrumble and drain

1/2 C. cornmeal1 1/2 C. flour3 tsp. baking powder1/2 tsp. salt

1/2 C. honey2 eggs1/2 C. milk

1/2 C. corn kernels,drained

Combine cornmeal, flour, baking powder and salt. Blendhoney, eggs and milk. Add to dry ingredients, stir tomoisten. Fold in bacon and corn. Paper line or grease aminiature muffin pan. Bak at 400 for 8 to 12 minutes.

You have put gladness in my heart.More than in the season that

their grain and wine increased.

Psalm 4:6


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Corn Sticks

3/4 C. flour2 T. sugar2 tsp. baking powder

1 tsp. salt3/4 C. cornmeal1 tsp. baking soda

1 tsp. parsley flakes1/4 C. corn oil1 T. grated onion

1/2 C. buttermilk1 egg1 1/4 C. creamed corn

Combine flour, sugar, baking powder, salt, cornmeal,baking soda, parsley flakes. Saut onion in corn oil afew minutes. Stir in buttermilk, egg and corn. Stir corn

mixture into dry ingredients, stir only to moisten. Spooninto preheated greased corn stick molds. Bake at 400for 15 minutes. Cool a few minutes before removing frommolds. Repeat to use all batter.

Corn Fritters

1/4 C. cornmeal

1/2 C. flour1 tsp. baking powder1/4 tsp. salt

1 egg

1/4 C. milk1 T. oil1 C. leftover corn cut from

cob

Stir together cornmeal, flour, baking powder and salt.Combine egg, milk and oil. Add to dry ingredients. Dropby spoonful into hot oil (360). Turn to brown on both

sides. Drain on paper towel. Serve warm with syrup.

Then the earth shall yield her increase;God, our own God, shall bless us.

Psalm 67:6


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Maple Sticks

1 C. cornmeal1 C. flour4 tsp. baking powder

1/2 tsp. salt1 /4 C. maple syrup

1 egg, beaten1/2 C. milk1 lb. sausage

1 apple, cook and dice1/4 C. butter, melted

Fry and crumble sausage. Add apple to sausage and cookuntil apple is tender. Combine cornmeal, flour, bakingpowder and salt. In a separate bowl combine syrup, eggand milk. Add liquid to cornmeal mixture. Fold sausage

apple mixture into cornmeal batter. Spoon into wellgreased corn stick pan, filling level full. Bake at 400 for20 to 25 minutes.

Griddle Cakes

3/4 C. cornmeal1 C. boiling water

1 T. molasses1 C. buttermilk3 T. corn oil

2 eggs, beaten1 1/2 C. flour

3 tsp. baking soda1 1/2 tsp. salt1/4 tsp. soda

Pour boiling water over cornmeal, mix well. Combine eggs,milk, oil and molasses. Add to cornmeal. Sift flour, bakingpowder, salt and soda together. Add to cornmeal mixture.

Stir until batter is smooth. Bake on lightly greased hotgriddle. Brown evenly on both sides. Serve warm withsyrup or honey.

Nothing is better for a man than that heshould eat and drink, and that his soul

should enjoy good in his labor. This also,I saw was from the hand of God.

Ecc. 2:24


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Corn Flapjacks

1 C. cornmeal1 C. flour1 1/2 tsp. baking powder

2 T. sugar1/2 tsp. soda

1 tsp. salt2 eggs, beaten1 1/3 C. buttermilk

5 T. water

Stir cornmeal, flour, sugar, baking powder, soda and salttogether. Combine buttermilk, eggs and water. Add to dryingredients. Beat one-half minute. Drop by spoonfuls onlightly greased griddle. If batter is too thick add a small

amount of water. Brown on both sides. Serve warm.

Hush Puppies

1/2 C. white cornmeal1/2 C. flour1/2 tsp. salt

1 1/2 tsp. baking powder1/2 tsp. soda

1 T. sugar3 T. grated onion1/2 C. buttermilk

1 egg, beaten

Combine cornmeal, flour, salt, baking powder, soda, sugarand onion. Stir beaten egg and buttermilk together. Addto dry ingredients. Drop by spoonfuls into hot oil at 360.Fry to golden brown. Drain on a paper towel.

Southern Hush Puppies

2 C. cornmeal1/3 C. onion, chopped1 T. flour1 tsp. baking powder

1 tsp. baking soda1 tsp. salt1 egg, beaten1 1/2 C. buttermilk

Combine cornmeal, onion, flour, baking powder, baking

soda and salt. Stir in egg and buttermilk. Stir all at onceuntil well blended. Form small balls with 1 tablespoonbatter. Drop into hot corn oil at 375. Cook 3 to 5 minutes.Drain on paper towels. Good served with fried fish.


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Festive Spoon Bread

3 slices bacon1 egg, separated2 C. buttermilk

2 T. honey

1 C. cornmeal1 1/2 tsp. baking soda1/2 tsp. salt

Fry, drain and crumble bacon, set aside. Beat eggwhite into stiff peaks. Set aside. Heat buttermilk, eggyolk, honey and 1 tablespoon bacon fat. In a large bowlcombine cornmeal, soda and salt. Stir in buttermilk. Stirin bacon and fold in egg white. Pour into greased 1 1/2quart casserole. Bake at 350 oven for 15 to 20 minutes.

Do not over bake.Spoon Bread has a pudding texture.

Spoon Bread

1 1/2 C. fresh corn1/3 C. cornmeal

1/4 C. butter2 C. hot milk

2 tsp. sugar1 1/2 tsp. salt

1 T. onion, minced2 eggs, separated

Cut kernels and scrape corn from ears of corn. Mix cornwith cornmeal and hot milk. Cook 5 minutes until thick.Remove from heat. Stir in butter, onion, sugar and salt.Beat yolks, add a little hot mixture to yolks, then addyolks to hot mix. Beat egg whites until stiff and gently fold

in mixture. Grease only bottom of 1 1/2 quart dish. Pourinto dish. Set in pan of hot water. Bake at 325 for 1 hour.Test with a knife.

The race is not to the swift, nor the battle to

the strong, nor bread to the wise, nor richesto men of understanding, nor favor to men ofskill; but time and chance happen to them all.

Ecc. 9:1


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Corn Pone

2 C. cornmeal2 C. flour, sifted1 C. sugar

4 T. shortening

3 tsp. baking powder4 eggs, beaten2 C. milk

1 tsp. salt

Place well greased 9x5 inch loaf pan in hot oven whilemixing batter. Combine flour, cornmeal, sugar, bakingpowder and salt. Cut in shortening. Combine eggs andmilk. Add to dry ingredients. Mix well. Pour into hot loafpan. Bake in 450 oven for 20 to 25 minutes until set.

Special Corn Squares

3 eggs, beaten1/2 C. sugar1 tsp. salt1 C. sour cream1 C. cornmeal

1 C. flour1 tsp. baking soda1/4 tsp. ginger1/8 tsp. nutmeg1 tsp. baking powder

Mix eggs, sugar, salt and sour cream in a large bowl. Addcornmeal, flour, baking soda, ginger and nutmeg. Mixuntil well blended. Add baking powder last. Beat withmixer until batter is frothy. Pour into well greased 9 inchpan. Bake at 350 oven for 30 minutes until set.

Cornmeal Dumplings4 eggs, separated1 C. cornmeal1/2 C. flour1 tsp. baking powder

1/2 tsp. baking soda1 1/2 T. parsley flakes1/2 tsp. onion powderDash of salt

Beat egg whites until stiff. Slowly blend in yolks. Combinedry ingredients. Add dry ingredients to egg mixture.

Thoroughly blend. Allow batter to chill for 20 minutes.Wet hands with small amount of water. Form into smallballs. Drop into pot of boiling and salted water. Simmeruntil dumplings are fluffy and float to top. Place on top ofyour favorite casserole.


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Supper Casserole

1 pkg. corn bread mix4 ground beef patties1 onion, chopped

1 can mushroom soup

1/4 C. milk1-3 oz. can sliced

mushrooms, drained

1/2 C. shredded cheese

Bake corn bread as directed on package. Cut into foursquares, split squares in half. Place bottom half of squaresin baking dish. Season beef with onion, salt and pepperand fry patties. Place beef patty on bottom corn breadsquare. Top with remaining corn bread square. Heat milk,soup and mushrooms together and pour over corn bread.

Sprinkle with cheese. Bake at 350 for 10 to 15 minutes.

Snack Chips

1 C. cornmeal1/2 C. flour1/2 tsp. salt

1/4 tsp. baking powder2 T. melted shortening1/3 C. milk

Sift cornmeal, flour, salt and baking powder, together. Addmilk and shortening. Knead a few times to hold doughtogether. Roll dough very thin. Cut dough into 2 inchsquares. Bake on engrossed cookie sheet at 350 ovenfor 15 minutes until golden brown. Brush with meltedbutter. Sprinkle with spices, any variety (Italian).

Cornmeal Crackers1/2 C. cornmeal1 1/2 C. flour1 1/2 tsp. salt1 1/2 tsp. dry mustard

1/2 C. shortening2 tsp. dry Ranch seasoning2 T. cold water1/2 C. sour cream

Sift cornmeal, flour, salt, mustard and Ranch seasoningtogether. Blend water and sour cream. Add to dry mix.

Stir until dampened (dough may be sticky) knead gentlya few times. Roll half of dough at a time. Roll very thin,cut into 2 inch squares. Place on parchment paper onbaking sheet. Sprinkle with extra Ranch seasonings.Prick with fork. Bake at 375 oven for 10 to 12 minutes,lightly brown.


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Cornmeal Cookies

1 C. shortening1 1/2 C. sugar3 eggs

1 tsp. lemon extract1/2 tsp. almond extract3 C. sifted flour

1 C. cornmeal1 1/2 tsp. baking powder1 tsp. nutmeg

1/2 tsp. salt1/2 C. raisinsSugar

Cream shortening and sugar. Add eggs, one at a time,beating until light and fluffy. Add lemon and almondextract. Add sifted flour, cornmeal, baking powder,

nutmeg and salt. Stir in raisins. Roll dough into 18 inchthickness, cut in desired shapes. Bake on greased bakingsheet. Sprinkle with sugar. Bake at 400 for 10 minutes.

Crisp Lemon Drops

1 C. soft butter1/2 C. sugar

1/2 C. brown sugar1/2 tsp. soda1/4 tsp. salt2 eggs2 tsp. grated lemon peel1 T. lemon juice

1 3/4 C. flour3/4 C. cornmeal

40 lemon drop candies,finely crushed

ICING:1 1/2 C. confectioners

sugar2 T. milk

Beat butter, sugars, soda and salt. Beat until fluffy. Beatin eggs, lemon peel and juice. On low speed beat in flourand cornmeal. Drop on engrossed cookie sheet. Bake at350 oven for 6 to 8 minutes until golden brown. Cool.ICING: Mix sugar and milk together. Using plastic bagplace icing in bag. Cut off corner and pipe icing on cookie.Sprinkle with crushed lemon drops.


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Lemon Chess Pie

1-9" unbaked pie crust1 1/2 C. syrup1 T. cornmeal

1 T. flour3 eggs

2 medium lemons3 T. butter, melted3 T. milk

1 egg white for crust

Brush pie crust with small amount of egg white. Bakecrust 10 minutes at 400, set aside.FILLING: Combine sugar, cornmeal and flour. Add eggs,one at a time, beating after each one. Zest and add 2

teaspoons lemon peel. Juice lemon and add 3 tablespoonsjuice to filling. Stir in butter, milk, mix well. Pour intobaked pie crust. Bake at 350 for 45 to 50 minutes untilalmost set, will thicken as pie cools.

Cornmeal Coconut Bars

3/4 C. self rising cornmeal

1 C. brown sugar3 1/2 oz. flaked coconut3 eggs, beaten

2 T. butter, melted

1/2 C. sour cream3/4 C. raisins

Combine self-rising cornmeal, brown sugar, coconut.In a separate bowl mix eggs, butter, stir in sour cream,beat until smooth. Add egg mixture to dry ingredients.Mix well. Fold in raisins. Pour into greased 8x8 inch pan.

Bake at 350 for 25 to 30 minutes. Dust with powderedsugar or make a butter frosting.

And he prayed again, and the heaven gave rain,and the earth produced its fruit.

James 5:18


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Pecan Corn Cakes

4 T. pecan meal2 T. flour2 C. white cornmeal

1/2 tsp. salt1/2 T. hot water

1/2 tsp. baking soda2 egg yolks, save whites4 T. butter, melted

2 C. buttermilk

Combine flour and pecan meal, set aside. Combinebuttermilk, soda, egg yolks, salt and butter. Add cornmealand pecan mixture, stir well. Beat egg whites into stiffpeaks. Fold into batter. Drop batter by spoonfuls into hot

well greased skillet. Turn when bubbles appear. Servewith syrup.

Johnnycake

1 C. cornmeal2 C. flour4 1/2 tsp. baking powder3/4 tsp. salt

3 eggs, beaten1/2 C. maple syrup3/4 C. melted shortening

Stir flour, baking powder and salt together. Stir incornmeal. Combine eggs, syrup and shortening. Add todry ingredients. Stir only long enough to dampen all ofthe ingredients. Turn into a greased 9x9 inch pan. Bakeat 400 for 30 minutes.

Spicy Chicken

1/2 C. cornmeal1/2 C. flour1 1/2 tsp. salt1/4 tsp. garlic powder1/2 tsp. chili powder

1/2 tsp. oregano1/4 tsp. pepper2 to 3 lbs. chicken pieces1/2 C. butter

Combine cornmeal, flour, salt, garlic powder, chili powder,oregano and pepper. Dip chicken pieces in buttermilk,then in cornmeal mixture. Coat chicken well. Place inbaking dish, skin side up. Drizzle with melted butter.Bake in preheated 350 oven for 45 to 60 minutes untilchicken is tender.


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Ham Scrapple

2/3 C. cornmeal3 C. boiling water1 C. cooked diced ham

1/2 tsp. sage3/4 tsp. salt

Boil water. Slowly add cornmeal, stirring constantly toprevent lumps from forming. Cook 5 to 10 minutes. Addham, sage and salt. Turn into greased loaf pan, chill. Slice1/4 to 1/2 inch thick. Fry in hot oil or bacon drippingsuntil lightly brown on both sides. Serve with syrup.

Corn Dog Appetizers2 T. cornmeal1/4 tsp. cumin1/2 tsp. chili seasoning1 T. sugar

1 C. pancake mix3/4 C. water1 lb. Smokey Boy hot dogs

Combine cornmeal, cumin, chili seasoning, sugar,pancake mix. Stir in water to make a batter. Cut hot dogs

into three pieces each. Dip cut pieces into batter. Fry inhot oil at 375. Do not crowd when cooking, crowdingcauses oil to cool down. Cook until golden brown. Servewith honey mustard.

Corn Dogs

2/3 C. cornmeal1/3 C. flour1 tsp. salt1 T. sugar1/2 tsp. Dijon mustard

1/2 C. milk1 egg, beaten2 T. corn oil1 lb. hot dogs

Combine cornmeal, flour, salt and sugar. In a separatebowl mix mustard, milk, oil and beaten egg. Stir liquid

into dry ingredients to make batter. Insert wooden skewerinto one end of hot dogs, coat hot dogs with flour, dip intobatter, allow excess batter to drip away. Fry in deep oil at375, a few at a time. Turn to brown on all sides. Servewith mustard.


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Dog In A Blanket

1/2 C. cornmeal1 C. flour2 tsp. baking powder

1 tsp. salt1/4 tsp. chili powder

1/3 C. shortening1 C. sharp cheese1/2 C. milk

8 frankfurters, cut in halfHoney mustard

Combine cornmeal, flour, baking powder, salt and chilipowder. Cut in shortening. Stir in cheese. Add milk, makea soft dough. Work until dough holds together. Roll doughinto rectangle. Cut in 16 squares. Spread squares with

honey mustard. Cut frankfurters in half. Wrap one squareof dough around each piece. Place seam side down onbaking sheet. Bake at 425 for 15 minutes.

Chicken Tamale Pie

1/2 C. cornmeal2 C. water

1/2 tsp. salt1 C. sharp cheese1 T. onion, minced1-16 oz. can chili without

beans

1 can kidney beans,drained

1-4 oz. jar pimento1 1/2 C. cooked diced

chicken

Combine cornmeal, water and salt. Bring to a boil. Stirmixture constantly. Will be very thick. Remove from heat.

Stir in cheese and onion. Spread in the bottom and sides of1 1/2 quart casserole. In a bowl mix chili, beans, pimentoand chicken. Pour into lined casserole. Cover and bake at350 oven for 35 to 40 minutes.

Trust in the Lord with all your heart, and lean not on yourown understanding; in all ways acknowledge Him and heshall direct your paths.

Prov. 3:5,6


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Southwestern Pizza

2 1/2 C. biscuit mix1/2 C. cornmeal3/4 C. water

TOPPING:1-16 oz. can refried beans1 lb. hamburger1/2 C. onion

1-8 oz. can tomato sauce1-4 oz. can green chilies,

drain and chop

3 beef bouillon cubes1/4 tsp. cumin1 tsp. chili powder1 1/2 C. cheese

Combine biscuit mix, cornmeal and water. With flouredhands pat dough into greased 10x15 inch pan. Bake at

425 for 10 minutes. Spread beans on baked crust. Cookmeat with remaining ingredients except cheese. Placemeat mixture on top of beans. Top with cheese. Bake 10minutes. After baking garnish with lettuce, ripe olivesand tomatoes.

Taco Pie

1 C. cornmeal1 C. flour1/2 C. shortening5 T. waterFILLING:1 lb. ground beef

1/2 lb. sausage2 C. frozen corn3 C. whole tomatoes1 pkg. taco seasoning1 C. Swiss cheese1 1/2 C. crushed corn

chips

Mix cornmeal, flour, shortening and water, mix like youwould to make pie crust. Line 10 inch pie dish with dough.Bake 10 minutes at 400.FILLING: Cook all ingredients except cheese and chips.Place filling in baked pie shells. Bake at 350 for 15minutes. When almost ready top with cheese and chips.


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Taco Casserole

1 lb. ground beef1 C. onion1 garlic clove

1-8 oz. can tomato sauce1/4 C. water

1/4 tsp. oregano1-15 1/2 oz. kidney beans2 C. corn chips

Shredded lettuceShredded cheese

Brown beef and onion and garlic, cook 3 or 4 minutes.Add remaining ingredients except beans and lettuce andchips. Place half meat in casserole. Top with half of beansand half of chips. Repeat layers. Cover and bake at 350

for 30 minutes. To serve, top with lettuce and cheese.

Mexican Casserole

3/4 C. cornmeal1/2 tsp. salt3/4 C. cold milk

3 C. scalded milk2 eggsSAUCE:1 clove garlic

1 green pepper, chopped1 onion, chopped2 C. tomatoes, chopped

2 T. sugar1 T. Italian seasoning1/4 tsp. salt1 C. Mexican cheese

Combine cornmeal, salt and cold milk. Slowly stir inscalded milk. Cook until mixture thickens. Beat eggs ina small bowl, add a small amount of cornmeal to eggs to

temper the eggs. Then add all of eggs to cornmeal. Cook5 minutes. Pour into buttered 9x13 inch pan. Chill. Cutinto squares. Place squares in a casserole.SAUCE: Saut garlic and onion, green pepper in 2tablespoons olive oil. Add tomatoes, sugar, Italianseasonings and salt. Cook 5 minutes. Pour over cornmealsquares. Top with cheese. Bake at 400 for 20 minutes.


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Appetizer

1 C. flour1 C. cornmeal1 T. baking powder

1/4 C. mild salsa

1 T. corn oil1 1/4 C. milk6 wieners, cut into 5 pieces

each

Sift cornmeal, flour, baking powder together. Add salsa,milk and oil. Stir until batter is smooth. Coat wienerpieces with batter. Fry in deep hot oil (375) until goldenbrown. Drain on paper towel. Serve with cheese dippingsauce.

Fried Asparagus

Fresh asparagus1 C. cornmeal1 egg, beaten

1 1/2 C. corn oilSaltParmesan cheese

Cook asparagus until tender crisp. Do not overcook, drainand cool. Dip asparagus spears into beaten egg and roll

in cornmeal. Cook in hot oil until lightly brown. Drain onpaper towels. Season with salt and Parmesan cheese.

Fried Fish

1/2 C. cornmeal1/4 C. flour

1/2 tsp. salt1 tsp. lemon pepper

1/4 tsp. garlic powder1 tsp. dried dill

1 C. buttermilk1 lb. fish fillets

Combine cornmeal, flour, salt, lemon pepper, garlicpowder and dill. Dip fish fillets in buttermilk and roll incornmeal mixture. Mix together corn oil and peanut oil tocook fish. Heat oil to 350 to 360. Cook to golden brown.


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Fried Green Tomatoes

1/2 C. cornmeal1/4 C. flour2 tsp. parsley

1/2 tsp. basil

1/4 tsp. garlic salt1 egg3 or 4 green tomatoes

Combine cornmeal, flour, parsley, basil, garlic salt. Beategg. Slice tomatoes 1/4 to 1/2 inch thick. Dip tomatoesin egg, then cornmeal mixture. Fry in hot corn oil untilbrown on both sides. Serve warm.

Cornmeal Crepes1/2 C. cornmeal1 1/2 C. flour1/2 tsp. salt2 tsp. sugar

4 eggs1/4 C. water1 tsp. vanilla2 C. nonfat powdered milk,

mixed with water

Blend cornmeal, flour, salt and sugar. In a separate

bowl, beat egg, vanilla, water and milk. Add liquid to dryingredients, mix well. Batter will be thin. Lightly greaseand heat a 6 to 8 inch skillet. Pour about 3 tablespoonsbatter into skillet. Tilt skillet to cover bottom of skillet.Turn once to brown crepe on both sides. Repeat using allthe batter. Add filling in center of crepe and roll-up.FILLING: Pudding, fruit or meat fillings.

Then the Lord God took the man and put himin the garden of Eden to tend it and keep it.

Gen. 2:15


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Tex-Grit Casserole

1 1/2 lbs. ground beef1/2 C. onion1/2 C. barbecue sauce

1/2 tsp. chili powder1/2 tsp. salt3/4 C. white hominy quick

grits

1 C. cheese2 eggs, beaten4 oz. can chilies

1/2 C. corn chips, crushed

Brown meat, add onions, drain. Stir in barbecue sauce,chili powder and salt. Place meat mixture into 8 inchbaking dish. Prepare grits in salted boiling water, follow

package directions. Add eggs, cheese and chilies to grits.Place grits on top of meat. Add crushed chips. Bake at350 for 30 minutes. Let stand 5 minutes before serving.

Hoe Cake

2 C. white cornmeal

1 C. boiling water

1/2 tsp. salt

Slowly stir cornmeal into the water, add salt. Stir slowlyso mixture is not lumpy. Cool slightly. Separate into tenequal balls. Press into two to three inch diameter. Heat aheavy skillet. Add bacon drippings. Brown cakes on bothsides. Serve with honey or syrup.

In early America this was a staple food. Cornmeal could

be carried with you to the field if working or on a journeyif you were traveling. The "hoe cake" could be madewhenever you needed food. This small cake could becooked on a hoe over an open fire.

The hard working farmer mustbe first to partake of the crops.

2 Tim 2:6


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Raised Muffins

3/4 C. cornmeal1/4 C. soft butter1/2 tsp. salt

1/4 C. sugar1 T. parsley1/4 tsp. garlic powder1 T. onion, minced

1 C. milk, scalded1 egg1 pkg. yeast

2 T. warm water2 1/2 C. flour3/4 C. kernel corn,

drained

Combine cornmeal, butter, salt, sugar, parsley, garlicand onion, set aside. Place milk in bowl. Stir in cornmeal

mixture. Dissolve yeast in water. Add to batter with eggand 1 cup flour. Mix well. Add remaining flour, mix untilsmooth. Stir in corn. Let rise 45 minutes. Stir down.Spoon into greased muffin pan, let rise. Bake at 400 for15 minutes.

Topping For Casseroles

1 C. cornmeal1 tsp. baking powder1/2 tsp. salt

2 T. onion, finely chopped1 egg, beaten1 tsp. sugar

Combine cornmeal, baking powder, sugar, salt and onion.Stir in beaten egg, stir only to moisten. Use to top yourfavorite vegetable or meat casserole.

I set My rainbow in the cloud,and it shall be for the sign of the convenant

between Me and the earth.

Gen. 9:13


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Homemade Tortillas

6 T. cornmeal1/2 C. + 2 T. flour1/2 tsp. salt

1 T. shortening1/2 C. boiling water

Combine cornmeal, flour and salt. Add shortening andwater, mix well to make dough. Shape into six balls.Roll each ball into a five inch circle between two sheetsof waxed paper. Bake on lightly greased grill, both sidesuntil lightly brown.SERVING SUGGESTIONS: Sprinkle tortillas with cheese.Place in warm 200 oven to melt cheese. Top with thinly

sliced apples.COMMENT: Tortillas is the basic bread in Mexico eaten atalmost every meal, served layered, stuffed and rolled.

While the earth remains,Seedtime and harvest,

Cold and heat,

Winter and summer,And day and nightShall not cease.

Gen. 8: 22


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SWEET CORN

Sweet corn be it yellow, white or bi-color is one ofsummers greatest pleasures.. The taste for sweet corngreatly increased in the mid-nineteenth century. During

the years 1858 to 1899 botanist developed many typesof sweet corn. Most of the early research would give waythe takeover of a super sweet variety of sweet corn thatwould come along starting in the 1950s. The researchspecialists are always working to improve the sweet cornseed available to growers.

How do you grow sweet corn? Sweet corn will grown in

many areas of the U.S. First you need choose the varietyof seed right for the area where you live. If you live in thenorthern areas you might choose a variety with a shortgrowing season. Most sweet corn takes between 55 and95 days to mature. Corn likes a well drained warm soilwith temperature of above 55 degrees F. to germinate.Cultivate and prepare the soil. Plant seeds 1 to 2 inch indepth in rows 12 to 20 inch apart. You will need to plant 2or more rows of corn to ensure good pollination,and for thedevelopment of the ear. Use of fertilizer is recommendedto ensure a healthy plant.

Marketing sweet corn is one of the challenges that face acorn producer. Getting the corn from the field to the tablein the shortest amount of time to ensure freshness andflavor. After corn is harvested the sugar in the kernelslowly turns to an unsweet starch, reducing the quality of

the corn. New hybrid seed is continuously being develop toslow down the sugar to starch process. This would give thecorn a longer shelf life at the supermarket. When buyingfresh corn, look for bright green tightly closed, moisthusks, light brown silk, with plump kernels. You need torefrigerate corn as soon as possible after purchase.

Cooking fresh corn can be done in several ways. Husk

corn just before cooking to ensure freshness.

(continued on next page)


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BOILING; Place corn in vigorously boiling unsalted water,add a pinch of sugar to the water, cook 3 to 5 minutes.Over cooking causes the corn to become tough. STEAM;Set ears of corn on a rack with a few inches of boilingwater, cover pot steam 6 to 15 minutes. MICROWAVE;

Place 4 or 5 ears around edges of a microwave dish. Add3 T. water, cover loosely with plastic wrap, cook 6 to 10minutes. ROASTED; Remove outer husk, pull back innerhusk, remove silk, spread corn with flavored or plainbutter. Pull inner husk up over ear and tie top. Roast in400 degree oven in shallow pan 20 min. GRILL; Preparesame as roasting, place around outer edges of grill overhot charcoal coals, turn 2 or 3 times grill for 15 minutes.

Cooking time will depend on the size of the ear of corn.

Preparing corn for freezer: Freeze corn the same day it isharvested, choose corn that is at peek for eating, removehusk, silk and any blemish from the ear. Drop into boilingwater for 4 to 5 minutes, remove from hot water, place incold water for 5 minutes, to stop cooking process., drainwell. The boiling water will ensure that organism or soilwill be removed. Cut corn from cob, cutting 3 or 4 rowsat time, making whole kernel corn. For cream corn scoredown the center of each row of kernels, using back of knife,scrape cut kernels into a bowl. Pack corn immediatelyinto containers or freezer bags. Press out excess air frompackage. Place in freezer. If you are freezing corn on thecob wrap each tightly in moisture proof wrap, and place infreezer bags. Frozen corn my be cooked without thawing,frozen corn on the cob should be thawed before cooking.

Corn is an easy vegetable to prepare, plus a great additionto any meal, and goes well with most other foods. Corn canbe found in most supermarkets in several styles; cannedwhole kernel corn, creamed corn, frozen on the cob,frozen whole kernel, and combined with other vegetablesand ingredients, frozen and canned.

Can Cream Corn 12 Oz Can 1 1/2 CupsCan Cream Corn 16 Oz Can 2 CupsCan Whole Kernel Corn 15 1/4 Oz Can 1 1/4 CupsCan Whole Kernel Corn 17 Oz. Can 2 Cups DrainedCorn Fresh Ears 2-3 Med. Ears 1 Cup Cut CornFrozen Corn 10 Oz. Pkg. 1 1/4 CupFrozen Corn 16 Oz Pkg 1 2/3 Cup


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Corn On The Cob

It seems to be a customWith so many folks these daysTo speak of what they like to eat

And laud it with much praise.Now just for common eatenYoull find theres quite a mobSayin nothin beats plain roastin earsNew corn on the cob.

Folks are very much a likeWhere ever we may go,

From the high-ups in societyTo the common folks below.From professional men to laboring menRegardless of the job,They all are on one level,They like new corn on the cob.

The best way to enjoy it,If your teeth you do not fear,Is butter it and season itAnd gnaw it from the ear,Place the elbows on the table,So the head can freely bob,And enjoy a smear from ear to earOf new corn on the cob.

Given to me by a friend Mary Pickering


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Calico Chicken

8 pieces frying chicken1/4 C. Parmesan cheese1 onion, minced

1 can whole kernel corn,drained

1 green pepper, chopped1-16 oz. can tomatoes1 tsp. salt

1/4 tsp. pepper1/4 tsp. garlic salt

Wash chicken and pat dry with paper towels. Brownchicken on both sides in hot oil. While chicken is browningcombine onion, corn, tomatoes, pepper, salt, pepper andgarlic salt. Place vegetable mixture in a baking dish. Lay

browned chicken on top. Sprinkle with Parmesan cheese.Cover loosely with foil. Bake in 325 oven for 45 minutesto 1 hour.

Hardy Corn

1/2 lb. sausage1/4 C. onion, chopped

1-17 oz. can cream corn6 eggs

Brown sausage, add and cook onion, drain. Add corn.Beat eggs, add to sausage, cook as for scrambled eggs.Serve warm with toast.

Brunswick Stew

2 T. butter2 onions, chopped1 clove garlic, minced6 to 8 pieces chicken2 qts. water2 C. ham, cubed10 oz. frozen lima beans

10 oz. frozen okra10 oz. frozen corn4 potatoes, cubedSalt to taste1 tsp. thyme1 tsp. oregano30 oz. tomatoes

In large pan, melt butter saut onions and garlic. Washand add chicken pieces. Cover with two quarts water. Cookand skim broth. Add ham, cook until chicken is tender.Remove meat and add remaining ingredients to broth.Cook 1 hour. Return chicken to broth. Heat thoroughly.Serve with crusty bread. Freeze any leftovers.


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Dinner Dish

1 1/2 lbs. mild sausage3/4 C. onion1/2 green pepper

1/2 clove garlic, minced1 C. cream corn

1/2 C. grated cheeseSalt and pepper to taste4 oz. fine cooked noodles

Corn flake crumbs

Lightly brown meat with onions, pepper and garlic. Seasonwith salt and pepper. Add cheese, corn and noodles. Pourinto greased casserole. Top with corn flake crumbs. Bakeat 350 for 30 minutes.

Burger Pie

1 lb. ground beef1/2 C. onion, chopped1/2 C. green pepper2 T. pkg. chili seasoning

1-8 oz. tomato sauce1 C. chopped tomatoes

7 oz. kernel corn, drained1/2 clove garlic, minced4 oz. mushroom pieces6 oz. cheese

1 can crescent rolls

In a large skillet brown beef, onions, pepper and drain.Add chili seasoning, garlic, tomato sauce, corn andmushrooms. Cook over low heat until bubbly. Turn into12x8 inch casserole. Top with cheese, stir slightly. Opencrescent rolls. Do not unroll. Slice each section into eight

slices. Arrange slices on top of meat mixture. Bake at375 for 20 to 30 minutes.

He gives rain on the earth,and sends waters on the field.

Job 5:10


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One Pot Feast

1/2 head cabbage2 C. carrots2 C. red potatoes

2 C. onions4 ears fresh corn

1 lb. smoked sausage1 C. celery1 clove garlic, minced

Season salt and pepper2 to 3 C. chicken broth

Cut all ingredients into good bite size pieces. Layer allingredients in a large soup pot. Place sausage on top ofvegetables. Pour chicken broth over all. Top with tightfitting lid. Cook on medium heat until all vegetables are

tender. To serve place all of the ingredients on a large trayin the middle of the table for everyone to enjoy.

Beef Quesadillas

1 lb. ground beef1 1/2 C. salsa1/4 C. cilantro minced3 T. lime juice1 C. black beans, drained

3/4 C. frozen corn, thawed2 C. Mexican cheese8 flour tortillasSour cream

Combine browned beef with next five ingredients. Cook onlow heat 10 to 15 minutes. Divide meat onto four tortillas.Top with remaining tortillas. Top with cheese and sourcream. Serve warm.

Indian Succotash

1-18 oz. pkg. frozen limabeans

1-18 oz. pkg. frozen kernelcorn

1 lb. pkg. link sausageSalt and pepper1/2 tsp. sugar

Place lima beans in saucepan. Cover with water. Cook 20minutes until tender. Add corn to pan. Cook until corn isthawed and cooked. Cook sausage links. Cut in bite sizepieces. Add to corn and beans. Season with salt, pepperand sugar. Serve with muffins or crusty bread.


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Six Layer Dinner

3 C. potatoes, sliced1 can kernel corn,d rained1 onion, sliced

1 lb. ground beef

1 C. carrots, sliced1-16 oz. can tomatoes, cut

up

Salt and pepper to taste

Layer potatoes, corn, onions, meat and carrots in a threequart casserole. Season each layer with salt and pepper.Pour tomatoes over top. Cover. Bake at 350 for 1 houruntil vegetables are tender.

Hardy Corn Lunch1 lb. pork sausage1 onion, chopped1 C. celery, diced1 cooked diced potato1/2 tsp. sage

1/2 tsp. salt1 can cream corn1/2 green pepper1 can biscuits

Brown sausage. Remove part of drippings. Add and cookpepper, onion, celery and potato until light brown. Addcorn, sage and salt, mix well. Turn into baking dish. Topwith biscuits. Bake at 425 for about 20 minutes. Servewith a green salad.

Meat Loaf With Corn

1/4 C. milk1 egg, beaten1 C. bread crumbs1 T. onion2 tsp. mustard1 lb. ground beef1 1/2 C. fresh cut corn

2 T. bacon, cook andcrumble

TOPPING:1/4 C. ketchup1 T. mustard1 T. brown sugar

Mix milk, egg and crumbs. Add onion, mustard, beef, cornand bacon. Mix well. Form into a loaf. Place in bakingdish. Combine topping ingredients. Spread on top of meatloaf. Bake at 375 for 45 to 60 minutes.


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Chicken Corn Dinner

8 pieces frying chicken1/4 lb. butterSalt and pepper

1 1/2 C. onion slices8 oz. mushrooms, sliced1 clove garlic, minced

1 C. chicken broth1/2 tsp. thyme1/2 tsp. curry powder

1/4 tsp. ginger3 ears fresh corn cut in 2"

pieces

Melt half butter in large skillet. Season chicken, coatwith flour. Brown chicken in butter. Remove chicken.Keep warm. To skillet add onions, mushrooms, garlic and

saut until tender. Stir in thyme, ginger, curry powderand broth. Return chicken to pan. Cover, cook on lowheat for 30 minutes. Add corn pieces. Cook 10 minuteslonger. Serve with rice.

Main Dish Corn

1 lb. mild sausage

2 C. herb poultry stuffingmix

2 cans cream corn

1 T. onion flakes

2 T. parsley1/4 tsp. nutmeg

Cook sausage until no pink remains. Remove all but 1/2cup sausage from pan. Stir 1 cup stuffing into sausagein pan. Add corn, onion, parsley, nutmeg and salt andpepper to pan. Mix well. Stir in remaining stuffing and

reserved sausage. Spoon into baking dish. Bake at 350oven for about 40 minutes.

"Every moving thing that lives shall be food for you.

I have given you all things,even as the green herbs.

Gen. 9:3


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Stuffed Round Steak

1 1/2 lbs. round steak2 C. bread crumbs1/2 C. onion, chopped

1/3 C. celery, chopped2 T. pimento, chopped1-8 oz. kernel corn, drain1-4 oz. can mushrooms,

drain

3/4 tsp. saltDash pepper1 beef bouillon cube

1/2 tsp. seasoned salt1/2 C. white wine

Leaving meat in one piece, pound with a meat malletuntil meat is 1/4 inch thick. In a bowl combine bread

crumbs, onion, celery, pimento, corn, mushrooms, saltand pepper, mix well. Spread stuffing mix evenly oversteak. Roll meat up with string tie roll every 2 inches.Place roll in a baking dish. Sprinkle with seasoned salt.Add bouillon cube and pour wine over meat. Bake at 350for 1 1/2 hours, basting three times. Keep covered.

Pork And Noodle Dish1 C. cooked pork, cubed1 T. olive oil1 can cream of chicken

soup1/2 C. narrow noodles,

uncooked

2 T. onion, chopped1/2 C. green olives,

chopped1-8 oz. kernel corn,

undrained1/2 C. Cheddar cheese

Heat oil, add meat. Lightly brown. Add onion, saut. Addsoup, noodles, olives and corn. Mix together. Pour intobuttered casserole. Bake at 325 for 45 minutes. Removefrom oven, stir and sprinkle with cheese. Return to ovenuntil cheese melts.


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Hardy Stew

1 C. water1 can cream of chicken

soup

1/2 C. onion1/2 C. celery1/2 tsp. garlic

1 can carrots, drain1 can lima beans, drain1 can kernel corn, drain

Salt and pepper2 C. cooked chicken1 can biscuits

Combine water, soup, onion, celery and garlic. Cook totenderize vegetables. Add carrots, lima beans, corn andchicken. Season with salt and pepper to taste. Pour in

baking dish. Top with canned biscuits. Sprinkle withparsley. Bake at 375 for 20 to 25 minutes until biscuitsare lightly browned.

Quick Beef Pie

1-9" baked pie shell1 lb. ground beef

1/2 red pepper, chopped1/2 C. onion, chopped1/4 tsp. garlic powder

2 tsp. chili seasoning1 can corn, undrained

1-8 oz. tomato sauce1 T. cornstarch1/2 C. cheese

Brown beef with onions, pepper and garlic. Stir chiliseasoning and cornstarch. Add corn and tomato sauce.Cook 2 minutes. Spoon into baked pie shell. Sprinkle

with cheese. Bake at 400 for 15 minutes

Pork Muffin Dish

2 C. leftover pork roast1/3 C. barbecue sauce1-8.5 oz. pkg. corn muffin

mix

1 C. cream corn2 eggs2 T. milk

1/2 C. shredded cheeseCombine pork and barbecue sauce, set aside. Mix muffinmix with beaten eggs, corn, cheese and milk. Spoon halfbatter into greased 8 inch baking dish. Top with porkmixture. Spoon remaining batter on top of pork. Sprinklewith cheese. Bake at 350 for 40 minutes.


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Chili Mac

1 lb. hamburger3/4 C. onion, chopped1/2 C. green bell pepper

1/2 C. red bell pepper1 clove garlic1-14 1/2 oz. can tomatoes

1 qt. water1-7 1/2 oz. pkg. chili

macaroni dinner mix

3/4 tsp. chili powder1-8 3/4 oz. can corn1/4 tsp. salt

In a large saucepan brown meat. Add onion, peppers andgarlic. Drain and add tomatoes, water, dinner mix, chilipowder and corn. Simmer 20 minutes.

Corn And Chicken Chowder

2 T. butter1 onion, chopped2 cooked potatoes, diced1 C. chicken broth

2 C. cooked corn3 C. nonfat powdered milk,mixed with water

1 tsp. Worcestershiresauce

1 C. cooked chicken, diced2 tsp. salt

1/2 tsp. pepper2 T. parsley

Heat butter, saut onion. Add potatoes and broth. Cookto soften potatoes. Add remaining ingredients. Heatthoroughly. Do not boil. Simmer to blend flavors. Sprinklewith parsley. Serve with tiny bread cubes.

A mist went up from the ground and

watered the whole face of the ground.

Gen. 1:6


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Taco Pie

1 C. flour1/2 C. shortening1 C. cornmeal

1/4 C. cold water1 lb. ground beef

1 pkg. taco seasoning2 C. frozen corn1 qt. whole tomatoes

1 C. Swiss cheeseCrushed corn chips

Combine flour, cornmeal, cut in shortening. Add water tomake a soft dough. Press dough into 10 inch pie dish.CRUST: Prick with fork. Bake 10 minutes until lightlybrowned. Brown ground beef, add seasonings, corn and

tomatoes. Cut tomatoes into pieces. Cook 5 minutes.Place meat mixture in baked crust. Bake at 375 for 15minutes. Top with cheese and corn chips. Serve warm.

Ham Chowder

1 lb. ham, diced2 carrots, diced

1 celery stalk, diced1 onion, diced4 potatoes, diced

1 can cream corn1 can kernel corn

1 can lima beans2 C. milkSalt and pepper

Place ham in Dutch oven. Add carrots, celery, onion,potatoes, cover with water. Cook until vegetables aretender. Add corn, lima beans, milk and salt and pepper.

Heat just to a boil. Do not boil milk. Soup may be thickenedwith instant mashed potatoes or flour.

Salmon Chowder

1 can salmon1 can celery soup

1 can mushroom soup1 can potato soup1 can kernel corn

1/2 tsp. thyme1/4 tsp. paprika

2 tsp. lemon juice2 T. parsley2 C. milk

Drain and flake salmon. Combine all ingredients exceptparsley in large pan. Bring to boil. Reduce heat, simmer onmedium for 20 to 25 minutes. Serve with crusty bread.


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Tuna And Corn Bake

1 egg1 C. milk2-6 1/2 oz. cans tuna

1/4 C. onion, chopped

1-17 oz. cream corn1 C. saltine cracker

crumbs

2 T. butterSalt and pepper

In large bowl beat egg slightly. Add milk and corn. Stirin tuna, 1/2 cup crumbs, onion, salt and pepper. Turninto greased 1 1/2 quart baking dish. Top with remainingcrumbs. Dot with butter. Bake at 350 for 20 to 25minutes.

Fresh Corn Chowder

4 potatoes, peel and cube1 onion, chopped2 carrots, chopped1/2 celery stalks, chopped

1 clove garlic

2 chicken bouillon cubes2 C. fresh cut corn3 C. milkSalt and pepper

1 pkg. cream cheese

Cook potatoes, onion, carrots, celery, garlic and bouillonin soup pan covered with water. Cook until vegetablesare tender. Add milk to pan. Do not drain water fromvegetables. Add corn, cook 5 minutes. Add creamcheese, cubed. Season with salt and pepper. Soup maybe thickened with a couple tablespoons of instant mash

potatoes. Serve with crusty bread.

I say to you, unless a grain of wheat falls

into the ground and dies, it remains alone;but if it dies, it produces much grain.

John 12:24


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Corn Soup

6 slices bacon1/2 C. onion, chopped2 or 3 potatoes, cubed

1 C. water2 tsp. celery flakes1 1/2 C. whole kernel

corn, drained

2 C. tomato juice2 tsp. sugar1/2 C. milk

2 T. cornstarchSalt and pepper

In a large saucepan partially cook bacon. Add onion,continue to cook until bacon is crisp, Remove part ofthe drippings, Add potatoes, celery flakes, water, salt

and pepper. Cook until potatoes are tender. Add corn,tomato juice and sugar. Heat and simmer 5 minutes. Mixmilk with cornstarch. Stir slowly into soup until slightlythickened. Serve with salad and crusty bread.

Quick Corn Chowder

1 can cream style corn1 can cream of potato soup1 C. milk2 C. chicken broth

1 C. cooked chicken1 1/4 C. pkg. white sauce

mixSalt and pepper to taste

Combine corn, soup, broth and milk. Heat all ingredientsexcept white sauce mix. Add mix, stir over low heat 5minutes until thick and smooth. Stir in diced chicken.Serve with hot biscuits.

Surprise Gumbo

5 T. butter2 T. onion2 T. green pepper

2 C. corn2 C. tomatoes2 C. okra

Saut onion and pepper in butter. Add vegetables, saltand pepper to taste. Cook on medium heat until okra istender. Serve with crusty bread.


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Ohio Corn Chowder

1 C. celery, diced1 C. onion, diced1 C. carrots, diced

1 green pepper3 potatoes, diced2 chicken bouillon cubes

1 can creamed corn1 can kernel corn1 can lima beans

2 C. milk1 lb. diced smoked

sausage

Place first six ingredients in 5 quart pan. Cover withwater. Cook until vegetables are tender. Add remainingingredients. Bring to boil. Do not boil, simmer on low

heat 15 minutes. Chowder may be thickened with a littleinstant mashed potatoes.

Corn Chowder

10 slices bacon1 C. chopped onions3 cans cream style corn1 can evaporated milk

3 C. nonfat powdered milkwith water

Salt and pepper to taste

2 C. shredded cheese

Fry bacon in a large soup pan until crisp. Removebacon, cook onion in bacon drippings. Stir in remainingingredients except bacon and cheese. Heat to boiling.Reduce heat to low. Stir in cheese to melt. Stir in crumbledbacon. Serve with French bread.

Vegetarian Chili

1 onion, chopped2 cloves garlic1 T. corn oil2 C. mild salsa1 pkg. chili seasoning

2 beef bouillon cubes,dissolved in 3 C. boilingwater

4 C. stewed tomatoes3 cans beans, 1 kidney, 1

pinto and 1 white1 pkg. chili seasoning2 C. frozen corn

2 tsp. sugar

Saut onions and garlic in oil. Add remaining ingredients.Simmer 30 minutes to blend flavors. Serve with gratedcheese. A little water may be added if chili is too thick.


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Taco Soup

1-14 oz. can stewedtomatoes

1 jar salsa

2 T. taco seasonings1-12 oz. can kernel corn

with sweet peppers

1/2 C. waterDash of hot sauce,

optional

1 C. Mexican style cheeseCrumbled taco shells

In saucepan combine all ingredients except cheese andtaco shells. Cook over medium heat until boiling. Reduceheat, simmer 15 minutes. Serve in soup bowls. Top withcheese and crumbled shells.

Vegetable Chowder

2 C. cabbage, chopped1 C. onion, sliced1 C. celery, sliced thin1 C. frozen peas

1 C. carrots, sliced thin1 can cream corn

1/2 C. butter2 1/2 C. milk1 tsp. salt1/8 tsp. pepper

1/4 tsp. thyme2 1/2 C. sharp cheese,shredded

Saut cabbage, onion, celery, peas and carrots in butter ina Dutch oven until vegetables are tender 8 to 10 minutes.Add corn, milk and seasonings. Cook over low heat toblend flavors, about 15 minutes. Add cheese. Stir to meltcheese. Serve with corn bread.

Food gained by fraud tastes sweet to a man,

But he ends up with a mouth full of gravel.

Prov. 20:17


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Noodle Casserole

8 oz. egg noodles1 C. butter1 C. water

1 C. onion, chopped1 C. carrots, sliced thin

10 oz. kernel corn1-9 oz. green beans1 clove garlic, minced

1/4 C. parsley

Cook and drain noodles. Toss noodles with 1/2 cup butter,set aside. In saucepan combine onion, carrots, corn,beans and garlic. Cover with 1 cup water. Cook 5 minutesuntil vegetables are tender. Drain, add remaining 1/2

cup butter. Toss noodles and vegetables lightly together.Sprinkle with parsley. Serve warm.

Deluxe Vegetable Bake

2 eggs2 cans cream corn2 pkgs. chopped broccoli2 T. minced onion

4 T. butter, melted1 C. croutons2 strips bacon

Beat eggs. Fold in corn, broccoli, onion and butter. Placein casserole dish. Top with croutons. Cut bacon in smallpieces. Place on top. Bake at 350 for 1 hour.

Harvest Corn Stuffing

3 C. bread cubes1/2 C. butter, melted1 1/2 C. chicken broth1 can cream corn1 can kernel corn, drained1 onion, chopped

1/2 tsp. garlic powder1/4 tsp. sage1/4 tsp. oregano2 eggs, beaten10 slices bacon, fry and

crumble

Cook onion in butter until soft. Add bread cubes, stirringuntil butter is absorbed and bread cubes are lightlytoasted. Add broth and remaining ingredients, mix well.Turn into buttered baking dish. Bake at 350 for 1 hour.


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Corn Savory

3 T. butter4 T. onion, chopped1/2 C. celery, chopped

2 C. kernel corn, drained2 C. cooked peas

2 T. parsley, chopped1/2 tsp. dried savorySalt and pepper

1/2 tsp. sugar1/2 C. sour cream

Cook butter, onion and celery 3 or 4 minutes. Add remainingingredients, except sour cream. Heat thoroughly. Beforeserving, stir in sour cream.

Corn Noodle Casserole

1-8 oz. pkg. medium widenoodles, cook and drain

1-17 1/2 oz. can creamcorn

1/2 C. cubed cheese1 egg, beaten1/2 C. melted butterCrushed potato chips

Cook and drain noodles. In a large bowl combine beaten

egg, creamed corn, cheese and butter. Pour into butteredbaking dish. Top with crushed potato chips. Bake at 350for 45 minutes.

Corn And Celery Bake

2 C. fresh or canned corn

1 C. celery, diced2 T. pimento1/2 C. bread crumbs

2 T. butter

1 C. creamSalt and pepper

Combine corn, celery, pimento, salt and pepper. Blendin bread crumbs. Place in casserole greased with 1tablespoon butter. Dot with remaining butter. Pour creamover top, sprinkle with paprika. Bake at 350 for 20 to 25minutes.


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Sunshine Loaf

1 C. fresh cut corn1 C. seasoned bread

crumbs

1/2 C. cooked carrots,chopped

2 eggs, beaten1/2 tsp. saltDash of pepper

3 T. melted butter

Combine all ingredients in order given. Reserve 1tablespoon butter for top. Place mixture into a greasedloaf pan. Brush with butter. Bake in 325 oven for 25 to30 minutes.

Corn And Pasta

1/2 lb. spaghetti, cooked1 can corn, drained1/2 green pepper, chopped2 T. pimento, diced

1/2 lb. American cheese1 C. white sauce1 T. onion, grated

Make 1 cup white sauce, add cheese and onion to white

sauce. Cook and drain spaghetti. Mix spaghetti, corn,pimento, pepper and white sauce. Place in baking dish.Bake in 350 oven for 30 to 35 minutes.

Indian Stew

3 ears corn

1 onion2 cloves garlic1/4 C. water3 zucchini

2 tomatoes

1/2 C. crumbled cheeseSaltPepper1/4 tsp. chili powder

Cut kernels from ears of corn, slice onions and garlic.Combine all with water in covered pan. Cook 5 minutes.Add sliced zucchini, cook 5 minutes more. Add sliced

tomatoes. Heat until tomatoes are warm, but not mushy.Add cheese. Season to taste. Serve with corn bread.


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Corn And Celery

20 oz. frozen corn1 can cream of celery soup1/4 tsp. salt

1 can water chestnuts,diced

2 C. corn flakes crumbs1 T. melted butter

Thaw corn slightly and mix with soup, salt and waterchestnuts. Pour in baking dish. Top with corn flakescrumbs. Drizzle with butter. Bake at 325 oven for 45minutes.

Broccoli And Corn Bake

1 T. butter1 T. onion, chopped1 T. flour1 1/4 C. milk2 C. cheese

1-12 oz. kernel corn,drained

20 oz. broccoli, cook anddrain

1 C. cracker crumbs

Melt butter. Saut onion and add flour. Slowly stir in milk.Cook until mixture thickens. Add cheese and corn, stir in1/4 cup of cracker crumbs. Place cooked broccoli in abaking dish. Pour sauce over broccoli. Top with remainingcracker crumbs. Bake at 350 for about 30 minutes.

Tomatoes With Corn10 tomatoes1/4 C. butter, melted1 tsp. salt1/4 tsp. pepper

1/4 tsp. thymeDash garlic salt4 C. corn, fresh or canned,

drain

Wash tomatoes, slice off top. Scoop out pulp. Mix pulpwith remaining ingredients. Stuff tomatoes with mixture

placed in greased muffin cups. Bake in 375 oven for 20minutes.


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Zucchini Corn Bake

1-8 oz. pkg. corn muffinmix

1/2 lb. mild sausage

1/2 C. onion, chopped

2 medium zucchini1/4 C. Cheddar cheeseParsley

Brown sausage, add and cook only 1/2 cup shreddedzucchini until soft. Slice remaining zucchini. Lay slices ina glass baking dish. Mix muffin mix according to packagedirections, stir in sausage mixture. Pour over zucchinislices. Top with cheese and parsley. Bake at 350 for 20to 25 minutes.

Corn Casserole

2 eggs1/4 C. milk1/2 C. cracker crumbs1-17 oz. can cream corn

1/4 C. grated carrot1/4 C. green pepper,chopped

1 T. celery, chopped1 T. onion, chopped1/8 tsp. hot sauce1/2 tsp. sugar

1/2 tsp. salt1/2 C. shredded cheese

Combine eggs and milk. Beat until blended. Add crackercrumbs, let it absorb all liquid. Add remaining ingredientsexcept cheese to crumb mixture, stirring well. Turn intogreased casserole. Bake at 350 for 45 minutes.

Corn And Tomato Casserole

2 bacon slices1/2 C. green pepper1/4 C. onion2 1/2 C. kernel corn,

drained

1 tsp. sugar1/2 C. seasoned bread

crumbsSalt and pepper to taste2 1/2 C. canned tomatoes,

drainedFry bacon until light brown. Add onions and pepper. Cookuntil soft. Add corn, tomatoes, sugar and seasonings.Pour into baking dish. Top with bread crumbs. Bake 30minutes uncovered in 375 oven.


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Green Chile Corn

3 T. olive oil1 small onion1 small clove garlic

1/2 green pepper

1-4 oz. can green chiliesSalt and pepper3 C. fresh or frozen corn

Heat oil, add onion, garlic, pepper and saut to soften.Add chilies and corn. Cook 5 to 10 minutes. Season totaste.

Spicy Corn

1/4 lb. bacon2 C. onions1 green pepper1 clove garlic1-#2 can tomatoes3 C. corn

1/2 C. mushrooms1 bay leaf1 tsp. chili powder1 tsp. brown sugarDash of Tabasco sauce

Fry bacon and remove from drippings. To drippingsadd onions, peppers, garlic and mushrooms. Cook untiltender. Add tomatoes and cook 10 minutes. Add remainingingredients, cook 15 minutes to blend flavors. Removebay leaf before serving.

Garden Vegetables

1 C. onion, sliced1 1/2 lbs. yellow squash1 can kernel corn4 T. butter

2 C. fresh tomatoes1 T. sugar1/2 tsp. salt and pepper

Melt butter in skillet. Add onion, cook until tender.Cut squash in thin slices. Add to onions with cornand tomatoes. Cover and simmer 30 minutes, stirring

occasionally. Serve warm.


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Corn Noodle Casserole

1 can cream corn1 egg, beaten1/2 C. cheese, shredded

1/2 C. butter, melted

1 1/2 C. crushed pota

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Amaizing Corn Recipe Collection