Posted on November 16th, 2017

Sauteed Corn Cakes

  • ​1 1/4 cup whole kernel corn, scraped from cob
  • 1 egg yolk, lightly beaten
  • 1 cup chopped yellow bell pepper
  • 3 1/2 tablespoons white cornmeal
  • 3 tablespoons flour
  • 2 tablespoons milk
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh thyme
  • 1/8 to 1/2 teaspoon crushed red pepper, or to taste
  • Salt and black pepper to taste
  • 3 egg whites, stiffly beaten
  • 2 cups créme fraîche or sour cream
1. ​Process 2/3 of the corn in a food processor or blender until puréed.
2. Combine the puréed corn, remaining whole kernel corn, egg yolk, yellow pepper, cornmeal, flour, milk, chives, thyme, red pepper, salt and black pepper in a bowl and mix well. Stir in 1/3 of the egg whites. Fold in the remaining egg whites.
3. Pour 1/8 to 1/4 cup of the batter onto a hot greased griddle. Pat lightly with spatula.
4. Bake until golden brown on both sides, turning once. Repeat the process with the remaining batter.
5. Serve with créme fraîche or sour cream.
Yield: 12 to 15 servings

Posted on November 16th, 2017

Cauliflower Au Gratin

  • ​1 whole cauliflower
  • 2 teaspoons of prepared mustard
  • 1/2 teaspoons of salt
  • 3/4 cup of mayonnaise
  • 3/4 cup of grated sharp cheddar cheese
  • Paprika
1. ​Boil cauliflower in water to cover until tender; break into florets and place in a casserole dish.
2. Mix mustard, salt and mayonnaise; spread evenly over cauliflower.
3. Top with cheese and bake at 325º until cheese is melted; sprinkle with paprika.
Yield: 8 servings


Posted on November 16th, 2017

Southern Tomato Pie

  • ​4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup green onions, chopped
  • 1 (9”) pre-made pie shell, baked
  • 1 cup Mozzarella cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 cup mayonnaise
  • salt and pepper to taste
  • Dash of hot sauce (optional)
​Preheat oven to 350º. Place the tomatoes in a colander in the sink in 1 layer; sprinkle with salt and allow them to drain for 10 minutes. Layer the tomato slices, basil and onion in the pie shell; season with salt and pepper. Combine the grated cheeses and mayonnaise together add a dash of hot sauce if you like! Spread the mixture on top of the tomatoes and bake for 30 minutes or until browned. To serve, cut into slices and serve warm.

Posted on November 16th, 2017

Squash Casserole

  • ​2 pounds yellow squash, chopped
  • 1 cup shredded Colby Jack cheese mixture
  • 1 cup chopped green onions
  • 2 tablespoons (heaping) chopped fresh dillweed
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter
  • 2 1/4 cups fresh Italian or French loaf bread crumbs
  • 3/4 cup shredded Colby Jack cheese mixture
​Steam the squash in a steamer for 10 minutes or until tender; drain.
Process the squash in a food processor until coarsely chopped.
Combine 1 cup cheese mixture, green onions, dillweed, eggs, salt and pepper in a bowl and mix well. Stir in the squash.
Heat the butter in a skillet over medium heat until melted. Stir in the bread crumbs.
Cook for 4 minutes or until crisp and brown, stirring frequently. Remove for heat. Fold 1/2 of the bread crumbs into the squash mixture. Spoon into a buttered 9x13-inch baking dish.
Mix 3/4 cup cheese mixture into the remaining bread crumbs in the skillet. Sprinkle over the top.
Bake at 350º for 35 minutes or until golden brown. Let stand for 10 minutes before serving.May substitute 2 teaspoons dried dillweed for the fresh dillweed.
​Yield: 6 to 8 servings






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