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Copyright 2015 All Easy Cooking Recipe Kitchen  

These recipes have been collected over the years from
boxtops, newspapers, magazines and friends.

MARINATED VEGETABLE SALAD

MARINADE
1 1/2 c. corn oil
1/2 c. wine vinegar
3 tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. dried basil
1/2 tsp. pepper

VEGETABLES FOR SALAD
1 1/2 c. sliced fresh mushrooms
1 1/2 lb. fresh asparagus, slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1/2 c. black olives, sliced
1/2 c. green olives, sliced
1 pkg. frozen artichoke hearts, cooked
1 sm. thinly sliced onion
Lettuce leaves
Parsley, chopped

Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM bowl. Marinate at least 1 hour, better if marinated overnight. Drain and serve on lettuce leaves. Garnish with parsley.


MARINATED CORN SALAD

1 3/4 c. yellow corn, cut from cob (about 4 ears)
1/2 c. chopped celery
2 tbsp. thinly sliced green onions
3 tbsp. vegetable oil
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 c. water
1/2 sm. green pepper, cut into 1/2" strips
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
1 tbsp. cider vinegar
1/2 tsp. dry mustard

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Yield: 4 to 6 servings.


SPICY CORN STUFFED TOMATO SALAD

6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. Pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves

Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.


VEGETABLE SOUP

1 lb. beef cubes (sm.)
1 can tomato paste
1 sm. head cabbage
4-5 med. carrots, peeled & sliced
Fresh or frozen peas, corn, limas, green beans or any veggie you want
1 1/2 c. shell noodles
2-3 stalks celery, chopped
1 med. onion, diced
1/2 tsp. Salt
1/8 tsp. garlic powder
1/8 tsp. Pepper
1/8 tsp. Oregano
1/8 tsp. parsley flakes
Use any veggies you want

Fry beef cubes and onions in Dutch oven until brown. Add water about 1/2 pan. Add veggies and seasonings. Bring to boil, lower heat and simmer 2-3 hours. Add tomato paste and stir well. Let simmer another 1/2 hour and noodles and cook until soft. Serve. Freezes nicely.


SWEET CORN ON THE COB

20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half

Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.


GREEN PEPPER BAKE

3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.


TOMATO CORN OKRA GUMBO

3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. Pepper
1 tbsp. butter or margarine
1 tsp. Sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers. Serves 6.


CORN QUICHE

2 c. fine crushed cheese crackers
6 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. celery salt
1/8 tsp. pepper (prefer white)
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 c. milk
2 eggs, beaten
2 c. cooked corn (fresh frozen canned)

Mix cracker crumbs and two tablespoons butter. Pat into a glass pie plate, reserving 1/2 cup for later. Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion. Then add milk and cook until thickened (medium heat), stir constantly. Gradually add hot mixture to eggs. Blend well and add corn. Pour into lined pie plate or quiche pan on top of crumbs. Sprinkle with the reserved crackers. Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges. 6 servings.


FRESH CORN PUDDING

3 c. fresh corn cut from cob
6 whole eggs, stirred well (not beaten)
3 c. heavy cream
1/2 c. sugar
1 tsp. Salt
1 tsp. Flour
1/2 tsp. baking powder
2 tsp. Butter

Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until knife inserted in center comes out clean. Serves 8.


CORN CASSEROLE

2 c. fresh corn cut from cob
3 eggs, beaten thoroughly
1/4 c. flour
1 tsp. Salt
1/2 tsp. Pepper
2 c. light cream
2 tbsp. melted butter

Stir corn, light cream and butter into egg mixture. Pour mixture into 1 1/2 quart casserole, place in pan of hot water. Bake at 325 degrees for 1 hour or until knife tested comes out dry.


CREOLE CORN

2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra

Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.


CORN FRITTERS

2 c. fresh corn
1/8 tsp. pepper
1 tsp. melted margarine
2 c. flour
1 tsp. salt
1 egg
1/2 c. milk
2 tsp. baking powder

Mix all ingredients. Heat oil for deep fat frying. Drop mixture by spoon into hot oil. Cook until brown, 2 to 3 minutes. Remove, drain well.


HOT ROASTEED CORN
Serves 6

1/4 c. butter
3 or 4 chilies, peeled and minced
2 cloves garlic
1 tbsp. lemon juice
6 ears of fresh corn
Aluminum foil

Cream butter with chilies, garlic and lemon juice. Rub over corn. Wrap each ear in foil, twisting ends, place on hot grill turning or bake in oven for 25 minutes.


BAKED CORN IN SOUR CREAM

2 tbsp. Butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley

In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes. 6 to 8 servings.


HERBED CORN ON THE COB

4 ears fresh corn
1 tbsp. dried whole dillweed
1 tbsp. dried whole thyme
1 clove garlic, minced
1 tbsp. water
1 tbsp. cooking oil

Remove husks and silk from corn. Combine dill, thyme, garlic water and oil in a small bowl, stirring well. Brush herb mixture on corn and place each ear on a piece of aluminum foil, wrap tightly. Bake at 450 degrees for 25 minutes.
Yield 4 servings.


BROCCOLI CORN CASSEROLE

4 c. chopped fresh broccoli
1 egg
1 (17 oz.) can cream style corn
1 tbsp. grated onion
1/4 tsp. Salt
Dash of pepper
3 tbsp. butter or margarine
1 c. herb seasoned stuffing mix

Cook and drain broccoli. In mixing bowl combine egg, beaten slightly, broccoli, corn, onion, salt and pepper. In a small pan, melt butter or margarine. Add stuffing mix, tossing to coat. Stir 3/4 cup of buttered stuffing mix into vegetable mixture. Turn into buttered 1 quart casserole. Sprinkle with remaining 1/4 cup stuffing mix. Bake, uncovered, in 350 degree oven for 1 hour. Serves 4-6.


SUCCOTASH

1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
2 drops Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.


SKILLET FRIED CORN

4 slices bacon
3 c. fresh cut corn
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper

Cook bacon until crisp; drain and crumble. Add vegetables to drippings. Cover. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over top.


FRESH CORN AND CHEESE

3 c. fresh corn, grated off the cob to make it cream style
6 eggs
2 tbsp. grated onion
1 tsp. Salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, mixed Swiss & cheddar
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper

Butter a 2 quart baking dish and line the bottom with a round of buttered parchment or waxed paper. Combine all the ingredients and blend thoroughly. Pour into baking dish. Set the dish in a larger pan and pour boiling water into the larger pan to come up about 2/3 the height of the baking dish. Bake in the lower third of the oven at 350 degrees for 30 minutes. Turn temperature down to 325 degrees and bake another 45 to 60 minutes. The timbale is down when it has risen to almost fill the baking dish, the top has cracked open and a cake tester placed into the center of the timbale comes out clean. Allow to rest in the oven, with the door open about 10 minutes before unmolding. 8 servings.


CREAM STYLE CORN

6 c. fresh cut corn
4 tbsp. bacon drippings
1 tsp. salt
2 tbsp. sugar
1 1/2 to 2 c. water

Stir over low heat constantly until thickened add water if necessary. About 20 minutes.


CORN SOUFFLE

2 c. fresh corn cut from cob
1 c. milk
2 tbsp. Butter
2 tbsp. Flour
1 tsp. Salt
1 tbsp. Sugar
Pepper
3 eggs

Cut corn from cob, add milk, butter, flour and seasoning. Stir in eggs, which have been beaten until light. Pour into buttered 4 cup baking dish and bake in 350 degree oven for 50 to 60 minutes or until firm like a custard. Serves 6 people.


SUMMER SUCCOTASH

1 qt. fresh butter beans
1 slice bacon
1 tbsp. Butter
3 potatoes, cut up
1 sm. Onion
3 tomatoes, peeled
2 stalks celery, chopped
Salt and pepper to taste
1 c. fresh corn

Pour 1 quart water in a saucepan and bring to a boil. Add the butter beans, bacon and butter and cook for 30 minutes. Add the potatoes, onion, tomatoes, celery, salt and pepper and cook over low heat for 1 hour. Add the corn ten minutes before serving time and reheat. 6 servings.


FREEZER CORN

Fresh corn on the cob (2 to 3 doz.)
2 sticks margarine
pinch of salt

Very lightly cut the corn off the cob. Don't scrape the cob (by not scraping the cob, this makes the corn cream style). Cook the corn on very low heat with 1 or 2 sticks of butter or margarine. Salt the corn just a little - you may have to add a little water. Cook about 20 to 30 minutes (until it's hot all the way through). Then let it completely cool before you package the corn in freezer containers


CORN CHOWDER

4 slices bacon, cut up
3 c. potatoes, peeled & cubed
1 c. celery, chopped
1 c. carrots, chopped (fine)
3 c. chicken broth, divided
3 c. cream-style corn
1/2 tsp. Salt
1/2 tsp. Pepper
3 c. milk
Parsley, chopped
1/2 c. onion, chopped
2 tbsp. Flour
1 tbsp. Cornstarch
1/8 c. cooking oil

Ccook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley. Serves 8 to 10.


CHICKEN CORN SOUP

1 qt. chicken broth
2 stalks celery, diced
1 med. onion, chopped
4 c. corn
2 med. potatoes, diced
3 c. cooked chicken, diced
1 qt. water

Heat broth and water. Add celery, onion, potatoes, corn and chicken. Cook until vegetables are tender. Salt and pepper to taste.


PENNSYLVANIA CHICKEN CORN SOUP

1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. Dried
1 tsp. saffron threads or 3/4 tsp.saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles

Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool. When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside. Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Add the noodles and cook until they are just tender, 5 minutes. Season to taste and serve immediately. 6 servings.


CORN FRITTERS

Combine and beat lightly:
1 can cream style corn
2 eggs
6 tbsp. Flour
1/2 tsp. Flour
1/2 tsp. baking powder
1/8 tsp. Nutmeg

Melt in skillet, 3 tablespoons butter. When butter is hot, add batter one tablespoon at a time. Brown on both sides. Drain on paper. Sprinkle with confectioner's sugar, if desired.


SCALLOPED CORN

1 pt. can corn
2/3 c. milk
1 1/4 tsp. Salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs

Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.


BEEF AND CORN BREAD SQUARES

1 lb. ground beef
1 tbsp. Cornstarch
1 tbsp. dried onion
1 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
2/3 c. corn meal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese

Brown ground meat. Drain fat. Stir in next 4 ingredients then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly. Combine flour, corn meal and baking powder. Combine eggs, corn, milk and oil. Stir into dry ingredients. Add cheese. Stir until moistened. Spread half of batter into a greased 9 x 9 x 2 inch pan. Spoon meat mixture over that. Top with remaining batter. Bake at 375 degrees about 30 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Serve with salsa if desired. Serves 6.


JALAPENO CORN BREAD

2 boxes Jiffy corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
1 c. creamed corn
1 1/2 c. yellow cheese, grated
1/4 c. Jalapeno peppers

Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour into 2 greased 13 x 9 inch pans. Bake 45 minutes.


CREAMY CORN BREAD

1 1/3 c. canned whole kernel corn
1 1/3 c. creamed corn
1/2 c. margarine, melted
1 c. sour cream
2 eggs, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
3/4 c. grated Cheddar cheese

Preheat oven to 375 degrees. Stir corn and margarine in 2-quart casserole dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake until center is just set, about 1 hour. Sprinkle with cheese and continue baking until melted.


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