Search Results for "Corn"
Recipe Results 16 of 103 pages
Corn Bread
Ingredients: 1 cup cornmeal 1 cup flour (all purpose) 2 tablespoons sugar 1 tablespoon baking powder 1 egg 1/4 cup vegetable oil 1 cup milk, non-fat Directions: Heat oven to 425 degrees. Grease 8- or 9-inch square pan. Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients. Crack
Cheese and Corn Chowder
Ingredients: 2 cups potatoes (diced) 1 cup carrot (sliced) 1 cup celery (chopped) 1/2 cup onion (chopped) 1/4 teaspoon pepper 1 can cream-style corn 1 1/2 cups milk, non-fat 1/2 cup cheddar or American cheese (shredded) Directions: Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
Cornish Hen in Fig Preserves
Submitted by Dawn Lichtenwalner of Dandelion Lane Farm in Leetonia, OH Ingredients: 1 Cornish game hen Salt Freshly ground black pepper 2 sprigs fresh rosemary or thyme 1/4 cup fig preserves Directions: Coat the inside of a 3 1/2-quart slow cooker with cooking spray, if desired. Sprinkle the hen liberally with salt and pepper. Insert
Ten Minute Corn Chowder
Ingredients: 1 teaspoon oil 1/2 onion (chopped) 1 teaspoon garlic (minced) 4 tablespoons flour (all purpose) 3 cups non-fat milk 2 teaspoons mustard 1/4 teaspoon thyme (dried) black pepper (to taste) 2 cups corn kernels (frozen) 4 tablespoons cheddar cheese, shredded reduced fat Directions: Heat a large non-stick skillet over medium-high heat. Add the oil
Corn Dip
Submitted by Betty Glenn of Chester, WV Ingredients: 2 – 8 oz. pkgs. cream cheese 1 stick soft butter 2 cups shredded cheddar cheese 1 can shoepeg corn, drained jalepeno peppers Directions: Mix cream cheese and butter with mixer. Stir in peppers, cheese and corn. Bake at 375° for 30 minutes. Use jalepeno peppers from
Homemade Creamed Corn
Ingredients: 2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 teaspoon salt 2 tablespoons granulated sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons cornstarch 1/4 cup freshly grated Parmesan cheese Directions: In a skillet over medium heat, combine the corn, cream, salt, sugar,
Field Corn Heating Pad
Ingredients: 6 cups dry field corn (approximate) 1 or 2 sticks cinnamon, cut up in pieces Whole Cloves (just a couple) 1 hand towel Directions: Fold your hand towel in half lengthwise and sew all 3 open sides together to form a sack, leaving a 1 to 2 inch opening along one edge. Very carefully,
Candy Corn Cookies
from Ivory Harlow of Chillicothe, Ohio Ingredients: 1 cup butter flavor Crisco 3/4 cup brown sugar 1 tsp. vanilla 1/4 tsp. salt 2 egg yolks 1/2 tsp. baking soda 1 cup self-rising flour 1 cup all-purpose flour Candy corns Directions: Preheat oven to 350 degrees. In a large bowl, cream together Crisco and sugar. Add
Corn and Pepper Stuffed Tomatoes
Ingredients: Cherry tomatoes or roma tomatoes 2 ears corn 1 each red or yellow bell pepper 1 each portobello mushroom 1 each jalapeno or banana pepper ¼ bunch Basil 1 each zucchini 2 cloves garlic 1 each shallot To taste salt and pepper Olive oil Directions: Wash all vegetables, let dry. Preheat oven to 350 degrees fahrenheit. Cut ears of corn in half lengthwise,
Corn Salad
Ingredients: 1 can (11 ounce) corn, drained 1 cup celery, finely chopped 1/2 small pepper, finely chopped 1 teaspoon mild onion, finely chopped Ingredients for Dressing: 1/2 cup reduced fat mayonnaise 1-1/2 tablespoons lemon juice 1/2 teaspoon prepared mustard black pepper to taste Directions: Prepare and mix vegetables together in a medium mixing bowl. In
