October 12, 2007
Here’s another easy entrée/salad combination that guarantees something in the fridge ready to eat whenever you come home. If you don’t feel like vegetarian, sauté some ground beef or microwave a handful of frozen shrimp and toss them on top. Leftovers will make great salads for several days. HARRY
1 (10-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen baby lima beans
1 (16-ounce) package frozen green beans
1 1/2 cups mayonnaise
1 tablespoon instant minced onion
1 teaspoon prepared mustard
3 hard-cooked eggs, shelled and chopped
1 teaspoon Worcestershire sauce
1/4 cup olive oil
1 teaspoon curry powder
Dash of hot-pepper sauce
Steam or microwave the corn, lima beans, and green beans according to the directions on the packages. Drain them and mix them together in a large serving bowl. In a large saucepan over low heat, combine the mayonnaise, onion flakes, mustard, eggs, Worcestershire sauce, oil, curry powder, and hot-pepper sauce. Cook, stirring constantly, until hot. Pour over the vegetables and sprinkle with paprika. Serve leftovers cold on lettuce.
Makes 8 servings.
October 11, 2007
With a salad, this makes an easy supper! Reheat the leftovers, add a little chutney, and you’ll have a super breakfast. HARRY
1/2 cup butter, melted (1 stick)
1 (16-ounce) can whole kernel corn, drained
1 (16-ounce) can cream-style corn
1 (2-ounce) jar chopped pimentos, drained
1 jalapeño pepper, finely chopped (optional)
1 (8-ounce) carton sour cream (1 cup)
1 1/2 cups self-rising cornmeal
2 teaspoons chili powder or more to taste
1 teaspoon black pepper
In a large bowl, combine butter, whole kernel corn, cream-style corn, pimentos, jalapeño pepper, sour cream, cornmeal, chili powder, and pepper and stir until blended. Pour into a greased 1 1/2-quart casserole and bake at 350 degrees for 45 minutes.
Makes 6 servings.
August 10, 2007
This spicy corn-and-bean casserole is an all-weather favorite. Make it with fresh corn when the temperature is in the 90s. Make it with frozen corn when snow is on the ground. Either time of year, it will be a hit with anyone you serve it to. SAM
3 tablespoons olive oil, divided
3 medium sweet onions
2 cloves garlic, pressed
4 ears steamed corn, cut off the cob or 2 cups frozen corn kernels
1 teaspoon curry powder or more to taste
1/4 teaspoon paprika
1 tablespoon marsala wine or dry sherry
1 (15-ounce) can black beans, rinsed
1/2 cup grated Jarlsberg or Swiss cheese
1/3 cup plus 2 tablespoons unseasoned breadcrumbs, divided
Sea salt and freshly ground white pepper to taste
Preheat the oven to 375 degrees F. Lightly grease a 10-inch oval baking dish and set aside. In a large chef’s pan over medium heat, sweat the onions, covered, in 2 tablespoons olive oil, about 30 minutes. Add the garlic and corn and raise the heat to medium high. When the mixture is hot, add the curry powder and paprika and stir until aromatic, about 2 minutes. Add the marsala and stir for 1 minute. Add the beans. Remove from the heat and add 1/3 cup breadcrumbs and the cheese. Mix well and turn into the prepared baking dish. Sprinkle with the remaining 2 tablespoons breadcrumbs and 1 tablespoon olive oil. Bake for 45 minutes or until lightly browned.
Makes 4 servings.
August 9, 2007
When the temperature nears 100 F, salad is the only sensible thing to eat. Now that we have Steamed Corn and Sweated Onions down pat, we’re making a summer salad so good even the juices in the bottom of the bowl turn into a sublime gazpacho. Hmmmmm … is there another recipe in here somewhere? SAM
2 ears fresh corn-on-the-cob, steamed and cut off the cob
2 medium tomatoes, peeled, seeded, and roughly chopped
2 large marinated artichoke hearts, roughly chopped
2 tablespoons sweated onions
1 tablespoon fresh fennel fronds, snipped
3 ounces romaine lettuce or mixed salad greens
Freshly ground white peppercorns to taste
Toasted pumpkin or sunflower seeds and/or crumbled cooked bacon
In a salad bowl, combine the corn, tomatoes, artichoke hearts, onions, and fennel. Add the salad greens and gently toss with vinaigrette. Serve, sprinkled with pepper, pumpkin or sunflower seeds and/or bacon.
Makes 2 entrée or 4 salad servings.
August 7, 2007
Corn is at its best when summer is at its hottest. That means boiling or steaming corn will also heat up your home. This easy microwave method makes delicious corn without heat or steam. And there are all kinds of ways to use it. SAM
2 cobs fresh corn, husked and cleaned
2 tablespoons water
Place the corn in an 8 x 8 microwave-save baking dish. Add the water and cover with plastic wrap, leaving one corner open. Mircowave on high for 5 minutes. Tilt the pan slightly so that the cobs roll over and microwave for an additional 3 minutes. Serve buttered and salted on the cob, or cool and cut off the kernels to serve as a side dish or add to salads or gratins.
Makes 2 servings.
August 7, 2007
Here’s an easy way to turn corn-on-the-cob during microwaving: Instead of pulling off the plastic wrap, turning the corn with tongs, and rewrapping, simply tilt the pan to one side. The cobs will roll over on their own and you’ll never have to touch the plastic.
May 26, 2007
If you’re on one of those dreary no-carb diets, don’t even bother to read this recipe. It’s carbohydrate heaven, and it’s divine! Use a good quality frozen corn and tiny baby limas, not those big, starchy things. Trust me on this one. You wouldn’t think that with corn and lima beans you’d need pasta—but you would be wrong. SAM
1 (16-ounce) package frozen sweet white corn
1 (16-ounce) package frozen tiny baby lima beans
6 tablespoons extra-virgin olive oil, divided
4 ounces feta cheese, crumbled
1/4 medium sweet onion, finely chopped (2 tablespoons)
1/3 cup black olives, pitted and halved
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
2 teaspoons dried dill weed
1/4 cup chopped fresh parsley
Salt and freshly ground white pepper to taste
12 ounces linguine
Yogurt or sour cream for garnish
Steam the corn and lima beans according to the directions on the packages, being careful not to overcook. Drain well, set aside, and keep warm. In a large salad bowl, combine 4 tablespoons oil, the feta, onion, olives, mayonnaise, mustard, horseradish, dill, and parsley. Add the corn and limas, stirring gently. Season to taste with salt and pepper.
Cook the pasta according to the directions on the package. Drain and dress with the remaining 2 tablespoons oil. Make a bed of pasta on each plate and fill with Corn-Lima Bean Salad topped with yogurt or sour cream.
Makes 6 servings.