Servings

INGREDIENTS:

soy bacon (such as Morning Star, use as much as you like)

1 large onion, finely chopped

4 large garlic cloves, minced

2 teaspoons crushed chili flakes

2 (28 ounce) cans Bush’s vegetarian baked beans

1/4 cup bottled Heinz chili sauce

2 tablespoons Worcestershire

2 tablespoons prepared yellow mustard

1-1/2 tablespoons smoked paprika

1/2 teaspoon ground cumin

brown sugar, to taste (optional)

salt and fresh ground black pepper.

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2 to 3-quart baking dish.

In a large skillet over medium heat, cook soy bacon until limp but not crisp.

Stir in onion and cook until soft and translucent and soy bacon is crisp, about 5 minutes more, adding in the garlic and chili flakes the last few minutes.

Spoon mixture into prepared baking dish.

Stir in baked beans, chili sauce, Worcestershire, mustard, paprika, and cumin.

Add in brown sugar to taste (or you can omit completely if you like).

Season with salt and pepper to taste.

Bake beans, uncovered, until bubbly throughout with a bit of browned crust around the edges of dish (about 45 minutes).

Simple yet so delicious!  I make this with summer’s crop of green beans, I don’t weigh my garden beans so 1-1/2 pounds is only an estimate, you can use as much as you like, in fact all amounts are only a guideline there is no exact amount for this, I also add in some cayenne pepper for heat

The beans can be boiled well in advance and refrigerated until ready to saute in the skillet

Servings 4-6

INGREDIENTS:

1-1/2 pounds fresh green beans, ends trimmed

1/4 cup butter

1 tablespoon olive oil

garlic cloves, chopped (use as much as you like, do not finely mince just chop the garlic into small pieces)

salt and fresh ground black pepper

INSTRUCTIONS:——————————————-

Yield about 1-1/3 cups

This goes well with fish or on burgers

INGREDIENTS:

2 tablespoons canned chipotle chiles (a little more won’t hurt)

1 cup mayonnaise

1/2 teaspoon garlic powder

1/4 cup sweet pickle relish

1/4 cup chopped yellow onion

INSTRUCTIONS:——————————————–

For extra flavor and heat add in a seeded and finely chopped jalapeno

Yield 13 fritters

INGREDIENTS:

1 (15-1/4 ounce) can corn kernels, drained

1 cup finely chopped cooked chicken

1 egg, slightly beaten

1/2 cup milk

3 tablespoons butter, melted

1 teaspoon seasoning salt

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

fresh ground black pepper, to taste

oil ( for frying)

INSTRUCTIONS:——————————————–

Servings 4-6

INGREDIENTS:

1 (14 ounce) cans canned corn kernels, drained (can use 2 cans if desired)

1 (14 ounce) can cream-style corn

1 small jalapeno pepper, seeded and finely chopped

1 cup half-and-half cream or 1 cup milk

1/2 cup buttermilk

2 large eggs, beaten

1/4 cup freshly grated parmesan cheese

1-1/2 cups crushed saltine crackers ( Ritz crackers will do also)

1/3 cup pimentos, chopped ( or to taste)

seasoned salt and fresh ground black pepper, to taste

1/4 cup melted butter

1/2 teaspoon garlic powder (garlic lovers can increase to 1 teaspoon)

3 cups grated cheddar cheese, divided

1/2 green bell pepper, seeded and chopped ( cut into strips)

INSTRUCTIONS:—————————————————

1. Preheat oven to 350 degrees F.
2. Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture).
3. In a large bowl combine corn kernels with creamed corn, jalapeno, half and half or milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, garlic powder and 1-1/2 cups grated cheddar cheese; mix well to combine, then season with salt and pepper to taste.
4. Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
5. Bake for about 40-45 minutes, remove from oven, and uncover.
6. Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.

Posted on Recipezazz.com

You may never eat corn any other way again after you make this!

Yield 6 corn

INGREDIENTS:

5 -6 ears corn, in husks

1/2 cup butter, softened

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper ( or to taste)

cold water

1 cup milk

parmesan cheese (optional)

cotton kitchen string, to tie the corn ( use only cotton string not nylon)

INSTRUCTIONS:——————————————————–

Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.

In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).

Rewrap corn in the husks.

Tie with a heavy string in two places near the top and bottom.

Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).

Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).

Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender (turning often).

Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).

Posted on www.recipezazz.com

Servings 8-10

INGREDIENTS:

spicy chorizo sausage, sliced (use as much as you like)

oil, as needed

1 large onion, chopped

4 garlic cloves, minced (garlic lovers can use more)

1/3 cup packed dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons finely chopped chipotle chile, canned in adobo sauce

5 (16-ounce) cans navy beans, rinsed and drained

1 (18-ounce) jar barbecue sauce

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–