In the summer when fresh corn is plentiful I scrape off the corn from one cob and add it into this dish along with all other ingredients or you could add in a can of drained corn kernels…

this is an easy delicious family favorite corn dish and one you are sure to enjoy!

Servings 4

Ingredients:

1 (14-3/4 ounce) can cream-style corn

2 eggs, lightly beaten

1 teaspoon garlic powder (can omit)

1/2 cup crushed saltine crackers (about 15 crackers)

1/4 cup melted butter or margarine

1/4 cup evaporated milk (can use light cream)

1/2 green bell pepper, seeded and chopped

1 celery rib, diced

1 small onion, chopped

3 teaspoons sugar

1/2 teaspoon salt, or to taste (I use seasoned salt)

1 teaspoon fresh ground black pepper, or to taste

2 cups shredded cheddar cheese, divided

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease a 1-quart casserole dish.

In a large bowl combine all ingredients together (using only 1 cup shredded cheddar cheese) transfer to casserole dish.

Bake uncovered for 30-35 minutes.

Remove and sprinkle 1 cup shredded cheddar cheese on top then return to oven uncovered for 5 minutes.

You will also find this recipe on Recipezazz.com

Plan ahead these will need to be refrigerated for at least 24 hours and will keep well tightly covered stored in the refrigerator for 5 days, if you are an extreme garlic lover then you may add in more and for some heat add in a pinch of cayenne pepper or add in a halved seeded jalapeno pepper

Servings 8

Ingredients:

1/2 head of fresh cauliflower, cut into small florets

2 cups small broccoli florets

2 medium carrots, peeled and sliced into small matchsticks

1 small red onion, sliced

1 green bell pepper, seeded and chopped

1 cup pimiento-stuffed green olives

MARINADE:

3/4 cup white vinegar

1/4 cup cold water

3 tablespoons sugar, more if desired

2 garlic cloves, chopped (do not finely mince)

1/2 cup vegetable or canola oil

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper

1/2 to 1 teaspoon dried oregano (rubbed between fingers to release the flavors)

Instructions:————————————-

Bring a large pot of water to a boil; add in the cauliflower and broccoli florets then blanch for 1 minute.

Using a slotted spoon remove and immediately plunge into ice water (this will stop the cooking process) allow to sit in the ice water for about 5 minutes, drain then transfer to a large glass bowl or glass jar.

Add in all remaining vegetables.

In a bowl whisk all the marinade ingredients together until no sugar or salt granules remain (start with 2 tablespoons sugar and 1/2 teaspoon oregano adding in more to taste) pour over the veggies and stir well.

Cover and refrigerate for at least 24 hours (more is better) stirring frequently while chilling.

Notes from our test kitchen; feel free to adjust all seasonings to taste

Servings 4-6

Ingredients:

4 medium russet potatoes, thinly sliced

1/3 cup fresh grated Parmesan cheese (can use up to 1/2 cup)

1/4 cup butter

1/4 to 1/3 cup finely chopped onion

1 teaspoon garlic powder

1 teaspoon seasoned salt

1/4 to 1/2 teaspoon dried thyme (rubbed between fingers to release the flavors)

1/2 teaspoon fresh ground black pepper

1-1/2 cup shredded cheddar cheese

Instructions:————————————–

Preheat oven to 425 degrees F (set oven rack to lowest position).

Grease an 11 x 7-inch baking dish.

Place the sliced potatoes into the bottom of baking dish, then sprinkle Parmesan cheese over the potatoes.

In microwave melt butter with onion, garlic powder, seasoning salt, thyme and black pepper, then drizzle over the potatoes.

Bake about 45 minutes or until the potatoes are just fork-tender.

Sprinkle shredded cheddar cheese over the top and return to oven for another 6-8 minutes or until the cheese has melted.

You will also find this recipe on Recipezazz.com

An budget-friendly meal,  serve with cooked rice and a veggie or a side salad

Notes from our test kitchen; fresh sauteed mushrooms is a great addition to add to this, use only low-sodium soy sauce and beef broth, for easier slicing place the beef in the freezer for about 10 minutes

Servings 4

Ingredients:

1 (1-pound) beef top round steak (sliced into about 3 inch strips and 1/4-inch wide)

3 tablespoons oil, or as needed

1 medium onion, chopped

1/2 teaspoon crushed chili flakes (or adjust to heat level)

4 large garlic cloves, finely chopped

1 cup low sodium beef broth

1/4 cup low-sodium soy sauce

fresh ground black pepper, to taste

1/2 teaspoon sugar, or to taste

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 (28 ounce) can whole plum tomatoes, drained and chopped

2 teaspoons cornstarch

1/4 cup cold water

Instructions:

Heat oil in a large skillet over medium-high heat; add in onion and chili flakes then saute for about 4 minutes.

Add in garlic and cook for 2 minutes; remove the mixture to a bowl.

Add in the sliced beef and cook until browned adding in more oil to the skillet if needed.

To the skillet add in broth, soy sauce, sugar and black pepper and the onion/garlic mixture, allow to simmer over low heat for about 25 minutes.

Add in the chopped tomatoes and bell peppers; return to a simmer and cook for about 15 minutes or until peppers are just tender.

Season with salt if needed.

Whisk the cornstarch in water until smooth; add to the skillet stirring constanly until thickened (about 2-3 minutes).

This works well using cooked turkey, I like to use the frozen veggies that include the small pearl onions

Servings 4

INGREDIENTS:

2 (10-3/4 ounce) cans condensed cream of chicken soup

1 (10-ounce) can low-sodium chicken broth

1 teaspoon onion powder

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

1 teaspoon fresh ground black pepper, or to taste

pinch cayenne pepper

3 cups cooked chopped chicken

1 cup frozen mixed vegetables, thawed and patted dry using paper towels

1/2 teaspoon fresh ground black pepper, or to taste

1 recipe for Kitten’s Dumplings

INSTRUCTIONS:——————————————————–

Prepare the dumpling recipe as stated, separate into 6 pieces and place on a plate; set aside.

In a bowl combine the can of chicken soup with water, garlic powder, onion powder, 1/2 teaspoon fresh ground black pepper and cayenne pepper to measure 4-1/2 cups.

Whisk in both cans of condensed cream of chicken soup; transfer to a Dutch oven, then add in the cooked chicken and vegetables; bring to a simmer over medium-high heat stirring frequently.

Drop the biscuits into the simmering sauce

Cover and reduce heat to low and simmer for about 20 minutes.

Remove the lid and stirring gently.

I hope you enjoy this as much as my family does!

When I make this in the summer with my garden cauliflower crop I most always add in fresh corn kernels also, I have left the chili flakes as optional I am a lover of spicy food so I always at it in!

Yield (about 2 quarts)

Ingredients:

1/4 cup butter

1/2 teaspoon crushed chili flakes (or adjust to heat level)

2 medium onions, chopped into small pieces

1 large carrot, peeled and finely diced (or use 2 small carrots)

2 celery ribs, diced

2 to 4 garlic cloves (garlic lovers can use more)

1 medium head of cauliflower, chopped

5 cups chicken broth

1 teaspoon salt (I use seasoned salt)

1/2 to 1 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon dried basil (rubbed between fingers to release the flavor)

6 tablespoons all-purpose flour

1 cup milk

1/2 cup heavy (33-35%) whipping cream

1/4 cup sour cream

fresh grated Parmesan cheese

Instructions:

In a Dutch oven heat 1/4 cup butter over medium heat.

Add in crushed chili flakes,  onions, carrots and celery; saute until tender (about 5 minutes) adding in the garlic the last 2 minutes of cooking time.

Add in the cauliflower, chicken broth, salt, pepper and basil; bring to a boil.

Reduce heat to low cover and simmer about 30 minutes or until the vegetables are tender.

Meanwhile in a saucepan melt 6 tablespoon butter over medium heat; add in flour and stir for 1 minute or until smooth.

Slowly add in milk and heavy cream stirring constantly,  bring to a boil and cook for 2 minutes or until thickened and bubbly, then add to cauliflower mixture and cook for about 10-12 minutes stirring frequently.

Remove from heat then stir in sour cream.

Ladle into bowls and sprinkle with fresh grated Parmesan cheese.

Posted on www.recipezazz.com

Note from our test kitchen; 1/8 to 1/4 teaspoon cayenne pepper may be using in in place of the Cajun seasoning, garlic lovers add in 1 teaspoon garlic powder, the fritters may be made in a deep-fryer instead of in a skillet with oil heated to 365 degrees, use purchased Cajun/Creole seasoning or see my Creole seasoning mix HERE

Yield 20 (estimated)

Ingredients:

1 cup all-purpose flour

1/4 cup yellow cornmeal

1-1/2 teaspoons baking powder

1  seasoned salt or white salt

1 teaspoon Cajun or Creole  seasoning

1/2 teaspoon fresh ground black pepper, or to taste

3 tablespoons sugar

1 large egg, lightly beaten

1/2 cup milk (may need a little more)

3 tablespoons melted lard or melted shortening

1 (12-ounce) can corn kernels, drained and coarsely chopped (you your food processor for chopping)

oil for frying

Instructions:————————————-

Pour oil into a deep heavy skillet to about 1-1/2 inches or a little more, then heat over medium-high heat.

In a bowl combine flour, cornmeal, baking powder, seasoned salt, black pepper and Cajun seasoning.

In another bowl whisk egg with milk and melted lard or shortening until smooth and combined; add to the flour mixture and mix until just blended adding in a little more milk if the mixture seems to dry.

Mix in corn kernels.

Drop by heaping teaspoonfuls into hot oil.

Fry until golden turning once (watch closely these take very little time to brown).

Remove with a slotted spoon and drain on a rack or paper towels.

You will also find this recipe on www.recipezazz.com