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:——————————————-

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:——————————————————–

Taken from my “Favorites” folder!

Buffalo mozzarella cheese will work well also in place of the feta,this makes a wonderful salad using your garden tomatoes and basil

My Balsamic Vinaigrette dressing will also work great with this

Servings 4

INGREDIENTS:

1-1/2 pounds red ripe tomatoes

1/3 cup olive oil

1 garlic clove, minced

1/3 cup balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

fresh ground black pepper, to taste

crumbled feta cheese (use as much as you like)

1/3 cup fresh basil leaves, thinly sliced (can use more)

INSTRUCTIONS:—————————————————–

Arrange tomatoes on a serving platter.

In a small bowl, whisk the oil, garlic, balsamic vinegar, sugar and salt.

Season the dressing with black pepper to taste.

Drizzle the dressing over tomato slices, then sprinkle with cheese and basil.

Amounts listed are only a guideline you can use as much as you like

I do this on a disposable foil baking pan on my outdoor grill in the hot summer months

INGREDIENTS:

2 pounds fresh asparagus

olive oil

1 tablespoon  finely grated lemon zest (can use more)

juice from 1 lemon

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Plan ahead the potato mixture has a 2 hour refrigeration time

Yield 12 pancakes

INGREDIENTS:

1-1/4 pounds russet potatoes, peeled (leave whole or they will absorb too much water while cooking)

1 (15 ounce) ) can corn kernels, drained

2/3 cup shredded cheddar cheese

1/2 cup creamed cottage cheese

2 large eggs, lightly beaten

1 large green onion, chopped

1 jalapeno pepper, seeded and finely chopped (chopped and well drained pickled canned japapenos will work fine also)

2 tablespoons yellow cornmeal

1 tablespoon ground cumin

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

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

oil for frying (can use cooking oil or olive oil)

INSTRUCTIONS:——————————————-

Cook the whole potatoes in boiling water until just tender when pierced with a fork (about 20-22 minutes, do not cook until soft or they will fall apart when shredding,  or you can microwave the potatoes).

Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).

In a large bowl mix cooled grated potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, jalapeños, cornmeal, cumin, garlic powder, seasoned salt, and pepper until well blended.

Refrigerate for 2 hours or up to 24 hours.

Heat oil in a heavy skillet over medium heat.

Drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes.

Cook turning once with a spatula until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total, adding more oil to pan as necessary.

Transfer to a plate.

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