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HAM CORN CHOWDER

Ingredients: 1/2 shelled fresh or frozen soybeans 2 Can(s) 17 oz each Creamed Corn 1 coybean oil or oil, corn 1 1/2 Cup(s) 8 oz Chopped Ham,cooked 8 Package(s) firm, rinsed, drained and dried tofu 1 1/2 Cup(s) Milk 1/2 julienned carrot 1 Cup(s) Cheddar Cheese,grated 1 cut into small dice scallions 1 Tablespoon(s) Instant Minced Onions 2 baby (washed and dried) spinach 1/4 Teaspoon(s) Salt 2 coarsely crushed unsalted roaste peanuts 1/4 Teaspoon(s) Pepper 2 Bunch(s) julienned fresh cilantro Directions: In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all through very good and slowly, stirring often. Best use the microwave. Garnish with the parsley and serve.
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Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir t Roasted corn Heat grill until coals are gray. Pull back corn husks enough to remove silk from ears. It's fine if you don't get all the silk. Reclose shucks around kernels and put stem-side up, vertically, in bucket of water. Soak at least 30 minutes Potage de ble ( corn soup) Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness. Bring water Corn and squash soup Puree butternut squash in a blender. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings saute onion and celery until tender. Stir in flour until blended. Gradual Pecan corn bread stuffing 1/2 c Onion, finely chopped 1/4 c Pecans, chopped 1/2 c Celery, chopped 1 tb Dried Parsley Flakes 1/2 ts Dried Thyme 1/4 c Water Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled cas Ann's seafood chowder (halifax version) Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly. A Scalloped corn Combine corn, eggs, green pepper, and salt; mix well. Spoon half of mixture into a greased 1-1/2 quart casserole. Sprinkle with half of cracker crumbs, and dot with 1 tablespoon butter. Repeat layers; pour half-and-half over top. Bake at A-maize-ing chowder 1. In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt a Caramel corn #5 1. Preheat oven to 250 deg; Put the popcorn in a 17x12x2-inch roasting pan or large foil pan; set aside 2. Melt butter in a medium saucepan over medium heat. Add brown sugar, corn syrup, and salt. Stir untilthe mixture starts to boil. (the syrup Chow-down chowder PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in ma Baked corn pudding Melt butter in a 5-quart pan over medium heat; add onion, garlic, and bell peppers. Cook, stirring often, until onion is soft (about 10 minutes). Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly. Remove from heat; add corn, egg Corn rye - abm For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan). In the morning, remove the onions. There should be 2 cups of starter in the pan -- just what we need. Add remaini Apple and cheddar corn muffins 1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil, stir into flo Grilled corn with spicy butters * Use 2 to 3 tablespoonfuls of the red horseradish or to taste. Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner "cream" of corn soup Date: Tue, 28 May 1996 11:00:03 -0400 (EDT) From: Patricia Thorp <thorp@sas.upenn.edu> If I were having my teeth out again, I'd have soup. I think it's comforting, and it's definitely easy to eat! My favorite is Jackie Manni&# Cheese and corn tortillas Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients but reserve 1/2 cup cheddar cheese Spoon about 1/2 cup of mixture down center of each tortilla Roll and arrange seam side down in baking dish Top with salsa and remaining Corn wheels with lime butter Using a cleaver or large knove, cut corn into 1-in lengths. In a large pot, bring water to boil over high heat. Add corn wheels; cover and boil 2 minutes. Melt butter, mix with lime juice. Transfer corn to serving platter and drizzle with lime-but Silver dollar corn cakes with sauteed corn salsa topping Fit food processor with the grating disc, or get out you hand grater. Grate the potatoes, remove from work bowl to paper towels, then pat dry. Grate 1/2 cup of the corn kernels and the jalapeno and the onion in the food processor. Remove gratin Turkey-and-cranberry chowder REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You ' ll need about 1 pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with bay leaves and peppercorns and set aside. Melt the butter in a large pot, add carrot, celery and on Rice & corn dressing Cook rice according to package directions. Cook giblets in salted water until tender, cool, then chop or grind. ave the broth. Saute celery, onion and bell pepper until the celery is limp (can be easily smashed between thumb and forefinger). Add all seaso Crab and corn chowder with bacon Saut bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and saut until beginnin Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut Caramel corn #3 Combine first 4 ingredients & bring to a boil. Stirring constantly, cook for 5 minutes. Add soda & vanilla. Pour over popped corn (in large Dutch oven). Bake mixture at 250 for 1 hour, stirring every 15 minutes & lifting corn from the Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees. In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi "ultimate" corn bread Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder, and salt together. Stir into egg mixture with melted butter and milk. Stir just until all ingredients are well-mixed. Spread into oiled or buttered 11.5 X 7.5 X 1 inch pan Corn and bean salsa Chop peppers, tomato and onion very fine. Mix together all ingredients. Refrigerate and Eat. Corn souffle Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white until stiff. Fold gently into corn mixture. Pour into a baking dish that has been sprayed with a White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool. Acorn squash corn bread dressing Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and Owendaw corn bread Hominy gives this bread it's distinctive flavor. Like all spoon breads, it should be eaten very hot with plenty of butter. Do try this one it will change your mind about grits. This recipe orignally appeared in The Carolina Housewife. The las Smoky corn salad This one ' s especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixt Black bean and corn quesadillas 1. Heat the grill. Remove the silk from the corn but leave the husks intact. Place the corn on a gas grill over medium-high heat and grill for about 12 minutes until the corn is tender. Turn the corn frequently during grilling. Remove the corn from the gr White rice pilaf with corn, roasted chiles, and fresh cheese In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Indiana chowder Brown ground beef and pour off excess fat. In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes. Add vegetable cooking water and vegetables to meat. Salt to taste. Add 1 can chedd Tomatoes stuffed with corn slaw Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter. In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnig Mexican corn Combine first 6 ingredients in a large skillet; cover and cook over medium heat 7 minutes, stirring occasionally. Add tomato and oregano; cook, uncovered, 2 minutes or until tomato is heated thoroughly. SOURCE:Southern Living Magazine, July 19 Bacon peanut butter corn bread 1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F. 2. Stir together cornmeal and s Scalloped corn with oysters Place unopened cans of oyster stew in hot water for 10 minutes. Combine stew, cream-style corn, whole kernel corn, cracker crumbs, egg, salt and pepper. Pour into greased 2-quart casserole. Combine butter and 1/2 cup crumbs. Sprinkle around edge o Corn and couscous salad In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 T oil; whisk until emulsified. set aside. Place couscous in a large bowl. Bring 1 cup water to a boil; pour over cousc Baked corn chex 'n' cheese custard Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserol Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of corn chips(optional). In large fry pan over medium high heat saute the onions and garlic for 5 minutes. Ad Abalone chowder Dice abalone, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to abalone. S Slow-cooked corn pudding Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crock pot (o Sea scallops with corn coulis and tomatoes Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softe ned, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on ed