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Silver Dollar Corn Cakes with Sauteed Corn Salsa Topping

Ingredients: 4 medium Potatoes; scrubbed 1 1/2 Cup(s) Corn Kernels; divided 1 medium Onion; peeled 1 Jalapeno; seeded and minced 2 Tablespoon(s) Cornstarch 2 Teaspoon(s) Baking powder 1 large Egg 3 Tablespoon(s) Vegetable Oil Directions: 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 grating disc. Spoon out 1 tb of the grated onion and jalapeno and reserve. Replace the potato in the work bowl. Stir in cornstarch and baking powder. Mix thoroughly, then moisten with the egg. Season to taste with salt and pepper, and set aside. Heat a large skillet over medium-high heat. Barely oil the bottom of the skillet with vegetable oil. Saute the reserved cup of corn kernels, reserved grated jalapeno and onion and season to taste with salt and pepper until crisp and brown. Set aside. Reheat the skillet, adding more oil. Drop batter into the hot oil, a couple of tablespoons at a time. Don't crowd the skillet. Flatten cakes with a pancake turner and cook until crisp and golden on the bottom, turn once and brown the other side. Remove to a warmed platter and set aside until you've cooked all the pancakes. Serve on warmed dinner plates with a heaping mound of sauteed corn atop each group of cakes.
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Make sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and 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 Skillet golden corn bread Pour cornmeal into boiling water; add shortening, sugar and salt. Mix well. Stir in remaining ingredients; combine well. Spread in greased 8 inch skillet; cover; cook over low heat for 12 minutes. Serves 6-8. Mexican corn soup Combine corn, onion, garlic clove and water in medium saucepan. Cover, simmer about 5 minutes, or until corn is tender. Discard garlic clove. Melt butter in heavy skillet. Blend in flour and stir over low heat for about 5 minutes. Do not brown. Combine co Deviled crab cakes Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. butter; stir in flour. Gradually stir in cream. Cook over low heat, stirring constantly, until smooth and thick. Remove from heat. Add soft bread crumbs, green pepper, onion, and seasoni Caraway corn bread with apricot, bacon and jalapeno jam Advance preparation: Corn bread can be prepared 12 hours in advance. Place rounds in a single layer on a baking sheet. Cover with aluminum foil or plastic wrap. Store at room temperature. Reheat in a 350-degree oven for about 8 minutes. Jam can be Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle Sauteed sweet potatoes Grate the sweet potatoes into pieces about 1 inch long and about 1/4 inch thick. Saute the sweet potatoes in the butter for 5 minutes. Add the tequila, lime juice and sugar, and cook covered, over moderate heat, for 5 minutes. NOTES: * Anita's "hot salsa" In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky. Serve with tortilla chips. Makes great &quo 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. 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