#2149 - Baked Corn Casserole

(by Alma [Kerstetter] Russell - friend)

1 pint fresh cut corn from the cob (or 1 pint frozen corn--thawed)
1/2 cup white sugar
a dash of pepper
1 pint milk
3 eggs
1 tsp. salt
1 TBSP flour

In a bowl add eggs--beat with a whisk. Add white sugar, salt and flour--beat with a whisk until blended. Add milk--stir until mixed. Add corn--stir well. Pour mixture into a greased 1.5 quart casserole dish. Fill a metal cake pan almost half full with water, then place the casserole dish in the middle of the water. Place in oven and bake at 350 degrees for 1 hour.

#1636 - Skillet Macaroni

(by Shirley McNevich)

2 TBSP canola oil
1 chopped onion
1 chopped green bell pepper
2 minced garlic cloves
1 - 16oz. can kidney beans (drained)
1 - 10oz. frozen whole kernel corn (thawed and drained)
2 - 14.5oz. cans chopped tomatoes
1 - 8oz. box elbow macaroni
1 bag shredded Monterey Jack cheese
1 or 2 TBSP chili powder
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In a skillet over medium heat add canola oil, chopped onions, green peppers, minced garlic, chili powder and pepper--stir and cook until onions and peppers are tender. Add kidney beans, corn, and chopped tomatoes--stir and bring to a boil. Reduce heat to simmer--stir and cook for 15 minutes. Add cooked macaroni--stir. Sprinkle shredded cheese all over the top and wait until cheese melts before removing from stove and serving.

#728 - Skillet Beef and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 ribs of celery (diced)
1/2 tsp. oregano
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup Pace picante sauce
1 - 8oz. can whole kernel corn (drained)
2 cups cooked elbow macaroni (cooked according to box directions)
1 cup shredded cheddar cheese

In a skillet brown the ground chuck, chopped onion, celery, oregano, salt and pepper--stir while browning. When browned, drain the fat off. Add the soup, picante sauce, drained corn and cooked macaroni to the browned beef mixture in the skillet. Stir and heat until hot. Top with the shredded cheddar cheese and heat until cheese is melted. Serve with crumbled tortilla chips.

#536 - Grilled Corn on the Cob

(by Shirley McNevich)

ears of corn on the cob (still in the husks)
butter
ground pepper (preferably from a pepper mill)
salt

Carefully pull the husks down (but do NOT remove them) from each ear of corn. Butter them generously and grind pepper from a pepper mill on the butter (to your taste), then sprinkle with salt. Pull the husks back up and cook on the grill (you can also wrap each husked ear of corn in aluminum foil if you wish). Turn a few times while cooking. To check for doneness, carefully open one husk and poke corn with a fork--if it seems too hard, cook them longer.

#175 - Three Corn Casserole

(by Pat Klase - friend)

1/2 cup soft butter
1 cup sour cream
1 tsp. salt
1/2 tsp. pepper
1 egg
1 - 16 oz. can whole kernel corn (DelMonte)
1 - 16 oz. can creamed corn (DelMonte)
1 - 9 oz. package corn muffin mix

Preheat oven to 375 degrees. Mix butter, sour cream and egg in a bowl. Stir in both kernel corn and creamed corn. Stir in salt and pepper. Stir in dry muffin mix. Spoon mixture into a well greased 2 qt. casserole dish. Bake at 375 degrees for 60 minutes until puffed up and golden brown.