~ Corn Patties ~

Ingredients:

1 large egg, separated

1 cup of corn (cut from the cob and drained)

1/4 cup of flour

1/2 teaspoon salt

1/4 teaspoon baking powder

dash black pepper

2 tablespoons margarine

sour cream (optional)

chopped fresh dill (optional)

Directions: In a small bowl, beat egg white until stiff; set aside. In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder and pepper. Stir until blended (mixture will be thick). Fold in the egg white. In a non-stick skillet over medium heat, melt the margarine. Drop the corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm. Serve immediately with a mixture of sour cream and dill (optional) or as a side dish with baked ham, pork chops or cold chicken. NOTE: If corn kernels are large, chop coarsely. ~ Chef ~

~ Roasted Corn Bread Pudding ~

'Tis the Season for Corn

Ingredients:

4 ears of corn, cleaned and brushed with melted butter
1/2 onion, finely diced 
1 rib of celery, finely diced
1/2 cup of butter
1 pint of heavy cream
1/2 T. salt
1/2 T. white pepper
1 bunch of fresh sage, cut into fine strips
1 to 1 1/2 loaves of French Bread, cut into 1-inch cubes and lightly toasted

Directions: Lightly roast corn on the grill and then allow to cool. Then cut kernels off the cob with a sharp knife. In a 3-quart saucepot, sauté the onion and celery in butter over medium-low heat until soft. Add the corn, cream, salt and pepper and bring to a boil. Simmer for 4 minutes over medium heat. Remove from the heat. Stir well and place half of mixture in a blender. Purée well. Return purée to remaining mixture in saucepot. Add the sage and lightly toasted bread cubes. Toss for several seconds. Allow the mixture to sit for 20 minutes or until the bread has completely absorbed the liquid. Place mixture in a buttered casserole dish and bake at 350F degrees for 15 minutes. (Serves 6) ~ Chef ~

~ Ranch Roasted Red Potatoes ~

Ingredients:

12 oz. of red potatoes, washed and quartered

1 packet of Ranch Dressing dry mix

Olive oil cooking spray

1 tsp. of salt

Directions:  Preheat oven to 425 degrees.  In a large bowl add the potatoes and spray lightly with the cooking spray.  Then add in the packet of Ranch Dressing mix and salt.  Toss well to coat each potato piece evenly.  Now spray a baking sheet with non-stick cooking spray and spread out the potatoes evenly.  Bake approximately 20-25 minutes or until the edges start to turn very dark brown.  Serve immediately!  ~ Chef ~ 

~ Cornbread Casserole ~

Ingredients:

For the Cornbread Crust
4 tablespoons melted unsalted butter
1 cup buttermilk
1/2 teaspoon baking soda
1 cup coarse ground corn meal (or polenta)
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1 (14 1/2 oz.) can whole kernel corn, drained
1 (4 1/2 oz.) can diced green chiles, drained

For the Filling
5 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 pound pork sausage
2 cups chopped red bell pepper (2 large peppers)
2 cup chopped onion (1 large onion)
2 cloves garlic, minced
1 cup shredded yellow Cheddar cheese

Toppings
Sour cream
Chopped cilantro

Directions:  Preheat oven to 400°F. Butter a 3 quart (13×9) pyrex dish; place in oven 7 to 8 minutes or until hot. Add baking soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot baking dish. Bake at 400°F for 15 to 18 minutes or until lightly browned. Reduce oven to 350° F. In large mixing bowl, combine 5 eggs, milk, salt, pepper and cumin; beat well. Remove the sausage from their casings and brown, breaking it up into pieces. Remove the sausage from the pan, draining excess fat. Sautee peppers and onions. Layer sausage, peppers, onions and cheeses over crust. Pour egg mixture over top. Bake at 350°F for 35-45 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into squares and serve with a dollop of sour cream and cilantro.  ~ Chef ~

~ Happy 4th of July ~

Whether you're attending your local ...

or grilling at home ...

I hope you & your family have a ...

~ Chef ~

~ Cherry Pie ~

Just in time for the 4th of July

Ingredients:

1 ¼ cups of white sugar

1/3 cup of cornmeal

1 cup of cherry juice

4 cups of fresh tart cherries

½ teaspoon of ground cinnamon

¼ teaspoon of ground nutmeg

¼ teaspoon of almond extract

2 cups of all purpose flour

½ teaspoon of salt

2/3 cup of shortening

3 to 4 tablespoons of cool water

Directions: In a large saucepan, combine the sugar and cornmeal. Gradually stir in the cherry juice and stir until it becomes smooth. Bring this to a boil. Cook and stir this mixture until it becomes thickened. Remove from the heat. Add in the cherries, cinnamon, nutmeg and extract and set it aside. In a large bowl, combine the flour and salt and cut in the shortening and mix until it is crumbly. Gradually add in the cold water. Toss the mixture with a fork until it forms a ball. Divide the pastry in half so that one of the balls is larger than the other one. On a surface with a little flour on it, roll out the larger ball so that is fits into a nine inch pie plate. Transfer the dough onto the pie plate and trim the edge so that it is even with the edge of the plate. Add in the filing. Roll out the remaining pastry. Make a lattice crust. Trim, seal and then flute the edges of the crust. Bake at 425 degrees for ten minutes. Reduce the heat to 375 degrees and bake for 45 to 50 minutes or until the crust becomes a golden brown. Cool on a wire rack. Once completely cooled slice and serve.  Make one today!  ~ Chef ~

~ Layered Picnic Salad ~

Ingredients:
3 cups of iceberg lettuce
1 1/2 cups of mayonnaise
1 1/2 cups of cooked bacon, cut into 1-inch pieces
1/2 cup of chopped green peppers
1/4 cup of sliced green onions
1 cup of thin sliced celery
1 (10 oz.) package of frozen green peas, thawed
3/4 cup of shredded Sharp Cheddar Cheese

Directions:  Place lettuce in a large glass bowl. Now layer the celery, green peppers, onion, bacon and peas over the lettuce.  Spread the mayonnaise evenly over the peas, covering the top completely and sealing off at the edge of the bowl. Now cover the mayonnaise with the shredded cheddar cheese.  Seal with plastic wrap and refrigerate for no less than 2 hours.  The longer you leave it the better the flavors will blend.  Toss prior to serving.  ~ Chef ~