Waffle Cookies

Shepherd's Pie
a la Noell

1 lb lean ground beef
1 t garlic powder
1 t onion powder
salt and pepper to taste
1 can tomato soup
1/2 can cream of celery soup
1 can green beans
1 pkg frozen corn
4 cups instant mashed potatoes (already hydrated)
2 c shredded cheddar cheese

Preheat oven to 375
Brown ground beef in skillet and add seasonings.

Cornbread Mix
a la Clarece Carter

2/3 c flour
1/2 c cornmeal
3 T sugar
1 T baking powder
1/4 t salt

Label and store in pantry or freezer.

To bake:
Mix with 1 egg, 1/3 c milk and 2 T oil.

Bake at 400 for 15=20 minutes.

Cornbread
a la Pioneer Woman

1/4 c + 2 T shortening
1 c yellow cornmeal
1/2 c flour
1 t salt
1 c buttermilk
1/2 c milk
1 egg
1 T baking powder
1/2 t baking soda

While preheating oven to 450, melt 2 T shortening in skillet or 8x8 pan.
Combine cornmeal, flour and salt in a bowl. In a separate bowl, comine buttermilk, milk and egg, then add baking powder and soda. Mix in to dry bowl. add 1/4 c melted shortening. pour into hot pan, smoothing top. bake 20-25 minutes until golden brown on top.

Black Bean Salad
a la Carlie

1 each of red, yellow and green pepper, diced
1/2 c chopped red onion
1 can corn, or frozen equivalent (defrosted)
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/4 c olive oil
5 T red wine vinegar
1 t lime juice, to taste
i can (15 oz) black beans

Combine bell peppers, onion, corn, garlic and cilantro in large bowl, and toss to mix. Add olive oil, vinegar, lime juice and salt and pepper to taste, and toss again. Add beans and lightly toss.
Serve over lettuce or rice, with tortilla chips. maybe add some avocado on top??
For a summer day, chill before serving.

Hot Corn Dip

• 2 cups shredded chedder cheese
• 1 cup shredded Montery Jack
• 2 tbs chipotle peppers in adobo sauce, diced small
• 1 small can (4oz) diced green chilies, undrained
• 1/2 cup Mayo
• 1/4 tsp garlic powder
• 1 11oz can of corn, drained
• 1 small tomato
• 2 tbs cilantro, chopped
• 2 tbs green onions, sliced thin
  
  Preheat oven to 350 degrees. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish. Bake 20 minutes or until golden brown and bubbly. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Cornmeal Pancakes
a la Carlie

1 1/3 c flour
2/3 c cornmeal
2 T sugar (optional really, I don't think you need it)
4 t baking powder
1 t salt
2 eggs
1 1/3 c milk
1/4 c canola oil

In large bowl, combine dry ingredients. In another bowl, whisk eggs, milk and oil. Blend together until just moistened. Pour about 1/4 cupfulls on lightly greased griddle. Turn with bubbles form on top. Serve with syrup or other favorite toppings.

Calabacitas
a la Mom B

4-5 Zuccinni, cubed
2 lbs. corn (frozen is fine, just rinse with warm water to get ice off)
1 can of green chilis
1 onion, diced
1 c shredded cheese

Put all vegs in pot with about 3 c water (not quite enough to cover, about half). Cook until vegs are tender. Drain water. Add chesse and stir until melty.

Chili

a la Areta

1 1/2 lbs. ground beef or turkey

1 green pepper, chopped

1 can black beans

1 can pinto beans

1 can diced tomatoes, drained

1 can tomato sauce

1 cup frozen corn

1/2 c water

1 pkg taco seasoning

1 pkg ranch seasoning

 

 

Brown meat and drain. Add all ingredients to a big pot. Bring to a boil, and set to simmer for at least an hour. I leave mine in all day.

Corn Chowder with Chilies

a la Pioneer Woman

2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water

Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.

Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.

Cornbread
a la Grandma Martineau

2 c flour
2 t baking powder
1/2 c sugar
1 t salt
2 c corn meal
4 eggs, beaten
2 c milk
1/2 c shortening or oil

Sift together flour, powder, sugar and salt. Add corn meal, eggs, milk and oil and blend together. Pour into greased 9x13 pan. Bake at 425 for 20 minutes.

Chef's note: you can easily half this and put in an 8x8 pan.

Summer Corn Chowder
a la Carlie

6 ears fresh corn
salt and freshly ground black pepper to taste
4 slices thick cut bacon, chopped in 1/4in pieces
1 onion, chopped
4 c low-fat milk
1 T cornstarch
1/4 c sliced fresh scallions (green part only)


Shuck the corn and scrape the kernals off (stand upright in bowl and slide down each side) and set aside. Put the cobs, 1 cup water and sprinkle of salt and pepper in a 4 quart pan with tight fitting lid over medium high heat. Bring to a boil, the turn to low and cook for 20 minutes.
Meanwhile, cook bacon until it starts to brown, 4-6 minutes. Add the onion and cook until tender, about another 5 minutes.
Remove cobs from stock and toss out. Add milk, corn kernals, bacon and onion to the soup. Bring to a boil, then lower to slow bubbles. Cook, uncovered, stirring frequently until the corn is tender, about 10 minutes.
Whisk cornstarch in small bowl with 2 T water until smooth. Add to soup, stir until the soup thickens, about 1 minute. Taste and adjust seasoning, garnish with scallions.

Substitutions:
Shore Style- ADd 1 cup scallops or small peeled shrimp, or combo of the 2 to the simmering soup, about 5 minutes after adding the corn.
Mexican Style- Along with corn kernals, add 1 large chopped tomato, some chopped jalepeno or a few danshes of Tabasco sauce. Garnish eat serving with grated cheese and chopped cilantro instead of scallions.

Baked Corn
a la Carlie

2 T butter
8 oz cream cheese, room temperature
2 16 oz cans of corn, well drained
1/4 c. milk
1/4 t garlic salt
1/4 t salt
1 can green chilis

Blend together, bake uncovered 350 for 20-25 minutes.
Or, micowave on high for 8 minutes, stirring once halfway through.

I've also used frozen corn for this which I think makes it taste better. Just cook the corn according to package instructions, drain well and bake away.