No pics since the results were devoured, but it was fairly simple to put together now that I know how to fold. Before I made one large free-form "pie" but this is so much easier as there's no 1/2 pie left to stay in the fridge!! Take mixed deli olives and course chop into 1/4" pieces. Grate orange peel and add to olives so that the ratio orange to olive is about 1:8. Drizzle with olive oil and a sqeeze of fresh lemon juice if you happen to have it around. Mash a bay leaf into nearly powder and add sparingly to taste. Throw in a few lemon thyme leaves if you have it. Mix and let sit for about 30 minutes to blend. Fill the pockets made with Woody's instructions (I used three layers of phyllo stuck together with just a bit of olive oil and used olive oil to seal the corners), bake until golden at 375degF (it took about 12 minutes). Serve. Enjoy!! Martie I don't know how frozen olives would taste after thawing, but I'd imagine one could freeze these for later use.

Crab Wontons Makes about 20 wontons 4 ounces cream cheese, softened 2 green onions, minced 1/2 teaspoon minced fresh ginger, optional 1/4 pound lump dungeness crab meat kosher salt to taste approximately 20 wonton wrappers about 2 cups canola oil for frying In a bowl mix together cream cheese, onions, fresh ginger, crab meat and salt. To make the wontons, place a teaspoonful of the crab mixture in the center of the wonton wrapper, then brush water around the edge of the wonton. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper to create a triangle. Heat 2 inches of oil in a saucepan over medium high heat. Once oil is hot, fry wontons until golden brown and crispy. I found this step to take only a 5 - 10 seconds on each side. Transfer to a paper towel lined plate, sprinkle with kosher salt. Serve them with sweet-chili sauce, plum sauce, or as is. To freeze, lay the filled, uncooked wontons in a single layer on baking sheet and freeze. Once frozen, place in resealable plastic bag. To cook, defrost and fry as directed above. Lori Here is a link that might be useful: All That Splatters

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!

cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:45 Time to think about all the wonderful ways to use sweet corn. Do you like to roast it? How do you preserve fresh corn to use all year? Any nifty ideas for leftover corn? Recipes, tips tricks and anything corn related, post now! Thanks LindaC! Our next cookalong will start June 21, 2010. Nancy Here is a link that might be useful: Cookalong #28--------Rhubarb Follow-Up Postings: o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Jun 7, 10 at 11:53 Hey - Corn was cookalong #12! o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 12:11 I was going to say the same thing.... Of course, there IS the school of thought that you can never have too many GREAT corn recipes. Alexa o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 13:16 I don't think Linda remembered that we had done corn...so yes, I know it's a repeat. But we have many new members and I thought it was worth repeating, especially as corn is coming on in many areas. Maybe some of our newer members have interesting recipes. Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:44 No corn here until August! I mostly eat corn in the form of cornmeal when fresh isn't in season. I see it in the husk in the stores though, so it's coming in fresh from somewhere. But not yet at a price or quality I would buy it at. This is on my "to try" list leftover from the cranberry cookalong. It somes from "Sassy Radish's" blog. Cranberry Orange Cornmeal Cake with Ricotta Adapted from pastry chef Zoe Nathan of Rustic Canyon via LA Times Ingredients: 2 cups flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 3 eggs ¼ cup maple syrup ¼ cup plus 2 tbsp vegetable oil 1 ½ tbsp vanilla ¾ cup plus 2 tbsp (1 ¾ sticks) butter 1 ½ cups plus 2 tbsp sugar, divided 2 ¼ tsp salt Zest of 1 orange 2 cups ricotta cheese 2 2/1 cups cranberries, divided Preparation: 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, which together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. 3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 ½ cups sugar, salt and zest. Mix just until thoroughly combined, do not overmix. 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle the remaining 2 tbsp sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cook the cake on a wire rack before removing it from pan. Radish’s Note: I didn’t get around to acquiring 9 in cake pan just yet, so I used an 8 inch one �" I realized I needed 2 of them to make the batter fit. I baked for about an hour, not the indicated time, but I advise checking on the cake after about 45 minutes. Here is a link that might be useful: Sassy Radish's Blog - cranberry cornmeal cake o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 17:52 I made these over Memorial Day Weekend and they got great reviews. They are a little fiddly, but very tasty result. Fresh Mex Corn Wontons Serves: 36 wontons Ingredients • 3 ears corn, husked • 1 small lime • 1 1/2 cups sour cream • 1/4 cup fresh cilantro, finely chopped • 2 teaspoons hot sauce • Kosher salt • 36 square wonton wrappers • 2 plum tomatoes, diced (about 3/4 cup) • 1 medium avocado, diced (about 3/4 cup) • 1/2 cup finely diced red onion • Vegetable oil, for frying Directions Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Jun 7, 10 at 18:15 WARNING: SWEET Knowing the disdain for sweet by many, I felt a disclaimer was necessary so you can SOB; but this is a new favorite with my family. Fried Corn Serves: 4 to 6 servings Ingredients • 4 tablespoons butter • 1 (16-ounce) bag frozen corn, defrosted • 3 tablespoons white sugar or honey • 1/3 cup heavy cream • Salt • 1/2 teaspoon black pepper Directions In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 18:37 I had forgotten about Fried Corn! My recipe is a little different (still sweet) but definitely delish. I hope no one minds another recipe for it..... Fried Corn Ingredients • 2 cups fresh cut corn kernels • 1/2 cup chopped red bell pepper (sweet) • ½ cup chopped sweet onion (Vidalia) • 2 Tbs. butter • 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) • 1-2 tsp. sugar • salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Mon, Jun 7, 10 at 20:44 I omit the peas in this recipe just because it's my preference. White Corn and Baby Pea Salad 1 - 16 oz pkg shoe peg corn (or cooked fresh) 1 - 16 oz pkg frozen baby peas, thawed 1 cup chopped, peeled jicama 2/3 cup chopped celery 1/2 cup thinly sliced green onion 1/4 chopped red pepper 1/2 cup seasoned rice vinegar 2 Tbsp brown sugar 1 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp white pepper 1 Tbsp fresh mint Mix all ingredients and refrigerate for flavors to blend. ------------------------------------------------------- I'm a purist when it comes to fried corn. Fried Corn Cut the tops of the kernals from the corn, cut another thin slice from the kernels, then scrape the cobs. Put all of this into a skillet with some butter. Depending on what kind of corn you are using you may want to add a couple of teaspoons of sugar. Do not add sugar if you are using Peaches and Cream or other type of really sweet corn. Add a little water, cook until done and serve. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 20:57 One more... I "invented" this on the fly at a friends house the other day. Chipotle Corn Dip 4 oz cream cheese softened 1/2 cup sour cream 1/2 cup mayo 2 chipotle peppers in adobo, chopped very fine 15 oz can corn 1 1/2 cup shredded cheddar jack 3 scallions cut into 1/4 inch rings Mix cream cheese, sour cream and mayo until well blended. Stir in chipotles. Stir in corn and cheddar cheese. Garnish with scallions. Chill for about an hour. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Mon, Jun 7, 10 at 22:18 Not a corn recipe. Just boiled sweet corn. Corn, Salad, Steak, and watermelon rind. dcarch Photobucket o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Jun 8, 10 at 9:32 I don't mind repeating corn at all. I can use all the good corn recipes y'all have got. I'll try to come up with some too, when I have more time. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 8, 10 at 9:49 I don't mind a repeat, either. Always room for more corn recipes! This is one of my favorite ways to make corn! I love it! Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained (I sub chopped red peppers) Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3-5 minutes. ~~~~~~~~~~~~~~~~~~~~ Ham & Corn Mini Casseroles From Family Circle Best Ever Recipes Vol II 1 10-oz package frozen corn, thawed 1/4 c flour 4 eggs, 1-1/2 c milk 2 tsp sugar 3/4 tsp salt 1/8 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 2 oz baked ham, chopped (I used 4 oz) 1-1/2 c shredded Swiss cheese (I used 8 oz) Preheat oven to 400F. Lightly grease 6 one-cup ramekins and set aside. Combine 1 cup corn, flour and eggs in bowl of food processor. Process until well blended and no lumps remain. Transfer mixture to large bowl. Whisk in milk, sugar, salt, peppers, ham and remaining corn until well combined. Pour into prepared ramekins and place in a large baking pan. Pour water in the pan to come half way up the sides of the ramekins. Bake 30-40 minutes until golden brown and set in the center. Remove casseroles from the water bath, may be served warm or cold. ~~~~~~~~~~~~~~~~~~~~~ You can sub yellow corn in this recipe, it's delish either way! I make this often during the summer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~ And last, but definitely not least, I made this last summer and it will definitely be repeated many times during the summer grilling season! Grilled Chicken and Creamy Corn BH&G Ingredients 2 Tbsp. olive oil 1 tsp. smoked paprika 3 fresh ears of sweet corn 4 skinless, boneless chicken breast halves 1/3 cup sour cream Milk 1/4 cup shredded fresh basil Directions 1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. 2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4. Nutrition Facts Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet Linda o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jun 8, 10 at 10:11 A couple of years ago I found this at a BBQ restaurant while in Tallahassee. I tried it with fresh corn and with Peaches and Cream frozen corn. Both were simple to make and delicious!! This is what prompted me to buy a deep fryer. DEEP FRIED CORN ON THE COB Deep fryer with hot oil Half ears corn on cob Corn dog type skewers Place corn in deep fryer basket and slowly lower into hot oil. Cook until golden brown. Sprinkle with brown sugar. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Jun 8, 10 at 11:23 Link to all the Cookalongs Here is a link that might be useful: All the Cookalongs o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Wed, Jun 9, 10 at 12:16 This is my emergency "company showed up, quick grab something from the pantry" recipe. Corn and Lentil Salad 1 19-ounce can lentils 1 12-ounce can corn 1/2 red bell pepper, chopped 1 stick celery, chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme Drain lentils and corn. Rinse with cold water and drain again. Place lentils and corn in a medium bowl along with red pepper and celery. Whisk together the olive oil, vinegar, mustard and spices. Pour over lentils and corn and mix well. Taste and adjust seasonings. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Jun 9, 10 at 16:45 Well, I did make Peter Reinhart's Buttermilk Double Corn Cornbread with Bacon, but I was underwhelmed. In fact, last night I dumped most of it into the chicken scraps as it had gotten stale before we ate it. Now I've got to find a new corn recipe for this thread. Maybe corn chowder, that sounds good... Annie o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Jun 9, 10 at 19:30 Copying this from the 'links' thread for tropicals9b. * Posted by tropicals9b (My Page) on Wed, Jun 9, 10 at 18:53 *****WARNING*****YOU CAN'T STOP EATING THIS! Ingredients • 1/2 cup melted butter • 2 eggs • 1 cup sour cream • 1 (8 1/2 ounce) box Jiffy cornbread mix • 1 (14 1/2 ounce) can creamed corn • 1 (14 1/2 ounce) can whole kernel corn, drained Directions: Mix all together Pour in lightly greased casserole dish Bake at 350 degrees for 1 hour o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Wed, Jun 9, 10 at 22:25 I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 10, 10 at 20:17 DH's mother used to make a soup/stew that she called Dutch Stew. Unfortunately, she's gone, along with the recipe. I googled Dutch Stew, and found nothing that resembles what she made, so I don't know where her name for the dish came from. DH makes it occasionally by just winging it. Basically, it's canned tomatoes (she always canned what her husband grew in the garden), corn, cheddar cheese and bacon. Certainly not a summer dish, but oh so tasty. I suspect what she did was fry the bacon, crumble or chop it up, then add the corn and tomatoes, and let them simmer together. At some point she added cheese. I say cheddar, but she may have used Velveeta. DH uses cheddar when he makes it. I'll make a vegetarian version of it, which would, of course, leave out the bacon, but still quite good. I know, I know, all you bacon lovers out there, the bacon has got to make it lots better, but it's still good without the bacon. Sorry, I don't know exact quantities, but it's really not a difficult collection of ingredients to wing it with. DH also has a good roasted corn recipe, but I don't know what he does. I'll ask him and report back. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 11, 10 at 9:41 Okay, I meant grilled corn. The last time he grilled corn, he just sprinkled it with salt, pepper, and a little cayenne, wrapped it in foil and put it on the grill. It was very good. However, he's made a completely different version of grilled corn that I asked him about, and he doesn't completely remember what he did. He said he's going to have to make it again in order to remember. Well, in the spirit of this thread, I'll say aww shucks! I'm going to have to eat some more grilled corn before I get the recipe. Such a pity. ;-) He did say he got the recipe from a Mexican co-worker. From what he could remember, you spread a little mayonnaise on the corn, and it has lime juice and chile powder. Now, I'm not sure when or how the lime juice gets put on, but I suspect you add it to the mayo, then the chile powder can stick to the corn. I'll report back after he's made it again. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Jun 22, 10 at 16:51 I'm ashamed to admit I don't often contribute recipes to the cookalongs but I do love reading them. So, I'm looking forward to #30. Nancy, are you around? Is everything OK? I thought I'd seen you posting lately so hopefully you'll start the next one. :) o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 22, 10 at 18:05 Thanks May....caught me sleeping! I just drew a name for the next cookalong. >>>>>>>>>>> Sally2 Please post on here what you think would make a good cookalong for this time of year. No meats, seafood or poultry. Seasonal, basic, fresh, and widely available are good things to keep in mind. Thanks! Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by marilyn_c (My Page) on Wed, Jun 23, 10 at 12:53 My mother used to make fried corn. First, she fried bacon, removed it and sauteed fresh off the cob silver king (white) corn...quickly until just cooked...not browned. She may have added a little water. I don't remember. Then remove from heat and added the crumbled bacon. She also put fresh, cut off the cob white corn in her green beans when she cooked them sometimes. If she didn't put in corn, then she put in sliced new or regular russet potatoes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 9:35 Sally hasn't responded yet... I sent her an email too.. I'll give it until the weekend... Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 9:49 Oops, I didn't see this till today, and I totally forgot to formally do the cookalong this past weekend, but we've been having a lot of grilled corn lately. I hope that counts. Lets see, is it too early for tomatoes yet? I've been trying all sorts of things with my tomatoes this summer, and could use some more ideas. If it's too early for everyone, I'll think of something else. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:16 Thanks Sally!!!! I think it's a perfect time to do tomatoes. I might not have local yet...but other's do. I'll get things set up.... A big THANK YOU to all that posted their favorite corn recipes. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!!