Every once in awhile, a recipe catches my eye and I know I want to make it. This recipe, from the Iowa State Fair Cookbook was one such recipe. I was looking for an off-the-beaten-track dip for chips and the combination of corn, cream cheese, ranch dressing, and other items (and that it was a refrigerated dip, not a heated one, was the right combination to pique my interest.
This was another recipe in the various recipes that I served to the students who came over to my house last month. If you have a potluck or tailgating event to attend this summer, this may be the recipe you want to throw together.
2 8 oz pkgs cream cheese, softened
1 pkg dry ranch dressing mix
1 medium red bell pepper, chopped
2.25 oz can chopped ripe olives, drained
1 can whole kernal corn, drained
14 oz can chopped green chilies, drained
Beat together cream cheese and ranch dressing mix. Add additional ingredients. Chill several hours and serve with tortilla chips.
Sometimes there are recipes from childhood that make no sense in terms of what I love today and what would be considered a positive intake of food. For me, one of these items is scalloped corn. I don’t eat very many casseroles, or corn, or crackers these days, but when I was going through an old recipe box when I came across a recipe for a Broccoli Corn Bake from “Norma” that I knew I wanted to try.
Broccoli Corn Bake
16 oz can creamed corn
1 package frozen broccoli (cooked and drained)
1 beaten egg
1/2 c saltine cracker crumbs (12 crackers)
1 Tbsp minced onion
2 Tbsp butter, melted
1/2 tsp salt
1/4 c cracker crumbs (6 crackers)
1 Tbsp butter, melted
Combine first eight ingredients — pour into a 1 quart casserole. Combine the last two ingredients. Sprinkle over the vegetables. Bake at 350 degrees for 35 minutes.
It’s no secret that I love a Trader Joe’s. One of the go-to ingredients I have there is their Harvest Grain blend. I thought I’d share my favorite (and easy) way to put it together to make a quick grain salad.
1 package Harvest Grain Blend
1 can black beans
3 ½ c chicken stock
1 c corn
1 jar Roasted Garlic Salsa
Cook Harvest Grain Blend with chicken stock per package directions. Add black beans, corn, and salsa. Serve warm or cold.
The farm has been giving us delicious corn. Lots and lots of delicious corn. Each week I have received 6-8 ears of corn and I am not getting tired of corn, but needing to save some of this goodness for the bleak winter months ahead. With a long hour available, freezing some corn seemed like the perfect thing to take advantage of the days ahead.
After having made some pickles, I went into another church cookbook to find a recipe for freezing corn. It’s not difficult and there are lots of recipes out there, but Bernice Erdahl’s Freezing Corn recipe from the Kongsvinger Kokk Bok, compiled by the American Lutheran Church Women from Kongsvinger Lutheran Church in Donnelly, Minnesota has been calling my name lately. I’ve been reading through this cookbook frequently, inspired by the Scandinavian Heritage recipes from the front of the book, wanting to taste some treats which are reflective of my Norwegian background. I mean, who doesn’t love lefse? Okay, a few people in my family don’t love it, but that’s a whole different post for another time.
Bernice’s recipe is as follows, and I followed it the first time I made it, and used garlic butter for my second batch of frozen corn, so as to have some options:
8 quarts corn (cut from cob)
2 cups water
¼ c canning salt
¾ c sugar
1 stick butter
Cook on top of stove, stirring quite often. Cool completely, put in containers and freeze.
Bernice also noted at the end of her recipe: Very good. I would imagine that later this winter, I will concur with her assessment.