SQUAW CORN
I found this recipe on Dancing Moccacin's page on Facebook.
Provided by Becky Graves
Categories Vegetables
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Fry bacon until partially cooked. Add onion, red or green bell pepper,continue to fry bacon until it's golden brown.
- 2. Add corn to bacon, cook until the corn is hot. Add salt, pepper, oregano and Worcestershire sauce. Make 5 wells in the mixture, break a egg into each well.
- 3. Cook until egg whites are done. Turn with a spatula,scramble mixture until eggs are dry. Pour into a serving dish, Enjoy!
SQUAW CORN
This came from my partners mom, who was a "down to earth" cook. Nothing fancy, but looks great on the table and doubles well.
Provided by troy defrane
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the bacon in a large skillet.
- Drain most of the grease.
- Add the onion and green pepper to the bacon and cook until tender.
- Add the brown sugar and the corn.
- Stir well and simmer for 5 minutes until corn is lightly browned.
CORN "KATHY'S SQUAW CORN" RECIPE - (4.5/5)
Provided by á-164771
Number Of Ingredients 7
Steps:
- Mix all ingredients until blended well. Then bake in a 9 x 13 in. oblong baking pan. Bake @ 350 degrees for about 45 minutes to an hour.
ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)
Provided by á-1590
Number Of Ingredients 28
Steps:
- FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
SQUAW CORN
I;ve been making this corn casserole for at least the last 20 years and it's the best I have had to date. Very simple to make too.
Provided by Ann60
Categories Corn
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon (cut into small squares) until almost crisp. Fry onions in 2 tablespoons bacon grease until transparent. Mix all ingredients together and pour into casserole dish, lightly greased. Cover. Bake for 2 hours at 325 degrees.
KATHY'S SOUTHERN CORN PUDDING
This recipe is from the www.allrecipes.com website. SUBMITTED BY: Jacquita "This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make."
Provided by senseicheryl
Categories Corn
Time 1h10m
Yield 1 9 x 13 inch pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined.
- Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 315.6, Fat 14.8, SaturatedFat 3.1, Cholesterol 81.5, Sodium 660.8, Carbohydrate 44.4, Fiber 2.5, Sugar 17.6, Protein 6.4
SQUAW CORN CASSEROLE
This is an all time family favorite, especially for Thanksgiving. My grandmother has made this ever since I can remember. I never get enough. Super simple to make too!
Provided by Hazelruthe
Categories Corn
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all ingredients in order given.
- Place in a 1 1/2 quart casserole dish.
- Cover and bake at 350 degrees for 1 hour.
KATHY'S HERBED CORN
This is a fantastic recipe.I served this to 30 guests for the first time in 1994, at a BBQ, on 4th of July. The raves were soooo good, everyone wanted the recipe. We had family visiting from Minnesota, and they thought they had ate corn every possible way that was good, till they tried this. This is very simple. We love it soo much, I brave the winter to go out to the gas grill. Another great recipe from Taste of Home.
Provided by Baby Chevelle
Categories Corn
Time 25m
Yield 8 ears, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine first six ingredients.
- Spread 1 tablespoon over each ear of corn.
- Wrap in heavy-duty foil.
- Grill, covered over medium coals for 10-15 min, turning frequently, or until corn is tender.
Nutrition Facts : Calories 180.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 241.2, Carbohydrate 17.4, Fiber 2.6, Sugar 2.9, Protein 3.1
KATHY'S HERBED CORN
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. -Kathy VonKorff, North College Hill, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 179 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
SQUAW CORN
This was a recipe made in a cooking training that I attended, and I had a few suggestions posted at the bottom...
Provided by Megan Stewart
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Mix all in your Dutch Oven. Cook until macaroni is cooked.
- 2. The first time I had this cooked for me, the macaroni and other ingredients never got cooked. By the time I took it home to cook, it was a sticky and very nasty mess in my DO! My advice? If making this, add more seasoning, because it was bland, and cook your pasta before you take it into camp!
SQUAW CORN
A savory comfort food from America's heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon in small pieces and fry; add onions and saute until golden.
- Add corn and salt; continue sauteing until corn is browned.
- Add eggs and cook until thickened, stirring up from the bottom of the skillet.
- Serve on toast.
Nutrition Facts : Calories 388.6, Fat 17.5, SaturatedFat 5.4, Cholesterol 226.9, Sodium 595.7, Carbohydrate 47, Fiber 4.5, Sugar 7, Protein 15.1
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