Recipes 7-14-26

Vegetable Corn Medley — 1 (8 oz.) can whole kernel corn, drained; 2/3 cup milk; 2 cups broccoli florets; 2 cups cauliflower florets; 1 cup shredded cheddar cheese. Heat corn and milk in large saucepan over medium heat to boiling and stir often. Stir in broccoli and cauliflower florets and return to boiling. Reduce heat to low and cover. Cook for 20 minutes or until vegetables are tender and stir occasionally. Stir in cheese and heat until cheese melts. Serves 8.

Easy Corn and Okra Gumbo — 1/4 pound bacon; 1 pound fresh okra, sliced; 2 onions, chopped; 1 (15 oz.) can stewed tomatoes; 1 (15 oz.) can whole kernel corn, drained; Rice, cooked. Fry bacon in large skillet until crisp, drain and set aside. In same skillet with bacon drippings, saute okra and onions but do not brown. Add tomatoes and corn and bring to a boil. Simmer for about 5 to 10 minutes. Serve over hot rice. Sprinkle bacon over top of each serving. Serves 6 to 8.

Beefy Rice Casserole — 1 pound lean ground beef; 3/4 cup white rice; 1 (10 oz.) package frozen corn, thawed; 1 (10 oz.) can French onion soup; 1 (2.8 oz.) can french-fried onions. Preheat oven to 325 degrees. Brown ground beef, drain and place in sprayed 3-quart baking dish. Stir in rice, corn, onion soup and 1/2 cup water. Cover and bake for 30 minutes. Uncover and sprinkle fried onions over top of casserole and return to oven for 15 minutes. Serves 5 to 6.

Eggplant Fritters — 1 medium eggplant; 1 egg, beaten; 3 tablespoons flour; 1/2 teaspoon baking powder; canola oil. Peel and slice eggplant. Steam until tender and drain. Mash until smooth. Add egg, flour, 1/2 teaspoon salt and baking powder in bowl and mix well. Form into patties and fry in deep hot oil. Serves 4.