Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

4th of July Grilled Corn Salad

Grilled Corn Salad


* 4 fresh ears of corn
* 1/2 cup bottled reduced-calorie clear Italian salad dressing
* 2 cups shredded fresh spinach
* 2 cups red and/or yellow cherry tomatoes, halved
* 2 teaspoons snipped fresh oregano or basil
* 2 tablespoons finely shredded Parmesan cheese
* Fresh oregano or basil leaves (optional)


1. Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).

2. In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.

3. To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

June 30, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , | Leave a comment

Famous Lobster Corn Chowder

Lobster Corn Chowder

2 TB butter or part bacon drippings
5 or 6 green onions, with about 3 inches of green, thinly sliced
1 rib celery, diced
3 TB diced sweet red bell pepper
2 TB flour
1/4 tsp. Creole seasoning
3 cups chicken broth
1-1/2 cups corn kernels
1-1/2 cups heavy cream, fresh or frozen and thawed
1-1/2 to 2 cups diced cooked lobster meat
1 medium tomato, seeded, diced, optional
Salt and ground black pepper, to taste
1 TB dry sherry, optional
Crumbled cooked bacon, optional

Heat butter in a medium sauce pan over medium low heat; add green onion, celery, and bell pepper. Sauté until celery is tender, stirring frequently. Add flour and stir until blended.

Stir in Creole seasoning and chicken broth. Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster,
and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through. If desired, top each serving with a little crumbled cooked bacon.

Serve with crackers or hot buttered biscuits. Serves 4 to 6.

February 24, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | Leave a comment

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

February 12, 2008 Posted by | Baking, Cooking, Famous Recipes, Muffins, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , | Leave a comment