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Fresh Corn Salad Recipe

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Ingredients:  
Ingredients:  
RE: Redraspberrygirl's favorite recipes
Posted by: Redraspberrygirl Posted on: 8/20/2004 7:11:04 PM
#R4259537
Schwarties Hash Browns
("Enjoy!" page 95
"The Best of the Best and More" page 176 )
Great for buffets! Freezes well. Serves 8-10.

2 lbs. (1 kg) frozen hash browns
2 cups (500 mL) sour cream
2-10 oz.) (2-284 mL)cans mushroom soup
1/2 cup (125 mL) melted butter
grated onion to taste
salt to taste
2 cups (500 mL) grated cheddar cheese
2 Tbsp. (30 mL) parmesan cheese



Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13" (23x33 cm) baking dish. Sprinkle parmesan on top and bake at 350F (180C) for 1 hour.



RE: Redraspberrygirl's favorite recipes
Posted by: Redraspberrygirl Posted on: 8/20/2004 7:11:21 PM
#R4259543
Shortcut Almond Roca
("The Best of the Best and More" page 268
"Winners" page 166 )
The secret to this popular treat is owning a candy thermometer.

1 Tbsp. corn syrup 15ml
1 1/4 cups white sugar 300ml
1 cup butter 250ml
1/4 cup water 60ml
1 1/4 cups toasted slivered almonds 300ml
3/4 cup chocolate chips 175ml



In a large heavy saucepan, gently boil syrup, sugar, butter and water until "hard crack" appears on candy thermometer, 300F (150C). Do not stir. This step takes at least 20 minutes. Remove from heat, add almonds and stir well. Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips. As they melt, spread the chocolate chips evenly over the candy. Cool in refrigerator or freezer. Break into bite-sized pieces and hide some. Whatever you leave out disappears! (This does not double well.)


RE: Redraspberrygirl's favorite recipes
Posted by: Redraspberrygirl Posted on: 8/20/2004 7:12:30 PM
#R4259550
Fresh Corn Salad

8 ears fresh corn
1/2 cup vegetable oil
1/4 cup cider vinegar
1/2 tsp. dried basil
1/8 or 1/4 tsp. cayenne pepper, to taste
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 1/2 cup minced fresh parsley or cilantro or blend
2 tsp. sugar
1 tsp salt
Directions:
Directions:
Cook's Note: When fresh corn is not available, you may use canned or frozen....but better with fresh when in season.

Place corn in large saucepan, and cover with water. Bring to a boil, cook 5 to 7 minutes, or until tender. Drain, cool and set aside. In large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne.
Cut cooled corn off cob. Add to oil and vinegar mixture, along with tomatoes, onion and peppers. Mix well. Cover and chill several hours or overnight.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Was a hit at a staff barbeque.

 

 

 

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