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Cream Style Corn

September 8, 2006
By Cathy Morris, Hollidaysburg
12 ears corn

1 1/2 sticks butter

Salt and pepper to taste

Husk and wash corn, remove silk. Cut corn from cob. Scrape each cob after cutting. Place corn in a large microwaveable bowl. Add enough water to make it soupy. Add 1/2 stick of butter, salt and pepper. Cover, microwave on high for 10 minutes. Remove from microwave, stir, add another 1/2 stick butter and microwave another 10 minutes. Remove from microwave, stir, add remaining butter and microwave another 10 minutes. If you wish to freeze corn, do not add butter, microwave for 10 minutes, cool, and place in freezer bags. Keeps well.

Serves approximately 5 (can change depending on amounts of ingredients used).

Summer Garden Stir Fry

Submitted by Joyce Knowles, Altoona

1 tablespoon olive oil

1/4 teaspoon garlic salt

1 teaspoon Worcester sauce

1 small zucchini squash

1 small butternut squash

1 green pepper

1 medium onion

Parmesan cheese

Heat olive oil, garlic salt and Worcester sauce in skillet. Cut both squash, pepper and onion into thin slices. Stir fry until desired tenderness is acquired. Pour from skillet to serving bowl and sprinkle with a thin layer of parmesan cheese before serving. A red pepper may also be used for added color.

Serves 6 to 8.

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