File Folders and the Corn Roast Festival

I would consider myself a fairly organized person.  I can find things when I need them without having to look too hard :)  

Like this recipe for example.  It was in my email in the folder labeled recipes because it came straight from Mom.  Where else would it be? :)

Sun, April 5, 2009 9:17:28 PM

Recipes for Laura

All this brings me to the point of this post.  Laura and I both entered recipes in the recipe contest for the upcoming Corn Roast Festival here in town.  The recipes had to be turned in by Friday and the festival is the last weekend in August. 

Go here to read all about it and the judging criteria for the recipes.  In the mean time, here is Laura’s entry.

Texas Tailgate Caviar

1  15 oz. can red beans, rinsed and drained

1  11-15 oz. can corn, rinsed and drained

1  15 oz. can black beans, rinsed and drained twice

2 mid sized roma tomatoes

1/2 to 1  red or green pepper, diced

(cilantro, optional)

-Marinade-

1/2 cup vinegar

1/2 cup canola or olive oil

1/2 cup white sugar

1 T water

1 tsp salt

1/4 tsp pepper

Mix marinade ingredients until dissolved. (A 16 oz. jar works well to mix by shaking.) Pour over veggies and marinate for 2 hours up to 2 days. This keeps well for 3-4 days. Serve as a salad or as a salsa with 'scoops' corn chips. (Drain off marinade before serving and add back to leftovers, if desired.)

 

And here is mine.  Compliments of the Marcus Cookbook and Grammy.  There really is nothing better than some fresh sweet corn to finish off the summer! Wish us luck!

 

Santa Fe Corn Chowder

3 ½ cups fresh corn kernels

1 cup chicken broth

¼ cup butter

2 cups milk

1 clove garlic

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

3 tablespoons diced green chilis (canned)

1 cup cooked chicken, diced

1 cup Monterey jack cheese, grated

¼ teaspoon baking soda

Combine corn and chicken broth in a blender and puree.

In a large sauce pan combine butter and corn mixture and simmer slowly for 5 minutes.

Add milk, oregano, salt and pepper and bring to boiling.

Reduce heat and add green chilis and chicken. Simmer for 5 minutes.

Remove from heat and add cheese and soda. Stir until melted.

Serve with warm flour tortillas. Makes 6 servings.