Ask Ms Recipe

My mother gave me the recipe for this corn salad. She has made it with hot peppers and without them. So if you’re into hot stuff you can enjoy this recipe and if you’re not into hot stuff you can enjoy it too.

Serving size 10-12 at least

Prep time 10 minutes

Refrigerate over night

1/2 cup sour cream

4 cans Mexican corn (drained)

1 large onion (diced)

1 green bell pepper (diced)

2 Jalapeño peppers jarred (optional)

1/2 cup miracle whip

4-6 ounces Grated Cheese

Frito corn chips

Salt and pepper to taste

1.Mix all ingredients together, except for corn chips. Pour corn salad into serving dish and cover with plastic and refrigerate overnight to allow set up.

2.Break up corn chips and place a thin layer on top of corn salad.

Tip: Don’t rub your eyes after touching hot pepper or your eyes will be on fire.

Hint: The seeds of jalapeño peppers are the hottest part of the peppers

Sometimes, even Ms Recipe has a hard time creating side dishes. Kidney bean salad is one of those side dishes that is not only inexpensive, but can be used as a entrée for vegetarians. I like to make this side dish with a yummy tuna salad sandwich.

Prep 5-10 min

Serves 2

No Cooking time

Ingredients

1 can red kidney beans (15 ounces) (drained)

2 large eggs (hard boiled); chopped

1/2 large onion; chopped

10 pickles (dill, or sweet) or pickle relish (chopped)

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1-Tablespoon parsley

1/2 teaspoon seasoned salt

2 Tablespoons  Kraft mayonnaise or miracle whip

Directions

1. Place all ingredients into a medium size bowl, and mix well.

2. Refrigerate for 1 hour prior to serving.

Tip: You can use black beans instead of kidney beans.

Optional: Sometimes I substitute a dash of hot sauce instead of black pepper.

An easy appetizer or side dish is an added bonus for any meal. You can easily add this dish to any meal or use it as an appetizer with corn chips.

Prep 8 min

Cook 8-10 min

Serves 4

Ingredients

1 1/2 cups whole kernel corn, drain or frozen

2 1/2 cups zucchini, (diced)

1 1/2 teaspoons olive oil

2 teaspoons lime juice

1/8 tsp pepper

1/2 teaspoon salt

1/ 2-teaspoon cilantro, fresh

Directions

1. In a large skillet in oil cook corn and zucchini for 8-10 minutes or until zucchini is fork tender.

2. Remove skillet from heat, and mix in lime juice, cilantro, salt and black pepper. Serve with any entree or with corn chips.

Okay, okay it is hard to believe that fall is upon us and soon it will be winter. It is time to warm up your insides so that your outsides are toasty warm. So enjoy the great soup that can be spicy depending on how much soul season you add.

Prep 20 min

Cook 4 hours low or 2 hours high

Serves 6 or more

Ingredients

3 cans of vegetable, chicken, or beef broth

2 tablespoons Italian Seasoning

1-tablespoon rosemary (dried)

1 tablespoon soul seasoning (adjust to taste)-

2 1/2 tablespoons minced garlic

Pepper and salt (adjust to taste)

2 zucchini (chopped)

3 carrots (chopped)

2 yellow squash

1 small head of cabbage (chopped)

1-cup mushrooms (sliced)

1 1/2 cups cauliflower (chopped)

1 1/2 cups broccoli (chopped)

1 (8ounce can tomato sauce)

1 med onion (chopped) you add if you want

Directions

1. Clean and chop up all the vegetables.

2. Pour all the ingredients into the crock-pot and mix all ingredients well.

3. Cook on low for 4 hours, or on high 2 hours in crock-pot. Time may vary depending on crock-pot.

Tip: You can freeze soup for up to one month.

Optional: You can add 2 chicken breasts or 2 pounds beef cut up. Add 1 hour cook time if using meat.

When I was a little girl both of my  Grandmother’s use to make this recipe. They both make the recipe about the same way.

Prep: 5 minutes
Cooking time: 30 minutes
Servings 4

2 14 1/2 ounce cans of cream corn
12 saltine crackers or ritz crackers
2 large eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
2 tablespoons  white sugar
3 tsp margarine

Directions
Preheat oven to 350 degrees

1.Place crackers in a ziploc bag and smash them up. Mix together well cream corn, eggs, milk, salt, pepper, and sugar in a medium size bowl.

2.Next, stir in crackers to corn mixture.

3.Grease a baking pan large enough to hold corn mixture. Pour Corn mixture into Baking Pan.

4.Drop margarine on top of corn muxture. Bake for 1 hour. Let set for 5 minutes before serving.

Tip: Use 2 packets of splenda instead of sugar. Great for diabetics and those watching there sugars.