Savory succotash

What can you say about this?........This recipe is from 1967....I so love the old recipes.....



Savory Succotash
Mrs. Edna Shelton

1  1-pound can green beans, French stlye , drained
1  1-pound can whole kernal corn
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1/2 cup green peppers, chopped
1/2 cup celery, chopped
2 Tablespoons onion, chopped
1 cup soft bread crumbs----( I  used corn flakes  crumbs...something different)
2 Tablespoon butter or margarine

Combine beans, corn, mayonnaise, cheese, pepper, celery and onion in baking dish. Mix crumbs and butter. Sprinkle over top. Bake 30 minutes at 350 degrees.


This could be a main dish as well...I was just thinking!

Tomato-Corn Boheme

Here is a tomato -corn recipe for you`all to try.

Tomato-Corn Boheme
Mrs. Paul Grimsley

1 No. 303 can tomatoes
1 No. 303 can whole kernal corn, well drained
3/4 cup celery, diced
1 large onion, finely chopped
1/4 cup margarine or butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup buttered cracker crumbs

Combine all ingredients except cracker crumbs in well greased 2-quart casserole. Cover with crumbs and bake covered 1 hour at 375 degrees.

Squaw Corn

Ok, this may be a good way to fix your corn for the upcoming holiday feast. This recipe was in published main catergory of the 1968 Kansas City Kansan Silver Spoon Cookbook, but it can be a side dish.....corn.

Squaw Corn
Mrs. Fred Felber

6 slices bacon
3 eggs, slightly beaten
2 cups ( 1 pound) cream corn
1/4 teaspoon salt
dash pepper

Cut bacon into small pieces. Fry until done. Drain off grease. Combine bacon, eggs, corn, salt and pepper and cook over low heat, stirring occassionally until eggs are cooked.

* I added a small onion, chopped...( I love onions)

Corn Gem Muffins

Here is another variety of cornbread muffins and these are sure to please, as this recipe is still from the Kansan`s Silver Spoon Cookbook of 1967


corn Gem muffins
Mrs. Elmer Dollard

1 cup flour ,sifted
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
2/3 cup buttermilk
1/4 cup shortening, melted ( could use butter)
1 No. 2 can whole grain corn, drained

Sift together flour, sugar, baking powder, soda, salt and cornmeal. Mix together buttermilk and egg. Add to flour mixture and mix until liquid is absorbed. do not beat. Add shortening and corn. Spoon into greased muffin tins. Bake 20 minutes at 400 degrees.

Roasted Corn

Ok, I know it is really not the time for getting the grill ready, but you know that time is around the corner....or grill while it cold outside.....a unique idea.
This recipe was from an Advertisement that was in the Silver Spoon Cookbook of 1967 that Kansan Newspaper put out way back when. I don`t remember what it was advertizing, but anywho here is the recipe;

Foil Roasted Corn on the cob

4 corn on the cob
1/4 cup soft butter
salt
cracked pepper
celery salt
parsley flakes
1/2 cup grated American cheese

Wash and dehusk corn. Spread each ear with 1 Tablespoon soft butter. Then sprinkle each with a small amount of each seasonings. Lay each ear on an 8 x 8 inch piece of aluminum foil. Sprinkle each with 2 Tablespoons grated American cheese before wrapping securely. Lay corn on grid of patio grill. Roast 20 to 30 minutes depending on size. Turn several times.
4 servings

Alternate suggestions for seasoned butter for roasted corn
* Try 1 teaspoon anise seed with 2 Tablespoon butter, salt and cracked pepper.
* Try 1 Tablespoons chili sauce with 2 Tablespoon butter, salt and pepper
* Try 1 Tablespoon dill weed with 2 Tablespoons butter, salt and pepper

Thanksgiving dinner....corn

Around here we eat alot of corn, not green beans. We do eat green beans from time to time, but corn is the number 1 and green beans is somewhere below that. Its not that we don`t like green beans, but that we favor corn.

This is how I fix my corn; a couple of cans of corn drained , then put in saucepan along with a stick of butter, or margarine. Heat till the butter or margarine is melted. That`s it ,simple as can be.