Ingredients

• 1 can whole corn, drained
• 1 can creamed corn
• 1 cup sour cream
• 1 stick margarine, melted
• 1 small Jiffy corn muffin mix
• 1 egg, beaten

Directions

Mix everything together and pour into 9X13 pan.

Bake 350 for 45 minutes.

Ingredients

• 2x375g/13oz packs chilled ready rolled puff pastry
• 2 cloves garlic, peeled and crushed
• 115g/4oz unsalted butter, melted
• 175g/6oz strong cheddar cheese, grated
• 115g/4oz fresh white bread crumbs
• 3 tbsp freshly chopped chives
• 350g/12oz best quality cooked ham, roughly chopped
• 290ml/½ pint soured cream
• salt and freshly ground black pepper
• 1 lemon, juice only
• beaten egg, to glaze

Directions

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut just over half of one pack of the pastry and roll out to a rectangle about a 20p coin thickness and 28x28cm/11x11in on a lightly floured chopping or pastry board. Lay the pastry base onto a baking sheet and prick well with a fork.
3. Bake the pastry base in the oven for 10-15 minutes until golden brown and crisp. Set aside to cool.
4. Meanwhile prepare the filling. Melt the butter with the garlic and allow to cool slightly. In a medium-sized bowl mix the melted butter and garlic, cheese and breadcrumbs together.
5. When the base is cooked and cool, scatter half the cheese mixture onto the base. Leave a border of at least 2.5cm/1in.
6. Sprinkle over the chopped ham, soured cream and chives.
7. Tip the remaining cheese mixture over evenly and sprinkle with the lemon juice. Season lightly with salt and pepper.
8. Roll out the remaining packet of pastry 5cm/2in larger than the base.
9. Use the beaten egg to glaze the border and place the remaining pastry square over the top. Trim to fit and scallop the edges with a knife, glaze the top and decorate with any remaining pastry.
10. Bake for 25-30 minutes until the pastry is golden brown and crisp. Serve.

Ingredients

• 6 large bell peppers (any color)
• 1 tablespoon vegetable oil
• 1 small zucchini, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe tomato, seeded and finely chopped
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black peper
• 1/2 cup fat free feta cheese

Directions

Slice tops off peppers to make lid. Scoop out the membranes and seeds and discard. Simmer peppers and lids, covered, in large saucepan, lightly salted. Boil for 5 minutes. Drain. Preheat over to 350 °F. Heat oil in a medium saucepan over medium heat. Add zucchini and garlic and sauté for 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt and pepper. Stir in feta cheese. Fill each pepper with the couscous mixture and place up right in a shallow baking dish. Cover with the pepper top and bake just until the filling is heated through, about 20 minutes.

Baking Temperature: 350°F

Baking Time: 20 minutes

*Source: The Columbus Dispatch – Vicky Victor
Ohio State Fair Blue Ribbon Recipe

Ingredients

• 1 – 10 ounce package or fresh Asparagus
• 1 cup Mushrooms, fresh, chopped
• 1/4 cup Onions, chopped finely
• 1 tablespoons Margarine
• 1 tablespoon Cornstarch
• 1/4 teaspoons Salt
• 1/8 teaspoons Nutmeg, grated
• Dash Pepper
• 1 cup Skim milk
• 8 ounces Crab meat cut into 1-inch pieces
• 2 tablespoons Almonds chopped and toasted
• 2 tablespoons Cheese, Parmesan grated

Directions

Cook asparagus according to instructions or cook until tender; drain well. Set aside. In a medium sauce pan cook mushrooms and onions in maragrine until onion is tender but not brown. Stir in constarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir till thichened and bubbly. Cook and stir for 1 more minute. Stir in crab and asparagus. Spoon mixture into individual casseroles. In a small bowl stir together almonds and Parmesan cheese. Sprikle atop casseroler. Bake in a 400° oven for 10 minutes or till mixture is heated through and cheese is browned. Makes serving for 4.

Ingredients

• 1 lb. ground beef
• 1 lb. ground pork sausage
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 1 stick margarine
• 1 (1-lb.) bag chopped broccoli, thawed
• 2 lbs. crawfish tails
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (10 3/4-oz.) cans cream of celery soup
• 2 1/2 cups raw rice, cooked according to package directions
• Parmesan cheese, grated

Directions

1. Brown beef and sausage in a large skillet. Remove meat and drain.

2. Sauté onion, bell pepper and celery in margarine until transparent. Add broccoli and cook on medium heat for 5 minutes. Add crawfish tails, browned beef and sausage and soups. Mix well and add cooked rice.

3. Place in 2 deep (8×10-inch) baking dishes. Sprinkle with cheese. Bake in a preheated 350-degree oven for 45 minutes until bubbly.

Note: This freezes well, but don’t add rice until dish is removed from freezer and completely thawed.

Source: The Advocate – Baton Rouge, La (Rhonda Pearson)