Ingredients

• 4 lg. ears corn
• 2 eggs, separated
• 2 tbsp. all-purpose flour
• 1 tbsp. sugar
• Salt and freshly ground pepper
• Unsalted butter

Directions

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters

Ingredients

• 1 Jar Marinated Artichoke Hearts
• 1 lrg Can French Style String Beans
• 1 lrg Can French Style String Beans
• 1 Can Cream of Chicken Soup
• 1/2 cup Italian Bread Crumbs
• 1 sm Chopped Onion
• 3 Cloves Chopped Garlic
• 1/2 cup Italian Cheese
• 1/4 cup Olive Oil
• To Taste Salt & Pepper

Directions

Mix garlic, oil, and onion and cook until soft. Mix all ingredients together and place in greased baking dish. Bake at 350F for 25 minutes.

Yield: 6 Servings

Ingredients

• 2 cans (10-1/2 ounces each) asparagus, drained (save liquid)
• 4 hard-boiled eggs, chopped
• 1/2 cup sharp American cheese, grated (for topping)
• Approximately 1 cup crushed potato chips (for topping)
• Sauce:
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 cup grated cheese
• Onion salt, to taste
• White pepper, to taste
• 1 cup asparagus liquid
• Special Utensils: greased 8 x 8 inch baking dish

Directions

Preheat/bake Oven 350F. Melt butter for sauce, add flour, blend. Add 1 cup asparagus juice and grated cheese. Blend well stirring constantly. Add seasonings. Cook only until medium-thick.

Layering, (in buttered baking dish):
Put asparagus, chopped coarsely, eggs over vegetable. Sprinkle cheese and layer until you have used up asparagus, eggs and cheese. Pour sauce over, as you layer these three. Pour remainder sauce over combined ingredients top with crushed potato chips and 1/2 cup grated cheese. Bake.

Ingredients

• Two 15 oz. cans asparagus spears
• 4 slices toasted, sliced bread, cubed
• 1 can cream of asparagus soup
• 4 hard boiled eggs, sliced
• 1/2 of small can evaporated milk
• 4 slices American cheese
• 4 oz. sliced Almonds (toasted)

Directions

Mix all above ingredients together and arrange in baking dish. Spread one can of asparagus soup over mixture and top with cheese. Sprinkle almonds (toasted first in microwave for three to four minutes. Stir every minute.) Cover and bake 30 minutes at 350F.

Ingredients

• 1 tbl. butter
• 2 cups fresh corn kernels cut from cob (about 4 ears), or 2 cups frozen corn kernels
• 1/8 bell pepper (red or green)
• 1/4 ripe tomato, diced, optional
• Salt, black pepper and pinch of cayenne
• 2 perfectly ripe avocados (either Haas or Fuerte)

Directions

1. In skillet, melt butter and sauté corn kernels, bell pepper, tomato and seasoning until corn is cooked through. Season with salt, black pepper and cayenne to taste.

2. Prepare avocados by slicing in half, remove seed and serve with flesh scooped out of peel with large spoon, or if desired, leave the peel on.

3. To serve, spoon the hot sautéed corn mixture into the center of the avocado.