Recipe 48: SPECTACULAR FROZEN CORN (side, vegetables)

This is a fantastic freezer recipe.  This is a great one to  make when corn goes on sale. 
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??

SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)

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36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream

Shuck the corn and remove the silks. 

Wash corn and cut the corn off the cob  into a large pan. 

 Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.

remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.

makes approx 12 cups and will keep in the freezer for 1 year.

recipe 28: FIESTA BLACK BEAN SALAD(sides, beans, salad)

SOURCE:  Another great recipe from my friend Christine. She always brings the most delicious salads and soups to potlucks. This is so flavorful and delicious, and SO HEALTHY too.   I LOVE this recipe and have a huge star next to it in THE BINDER.  This is a really versatile recipe as well.  It can be eaten alone as a side dish/salad. It can be eaten as a salsa. It can be used as a dip. 

THE RECIPE:

in a small bowl whisk together the following:

2 TBSP Balsamic Vinegar

1 TBSP Olive Oil

3 Cloves Minced Garlic (3 tsp pre chopped)

1/2 tsp ground cumin

This is your dressing.

In a larger serving bowl combine:

2 can corn, drained well

2 cans black beans, drained and rinsed

1 small green bell pepper, diced small

1 small red bell pepper, diced small

3 TBSP Snipped Cilantro (or about 1 TBSP dried Cilantro)

salt and pepper to taste

Pour your dressing over the bean mixture and toss gently to coat evenly.

Chill for at least an hour.

serve alone or with chips or tortillas.