Yes, I was one of the original swappees, if I remember correctly I brought hot chocolate. I'm very proud that the Mid-Atlantic Swaps have continued to grow without needing the founders' guiding hands - it is a real success story.

@teresa - ya saw right through me!! Baloney & city chicken were favorites growing up. I thought of some other Western PA terms: Slippy - when ice is on roads & sidewalks, it is slippy outside Red up - as in "go red up your room" (clean-up) Dun Tun - where're yinz going? Dun Tun to shop for shoes. Kennywood is open! - when someone's zipper is down Up 'ere or down 'ere - directional inference, i.e. up there or down there 7-Iron - shot of Seagrams Seven dropped into a mug of Iron City Beer Funny & true story: Went to Primanti Brothers for first time a couple of yrs ago. Looking @ menu at list of 'sammiches' I saw Steak & Cheese - #2 best seller. But I just couldn't find the #1 best seller. Asking waitress, she pulled up a chair & said, "Honey, in these parts Iron City beer is the #1...

· Posted by: hnwillis z8 SC (My Page) on Thu, Nov 29, 01 at 15:22 Ya'll gotta be some of the funniest people. After going through the ordeal of many a gardenia suicides, I decided it was time to plant them outside (great humidity and heat-Z8 SC). I hate to say this but two years ago I planted 2 gardenia plants on the northwest side of my house. They have been doing just fine. They are just at 2-3 feet tall. I have pruned them together this past sprng into a low hedge next to my white picket fence. I have planted the trimmings amongst a groundcover of Gerbera Daisies in a 24 inch plastic pot that I also planted a 10 ft crooked willow tree on the southside of my house. I also put some trimmings into small pots with cheap Wal-Mart garden soil. To my surprise, they have taken root and are growing like crazy. I put one particular cutting into a pot by itself to be able to bring in the house. I left it outside all spring and summer (it rained constantly when I first planted them). This one stayed in 5 inches of water/dirt for 2 months. I have brought the sole potted plant into my sunroom and placed it inside a miniture greenhouse. I doesn't seem to be growing like it did outside. I'm really thinking that it likes to be outdoors in humidity, heat and southern exposure. Go figure? So from 1 pruning of two plants I have successfully propagated 10+ little ones. I can't wait until they bloom. Also, the main idea for planting them outside is that my neighbor has a 10 ft tall, 7 ft wide "gardenia bush" that is heavenly when it blooms. I have taken pictures of it because people don't believe me. I know she doesn't do anything special to any of her plants. One thing we do have in common is acidic clay soil which our azaleas and camellias seem to thrive on. · Posted by: bedou z10 Ft. L. Fl (My Page) on Fri, Dec 7, 01 at 1:15 Its 1:09 in the morning. My laughter must have woken my husband up, so I suppose I should put the kettle on! From a nude plot of land in Ft. Lauderdale, I have tried to fill it up with fragrant choices. Yes, Gardenia included. Its yellow leaves tend to give me a good contrast against all those green ones that are flourishing. Alas, they tend to fall off, so I just use them as mulch where they land. Time to find something else! I certainly shall not spend time agonizing over it, from what you have all said. Oh well, I had such high hopes!!! Joanmary · Posted by: fpogoda 5 N NJ (My Page) on Mon, Dec 17, 01 at 12:21 Just wanted to be sure regarding the indoor gardenia temp. issue: is the optimum temperature 70 degrees during the day, then 55 degrees at night? Thanks · Posted by: yugoslava 6 ) on Sat, Dec 29, 01 at 20:56 I have been fairly successful with azaleas and rhododendrons and wonder if it would be possible to keep gardenia dormant over winter and bring it out in spring, plant it among rhodos and leave it until it gets cold. I have admired gardenias from afar for the longest time, but I knew indoor conditions in the winter were not the best, so I have never had one to call my own. Would it be possible to keep gardenia cool over winter as I do with my fig tree and brugmansia? The scent is absolutely intoxicating! One word about people who live in warm or coastal areas. You have no trouble growing tropical plants which we can only see when we take tropical vacations for which we have to pay dearly. I live in Great Lakes Region with short seasons but we all dream of exotic plants growing luxuriantly indoors. Which is why we fret and fuss endlessly. · Posted by: Jenn z9/19 SoCal (My Page) on Tue, Jan 8, 02 at 10:16 This has to be the funniest thread I've ever read at the GardenWeb. I laughed so hard I could hardly talk and had tears in my eyes!! I printed out the whole thread to share with other pour souls who have tried to grow Gardenias according to all the best recommendations, only to watch them wither away. We have a Gardenia growing on a slight slope in alkaline clay soil under a Japanese Black Pine tree. It gets mid-to-late sun. It gets watered whenever we run the lawn sprinklers. It isn't the most prolific plant we grow, but at least it's alive and produces some blooms for us each year. The success is probably due to the fact that my husband is the one who cares for it, and he is not a by-the-book gardener... he just waters whenever he thinks the lawn needs water, feeds it when he remembers (I think the last time was about 2 years ago), etc. LOL!!! · Posted by: Rosalie 5-6 salt lake (My Page) on Wed, Jan 9, 02 at 11:30 this thread is hilarious! and now famous -- a link to it is posted at the garden party forum, so some of us have wandered over to check out your battles -- i believe i will stick with xeric types -- no chicken dances for me -- thanks for the laughs! and good luck to all -- rosalie · Posted by: ccl38 8A Savannah, GA (My Page) on Thu, Jan 17, 02 at 15:59 I too have had trouble with vetchii. Mine was so large and so heavy with blooms I decided to prune it. We couldn't get past it down the walk. Once prunned it went into a decline and it has never been the same. I have another variety that I rooted about three years ago from a large bush growing at the edge of the swamp near where I work. It is mostly in shade, never gets watered and would probably measure 5 feet, and it has those huge saucer size blossoms and smells wonderful. I don't shake a chicken so I guess I must have held my mouth right when I planted it. They are my favorite plant. For me it is a pass along plant. I root them all summer and give them to anyone who comes along and wants one. · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Thu, Jan 17, 02 at 19:23 cc 138 you must have 'the magic touch'Well done, and I say that with honest envy. The question is, are you ready, willing and able to produce 75-+ rooted cuttings from a 'proven' specimen with the right karma, one for each of the above postings, to restore our faith in this plant and to bring aid and comfort to all of us who have been brought down by this picky, picky plant? lol!!! Joanmary · Posted by: Lily 5 IL (My Page) on Fri, Jan 18, 02 at 21:16 I got a Gardenia "Veitchii" last January as a gift, loaded with buds. Looking for culture info I found this thread. Aftering reading everyone's experience, I thought I was going to kill it for sure. I held my breath when I was anywhere near it. I misted it daily and then decided not to mist after my hard water left ugly mineral stains on the leaves. More then half of the buds dropped and it refused to bloom indoor! It got a lot of half yellowed leaves before I dragged it outside in late Spring. It thrived outside and bloomed! In the mean time I got hooked on orchids. I started using the leftover orchid water (rain water with 1/4 strenth of fertilizer and a drop of Superthrive/per gallon) to water the gardenia. It's been growing like crazy! Now it's back in the house in front of my south facing window, and in bloom! It's in a 12" plastic pot and about 2 feet tall. Maybe it's the rain water or the superthrive, but there is definitely hope for all gardenia lovers! · Posted by: Jenn z9/19 SoCal (My Page) on Sun, Jan 20, 02 at 13:40 So that's the trick... "water with leftover orchid water". Why don't the gardening books say that?!? LOL! · Posted by: Lali z9, 18, So Cal (My Page) on Mon, Jan 21, 02 at 15:16 I can't believe how long this topic has gone on for. It is sooo hilarious! Anyway, I'm trying my first attempt to grow gardenias. I put them in the backyard (northern exposure) with ferns and azaleas, so I'm hoping they will be ok. Now that I've read this post, I'm really really really skeptical that they will bloom or even live by my hand. Thanks for the laugh! Lali · Posted by: freesias Z9 ) on Tue, Feb 19, 02 at 23:35 Oh My GOD! I just planted THREE 1 gal. 'Veitchii' gardenias in my front yard mixed border. I have a feeling, my are gonna DIE on me. I am definitely not touching these guys! Will water once every couple of weeks. THAT'S IT!!!! · Posted by: susan_CA z9 CA ) on Sun, Feb 24, 02 at 16:05 What a great thread! Gardenia culture is such a thrill of success/agony of defeat experience. Anticipating an unknown failure rate, I bought 6 'Veitchii'! The two planted directly under a tree (where I wanted to sit) and northern foundation exposure died. The two planted in eastern foundation exposure with shade mid-day on bloom copiously all summer. The two planted in western foundation exposure, where light tree shade relieves afternoon heat after 4pm do almost as well. All get composted manure in early spring, pine needle mulch, half-strength chelated minerals whenever leaves begin to pale or MirAcid if I think of it, water from sprinkler system early a.m. (including on leaves) daily in summer in the hot, dry central valley, and have FAST drainage. The two that died were in locations with slower drainage and more shade. The only year I had some bud drop was the year we had a late, wet spring, but they bloomed fine all summer. I have seen specimens in full sun in the central valley; they bloom well, but leaves & blossoms show sunburn damage. So I'm going with the sun/shade, wet/dry, feed/not theory. · Posted by: jxnphx Zn9 AZ (My Page) on Fri, Mar 8, 02 at 0:42 Oh my, oh my! The woman at the nursery said I could have an indoor gardenia in my east-window-garden (morning sun, high level of light the rest of the day), but it sounds like she forgot to tell me I'd need to install a swamp for it, as well. I certainly have plenty of heat for it, here on the low desert. I may be joining the ranks of the guilty gardenia group: I'm not likely to "mist" the miserable thing, nor am I likely to change my habits in on-going care (I am sadly irregular about watering and feeding my only other plant--a low-maintenance Madagascar Palm--dracena). I prepared the soil well enough though (a standard potting soil mixed with half-again as much peat moss), I placed the plant "high" in the middle of the pot, added a layer of peat moss on the top, and covered it all with some additional organic mulch, watered it in with an "acid" feeding, and set it above a large, relatively deep saucer with plenty of water for evaporation. I may have misunderstood the nursery lady's comment about the roots, though, because I removed a great deal of the soil from the root ball and treated the roots with hormone before placing it in the new pot and soil mix. I read in the messages above that this plant may not have liked that messing about with its roots. I believe I'll acquire one of those devices that gives a reading of the humidity, to see just how dry my window garden area really is. We'll see what happens. While I may be capable of sustaining this thing's life for a short while, after reading all of this, I'm not planning on much success with it. I tend to move on to other projects, and I'm afraid the poor thing will have to shift for itself more than it is constitutionally capable. Of course, reading about the success of those who largely ignored their gardenia gives me some hope. That's more my style. At least I have a good excuse for turning the AC down to 70 starting in April. I just don't think the local power usage police are going to understand it when I tell them that my astronomical power draw is necessary for the health of a plant. This is going to be expensive emotionally and monetarily. Who would have thought a trip to the nursery would result in such bondage? · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Fri, Mar 8, 02 at 13:16 Oh, what a wonderful laugh this has been! My poor old gardenia is there in Florida, with no one to care for it, depending on the sprinkler system to 'do its thing' and I have no clue what is happening to it. However I have my dark moments when I can see the Christmas lights decorating its bare twigs come December! Taking it that I will be using its twigs as mulch sometime soon, I have bought as a replacement, the African Gardenia. Now I wonder if this is in the same category? Here's to Gardenias who can take neglect!! · Posted by: jxnphx Zn9 AZ (My Page) on Sat, Mar 9, 02 at 15:31 I discussed my newly acquired gardenia issue with my elder sister who, smirking, told me it would probably do me good to have something to worry about. I can only think she was being complimentary about my faultless children and long-ago departed harpy of a wife. She herself has a half-dozen off-spring who provide her with plenty of heart-rending despair. Just in case she was being a smart-ass though, I bought my plant an ultrasonic humidifier which pumps 2.6 gallons of water vapor into the air each day, and I hurried to the used book store and increased my holdings in James Lee Burke (setting: southern Louisiana). I suppose I could have picked up some Faulker, as well, but he's so damned hard to read. I can't stand Tennessee Williams. I am thinking that a few dark and decadent thought-waves might make the gardenia feel a little more at home here in the bright, parched protestant desert southwest. Although it's only been a couple of days, I'm sure it's looking a little better than when I brought it home from the nursery; but just the same, I'm going to keep my eye on a new leaf that is looking a little yellowish. I don't want my dear sister to have the last laugh. · Posted by: BarbC coastal SC (My Page) on Fri, Apr 12, 02 at 15:53 LOL - I have tears rolling down my face and flooding the den. I have 2 unknown variety gardenias that I bought at HD 4 years ago. Since then, I have done ABSOLUTELY NOTHING to them and yet they thrive. They survived the great flood of '99 (were under 6 FEET of nasty swamp/river water and were still green 3 months later when the water finally went away) They were only 1ft tall at the time, so literally had 5ft of nasty black water on top of them. I even had to pick dried toilet paper off them, as the flood had taken the contents of 1000 septic tanks along its path. Those two gardenias and the roses were the only plants to survive that mess. Anyway, once I could finally walk through my yard again (without sinking up to my eyeballs in slimy mud) I dug those suckers up and moved them to my new (dry) house (roses too). They are still there and doing beautifully in full southern afternoon sun. I do ABSOLUTELY NOTHING special to them. I don't even ater then during droughts. Maybe that's the secret? The guy across the street has a couple and he also does ABSOLUTELY NOTHING to his and his are even nicer than mine. Perhaps we are killing these plants with kindness? Maybe what they really want is to just be left alone?

cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:45 Time to think about all the wonderful ways to use sweet corn. Do you like to roast it? How do you preserve fresh corn to use all year? Any nifty ideas for leftover corn? Recipes, tips tricks and anything corn related, post now! Thanks LindaC! Our next cookalong will start June 21, 2010. Nancy Here is a link that might be useful: Cookalong #28--------Rhubarb Follow-Up Postings: o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Jun 7, 10 at 11:53 Hey - Corn was cookalong #12! o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 12:11 I was going to say the same thing.... Of course, there IS the school of thought that you can never have too many GREAT corn recipes. Alexa o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 13:16 I don't think Linda remembered that we had done corn...so yes, I know it's a repeat. But we have many new members and I thought it was worth repeating, especially as corn is coming on in many areas. Maybe some of our newer members have interesting recipes. Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:44 No corn here until August! I mostly eat corn in the form of cornmeal when fresh isn't in season. I see it in the husk in the stores though, so it's coming in fresh from somewhere. But not yet at a price or quality I would buy it at. This is on my "to try" list leftover from the cranberry cookalong. It somes from "Sassy Radish's" blog. Cranberry Orange Cornmeal Cake with Ricotta Adapted from pastry chef Zoe Nathan of Rustic Canyon via LA Times Ingredients: 2 cups flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 3 eggs ¼ cup maple syrup ¼ cup plus 2 tbsp vegetable oil 1 ½ tbsp vanilla ¾ cup plus 2 tbsp (1 ¾ sticks) butter 1 ½ cups plus 2 tbsp sugar, divided 2 ¼ tsp salt Zest of 1 orange 2 cups ricotta cheese 2 2/1 cups cranberries, divided Preparation: 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, which together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. 3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 ½ cups sugar, salt and zest. Mix just until thoroughly combined, do not overmix. 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle the remaining 2 tbsp sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cook the cake on a wire rack before removing it from pan. Radish’s Note: I didn’t get around to acquiring 9 in cake pan just yet, so I used an 8 inch one �" I realized I needed 2 of them to make the batter fit. I baked for about an hour, not the indicated time, but I advise checking on the cake after about 45 minutes. Here is a link that might be useful: Sassy Radish's Blog - cranberry cornmeal cake o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 17:52 I made these over Memorial Day Weekend and they got great reviews. They are a little fiddly, but very tasty result. Fresh Mex Corn Wontons Serves: 36 wontons Ingredients • 3 ears corn, husked • 1 small lime • 1 1/2 cups sour cream • 1/4 cup fresh cilantro, finely chopped • 2 teaspoons hot sauce • Kosher salt • 36 square wonton wrappers • 2 plum tomatoes, diced (about 3/4 cup) • 1 medium avocado, diced (about 3/4 cup) • 1/2 cup finely diced red onion • Vegetable oil, for frying Directions Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Jun 7, 10 at 18:15 WARNING: SWEET Knowing the disdain for sweet by many, I felt a disclaimer was necessary so you can SOB; but this is a new favorite with my family. Fried Corn Serves: 4 to 6 servings Ingredients • 4 tablespoons butter • 1 (16-ounce) bag frozen corn, defrosted • 3 tablespoons white sugar or honey • 1/3 cup heavy cream • Salt • 1/2 teaspoon black pepper Directions In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 18:37 I had forgotten about Fried Corn! My recipe is a little different (still sweet) but definitely delish. I hope no one minds another recipe for it..... Fried Corn Ingredients • 2 cups fresh cut corn kernels • 1/2 cup chopped red bell pepper (sweet) • ½ cup chopped sweet onion (Vidalia) • 2 Tbs. butter • 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) • 1-2 tsp. sugar • salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Mon, Jun 7, 10 at 20:44 I omit the peas in this recipe just because it's my preference. White Corn and Baby Pea Salad 1 - 16 oz pkg shoe peg corn (or cooked fresh) 1 - 16 oz pkg frozen baby peas, thawed 1 cup chopped, peeled jicama 2/3 cup chopped celery 1/2 cup thinly sliced green onion 1/4 chopped red pepper 1/2 cup seasoned rice vinegar 2 Tbsp brown sugar 1 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp white pepper 1 Tbsp fresh mint Mix all ingredients and refrigerate for flavors to blend. ------------------------------------------------------- I'm a purist when it comes to fried corn. Fried Corn Cut the tops of the kernals from the corn, cut another thin slice from the kernels, then scrape the cobs. Put all of this into a skillet with some butter. Depending on what kind of corn you are using you may want to add a couple of teaspoons of sugar. Do not add sugar if you are using Peaches and Cream or other type of really sweet corn. Add a little water, cook until done and serve. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 20:57 One more... I "invented" this on the fly at a friends house the other day. Chipotle Corn Dip 4 oz cream cheese softened 1/2 cup sour cream 1/2 cup mayo 2 chipotle peppers in adobo, chopped very fine 15 oz can corn 1 1/2 cup shredded cheddar jack 3 scallions cut into 1/4 inch rings Mix cream cheese, sour cream and mayo until well blended. Stir in chipotles. Stir in corn and cheddar cheese. Garnish with scallions. Chill for about an hour. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Mon, Jun 7, 10 at 22:18 Not a corn recipe. Just boiled sweet corn. Corn, Salad, Steak, and watermelon rind. dcarch Photobucket o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Jun 8, 10 at 9:32 I don't mind repeating corn at all. I can use all the good corn recipes y'all have got. I'll try to come up with some too, when I have more time. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 8, 10 at 9:49 I don't mind a repeat, either. Always room for more corn recipes! This is one of my favorite ways to make corn! I love it! Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained (I sub chopped red peppers) Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3-5 minutes. ~~~~~~~~~~~~~~~~~~~~ Ham & Corn Mini Casseroles From Family Circle Best Ever Recipes Vol II 1 10-oz package frozen corn, thawed 1/4 c flour 4 eggs, 1-1/2 c milk 2 tsp sugar 3/4 tsp salt 1/8 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 2 oz baked ham, chopped (I used 4 oz) 1-1/2 c shredded Swiss cheese (I used 8 oz) Preheat oven to 400F. Lightly grease 6 one-cup ramekins and set aside. Combine 1 cup corn, flour and eggs in bowl of food processor. Process until well blended and no lumps remain. Transfer mixture to large bowl. Whisk in milk, sugar, salt, peppers, ham and remaining corn until well combined. Pour into prepared ramekins and place in a large baking pan. Pour water in the pan to come half way up the sides of the ramekins. Bake 30-40 minutes until golden brown and set in the center. Remove casseroles from the water bath, may be served warm or cold. ~~~~~~~~~~~~~~~~~~~~~ You can sub yellow corn in this recipe, it's delish either way! I make this often during the summer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~ And last, but definitely not least, I made this last summer and it will definitely be repeated many times during the summer grilling season! Grilled Chicken and Creamy Corn BH&G Ingredients 2 Tbsp. olive oil 1 tsp. smoked paprika 3 fresh ears of sweet corn 4 skinless, boneless chicken breast halves 1/3 cup sour cream Milk 1/4 cup shredded fresh basil Directions 1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. 2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4. Nutrition Facts Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet Linda o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jun 8, 10 at 10:11 A couple of years ago I found this at a BBQ restaurant while in Tallahassee. I tried it with fresh corn and with Peaches and Cream frozen corn. Both were simple to make and delicious!! This is what prompted me to buy a deep fryer. DEEP FRIED CORN ON THE COB Deep fryer with hot oil Half ears corn on cob Corn dog type skewers Place corn in deep fryer basket and slowly lower into hot oil. Cook until golden brown. Sprinkle with brown sugar. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Jun 8, 10 at 11:23 Link to all the Cookalongs Here is a link that might be useful: All the Cookalongs o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Wed, Jun 9, 10 at 12:16 This is my emergency "company showed up, quick grab something from the pantry" recipe. Corn and Lentil Salad 1 19-ounce can lentils 1 12-ounce can corn 1/2 red bell pepper, chopped 1 stick celery, chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme Drain lentils and corn. Rinse with cold water and drain again. Place lentils and corn in a medium bowl along with red pepper and celery. Whisk together the olive oil, vinegar, mustard and spices. Pour over lentils and corn and mix well. Taste and adjust seasonings. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Jun 9, 10 at 16:45 Well, I did make Peter Reinhart's Buttermilk Double Corn Cornbread with Bacon, but I was underwhelmed. In fact, last night I dumped most of it into the chicken scraps as it had gotten stale before we ate it. Now I've got to find a new corn recipe for this thread. Maybe corn chowder, that sounds good... Annie o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Jun 9, 10 at 19:30 Copying this from the 'links' thread for tropicals9b. * Posted by tropicals9b (My Page) on Wed, Jun 9, 10 at 18:53 *****WARNING*****YOU CAN'T STOP EATING THIS! Ingredients • 1/2 cup melted butter • 2 eggs • 1 cup sour cream • 1 (8 1/2 ounce) box Jiffy cornbread mix • 1 (14 1/2 ounce) can creamed corn • 1 (14 1/2 ounce) can whole kernel corn, drained Directions: Mix all together Pour in lightly greased casserole dish Bake at 350 degrees for 1 hour o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Wed, Jun 9, 10 at 22:25 I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 10, 10 at 20:17 DH's mother used to make a soup/stew that she called Dutch Stew. Unfortunately, she's gone, along with the recipe. I googled Dutch Stew, and found nothing that resembles what she made, so I don't know where her name for the dish came from. DH makes it occasionally by just winging it. Basically, it's canned tomatoes (she always canned what her husband grew in the garden), corn, cheddar cheese and bacon. Certainly not a summer dish, but oh so tasty. I suspect what she did was fry the bacon, crumble or chop it up, then add the corn and tomatoes, and let them simmer together. At some point she added cheese. I say cheddar, but she may have used Velveeta. DH uses cheddar when he makes it. I'll make a vegetarian version of it, which would, of course, leave out the bacon, but still quite good. I know, I know, all you bacon lovers out there, the bacon has got to make it lots better, but it's still good without the bacon. Sorry, I don't know exact quantities, but it's really not a difficult collection of ingredients to wing it with. DH also has a good roasted corn recipe, but I don't know what he does. I'll ask him and report back. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 11, 10 at 9:41 Okay, I meant grilled corn. The last time he grilled corn, he just sprinkled it with salt, pepper, and a little cayenne, wrapped it in foil and put it on the grill. It was very good. However, he's made a completely different version of grilled corn that I asked him about, and he doesn't completely remember what he did. He said he's going to have to make it again in order to remember. Well, in the spirit of this thread, I'll say aww shucks! I'm going to have to eat some more grilled corn before I get the recipe. Such a pity. ;-) He did say he got the recipe from a Mexican co-worker. From what he could remember, you spread a little mayonnaise on the corn, and it has lime juice and chile powder. Now, I'm not sure when or how the lime juice gets put on, but I suspect you add it to the mayo, then the chile powder can stick to the corn. I'll report back after he's made it again. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Jun 22, 10 at 16:51 I'm ashamed to admit I don't often contribute recipes to the cookalongs but I do love reading them. So, I'm looking forward to #30. Nancy, are you around? Is everything OK? I thought I'd seen you posting lately so hopefully you'll start the next one. :) o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 22, 10 at 18:05 Thanks May....caught me sleeping! I just drew a name for the next cookalong. >>>>>>>>>>> Sally2 Please post on here what you think would make a good cookalong for this time of year. No meats, seafood or poultry. Seasonal, basic, fresh, and widely available are good things to keep in mind. Thanks! Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by marilyn_c (My Page) on Wed, Jun 23, 10 at 12:53 My mother used to make fried corn. First, she fried bacon, removed it and sauteed fresh off the cob silver king (white) corn...quickly until just cooked...not browned. She may have added a little water. I don't remember. Then remove from heat and added the crumbled bacon. She also put fresh, cut off the cob white corn in her green beans when she cooked them sometimes. If she didn't put in corn, then she put in sliced new or regular russet potatoes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 9:35 Sally hasn't responded yet... I sent her an email too.. I'll give it until the weekend... Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 9:49 Oops, I didn't see this till today, and I totally forgot to formally do the cookalong this past weekend, but we've been having a lot of grilled corn lately. I hope that counts. Lets see, is it too early for tomatoes yet? I've been trying all sorts of things with my tomatoes this summer, and could use some more ideas. If it's too early for everyone, I'll think of something else. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:16 Thanks Sally!!!! I think it's a perfect time to do tomatoes. I might not have local yet...but other's do. I'll get things set up.... A big THANK YOU to all that posted their favorite corn recipes. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!!