CORN SALAD

6 LARGE EARS OF CORN

1 LARGE GREEN BELL PEPPER - SEEDED AND CHOPPED

1 LARGE STALK CELERY - CHOPPED

6 GREEN ONIONS - CHOPPED

1 LARGE RIPE TOMATO - CHOPPED

1/2 CUP MAYONNAISE

1/4 CUP SOUR CREAM

1/4 CUP BEEF STOCK

2 TBSP. RED WINE VINEGAR

SALT AND FRESH GROUND PEPPER.

Cook the corn in boiling salted water for 3 minutes.

Rinse under cold running water to stop the cooking process.

Cut kernels from the cobs and place in mixing bowl.

Add the chopped peppers, celery, green onions and tomato.

Toss to mix.

Whisk the mayonnaise and sour cream until smooth.

Whisk in stock and vinegar and pour over corn mixture and toss well.

Salt and pepper to taste. Chill for 1 hour.

FREEZER PICKLES

2 QUARTS CUCUMBERS SLICED THIN ( PREFERABLY BURPLESS YOUNG CUKES.

2 MEDIUM ONIONS SLICED THIN

2 TABLESPOONS SALT

MIX TOGETHER IN BOWL - LET STAND 2 HOURS

MAKE A SYRUP OF 1 1/2 CUPS SUGAR AND 1/2 CUP WHITE VINEGAR.

BOIL ONLY UNTIL SUGAR IS MELTED. REMOVE FROM STOVE WHEN COOL.

PUT INTO REFRIDGE UNTIL COLD

DRAIN CUKE AND ONION SLICES AND SQUEEZE OUT EXCESS WATER.

PACK INTO CONTAINERS. POUR COLD SYRUP OVER TO COVER AND FREEZE.

H I N T: FILL PLASTIC BAG WITH PICKLES, INSERT INTO PLASTIC CANISTER.

EASIER TO HANDLE WHEN THAWED.

CORN CASSEROLE

2 CANS CREAM CORN

1 PKG. MEXICAN CORNBREAD MIX

1 CUP GRATED CHEESE

4 EGGS

3/4 CUP OIL

MIX ALL INGREDIENTS AND BAKE AT 350 FOR 45 MINS. 9x13 GREASED PAN.

MUSHROOM RICE PILAF

1 CUP RICE

1 TSP. SALT

1/2 LB. MUSHROOMS SLICED (1/2 CUP)

3 LG. GREEN ONIONS, SLICED (JUST THE WHITE PART)

1/4 CUP BUTTER

2 CUPS CHICKEN BROTH

PLACE RICE AND SALT IN GREASED DEEP 2 QUART CASSEROLE.

IN LARGE SAUCEPAN SAUTE MUSHROOMS AND ONIONS IN BUTTER UNTIL TENDER, STIRRING OCCASIONALLY.

ADD BROTH, BRING TO A BOIL AND POUR OVER RICE, STIR.

COVER. BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTIL RICE IS TENDER AND LIQUID IS ABSORBED.

LET STAND COVERED 5 MINUTES. FLUFF WITH FORK. MAKES 4 TO 6 SERVINGS.