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The Empire Barb ecu e,
No Sweat!
No need to labor over hot coals this holiday: Just bring home a
delicious, already cooked Empire Kosher barbecue chicken!
Empire's famous barbecue starts with the best: Our very own
special chickens, processed to the highest kosher standards.
In fact, Empire's chickens are so good, they've won taste test
after taste test.
Now microwaveable, Empire's barbecue chicken are delicious hot
or cold, not just for 4th, but all summer long. And because many
stores will feature Empire barbecue as a hot weather special,
you can treat yourself and your family to the best in
quality and convenience
much more often!
p1111111 111114
Corn-y Recipes
For The Season
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
t's that magical time of year
where the best of the produce
that was planted this spring
is ready to eat. No more mys-
tery fruit or surprise vegetables
from cans that have lost their la-
bels and have been sitting on
shelves. I'm more than ready to
enjoy every succulent bite of sun-
shine recycled through a plant.
The freshest of the fresh pro-
duce comes from those great
roadside markets that you seem
to pass every mile and a half, so
stop and treat yourself to any-
thing that appeals. If a farm mar-
ket isn't in your near future you
can always shop at your favorite
market.
The three tastiest varieties of
corn, in my opinion, the super-
sweet white, sweet bi-color and
the sweet yellow. All of these va-
rieties are available locally. Fresh
corn kernels are plump and a
milky white in color. The husks
should be bright green. Over ripe
corn kernels are usually deep in
color and very firm or very
mushy. Under ripe kernels are
small, soft, and underdeveloped.
corn deteriorates very fast after
its been picked so keep it in a cool
moist place or eat it right away.
A good rule of thumb is that two
ears of corn equal one cup.
I
MEXICAN CORN
CASSEROLE
41/2 c. fresh corn (9 ears)
1/2 c. butter
2 eggs
1 c. sour cream
1/4 t. chili powder (optional)
10 oz. Monterey Jack cheese,
grated
1/2 c. yellow corn meal
1 (4 oz.) diced green chilies,
drained
1 1/2 t. salt
Pre heat oven to 350. Grease a
7x11 baking dish and set aside.
Cut corn from cobs. Place 1/2 the
corn, butter, and eggs into a
blender or food processor. Puree.
Pour mixture into a bowl. Add
the remaining corn, sour cream
seasonings, corn meal, chilies and
mix well. Pour into prepared bak-
ing dish and bake uncovered for
50 to 60 minutes. Serves 8
BLACK BEAN, CORN
AND TORTILLA SALAD
3 cans (15 oz. each) black beans,
rinsed and drained
2 c. corn kernels
1 small green pepper, chopped
3 green onions, chopped
1/4 c. chopped cilantro or parsley
1/4 c. lime juice
1/2 t. pepper
1/2 t. ground cumin
1/8 t. ground red pepper
(cayenne)
2 cloves garlic, minced
3 corn tortillas (6 in. each cut into
6 wedges)
Mix all ingredients except the
tortillas. Cover and refrigerate for
about 1 hour or until chilled. Heat
oven to 350. Place tortillas wedges
on ungreased cookie sheet. Bake
about 10 min or until crisp. Stir
12 wedges into salad and garnish
with the rest. If you're in a big
hurry you can substitute store
bought tortilla chips instead of
making your own. Serves 6.
CHICKEN CALABACITAS
114 c. corn oil
1 chicken, cut into pieces
1 c. chopped onions
2 cloves garlic, minced
1/2 t. cumin seed, crushed
1/2 t. pepper
1/2 t. salt
1 lb zucchini, sliced 1/2 in. thick
2 c. corn kernels
1 lb. tomatoes, peeled and
quartered
1 or 2 canned hot chili peppers,
chopped (optional)
Hot cooked rice
In a dutch oven heat 2 T. of the
oil. Brown chicken on all sides
and remove the chicken on all
sides and remove the chicken.
Add the remaining oil to dutch
oven and add the onion, garlic
cumin, pepper, and salt. Cook for
3 to 4 min. stirring constantly to
prevent sticking. Add the corn,
tomatoes, chilies and zucchini.
Bring to a boil. Add chicken and
cover. Reduce heat and simmer
15 to 20 min or until the chicken
is tender. Serve over rice. Serves
4. This recipe[e can be doubled.
HERBED CORN CAKES
1 c. flour
1 t. baking powder
1/2 t. salt
2/3 c. milk
1 egg
1 T. oil
1 c. corn kernels
1/2 c. shredded Monterey Jack
cheese
1/4 c. shallots, minced
2 T. choped fresh parsley
2-3 dashes hot red pepper sauce
1/4 t. ground pepper
2 T. imitation bacon bits
2 to 3 T. butter
chopped fresh chives or green
onions
Sift flour, baking powder and
salt together. In a separate bowl
whisk together the egg, milk and
oil. Add liquid ingredients to dry
ingredients and mix with a fork
until just blended. Add corn,
cheese shallots, parsley, hot pep-
per sauce, black pepper. Stir to
blend. Let sit 30 min. Stir in ba-
con bits. Melt 1 T. of the butter in
a skillet over medium heat. Pour
scant 1/4 c. portions into lightly
greased hot skillet. Add butter as
needed and fry until golden
brown on both sides. Top with
chopped chives or onions and
serve immediately. Serves 4.
© Eileen Goltz 1995