For some children, visions
of growing up may be
simply that. Visions.

A Corny Way
To Enjoy Food

Children with cystic fibrosis want to grow up. They
have dreams of the future just like every other child.
More than half of them will live into their twenties, but
that's when life should he beginning not ending.
You see, cystic fibrosis is an hereditary disease that
attacks a child's lungs and makes it very hard to breathe.
Eventually, it's fatal. And there is no cure. So far.
But there is hope. Recent discoveries in genetic
research can lead to stopping cystic fibrosis once and
forever.
The Cystic Fibrosis Foundation supports this research.
But we need your help. The money you give today will be
used immediately to continue the research. And it will go a
long way in helping find the cure.
Your gift of $15, $25, or even more will give a child
more than just a vision of hope. Give the future... call
1-800-343-4300, ext. 321 today. VISA/Master Card accepted.

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

W

e love corn on the cob in
this house. We make
whole meals around it;
face it, any food that is
this easy to make has got to be
perfect. I discovered this in my
20s shortly after I was married.
On a quest for the perfect ear
of corn, I discovered something;
if you stand in the middle of a
corn field on a hot summer day
you can hear it growing. This
original city girl was amazed. Up
to this point I thought corn came
from the grocery store. I figured
they grew it somewhere in the
back of the building.

cSfiow-Ey!

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CORN WALNUT DIP

1 packages (1 oz. each) softened
cream cheese
1/4 c. vegetable oil
1/4 c. lime juice
1 T. ground red chilies
1 T. ground cumin
1/2 t. salt
dash pepper
1 1/4 c. corn
1 c. chopped walnuts
1 small onion, chopped

Cystic
Fibrosis
Foundation

c71- 1Eartfi,

about 2 minutes at a low tem-
perature. Add the cucumbers and
cook for 4 minutes more, stirring
often. Add milk and corn kernels
and simmer for 20 minutes. Dis-
solve the cornstarch in the water
and add, stirring until thick. Re-
move from heat. Beat yolks and
sour cream together. Add a little
of the corn mixture to the yolk
mixture, stir and then add the
yolk mixture to the soup. Serve
at once and top with a dollop of
whip cream. Croutons go great
with this.

Most peo-
ple just husk
their corn, throw
it in their pot or mi-
crowave and cook it
within an inch of sog-
gy. Don't do that. All the
corn needs is 7 to 8 min-
utes at a rolling boil or 3
to 4 minutes per ear in the
microwave. I should still be crisp
when it comes out. You can roast
it on the grill for 10 to 12 minutes
with the husk on and the silk
removed. It takes a little work
but it's wonderful (brush the ear
with a little butter or or mar-
garine before you pull the husks
back up).
Eating the corn right off the
cob is a great way to enjoy it. In
fact, that's where most people
stop. I, however, have collected
some really great recipes that use
corn from the cob in unconven-
tional ways. Some of them take
a little work but they're worth it.
So, if you have a few extra ears
or you just feel like experiment-
ing have fun. Just a note, two
large ears of corn equal one cup.

CUCUMBER CORN
CHOWDER

1 lb. cucumbers, cut into small
cubes
1 T. chopped dill, fresh is best
1 medium leek, chopped
1 oz. butter
2 c. milk
1 c. corn
1/2 oz. corn starch
2 T. water
2 yolks, beaten
2/3 c. sour cream
1/2 c. whipped sweet cream

Saute dill and leeks in butter for

In a mixing bowl beat together
all the ingredients except the
corn, walnuts and onion. When
the rest of the ingredients are
blended, stir in the corn, walnuts
and onion. Serve with tortilla
chips or pita bread.

AVOCADO CORN
SALAD

3 c. cooked brown rice
1 avocado
1 c. corn
1/2 c. toasted almonds
1 small onion finely chopped
2 t. lemon juice
2 t. olive oil
2 t. rice vinegar
2 t. soy sauce
lettuce

Cook brown rice according to the
directions and set aside to cool.
Peel and pit the avocado and chop
into small pieces. Add the avoca-
do, corn, almonds and onion into
the rice. Mix very well. Combine
the lemon juice, oil, vinegar and
soy sauce together. Mix well and
pour over the rice mixture. Mix.
refrigerate for several hours and
serve over lettuce.

QUICK CORN AND
ZUCCHINI SAUTE

1 large red pepper, cut into strips
1 large green pepper, cut into
strips
2 medium zucchini, sliced
2 c. corn, fresh uncooked
1 t. garlic salt
1 t. Italian seasoning
3 to 4 T. olive oil

In a large skillet saute peppers
and zucchini in the oil until the
crisp-tender stage. Add the corn,
garlic salt, Italian seasoning and
cook until heated throughout.
Serves 6, this can be doubled.

© Eileen Go!tz 1995