BATTER FRIED CORN-ON-THE-COB

VEGETARIAN

Ingredients

Oil for deep frying
3/4 cup corn meal
1/2 cup grated Parmesan cheese
1/3 cup flour
1/2 to 3/4 tsp garlic salt
3/4 cup milk
2 tbs oil
1 egg
2 pkg Green Giant Nibblers Frozen Corn-on-the-Cob thawed
1 cup cornflake crumbs

Instructions

In deep fat fryer or heavy saucepan heat oil to 375� F. In
medium bowl combine cornmeal Parmesan cheese flour garlic salt
milk oil and egg; mix well. Dip corn-on-the-cob ears into
cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil
2 to 3 minutes or until lightly golden brown. Drain on paper
towels. Serve immediately. more

DEEP FRIED CORN ON THE COB

VEGETARIAN

Ingredients

Oil for deep frying
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour
1/2 to 3/4 teaspoon garlic salt
3/4 cup milk
2 tablespoons vegetable oil
1 egg
2 packages Green Giant Nibblers Frozen Corn-on-the-Cob thawed
1 cup cornflake crumbs

Instructions

In deep fat fryer or heavy saucepan heat oil to 375 degrees F. In
medium bowl combine cornmeal Parmesan cheese flour garlic salt
milk oil and egg; mix well. Dip ears into cornmeal batter to
coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or
until lightly golden brown. Drain on paper towels. Serve
immediately. Yields 12 servings.

DULCIA DOMESTICA

VEGETARIAN

Ingredients

12 pitted dates
1/4 cup chopped toasted pine nuts
3 tablespoons red wine
1/8 teaspoon ground black pepper (optional)
1/4 cup honey

Instructions

Stuff dates with chopped nuts: the nuts are inserted into the
space left by the pit. Place dates in a small pan. Sprinkle with
pepper if desired. Add wine then drizzle honey over dates. Cook
over medium heat until the skins begin to peel off the fruit.
Transfer dates to a serving dish and allow to cool slightly
before serving. more

THAI FRIED RICE WITH VEGETABLE RIBBONS

VEGETARIAN

Ingredients

1 carrot cut into julienne strips
1 leek cut into julienne strips
1/2 cup snow peas cut into julienne strips
2 tsp peanut oil 2 cups cooked rice
Juice and pulp of 1 lime
1 tsp honey
1/4 tsp hot pepper sauce or to taste
1 tbsp peanut butter
2 tbsp minced fresh basil or mint(optional)

Instructions

Set a strainer in the sink and place carrot leek and pea strips
in it. Pour boiling water over vegetables for about 12 seconds.
Set vegetables aside. In a large nonstick skillet heat oil over
medium heat.Add vegetables garlic and rice and saute until heated
through and fragrant 4 minutes.(Do not crowd the pan; cook in two
batches if necessary). In a small bowl whisk together lime juice
and pulp honey hot pepper sauce peanut butter and basil or mint
if used. Add to rice mixture and toss well to combine. Serve hot
as a side dish. It also makes an enjoyable main dish when
accompanied by a clear soup and some wontons or egg rolls. more

ROASTED CORN ON A STICK

VEGETARIAN

Ingredients

8 ears sweet corn
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon Tabasco sauce

Instructions

Soak 24 long bamboo skewers in water so they dont char on the
grill. Shuck corn well removing all silk. Cut each ear into 3
pieces. Stir sugar into a large pot of salted boiling water. Add
corn and cook until just tender 3 to 5 minutes. Drain and rinse
under cold running water. Spear each piece of corn onto the end
of a skewer. When ready to grill corn mix together mayonnaise
Parmesan and Tabasco. Brush evenly over each piece. Grill or
broil corn turning often until lightly browned 3 to 5 minutes.
Serve hot. Serves 8