Vegetable Dishes
 

CORN A LA SOUTHERN 

1 can corn,
2 eggs,
1 teaspoon salt,
1/8 teaspoon pepper,
1 1/2 tablespoons butter.
1 pint scalded milk.
 

Beat the eggs slightly. Put all ingredients in a buttered dish and bake in a slow oven. 

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

 CORN AND PIMENTOS 

1 can corn,
3 chopped pimentos,
2 teaspoons butter,
1 teaspoon salt,
Few grains of pepper.

Put all of the ingredients into a frying pan and cook until thick. Green peppers can be used instead of the pimentos, or with the pimentos.

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

CREOLE GREEN CORN

6 ears corn,
1 Tablespoon olive oil,
1 small onion,
2 sweet peppers,
2 ripe tomatoes,
1/2 teaspoon salt,
Dash red pepper,
1 teaspoon sugar.

Cut corn from cob, and put into a frying pan with olive oil. Cook for 10 or 12 minutes, add the chopped sweet pepper and the onion, and then the chopped ripe tomatoes and seasoning. Cook for five minutes and serve.

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

ESCALLOPED CORN

1 can corn,
1 cup milk,
1 cup bread crumbs,
1/2 teaspoon pepper,
2 Tablespoons butter,
1 teaspoon salt.
 

In a greased baking dish alternate layers of corn and bread crumbs. Season and add butter to the layers. Pour on the milk and bake in oven for one-half hour.

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

SAUTED CORN

1/4 Cup bacon dices,
1/4 Cup sliced onion,
2 Cups corn,
1/2 teaspoon salt.

Try out the bacon; add the onion and brown. Add the corn and salt, and saute' until corn is tender.

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

SUCCOTASH

1 cup corn,
1 cup shell beans,
1 tablespoon butter,
1 tablespoon salt.

Cook the corn and beans separately until well done. Heat together with the butter and seasoning.

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony