Dishes for Outdoor Dining
Corn stars in the recipes sent in by Mickey Carlucci of Peralta, N.M., and Ellen Russell of LeMars, Iowa. Carlucci’s Corn Scallop uses canned cream corn and whole kernel corn, but when fresh corn is available, try substituting fresh kernels for the canned whole kernel variety.
Tomatoes take center stage in Carole Van Cleave’s Fresh Tomato Pie. “This is especially good in the summer with fresh garden tomatoes,” says the Concord, N.C., resident.
Vicki Wilder, of Englewood, Fla., also uses fresh garden tomatoes in her Lebanese Summer Salad. The salad includes bulgur wheat, which imparts a nutty flavor. If you can’t find bulgur wheat, use cracked wheat or couscous to make this dish.
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Corn Scallop
High Cotton Food Styling and Photography
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1 (15-ounce) can whole kernel corn, undrained, or 1 1/2 cups fresh corn kernels
1 (15-ounce) can cream-style corn
2 eggs
1 (6-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon black pepper
2 cups coarsely crushed saltine crackers
1 (12-ounce) package diced pepper Jack or Swiss cheese
Instructions
1 (15-ounce) can cream-style corn
2 eggs
1 (6-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon black pepper
2 cups coarsely crushed saltine crackers
1 (12-ounce) package diced pepper Jack or Swiss cheese
1. Preheat oven to 325F. Grease a 13-by-9-inch baking dish.
2. Beat eggs slightly in a large bowl. Stir in whole kernel corn (no need to drain) and cream-style corn. Add evaporated milk, butter, onion and pepper. Fold in cracker crumbs and diced cheese.
3. Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8.
Nutritional Information
2. Beat eggs slightly in a large bowl. Stir in whole kernel corn (no need to drain) and cream-style corn. Add evaporated milk, butter, onion and pepper. Fold in cracker crumbs and diced cheese.
3. Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8.
Nutritional facts per serving: 370 calories, 21g fat, 17g prot., 30g carbs., 2g fiber, 640mg sodium.
Garden Corn and Black Bean Salad
Photography: Mark Boughton, Styling: Teresa Blackburn
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Salad:
4 ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1 tablespoon olive oil
1 jalapeño chile, seeded and finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 large red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
4 green onions, cut on the diagonal into ½-inch pieces (green part only)
½ cup chopped red onions
Dressing:
¾ cup bottled reduced-calorie Italian salad dressing
2 tablespoons chopped cilantro, or parsley
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon Tabasco sauce
¾ teaspoon salt
Instructions
4 ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1 tablespoon olive oil
1 jalapeño chile, seeded and finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 large red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
4 green onions, cut on the diagonal into ½-inch pieces (green part only)
½ cup chopped red onions
Dressing:
¾ cup bottled reduced-calorie Italian salad dressing
2 tablespoons chopped cilantro, or parsley
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon Tabasco sauce
¾ teaspoon salt
1. To prepare salad, cut kernels off ears of corn. Heat olive oil in a large skillet over medium-high heat. Add corn and jalapeño. Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer to a large bowl; cool slightly. Stir in black beans, bell pepper, tomatoes, and green and red onions.
2. To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco and salt in a jar. Secure lid and shake to blend. Pour over corn mixture, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
3. To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired. Serves 8.
Nutritional Information
2. To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco and salt in a jar. Secure lid and shake to blend. Pour over corn mixture, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
3. To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired. Serves 8.
Nutritional facts per serving: 140 calories, 7g fat, 4g protein, 17g carbohydrates, 4g fiber, 670mg sodium.
Fresh Tomato Pie
Photography: Mark Boughton, Styling: Teresa Blackburn
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1 (9-inch) unbaked piecrust
1½ cups shredded mozzarella, divided
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced Vidalia onion
½ cup reduced-calorie Caesar salad dressing
½ teaspoon dried basil leaves, or to taste
½ teaspoon salt
1/8 teaspoon black pepper, or to taste
Instructions
1½ cups shredded mozzarella, divided
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced Vidalia onion
½ cup reduced-calorie Caesar salad dressing
½ teaspoon dried basil leaves, or to taste
½ teaspoon salt
1/8 teaspoon black pepper, or to taste
1. Preheat oven to 400F. Bake piecrust 10 to 12 minutes, until golden. Cool on a wire rack.
2. Reduce oven temperature to 350F. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well. Spoon over tomatoes and onions.
4. Bake 40 to 45 minutes, until bubbly and golden brown. Serves 8.
Nutritional Information
2. Reduce oven temperature to 350F. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well. Spoon over tomatoes and onions.
4. Bake 40 to 45 minutes, until bubbly and golden brown. Serves 8.
Nutritional facts per serving: 170 calories, 10g fat, 7g protein, 14g carbohydrates, 1g fiber, 540mg sodium.
Lebanese Summer Salad
Photography: Mark Boughton, Styling: Teresa Blackburn
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½ cup bulgur wheat
½ cup cold water
6 medium tomatoes, seeded and finely chopped (1½ pounds)
1 bunch green onions, finely chopped (white and green parts)
1 bunch parsley, finely chopped
2 tablespoons finely chopped mint leaves
1/3 cup vegetable, canola or extra virgin olive oil
Juice of 2 lemons (1/4 cup)
1 teaspoon salt, or to taste
Instructions
½ cup cold water
6 medium tomatoes, seeded and finely chopped (1½ pounds)
1 bunch green onions, finely chopped (white and green parts)
1 bunch parsley, finely chopped
2 tablespoons finely chopped mint leaves
1/3 cup vegetable, canola or extra virgin olive oil
Juice of 2 lemons (1/4 cup)
1 teaspoon salt, or to taste
1. Combine the bulgur wheat and ½ cup cold water in a medium bowl. Let stand 40 minutes, or until liquid is absorbed.
2. Add remaining ingredients, stir to blend, cover with plastic wrap and refrigerate overnight. Serves 6.
Tips from the Test Kitchen
2. Add remaining ingredients, stir to blend, cover with plastic wrap and refrigerate overnight. Serves 6.
Tips From Our Test Kitchen: It’s very important to allow the mixture to chill overnight so the bulgur will soften and absorb the other flavors.
Nutritional Information
Nutritional facts per serving: 180 calories, 13g fat, 3g protein, 16g carbohydrates, 4g fiber, 420mg sodium.
first appeared: 6/15/2008
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