Creamed Corn

1 1/2 tbsp butter
1 1/2 tbsp flour
1/2 tsp salt
1 1/2 cups whipping cream
2 tbsp sugar
3 cups fresh, frozen or canned whole kernal corn

Melt butter in heavy saucepan, add flour and salt, stirring to blend.  Slowly add whipping cream, stirring constantly until thickened.  Add sugar and corn, heat.  For Au Gratin, place corn in a 9 or 10 inch shallow cassorole dish, sprinkle with 1/4 cup freshly grated parmesan cheese and brown under broiler.

Cornbread Casserole

1 can whole kernal corn drained
8 oz sour cream
1 box jiffy cornbread mix
1 can creamed corn
1/2 cup butter melted

Mix.  Bake at 350 degrees for 45 minutes if the pan is shallow.  Bake longer for a deeper dish pan.

Cheesy Corn

3 16 oz packages frozen corn
8 oz cream cheese cubed
8 oz American Cheese cubed
2 tbsp milk
2 tbsp butter

Combine in crockpot and cook on low for 4 hours.

Garlic Roasted Green Beans

Garlic-Roasted Green Beans with Shallots and Almonds
(Makes 4 servings, slightly adapted from Fine Cooking Annual.)

Ingredients:
1 lb. fresh green beans (thin beans preferred, but any type will work)
6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
2 T olive oil (original recipe called for 3, but I thought 2 was plenty)
1 tsp. salt (or less)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
1 tsp. lemon zest

Instructions:
Preheat oven to 450 F. (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.)

Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.

Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.


http://www.kalynskitchen.com/2007/11/garlic-roasted-green-beans-recipe-with.html