taste of the west - western recipes
Corn Relish Salad
1/3 cup sugar
1/3 cup vinegar
¼ cup vegetable oil
3 cups cooked fresh corn cut off cobs*
8 ounces Land O' Lakes Cheddar, Colby, or Monterey Jack Cheese, cubed ½ inch
1 medium (1 cup) tomato, chopped
½ cup green pepper, chopped
¼ cup onion, chopped
½ teaspoon celery seed
¼ teaspoon salt
Stir
together all ingredients in large bowl. Cover; refrigerate at least 4 hours
or overnight. Stir before
serving. Yield: 12 (½-cup) servings
*Substitute 1 (16-ounce) bag frozen
whole kernel corn, thawed, drained.
Courtesy of Land O' Lakes
Grilled Garden Vegetables
2 medium red and/or yellow bell pepper, cut into 8 wedges
2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 Tablespoons Land O' Lakes Butter, melted
½
teaspoon instant minced garlic or garlic salt
½ teaspoon pepper, coarsely ground
¼ teaspoon salt
Heat gas grill on medium or charcoal grill until coals are ash white. Make
a 12-inch square aluminum foil grilling pan with rectangle of double thickness
heavy-duty aluminum foil or use purchased foil pan. Place peppers, squash,
carrots, and onions in grilling pan. Drizzle with melted butter; sprinkle with
garlic, pepper, and salt. Place pan onto grill. Cover; grill, stirring occasionally,
until vegetables are roasted (8-12 minutes). Yield: 6 servings
Courtesy of Land O 'Lakes
Strawberry Salsa
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 Tablespoon cilantro, cut into strips
3-4 Tablespoons seasoned rice wine vinegar
2 cups fresh California strawberries,
hulled and diced small
1 yellow pepper
Mix cucumbers, green onion, cilantro, and vinegar. Cover and chill at least
one hour. Just before serving, add strawberries.
Courtesy of California Strawberry Commission
Sweet and Smoky Carrots
6 medium (3 cups) carrots, sliced ½ inch
¼ cup cooked, crumbled bacon
3 Tablespoons Land O' Lakes Butter
1 Tablespoon firmly packed brown sugar
2 Tablespoons green onion, sliced 1/8 inch
¼ teaspoon salt
1/8 teaspoon pepper
Place carrots in 2-quart saucepan; add enough water to cover. Cook over medium-high
heat until water comes to a boil (8-10 minutes). Reduce to medium. Cook until
carrots are crisply tender (8-10 minutes). Drain; return to pan. Add all remaining
ingredients. Cover; cook over medium heat, stirring occasionally, until heated
through (4-6 minutes). Yield: 4 (2/3-cup) servings
Courtesy of Land O'Lakes.
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