Corn Soup

2 quarts cut corn

1 large cans tomatoes sauce

1 whole fresh tomato chopped

1 large onion, chopped

1ib. salt meat

2 cans cream style corn

1 tablespoon sugar

11/2 quart water

Boil salt meat until tender. Remove meat and cut into pieces. Sauté onion and meat until tender. Add corn, tomato sauce, fresh tomato and sugar. Cook on medium heat for 10 minutes. Add water and can corn –Simmer30 minutes.

From   A Taste of Home Cookbook=

Tom ‘s Deer Chili

2 pounds of ground venison

½ pound ground chuck

Tomatoes sauce

1 beer

Carroll Shelby’s Chili Kit

Chopped onion

Chopped bell pepper

Brown meat and Drain fat off. Add onions and bell pepper and cook till soft. Add tomatoes sauce and beer (or water). Mix in Chili Kit and Cover and simmer until done.

You can add beans or chopped can tomatoes.

Serve plain or with toppin

MAQUE CHOUX

• 1 dozen ears fresh sweet corn
• 8 tablespoons (1 stick) unsalted butter
• 1-1/2 cups onions, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large red bell pepper, finely chopped
• 3 ribs celery, finely chopped
• 3 large ripe tomatoes, peeled, seeded and roughly chopped
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper
• 4 tablespoons sugar
• 1 cup evaporated milk

Shuck the corn and remove all of the corn silk. Hold each cob over a bowl and cut the kernels away in layers (don’t cut whole kernels), then scrape the knife along the cob to get all of the “milk” out of it.

Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and sauté until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste.

Serves 8-10.