Buttermilk Corn Fritters

INGREDIENTS:

1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup

DIRECTIONS:

In a medium mixing bowl, sift together baking mix and baking powder.

In a small mixing bowl, combine corn and egg.

Combine egg and flour mixture, stir gently.

Heat oil in large skillet over medium heat.

Drop batter by tablespoonfuls into hot oil one layer at a time.

Fry for 2 minutes on each side or until golden brown.

Drain fritters on absorbent paper.

Serve immediately with maple syrup or molasses.

Sweet Potato Balls

INGREDIENTS:

1 (40 ounce) can sweet potatoes, drained
1/4 cup butter
salt to taste
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmallows

DIRECTIONS:

Drain sweet potatoes and put into large mixing bowl.

Mash the potatoes with butter or margarine.

Salt to taste.

Hand pat mixture into 3 inch diameter balls.

Roll in crushed corn flakes and put into 9x12 inch greased baking dish.

Pour maple syrup evenly over all balls.

Bake at 325 degrees F (165 degrees C) for 40 minutes.

The last fifteen minutes put a marshmallow over each ball.

Potato Delight

INGREDIENTS:

2 pounds new red potatoes
3 eggs
3/4 pound thick cut bacon
1/2 cup sliced black olives, drained
1/2 cup diced green onions, divided
1 cup mayonnaise
1 cup sour cream
salt and pepper to taste

DIRECTIONS:

Bring a large pot of salted water to a boil. Boil potatoes until tender but still firm, about 15 minutes. Drain, cool and dice.

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.

In a large bowl, mix together the potatoes, eggs, bacon, olives, 1/4 cup green onions, mayonnaise, sour cream, salt and pepper. Increase quantities of mayonnaise and sour cream as necessary to create desired consistency. Garnish with remaining green onions.

Corn Pudding

INGREDIENTS:

2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.