The Purloined Recipe

by Molly Beverly

A native American trio flavored with smoky roasted peppers. Makes 4 servings.

1 poblano or Anaheim chile pepper
1 pound zucchini cut into 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon vegetable oil
1 cup fresh or frozen corn kernels
1/2 medium onion, thinly sliced
2/3 cup cream or evaporated milk
1/2 pound cooked chicken, diced OR 6 ounces jack cheese diced (optional)

Roast pepper under the broiler or over a gas burner until skin is black and bubbly all over. Rinse in cold water, then slip the skin off. Remove seeds and stem.

Chop coarsely.

In a large pan heat the oil. Add the zucchini and fry for 10 minutes, stirring frequently, until browned. Remove zucchini and set aside. Add to pan corn, chile and onion. Sauté until browned, stirring occasionally.

Just before serving add cream, zucchini, chicken (optional) and salt and simmer a few minutes. Add cheese (optional) and remove from heat. Serve immediately with rice.

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, side dishes, squash - summer

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, peppers, potatoes, sauces, side dishes, tomatoes