Recipes for August 25, 2007:

Cajun Smothered Corn

12 ears of fresh corn
2 tablespoons of vegetable oil
1 tablespoon of butter or margarine
2 large tomatoes, peeled and chopped
1 large onion, chopped
1 medium size green pepper, chopped
1 clove garlic, minced
1 tablespoon of sugar
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of hot sauce

Cut off the tips of corn kernels into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside.

Combine the oil and butter in a large skillet, heat until the butter melts.

Add the corn, chopped tomato, and remaining ingredients, and cook, stirring constantly, 5 minutes.

Cover, reduce the heat, and simmer for 20 minutes, stirring often. Makes 8 servings

Apple Peanut Salad

Pare, core, and chop tart apples and mix them with half as much chopped celery. Mix a dressing of peanut butter using five tablespoons of lemon juice to one tablespoon of peanut butter. Mix dressing through the apples and celery, and season with salt and cayenne pepper. Chill the salad and serve on lettuce and garnish with peanuts.