Texas Two Step Corn Medley Food

TEXAS TWO-STEP CORN MEDLEY

Steps:

• In a medium skillet, saute onion in butter until tender.
• Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
• Add corn, cooking & stirring for another 2 minutes.
• Sprinkle with cheese, then cover & let stand until cheese is melted.

CORN VEGETABLE MEDLEY

Steps:

• In a saucepan, heat the soup & milk to boiling, stirring often.
• Stir in the vegetables, & return to boiling.
• Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
• If using the cheddar cheese, stir it in & heat through.

TEXAS TWO-STEP CORN MEDLEY

Steps:

• In a skillet, saute onion in butter until tender. Add the squash, garlic, chilies, salt and pepper. Saute until squash is crisp-tender, about 5 minutes. Add corn; cook and stir for 2 minutes. Sprinkle with cheese; cover and let stand until the cheese is melted.

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

TEXAS TWO-STEP CORN MEDLEY

Steps:

• 1. In a skillet, saute onion in butter until tender.
• 2. Add the squash, garlic, chilies, salt and pepper.
• 3. Saute until squash is crisp-tender, about 5 minutes.
• 4. Add corn; cook and stir for 2 minutes.
• 5. Sprinkle with cheese; cover and let stand until the cheese is melted.

CREAMY SOUTHWESTERN POTATO SALAD

Steps:

• Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
• Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.