You know how it goes: The minute the Thanksgiving leftovers are safely stashed, the guests all gone, dishes all done and the decks generally cleared, you need to swing right into Christmas party planning. The what to make, the what to take, the…
Here we go, then, with a dandy dip sent to us by Edmonds cook Julee Kolman.
“I’ve read your column for many years, so I feel like I know you,’’ she says. “I love the recipes and great ideas you and your readers come up with and are willing to share.
“A few weeks ago, there was a request for a corn dip recipe, and this one came to mind. I substitute frozen corn for the canned and my crockpot has a removable pan, so I bake it in that and then turn the base of the crockpot on low to keep it warm while serving.’’
Hot corn dip
1can (15.25 ounces) whole-kernel corn, drained (see note)
1can (7 ounces) chopped green chilies, drained
1/2cup chopped red pepper
1cup shredded Monterey jack cheese
2tablespoons chopped jalapeno pepper
1cup mayonnaise
1/2cup grated Parmesan cheese
2tablespoons sliced ripe olives
Additional cheese for topping, if desired
Tortilla chips
In a large mixing bowl, combine the corn, chilies, red pepper, jack cheese and jalapeno. Stir in the mayonnaise and Parmesan cheese and transfer to a 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with the olives and more cheese, if desired. Bake another 10 minutes. Serve hot with tortilla chips.
Note: If desired, about 2 cups frozen corn can be substituted for the canned corn.
SOS: Arlington reader Della Phillips writes, “When I used to work at Sedro Woolley Hospital, one nurse brought a popcorn cake to the holiday potluck. I have lost the recipe — please help.
“It had popcorn, spice drops and maybe candied fruit? She said it took lots of work to get enough popcorn worked into it. Thank you for all the help and wonderful recipes.’’
If you can share this recipe, please don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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