SUMMER CORN CASSEROLE

1 Stick Butter, cubed

1 Cu[ orzo or Spaghetti, broken into small pieces
1 Can Corn, drained
1 Can Cram Style Corn
8 oz. Velvetta, cubed

Preheat the oven to 325. Combine all ings. in a sprayed baking dish. Bake for 40 minutes, stir ever now and then.

CUCUMBER SALAD

1 -2 Medium Cucumbers, peeled and thin sliced
1/3 Cup Light Mayo
11/2 -3 Tablespoons Vinegar
2 Teaspoons Milk
11/4 Teaspoons Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, fresh ground

Combine the mayo, vinegar, milk and sugar, salt and pepper. Then add the cucumbers. Stir good and let set in ref. overnight.

THE STORM

Now wouldn't you know it. Just when you think that your late corn is going to make it here comes a storm and lays it over. Most of the time in our area this is what always happens in the Aug. months. We always plant our corn in the middle of March we plant Ambrosia and Golden Queen.
When our corn comes in around the first week in July we pick it and then chop it down and replant for the fall.
This fall corn comes in around the first weekend of Oct. and yes it does make it. But most of the time a storm comes with high wind and knocks it down like what happened the other day. We try to stand it back up but sometimes if wont stand.
If you are like me you have seen so much corn that you about see it in your sleep. lol. I always save the year end corn for making pickled corn. It is so good you can eat it out of the jar.
My husband met a man who told him that he took a string and went around his rows of corn and tied it and that way the storm would not lay it down but  to me like if one of the stalks started to fall it would make all the rest fall. Maybe we should all try this out.
 Oh well, I guess we can still pick it even tho it is laying flat. With everything going up it is good to be able to have a small garden to put stuff away for the winter months. Just hope our potatoes did good as the bugs this year was something else on them.

HAWAIIN CHICKEN HAYSTACKS

2 Cups Cooked, shredded chicken
2 Large Cans Cream of Chicken Soup, Campbells' is the best for this.
3 -4 Cups Chicken Broth
2 Cups Rice

Toppings:
Chow Mein Noodles
Grated Cheese
Pineapple
Tomatoes
Coconut
Silvered Almonds
Fresh Peas 
Chopped Celery
Chopped Onions,
Chopped Peppers

Cook your rice according to directions. In a large saucepon combine chicken, cream of chicken soup and broth add as much as you like, it depends on how thick you want the gravy. Stir until this is smooth and hot. When rice is done serve with all the toppings that you want. I like to do chow mein noodles on bottom, rice, chicken gravy and cheese.  Then add the other toppings on top of this. Just pick out whatever you like to use.

RITZ CRACKER CHICKEN NUGGETS

4-5 Chicken breasts, boneless, skinless
2 Sleeves Ritz Crakers, crushed
1/2 Cup Mayo
3 Tablespoons Milk
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Mrs. Dash
Dash of Black Pepper
Preheat the oven to 400. Cut chcken into bite size pieces. Put in colander and wash good with cold water. Place on paper towels and pat dry with more paper towel.s Then in a small bowl combine, mayo, milk, garlic salt, and onion powder and Mrs. Dash and black pepper, stirring  until completely combined. In another bowl place the crushed crackers. Coat chicken in mayo mixture and then in the crackers and place on a large sprayed cookie sheet. Bake for 20 minutes and serve with favorite dipping sauce.

DEEP FRIED BANANA BITES

2 Cups Bananas, sliced
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying

In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.

GARLIC OLIVE OIL PASTA

1 Box Angel Hair Pasta
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated

Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.