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.

YAKA SOBA

1 Head Cabbage, cored and quartered


1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce

Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.

RICE AND GROUND BEEF CASSEROLE

1Lb. Ground Chuck
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese


In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.