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Teresa Hatchell 2005

Well, as you know, Memorial Day weekend is a week and a half away. As with every special day, planning and cooking an enjoyable meal is essential. You might think, "We just had a big family and friends cookout for a wedding shower or a college graduation party." But you know you can grill about any kind of entree under the sun -- pork, beef, chicken, fish -- so just select a different "meat" than you served at your last get-together.

Furthermore, you may want to think about grilling some vegetables. You may grill onions and/or grill kebabs laden with chunks of onion, mushrooms, squash, peppers and cherry tomatoes. Why not include some good grilled corn-on-the-cob? If you have plenty of really fresh corn, make sure you grill two ears of corn per dinner guest. After you shuck it, be sure to remove all of the "silks" between the rows of kernels. Then, place the ears of corn in a large stockpot and cover it well with hot water. Bring the water to a boil and allow it to boil rapidly for about 20 minutes, using a long wooden spoon to move the ears around a bit so that they will boil evenly. Turn off the burner and allow the corn to cool for about 20 minutes. Use tongs to remove the corn from the water. Allow the corn to drain well. Rub each ear lightly with sweet cream and salted butter. Place the ears on a mildly hot grill and grill on each side for about five minutes. Here are some other ideas you may want to try.

Grilled corn in the husk

8 or more ears of corn

1/2 cup salt

1 gallon water

Take care to leave the corn husk attached at the bottom of each ear of corn, peel down the husk and carefully remove the silks from the corn. Pull husks back to cover each ear of corn and tie the tip of the husks with string or a thin strip of corn husk. Dissolve salt in a large bowl of cold water. Soak the corn in the water for about two hours. Heat you grill to medium meat. Shake water of each ear of corn and place on the grill. Cook for five minutes, rotate slightly and cook for five more minutes. Continue until the corn has been fully roasted all over.

Creamy Kentucky corn pudding

3 tablespoons butter, room temperature

2 tablespoons sugar

2 tablespoons self-rising flour

1/2 teaspoon salt

3 large eggs, beaten

2 cups corn, drained

1-3/4 cup evaporated milk

Preheat your oven to 325 degrees. In a large bowl, blend the butter, sugar, flour and salt. Beat in the eggs, one at a time. Stir in thecorn and milk. Pour this mixture into a buttered casserole dish and bake the "pudding" at 325 degrees for 25 minutes. Stir and put the dish back into the oven for about 20 minutes -- until the center is “set” and the top is lightly browned. This recipe makes four amazingly good servings.

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Steamed corn from the skillet

6 medium to large ears of corn

1 stick of margarine

1 cup water

2 tablespoons sugar (optional)

Salt and pepper to taste

With a sharp knife, cut the edges from the corn, and then scrape the remaining corn from the ears. Melt margarine in a large skillet and pour the corn and water into the pan. Season with salt, pepper and sugar. Bring the contents to a slow boil; then reduce heat to simmer. Cover the skillet and let the corn simmer for about 20 minutes. Be sure to stir ever so often to prevent sticking. This recipe makes four servings.

Contact writer at tgmhatchell@yahoo.com.

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