This recipe came from a friend when we were newlyweds and pinching our pennies. I felt like I could make it out of almost nothing, and although it isn’t very pretty, it tastes delicious! –Mellyn 
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Category Archives: Corn
Salsa Egg Bake
Although this recipe doesn’t actually call for Salsa “inside” it. I feel it is a must to be served with it. This makes it a winner on our table. The littler mouths can eat it with ketchup if they think my latest version of salsa is too hot and I can still have the spice of salsa on mine!
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Vegetable “Stone” Soup
From Teresa J.
My friend, Teresa, first introduced me to this version of stone soup. She hosted a kids’ activity at her home where we read the book Stone Soup and then made our own soup using a combination of fresh and canned veggies the kids brought to share. Since then, my kids have enjoyed making stone soup on a regular basis. We simply chop up whatever veggies we have in the fridge and supplement with tomatoes and whatever else looks good from the pantry. I’ve adapted it below specifically for shelf-stable food storage, but it’s much tastier with fresh, in my opinion. –Mellyn
Sweet n’ Spicy Spaghetti
This recipe is an adaptation of one I found several years ago on the Betty Crocker website. It’s sort of…well…sweet and spicy at the same time – a nice variation on traditional spaghetti sauce. I served mine over a layer of pasta covered by a layer of fresh spinach. Yum! –Mellyn
Cream of Corn
From Vivian E.
This sweet, creamy soup was a total surprise to me the first time I tried it! It’s delicious served as a soup, but it’s also tasty over rice. –Mellyn 
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Frito-Bean Salad
–From Evelyn Z.
This zesty salad is perfect for potlucks and picnics. The chips provide an unexpected crunch that ensures your bowl will always leave the party empty! –Mellyn
Taco Soup
When I was a new stay-at-home mom, a friend fixed this recipe for lunch. Twelve years later, I still think it’s the best taco soup I’ve ever eaten! The original calls for 1 pound of ground beef. When I make it with meat, I usually double the other ingredients so we have leftovers. –Mellyn
Black Bean and Corn Salad
Summer salads are tasty all year round — especially if you live in the warm South like we do! This one is quick enough to make at a moment’s notice and tastes even better left over. –Mellyn
Twirly Italian Chicken Soup
The flour in this soup gives it a creamy texture without the additional calories of cream, and the oregano and basil give it an Italian flavor that my family finds irresistible! The Hobbit (our curly-haired youngest with the appetite of a hobbit!) eats 2 or 3 bowls of this every time I serve it! –Mellyn
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Chili with Corn Dumplings
This chili comes together quickly. Especially since I have no need to rehydrate my ground beef or onion before mixing. It cuts down on my prep time and my think ahead time. This is my husbands favorite chili.
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Tamale Pie
This is an old time family favorite made simple with the use of freeze-dried meats and veggies. This answers the question: “Honey, what are you going to do with all those #10 cans?”
Original recipe courtesy of Grandma C.
Rich Navy Bean Soup
This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn
Yield: 7 cups
- 3 tablespoons white bean flour*
- 1/4 cup flour — (optional, add it if you’d like a thicker soup)
- 2 tablespoons dry milk powder
- 1/4 teaspoon garlic powder
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 1 teaspoon cumin
- 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
- 1 15-ounce can corn, undrained
- 1 4-ounce can diced green chiles
- 1/3 cup parmesan cheese
- 1 7.6-ounce can table cream
- Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
- Bring to a boil. Boil and stir for 1-2 minutes.
- Add cumin, white beans, corn and diced green chiles and heat until near boiling.
- Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
*I can’t guarantee a good substitution for this since I’ve never made it any other way, but you could try 3/4 cup canned navy beans blended with liquid or try 4 tablespoons of butter and whisk the flour into it until it’s bubbly, adding the other dry ingredients after the 2 1/2 cups of water.