Iowa Recipes

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Iowa Corn Casserole

  • 1 lb Bacon, diced
  • 2 c Bread crumbs
  • 1/4 c Minced onion
  • 2 cn Cream style corn
  • (16.5 oz. ea.)

    Preparation: In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through.

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    Family Fruit Soup


    2 cups mixed dried fruits
    1/2 c. seedless raisins
    2 quarts water
    1 c. sugar
    1 3-inch stick cinnamon
    3 tbsp. tapioca
    Few drops red food coloring

    DIRECTIONS
    Soak dried fruits in the 2 quarts water for several hours, or as directed on package. Add sugar and cinnamon and cook slowly, covered, for 1 hour or until fruit is tender but not mushy. Remove cinnamon stick. Let tapioca stand in 1/2 cup cold water for 5 minutes, then stir into soup. Cook until soup clears, about 10 minutes. Remove from heat, add a little red food coloring and let cool. Chill before serving with a dab of whipped cream or sour cream. Makes 2 quarts

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    Blue Ribbon Winning "Iowa Salsa Beans with Chile Dippers"

    • 2 Cups of Mrs. Grimes black beans, rinsed and drained

    • 1 pint Juan O’Sullivan’s Medium Gourmet Salsa (use hot if you like it hot)

    • 2 cups corn, cooked and drained

    • 1 tsp. of cumin

    • ½ tsp. chile powder

    • ½ tsp. of coriander

    • ½ tsp. of Paprika

    • ½ cup Anderson Erickson (local brand name) sour cream

    • ¼ cup shredded cheddar

    • ¼ cup of shredded jack

    Combine beans, salsa, corn and spices in a sauce pan. Heat on medium until warm. Once cooked, beans mixture can be pureed in food processor with sour cream or left whole, depending on how you want it, and mixed with sour cream. Sprinkle with cheeses.


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