recipes

- Corn Salad

4 cups cooked Flyte Family Farm Sweet Corn
½ cup chopped red pepper
1 cup Miracle Whip or Mayonnaise
3 green onions
3 tomatoes
1 bag Chili Fritos
           

Mix all ingredients together EXCEPT the Chili Frito Chips. Refrigerate.  Just before serving, crush the Chili Fritos and mix.   Serve immediately.  The chips absorb the moisture and lose their crunch  after about 30 min.  Serve cold.

- Freezer Corn

20 cups sweet corn cut from cob, raw not blanched

(28-30 ears)
4 cups ice water
½ cup sugar
1/8 cup canning salt         

Directions:
Mix well and let stand for 20 minutes.  Put in zip-lock bags and freeze.

- Fried Green Tomatoes

4 large green tomatoes

2 eggs
1/2 cup milk
2 cups Bisquick
2 Tablespoons Seasoning Salt

½ cup Butter Flavored Crisco  

Directions:
Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Then dip the tomatoes into milk and egg mixture.
Scoop Bisquick onto a plate add seasoning salt. 

Dip tomatoes into Bisquick to coat.

In a large skillet, melt Crisco (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes  into the frying pan in batches of 4 or 5, depending on the size of your  skillet. Do not crowd the tomatoes, they should not touch each other.  

When the tomatoes are browned, flip and fry them on the other side.  Drain them on paper towels. 

          Back to Top

- Pico de Gallo

6 tomatoes, chopped (or 2-3 large regular tomatoes)
1/4 red onion, minced
1/4 cup fresh cilantro (or 2 tbsp dried)
1 jalapeno, seeded and minced
2 serrano peppers, seeded and minced
2 cloves of garlic, minced
juice of half a lime
1-2 tsp white vinegar
cumin
salt        

Directions:
Heat a couple tablespoons of water in a medium sized skillet. Add mushrooms and garlic and season with a few pinches of  chipotle chili powder, cumin and salt. Cook until mushrooms are soft,  about ten minutes.

Meanwhile, in a medium sized bowl, season warmed beans with  chili powder, coriander, Mexican oregano, cumin and salt.

Layer beans, mushrooms, roasted veggies, vegan jack and a  bit of Pico de Gallo in a warmed tortilla. Fold tortilla over and fry if  desired.

Top with guacamole and more Pico de Gallo.

          Back to Top

- Flyte Family Farms Fruit Dip

¼ Cup Flyte Family Farm Blueberry and Strawberry Sauce
4 Ounces Cream Cheese, softened
½ Cup Powdered Sugar
Mix ingredients together and chill for one hour. Serve with fresh fruit, pretzels or vanilla wafers.