Parmesan Corn on the Cob

If you don't own a microwave, wrap corn in


aluminum foil, and bake at 500 degrees for 20 minutes.

Servings: 4



Ingredients:

1/4 cup butter or margarine, melted

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

4 ears fresh corn, husks and silks removed







Directions:

1. COMBINE the first 3 ingredients in a small

bowl.

2. WRAP each ear of corn in heavy-duty plastic

wrap. Microwave at HIGH 10 to 13 minutes or until

tender, turning twice. Unwrap corn, and brush

evenly with butter mixture.

Mountain Dew Salad

1 large box lemon gelatin


2 cups hot water

2 cups Mountain Dew beverage

2 cups pineapple juice

1 large can
pineapple
2 bananas, sliced, optional

2 cups miniature marshmallows

1 (8 ounce) carton frozen whipped topping, thawed

1 can lemon pie filling

Dissolve gelatin in hot water; cool. Add Mountain Dew and pineapple juice. Set aside until mixture begins to set. Fold in fruit and marshmallows. Pour into a large oblong dish. Fold whipped topping in lemon pie filling until thoroughly mixed. Spread on top of set gelatin. Chill well.

CHEDDAR AND SAGE BISCUITS

CHEDDAR AND SAGE BISCUITS


(Serves 12)



3 cups all purpose flour

1 1/2 teaspoons salt

2 tablespoons baking powder

3 tablespoons Canola oil or solid Crisco

1 stick plus 1 tablespoon butter, unsalted, cut into small pieces

1/3 cup fresh sage leaves, chopped

1 cup grated cheddar cheese

1 1/4 cups buttermilk

4 tablespoons unsalted butter, melted



Pre-heat oven to 400 degrees. Set oven rack to middle position.



In a large bowl, whisk together flour, salt and baking powder.



Using a pastry fork or fingers, work butter and shortening into dry

ingredients until mixture resembles pea-sized chunks. Add cheddar cheese and

sage and blend until just combined.



Gradually add buttermilk to bowl, stirring gently to combine. Gently knead

dough to bring mixture together into one craggy yet cohesive ball.



Avoid over-mixing and dough or the biscuits will be tough.



Turn dough onto a lightly floured surface and pat into a disc approximately

1 inch thick.



Using a 3-inch round cookie cutter or drinking glass, cut biscuits and place

on a baking sheet lined with parchment paper. Biscuits should be touching

each other. If remaining dough is rolled again for additional biscuits, they

will not be as tender.



Brush tops with melted butter and bake 18 to 20 minutes or until biscuits

turn a golden brown. Serve straight from the oven.