Happy Summer Friends!

I hope this finds you sipping sweet tea in the shade somewhere that makes you feel like a kid again. Isn’t that what summer is all about? Feeling unencumbered and inspired? I thought I’d keep it simple this month and share this recipe from a cookbook I helped edit in the 1990’s when we lived in Hong Kong. It’s a winner for BBQs and potlucks.

Have fun and enjoy this issue with ideas for nearby summer outings and maybe even a little inspiration!




Lea McMonigle’s Baked Corn Casserole

American Women’s Association of Hong Kong

South China Seasons Cookbook, Vol. II

1/2 cup margarine, melted

1 17 oz. can cream-style corn

1 1/2 cup corn- about 6 ears roasted in the husk for 45 min in a 450 oven or on the grill, husked and cut from cob, or 1 x 17 oz sweet kernel corn

8 oz sour cream

2 eggs, beaten

1 box Jiffy cornbread mix

Preheat oven to 350F. Mix all ingredients together in a casserole dish. Bake for 45 minutes. To prepare the night before, mix all except cornbread mix and add before baking.