Corn Scallop

1 can cream-style corn
1 can regular corn
1 T. cornstarch
1 tsp. sugar
1 tsp. salt
1/4 tsp. basil
1/4 tsp. majoram
Dash pepper
2 beaten eggs
1 c. evaporated milk
1/3 c. finely chopped green onions
1 T. brown sugar
1 T. minced fresh parsley

Add cornstarch and all seasonings to corn in large mixing bowl. Fold in eggs and add milk. Fold in onions and pour mixture into greased casserole dish. Sprinkle with brown sugar. Bake at 350 degrees for 30 minutes, or until firm. Garnish with parsley before serving.

By Evelyn J.

Zesty Gazpacho Salad

2 med. zucchini, chopped
2 med. tomatoes, chopped
1 med. summar squash, chopped
1 English cucumber, chopped
1/2 c. thinly sliced green onions
1/2 c. mild picante sauce
2 T. minced parsley
2 T. lemon juice
1 T. vegetable or olive oil
1/2 tsp. garlic salt
1/4 tsp. ground cumin

In a bowl, combine zucchini, tomatoes, summer squash, cucumber and green onions. In a small bowl, combine picante sauce, parsley, lemon juice, oil, garlic salt and cumin, mixing well. Pour over zucchini mixture and toss to coat. Refrigerate for at least 4 hours. Serve with slotted spoon. Makes 8 to 10 servings.

By Sue B.

Russian Raspberry Cream

1 (3 oz.) pkg. raspberry Jello
1 T. lemon juice
1 pkg. whole frozen raspberries, drained
1 c. light cream
1/2 c. sugar
1 env. unflavored gelatin
1 c. sour cream
1 tsp. vanilla

Dissolve raspberry Jello into 1 cup boiling water. Blend in lemon juice and raspberries and pour into ring mold. Refrigerate until firm. Heat cream and sugar in a saucepan. Soften unflavored gelatin in 1/2 cup cold water and add to warm cream mixture. Stir until dissolved. Add sour cream and vanilla. Beat well. Pour slowly over chilled red layer. Refrigerate until firm. Unmold.

By Sharon C.