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 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.
I want to thank Oana Hogrefe, a talented photographer who snapped this month’s cover at the Goldfish Swim School. She recently published a book,
Aglow: Celebrating the Uncommon Beauty of Redheaded Children, Trafford. The book features 80 beautiful red-headed little ones, and it’s intended for children as well as anyone who appreciates photography. Check out all her work and order the book at Shutterview.com
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.