n a baking sheet. Place corn in a shallow baking pan
Cook sugar and corn syrup until it comes to a boil.
Take off. Add peanut butter.
Stir well until smooth.
Add 5 cups corn flakes.
Spread into a buttered pan to cool.
Cut into squares.
lemon juice, and salt and mash with the back of a
ater to reach the 5 1/2 gallon mark, about 1 1
igh heat. Add half the corn and the onion and saute
acon begins to brown, about 5 minutes.
Combine 1/4
You will need a 5-gallon jar.
Cook green beans or corn until done.
Let cool.
Cut corn off cob (corn may be pickled on cob, if desired).
Mix salt in 4 gallons of water, pour over beans or corn or both.
Press down, lay grape leaves or brown paper on top.
Lay a clean creek rock on top to hold down.
Cover jar.
Top with clean white cloth.
The corn and beans may be layered in jar and pickled together.
ime add your chicken and corn.
At this time you
ater.
Add the chopped corn kernels to the masa mixture
Slice the kernels off the corn cob.
Cut bacon into
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Cut corn off cobs into 5 gallon crock.
Add cobs and the 3 gallons of water.
Let stand 3 days.
Strain.
To the strained corn water, add grape juice, sugar and yeast.
Stir well.
Cover and let work until bubbles disappear (about 2 weeks).
Strain and bottle.
Cap lightly at first, later cap tightly.
nion. Cover and sweat for 5-10 minutes until soft.
Melt oleo.
Stir in sugar, syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat; stir in baking soda and vanilla.
Gradually pour over popped corn, mixing well.
Turn into 2 large shallow baking or roasting pans.
Bake in a 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Remove from oven.
Cool completely.
Break apart and store in covered container.
Yields 5 quarts.
This recipe can be halved.
Sift flour, baking powder, paprika and salt into a medium bowl. Gradually whisk in egg and milk until smooth. Stir in corn, onions and cilantro. Season.
Lightly oil a large frying pan and place over medium heat. Working in batches, drop 1 tbsp batter for each fritter into pan and cook until browned lightly on both sides.
Serve fritters topped with avocado and smoked salmon.
ver medium heat. Add the corn, sprinkle with a couple pinches
Heat margarine in saucepan until melted.
Stir in onion and cook until tender.
Stir in package potatoes with sauce mix, water and milk.
Heat to boiling, stir frequently.
Reduce heat, cover and simmer, stirring frequently, until potatoes are tender (20 to 25 minutes).
Stir in corn with liquid, salt, pepper and red pepper sauce.
Simmer, uncovered, for 5 minutes more.
Recipe can be doubled, just as good the next day reheated.
Melt chocolate and coconut oil. Add corn flakes then, using a 2 1/2 inch cookie cutter, make 20 flat circles with mixture. Place on 2 baking sheets lined with parchment paper and chill.
Caramelize 2/3 cup sugar then add butter and cream. Simmer over medium heat until smooth. Let cool, stirring occasionally.
To finish, mix cream cheese, remaining sugar and lemon juice. Spread over 10 of the corn flake circles then spread caramel on remaining circles and sandwich together. Serve immediately.
Puree corn & press through sieve to yield about 3 cups.
To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
Fry, turning once until lightly browned & firm on both sides.
Remove from griddle & serve wrapped around a slice of cheese.
ring 300 grams of raw corn kernels and 300 grams of