br>Determine pot size to boil corn in, based on volume of
br>Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil
Preheat oven to 400\u00b0.
Grease muffin pans.
Boil corn for 8 to 10 minutes until tender.
Cool and then cut off the cob, scraping all the juice.
Set aside.
Mix corn meal, flour, eggs, milk and water, then add corn and stir well.
Fill muffin pans half full or 3/4 full depending on size of pan.
This recipe will make 24 to 36 muffins.
Bake for 20 to 25 minutes until golden brown.
Top with butter, if desired.
/2 inch pieces.
Boil corn until tender, drain well.
String and break beans.
Boil corn on cob, then cut corn off cob.
Boil beans until tender and drain.
Put all beans and corn in a stone crock.
Add salt and mix well with beans and corn.
Add enough water to cover beans and corn.
Weight down with plate. Tie a clean cloth over top of crock.
Allow beans to work about 7 to 10 days.
Pack in hot jars to 1/2-inch from top and seal. Bring canner to 10 pounds pressure and remove from heat.
When pressure drops to zero, remove jars and store.
Boil corn-on-the-cob 10 minutes. Cut off and measure 8 cups. Mix celery, peppers, onions, sugar, corn, vinegar, salt and celery seed. Boil 15 minutes. Combine mustard, flour and water.
Mix all ingredients. Boil 5 minutes.
Pour into sterilized jars.
Seal at once.
Makes 4 to 5 pints.
Boil corn 10 minutes in unsalted water;
f salted water to a boil. Boil corn in the salted water for
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
If using fresh corn, cook it in boiling water
Boil corn 8 minutes in unsalted water.<
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Mix first 3 ingredient.
Set aside.
Bring water to boil, add corn; boil for 8 minutes.
Drain well.
Brush with butter mix.
Salt to taste.
If fresh corn is used, boil corn for 5 minutes.
Dip in cold water.
Cut from cob and measure.
Combine all ingredients and boil gently for 20 minutes.
Pack while boiling into hot sterilized jars.
Be sure vinegar solution covers all vegetables.
Boil corn in 1 1/2 pints vinegar.
Twenty minutes after it starts to boil, add other ingredients; cook 20 minutes longer and seal.
This makes 6 quarts.
Boil corn covered with water.
Simmer 10 minutes after comes to boil.
Drain off water and add margarine, salt, pepper and sugar.
Cut cream cheese in chunks and drop in corn.
Stir until well blended.
This has the taste of old-fashioned fresh fried creamed corn!
Boil corn until tender; salt to taste.
Drain, cool and cut off cob.
Add oleo.
Add sweet milk to make liquid.
Bring to a boil.
FOR CORN FILLING.
Boil corn in salted water for 30
Boil corn cobs in water; strain juice.
Boil together sugar and juice and add lemon juice.
Boil hard one minute, then add one bottle Certo.
Pour in jars and seal.
Cut corn off cob. Scrape cob to get extra juices. Boil corn until tender. Drain most of water. Add butter, salt and pepper. In cup, combine water and cornstarch until smooth. Add to corn and cook on low until creamy.