eady to use.
Boil dried corn until tender - about 3 1
Soak dried corn kernels overnight in cold water.
Grind corn in the blender.
Combine corn and hot milk.
Let stand 1 hour; add eggs and rest of the ingredients.
Pour into a casserole and bake at 350\u00b0 for about 1 hour.
In large kettle, saute leeks and/or onions in butter until tender. Add celery, potatoes, chicken stock and dried corn.
Bring to a boil, then cover; reduce heat and simmer gently for 30 minutes or until corn is done. Add clams, seasoning, dry milk and whole milk. Heat to boiling point and gently simmer for a few minutes. Add hard-boiled eggs a few minutes before serving. Adjust milk to desired consistency.
Soak corn in two cups hot milk for one hour.
Add cold milk, eggs, sugar, salt, butter and pepper.
Put all ingredients in blender and blend until fine.
Bake in 350\u00b0 oven for 45 minutes.
Mix the first 6 ingredients, then add corn.
Cook about an hour at 375\u00b0 to 400\u00b0.
This is a recipe of Sara Williamson's grandmother.
It is so easy and delicious!
ake turns adding the instant corn masa mix and the water
Soak the corn in 2 cups water for 48 hours.
Place the corn and its soaked water in a large saucepan.
Add the remaining water and the fatback and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender, but not soft.
Mix in the dried beef or buffalo and pepper.
Simmer, stirring for 10 minutes more.
Serve hot.
ith a fork.
Cover dried corn husks with hot
water
Soak the dried corn husks in hot water until
y Quaker Oats) which is dried corn that has been ground and
If using dried corn husks: About 2 hours before
After soaking dried corn and beans, salt and pepper to taste. Boil slowly 3 hours with meat.
Add potatoes and onion and cook until tender.
Dissolve bouillon cubes in 3 1/2 cups boiling water; pour mixture over dried corn in a large saucepan.
Let stand to reconstitute 2 hours.
Pour additional boiling water over onions and cover.
Let stand to reconstitute 10 to 15 minutes.
Drain.
Preheat oven to 350\u00b0. Grease a 12 x 7-inch baking pan.
In a blender, grind the dried corn into cornmeal. You will need 3/4 cup meal. In a bowl, combine the cornmeal with the flour, sugar, baking powder and salt.
In another bowl, combine the eggs, milk and oil. Add the egg mixture to the cornmeal mixture, stirring only enough to mix. Pour the batter into the prepared pan and bake the bread for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly, then serve warm with butter and honey.
lend 2 1/2 cups corn, 1 cup cheese, baking powder
ring 300 grams of raw corn kernels and 300 grams of
Rinse corn and combine with broth in saucepan; bring to boil. Remove to heat and allow to stand for 2 hours, then cook for 45 minutes.
Cook bacon in skillet until crisp.
Drain.
Cook onion in drippings.
Add to corn mixture and simmer 5 minutes.
Add milk, sugar and salt; sprinkle with bacon.
Mix together (after taking corn from cob).
Dry in flat dishes in sun or in oven at low heat.
Store in tight cans, tin or glass jars.
Shell dried corn from cob (feed to chickens).
Save cobs only for jelly.
Rinse cobs and get rid of chafe.
Cut in small lengths. Boil gently for 30 minutes in 3 pints of water.
Remove and strain through wet jelly bay.
Measure 3 cups juice (add water if necessary to make 3 cups).
Add pectin to juice and bring to a boil.
Add lemon juice and sugar.
After it comes to a boil, boil 1 to 2 full minutes until it comes to a rolling boil.
Pour while hot into sterilized jelly jars.