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FRESH
CORN CHOWDER
9 ears fresh corn on the cob, husked
4 strips bacon, diced
1 cup finely chopped onion
1 cup chopped celery
5 cups milk
2 chicken-flavor bouillion cubes
2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons cornstarch
1/4 cup water
1/4 cup chopped parsley
Remove corn from cobs, to yield 3 cups. In a 3-quart sauce pan, cook bacon over
medium heat until limp. Add onion and celery; cook until tender. Stir in corn,
milk, bouillion cubes, salt and pepper. Cover and simmer, stirring
occasionally, 10 minutes. Mix cornstarch and water, stirring until smooth, and
add to corn mixture. Stirring constantly, bring to boiling over medium heat,
and boil 1 minute. Stir in parsley.
Makes 2 quarts, or about 8 servings.
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FRESH CORN RELISH
6 cups fresh, large, tender corn kernels, cut from the cobs
(about 12 to 16 medium-sized ears)
2 cups chopped cabbabe
2 cups coarsely chopped, unpeeled cucumbers
2 cups chopped onions
2 cups seeded, chopped green peppers
2 cups seeded, chopped sweet red peppers
4 cups cider vinegar
1 1/2 to 2 cups sugar
3 to 4 tablespoons coarse salt
11/2 tablespoons celery seed
1 tablespoon mustard seed
2 teaspoons ground tumeric
Place all ingredients in a large pot.
Set over medium heat and stir to mix and dissolve sugar.
Increase heat to high, cover and bring to a boil, stirring occasionally.
Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and
increasing seasonings if desired.
Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing
vegetables evenly in the juice.
Add lids and process 15 minutes in a boiling-water bath.
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