Text 1968, 74 rader
Skriven 2010-09-23 10:08:37 av Mike Roberts (45819.cooking)
   Kommentar till text 1948 av Dale Shipp (1:261/1466.0)
Ärende: Corn
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Hi Dale...


 > When we lived in Wisconsin years ago, we once went to a corn festival.
 > The main attraction was the fresh cooked corn.  They would drive up with
 > a batch of corn cooked in the husks in a huge (10 foot diameter, 10 foot
 > tall) vat.   The truck drove up and tipped the corn onto a conveyor
 > belt.  It would ride along, perhaps 100 foot, to another conveyor belt
 > that shot whatever was not grabbed by people into a dump truck to haul
 > away.  Not too much corn got missed.

Oh Yeah! Corn roasts used to be pretty popular, at least around here. I don't 
seem them much anymore.


 > You shucked the corn and then they had butter bars to roll it in, and
 > salt shakers tied to a pole.  Not only was it fun (sort of like grabbing
 > luggage at an airport) but the corn was delicious.  As you said,
 > probably picked within the hour.

Man, is that or is that not the way to eat Corn! 8-) The corn starts breaking 
down froms sugar into starch within 20 minutes of picking. If You get it 
under 4 hours, it is usually sweet and tasty. Thats why I don't understand 
how some people can go into like a walmart superstore, in the middle of 
winter and grab that stuff in the fresh food isle. I mean that stuff probably 
came up from Chile and was picked a week ago. Rather eat paste <grin>

CORN SOUP

Prep Time:  30 Min
Cook Time:  1 Hr 30 Min
Ready In:   2 Hrs


Original Recipe Yield  12 servings

Ingredients

    * 1 (4 pound) chicken
    * 1 onion, chopped
    * 4 quarts water
    * 1 (10 ounce) package frozen whole kernel corn
    * 1/2 cup chopped celery
    * salt and pepper to taste
    *
    * 1 cup all-purpose flour
    * 1 pinch salt
    * 1 egg
    * 1/4 cup milk
    * 2 hard-cooked eggs, chopped

Directions

   1. In a large stock pot cover chicken and onion with water. Cook slowly 
until tender, approximately 1 hour. Remove chicken, let cool and remove meat 
from bones. Cut meat into 1 inch pieces, discard skin and bones.
   2. Cut corn from cobs if using fresh corn.
   3. Add corn, cut up chicken, celery to stock pot and season with salt and 
pepper. Simmer soup for 10 minutes.
   4. In a separate bowl make rivels by mixing together flour, salt, egg, and 
enough milk to form small crumbs.
   5. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes 
and serve hot.

Nutritional Information

Amount Per Serving  Calories: 271 | Total Fat: 12.4g | Cholesterol: 120mg 

Dave Drum

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