G N I E Z E I P A I AM N REC ON I R T O C C LLE CO

BY JERRI DEVOE

AMAIZEING CORN RECIPE COLLECTION

BY JERRI DEVOE

Acknowledgments National Corn Growers Association Ohio Corn Grower Association National Popcorn Institute
Copyright 2007 All rights reserved

Publication #11,496 Printed in the United States of America.

PU B L I S

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The Lord planted a garden eastward in Eden, and there He put the man whom He had formed and out of the ground the Lord God made every tree grow that is pleasant to the sight and good for food. The tree of life was also in the midst of the garden , and the tree of the knowledge of good and evil. Genesis 2: 8,9

For the beauty of the earth For the glory of the skies For the love from our birth Over and around us lies Lord of all to thee we raise This our hymn of grateful praise. Folliot S. Pierpoint 1835-1917

I am dedicating this book to my husband Glenn for his love and patience while I was learning to be a farm wife. To my children Denise, Keith and Diana, and to their spouses Ken and Lori, my grandchildren Kristina and Tom. Thank you all for blessing our life with your presents. To the many women who God had brought into my life that were members of the Painterville UMC in the 1960s, from whom I leaned many things about farm life. To the men and women who make their living from the land.

INTRODUCTION
Over the past 30 years I have made a hobby of looking for corn collectibles, and corn recipes. With the thought that someday I could put the information I have gathered into a book that I could share with others. I was a city transplant to the farm, with little knowledge of agriculture, life on a farm, and growing a crop of corn. I spent the next 50 years living on the same farm, with a very patient husband, who helped me gain knowledge through hands on experience about country living and growing corn. I have learned that all types of corn; field corn, sweet corn, and popcorn all need the same type of care to end up with a good corn yield. The things that need to considered are, preparing the soil, selecting and planting the right seed, applying the proper fertilizer, cultivating the crop, and depending on mother nature to provide the right weather conditions. You then wait for the harvest to enjoy the fruits of your labor. We truly are dependent on the people in agriculture here and around the world for our daily bread. A salute to the farmer that grow a good supply of corn year after year to help feed the world and provide corn for all of the agribusiness industry. I have discovered that most farm people have a deep love of the land and are good stewards of the soil. One of the blessings of country life for me was to have my children grow up on a farm, where they could work and learn about the world of agriculture. My life has been blessed by being a part of the agriculture community. My desire is that this book will increase your knowledge of the corn plant and how this amazing plant impacts your life daily. Thank you for letting me share my thought with you.

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THE STORY OF CORN

Corn the bountiful, or maize as corn is known in many parts of the world. Corn is truly the backbone of American agriculture. Corn was a gift to the early settlers from the Native Americans. Corn is strictly and American crop that we shared with the rest of the world. The early colonist learned many lessons from the Native Americans about the cultivation, harvesting and preparation of corn for food. Corn often meant the difference between survival and starvation to the early settlers. There were times in the early history of our country that the colonists and the Native Americans would destroy the corn crop of their adversaries rather than make war, because of their dependence on the corn crop for their food supply. If you remove the source of food you can defeat your enemy. Corn was used as a bartering tool by the early settlers; in the place of money they would pay rent and taxes with corn. I have always had an interest in the corn plant, how it grows, what are the many uses of corn, and what kind of impact does corn make on our everyday life. Planting corn is an example of the miracle of the seed. You plant one kernel of corn, and in return you get an ear of corn with several hundred kernels of corn on the cob. The same process happens with all types of seeds and plants. I believe that this is Gods plan to feed the world. When the word corn is referred to in the bible, in the English translation, the word corn is used to mean any type of grain. Corn is a very unique plant; corn will not grow without the help of human hands. The husks keep the kernels of corn from separating naturally from the cob. The dried kernels of corn are shelled to remove the kernels from the corncob. The kernels of corn need to be planted in a well-drained and fertile soil. Corn yield is greatly improved if you rotate the corn crop into a different field every year or two. Planting corn continuously in the same soil will deplete the soil of needed nutrients. The way corn is pollinated is a very interesting process. The stalk of corn grows to a predetermined height; the tassel shoots out the top of the corn stalk. Soon after the tassel appears the corn silk can be seen beside the corn blade. This is the beginning of pollination for the corn plant. The pollination happens as the pollen from the tassel falls on the corn silk. The corn silk is

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long slender tubes that are attached to each kernel on the ear of corn. The silk stays attached to each kernel until the ear of corn is mature and ready for harvest. You can tell mature corn by the brown color of the silk and husk. The maturing process for field corn and sweet corn are very different. Creating different types of corn for different soil and weather conditions is a very complicated process. Corn can be engineered to produce certain kinds of plant traits. The scientific community is Continually doing research to improve seed corn to provide farmers with the right type of seed for their farm operation. The type of seed corn traits that are looked for, seed for long or short growing season, seed that is drought resistant, does the seed have good stalk strength. Will the corn be used for livestock or human consumption? There is a constant desire by people in research to discover new uses for corn. The corn that is grown in the Midwest corn belt keeps an abundant supply of meat, milk and eggs on the supermarket shelves of the United States a good percent of corn goes into industrial and direct food uses. The majority of corn crop goes through the wet milling industry. The wet milling process produces corn meal, grits, material for ready to eat cereal and numerous related edible products. Some part of corn kernel is visible on about 1300 food labels in the supermarkets. There are 600 products made from corn. A substantial amount of corn is used by the brewing, distilling and soft drink beverage industry. Every part of the corn kernel is being used in some way. There is a constant desire by research people to find new uses for corn. One of the most important uses of corn is in the food aid program, and emergency food programs of the United States to the developing countries of the world. A highly nutritious food product has been created by the of blending fortified corn flour, soybean flour and dried milk. This food item has been used as a basis for peace talks with all the nations of the world. Looking ahead 5 to 10 years sees a bright future for the growth and demand for corn and corn products The history, cultivation and availability of corn is a success story of the Americas. The side assortment of recipes using corn is a direct result of contributions made by our ancestors.

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Table of Contents
Cornmeal............................................................1 Sweet Corn.......................................................39 Corn Cereal......................................................79 Corn Syrup.......................................................93 Corn Oil..........................................................115 Cornstarch.....................................................139 Popcorn..........................................................155 This & That About Corn..................................169 Cooking & Nutritional Tips Index
Plough & Scatter We plough and scatter the good seed on the land., but it is fed by Gods Almighty hand. He sends the snow in winter, the warmth to swell the grain. The freezes and the sunshine, and soft refreshing rain. Matthias Claudius 1740-1815 V

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N R O C

L A ME

CORNMEAL
People in towns and villages around the globe have created unique and creative ways to grind and crush corn into meal. Converting dried whole kernel corn into meal has challenged mankind for centuries. Cornmeal was originally called Indian meal. Native Americans pulverized corn between stones. Mortar and pestle were used to grind corn and other grains in different cultures of the world. There are many countries where grinding corn is done by hand and usually by women. The early settlers depended on all types of corn for their daily food supply. Cornmeal was a food that you could bring with you when traveling by horseback. Cornmeal could be mixed with water and made into a hoe cake and cook over an open fire on a hoe. During the early 19th and 20th century corn was ground at gristmills that were built along streams and rivers. The falling water from the river was used to turn two large gristmill stones. Groves were cut into the stones, the corn would pass between the stones, causing the corn to be sheared rather than cut. This method produced a fine textured whole grain all natural cornmeal. People that lived near the mill would bring their own corn to the mill be ground. In payment for the grinding the mill operator would keep a portion of the cornmeal. The modern way of producing cornmeal has many steps. First the corn is thoroughly dried, cleaned and steamed. This causes the outer hull of the kernel to be removed. The germ part containing the corn oil is separated from the kernel. What is left of the kernel is called the endosperm that is passed through rollers and made into granules. Nutrients that are lost during processing are thiamin, niacin, riboflavin and iron are added to the cornmeal to make an enriched cornmeal product. The nutrients in a average kernel of dried corn 72% starch, 10% protein, 4.8% oil, 3% sugar, 8.5% fiber, 0.7% ash. (continued on next page) 1

Cornmeal was and still is a staple food, eaten daily in many parts of the world. Cornmeal, when used for breads, cakes, porridge, puddings, hominy and other corn foods are cheap and apparently well-digested sources of both protein and energy. If you grew up in the south you most likely remember having grits and hush puppies. Cornmeal mush is another popular dish, it is made by cooking cornmeal and water together in the right portions. Cornmeal mush may be eaten hot as a cereal, or place in a pan cooled, sliced, and fried. Polenta is another name for cornmeal mush, polenta is usually cooled and sliced then top with other ingredients tomato sauce and cheese, baked and serve as a hot dish. When Cooking with any types of cornmeal it is best to follow the type of cornmeal suggested in the recipe Some recipes require white and some recipes ask for yellow cornmeal. There is a stone ground cornmeal that contains the whole kernel, it can be purchased in natural food stores. When cooking with whole kernel cornmeal a longer cooking time is usually required, this type of cornmeal has a more course texture. White cornmeal is used more traditionally in the southern U.S. and in Africa. Food manufacturing prefer using white cornmeal in several food products because of the color. Cornmeal is a low cost economical healthy food that is very easy on the food budget. It is a good idea to store cornmeal in the freezer or refrigerator. Hominy is a popular southern food made from corn. Hominy is made by treating the corn kernel with an alkali substance. In the U.S. dried corn is soaked in a solution of lye water to remove the outer hull and germ part from the kernel of corn. What is left after this process is palatable and digestible food that is full of flavor and nutrition. Hominy can be purchased in the large kernel type or the ground hominy grits, and prepared in many different recipes.

CORN HINTS
Cornbread is considered a quick bread, do not over mix. Left over cornbread crumbs make a good topping for casseroles Sprinkle pizza pan with several tablespoons of cornmeal, this will make it easy to remove the pizza from the pan. A little cornmeal sprinkled on a dance floor will help you feet slide. Remove a callous on your foot, try blending 1/2 cup corn meal, a few drops of peppermint oil and 1 oz. vitamin e oil. When making cornmeal mush line loaf pan with plastic wrap for easy removal of the mush. Cornmeal can be used as a pesticide- cornmeal digested by insects systems will swell when the insect consumes water, causing the insect to die. If you are counting calories, 3 T. cornmeal is 90 calories.

THE FARMER CANNOT GIVE THE SEEDS THE LIFE, THAT CAUSES THEM TO GROW, ONLY GOD CAN DO THAT. 3

Corn Bread Mix

4 C. cornmeal 4 C. flour 1 C. sugar 1/4 C. baking powder 1 1/2 C. nonfat dry milk 1 T. salt 1 1/2 C. shortening

Measure and mix dry ingredients in a large bowl. Cut shortening into dry ingredients. Store in a cool dry place in airtight container. TO MAKE CORN BREAD: Blend 1 cup milk, one egg, stir in 2 cups corn bread mix. Do not over mix. Pour into greased 9x9 inch pan. Bake in 400 oven for 20 to 25 minutes.

Muffin Mix
4 4 1 4 4 1 1/2 C. cornmeal C. flour C. sugar T. baking powder tsp. salt C. butter flavored shortening TO MAKE MUFFINS: 2 1/2 C. mix 1 1/2 C. milk 1 egg, beaten

Combine cornmeal, flour, sugar, baking powder, salt and shortening. TO MAKE MUFFINS: Blend milk and egg together. Stir into dry mix. Fill paper lined muffin tin two-thirds full. Bake at 425 for 15 to 20 minutes. VARIATIONS: Add 1 cup partially thawed blueberries to mix batter. Bake as directed.

So then neither he who plants is anything, nor He who waters, but God who gives the increase. I Cor. 3; 7

Corn Bread
1 1 4 1 C. cornmeal 1/4 C. flour tsp. baking powder tsp. salt 4 T. sugar 1 C. milk 2 eggs, beaten

Combine cornmeal, flour, baking powder, salt and sugar. Blend milk and eggs together. Add to dry ingredients. Stir only until well moistened. Do not over mix. Place batter into greased 9x9 inch pan. Bake at 425 for 20 to 25 minutes.

Deluxe Corn Bread

1 1/4 C. cornmeal 3/4 C. flour 1/4 C. sugar 1 T parsley 1/2 tsp. celery seeds 1/4 tsp. garlic powder 1/4 tsp. onion powder 3 tsp. baking powder 1/4 tsp. salt 1 egg 1/4 C. corn oil 1 C. milk

Combine cornmeal, flour, sugar, parsley, celery seeds, garlic powder, onion powder, baking powder and salt. Blend egg, oil and milk together. Add to dry ingredients. Pour batter into a greased 8x8 inch pan. Bake at 425 for 20 to 25 minutes.

And he prayed again and the heaven gave rain, And the earth produced its fruit. James 5: 18

Chili Corn Bread

3/4 C. cornmeal 1 C. flour 3 T. sugar 3/4 tsp. chili seasoning 1 C. milk 2 eggs, beaten 3 T. vegetable oil 1 1/2 tsp. baking powder 1/2 tsp. salt 4 slices bacon, cooked and crumbled 1/2 C. cheese

Combine cornmeal, flour, sugar, seasoning, baking powder and salt. In a separate bowl mix eggs, milk and oil. Add to dry mix. Mix only until well blended. Fold in bacon and pour into 9x9 inch greased pan. Bake in 400 oven for 20 to 25 minutes. After baking while warm, sprinkle with cheese.

Cornmeal Batter Bread

3/4 C. boiling water 1/2 C. cornmeal 3 T. soft shortening 1/4 C. light molasses 2 tsp. salt 1/4 C. warm water 1 pkg. dry yeast 2 3/4 C. sifted flour 1 egg

Combine water, cornmeal, shortening, molasses and salt, mix well, cool. Dissolve yeast in warm water. Add yeast, egg and half of flour to cornmeal mixture. Beat 2 minutes. Add rest of flour. Mix with a spoon until thoroughly blended. Let rise until double. Stir down batter. Pour into greased 9x5x3 inch loaf pan. Cover, let rise until 1 inch from top of pan. Sprinkle top with a little cornmeal and salt. Bake at 375 for 50 minutes. Brush with butter.

Southern Corn Bread

2 2 2 1 C. white cornmeal T. flour tsp. baking powder tsp. baking soda 1 tsp. salt 2 C. buttermilk 1 egg

Coat bottom and sides of iron skillet with oil. Place in oven to heat while mixing corn bread. Combine cornmeal, flour, baking powder, baking soda and salt. Mix buttermilk and egg together. Stir into dry ingredients. Stir only to moisten. Pour batter into hot skillet. Bake at 450 for 20 to 25 minutes, until lightly brown.

Corn N Carrot Bread

1 C. cornmeal 1 C. flour 1/4 C. sugar 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. cinnamon 1 tsp. salt 1/4 C. soft butter 1 C. buttermilk 1 egg, beaten 1 1/2 C. grated carrots

Combine cornmeal, flour, sugar, baking powder, baking soda, cinnamon and salt. Cut butter into dry ingredients. Combine milk and egg. Add to dry ingredients. Stir in carrots. Do not over mix. Pour into a greased 9x9 inch pan. Bake at 425 for 20 to 25 minutes. Test center with a toothpick.

Wheat Corn Bread

1 1/8 C. cornmeal 1 1/8 C. wheat flour 3 tsp. baking powder 1/2 tsp. salt 3 T. shortening 1/3 C. maple syrup 1 C. milk 1 egg, beaten

Combine cornmeal, flour, baking powder and salt. Cut in shortening. Mix egg, syrup and milk together. Add to dry ingredients. Beat 1 minute. Pour into well greased 9x9 inch pan. Bake in 400 oven for 10 minutes. 7

Squash Corn Bread

2 T. butter 3/4 C. cornmeal 2 tsp. baking powder 1/2 tsp. salt 2 T. Splenda 1/4 tsp. cinnamon 1/4 C. corn oil 1 1/2 C. cooked winter squash (Butternut) 1 egg

Melt butter in ovenproof skillet. Tilt to coat skillet, set aside. Combine cornmeal, baking powder, salt, Splenda and cinnamon. Mix oil, squash and egg together. Add to dry ingredients. Pour into prepared skillet. Bake at 350 oven about 40 minutes. Test with toothpick.

Zucchini Corn Bread

3/4 C. cornmeal 1 1/2 C. flour 2 T. sugar 4 tsp. baking powder 1 1/4 tsp. salt 1/4 C. Parmesan cheese 1/2 tsp. Italian seasoning 1/2 C. onion, chopped 2 eggs, beaten 1 C. milk 1/4 C. corn oil 1 C. zucchini, shredded 1/2 C. cheese, shredded

Combine cornmeal, flour, sugar, baking powder, salt, Parmesan cheese, Italian seasoning and onion. Combine eggs, milk, corn oil and zucchini. Add to dry ingredients. Mix well. Fold in cheese. Pour into greased 9x9 inch pan. Bake at 400 for 30 minutes or until golden brown. Serve warm.

A generous man will himself be blessed, For he shares his food with the poor. Prov. 22:9

Southern Corn Bread

1/4 C. shortening 2 C. white cornmeal 2 T. flour 2 tsp. baking powder 1 1 1 2 tsp. baking soda tsp. salt egg C. buttermilk

Melt shortening in a 9 inch iron skillet. Brush shortening on sides of pan. Remove excess shortening. Set skillet in 450oven. Sift dry ingredients together. Combine egg and buttermilk. Add to dry ingredients along with melted shortening. Turn into hot skillet. Bake in 450 oven for 20 to 25 minutes until light brown.

Iron Skillet Bread

1 1/4 C. white cornmeal 3/4 C. flour 1 1/4 tsp. baking soda 1/2 tsp. salt 1 1 1 3 T. sugar egg, beaten 1/2 C. buttermilk T. bacon drippings

Combine cornmeal, flour, baking soda, salt and sugar. Blend buttermilk, egg and bacon drippings together. Add to dry ingredients. Do not over mix. Turn into well greased iron skillet. Bake at 400. About 20 minutes until light brown and bread starts to pull away from the side of the skillet.

Apple Corn Bread

1 C. cornmeal 1 C. flour 1/4 C. brown sugar 1/4 tsp. cinnamon 3 tsp. baking powder 1 egg, beaten 1/4 C. shortening, melted 1 C. milk 1 apple, finely diced

Combine cornmeal, flour, brown sugar, cinnamon baking powder. Combine egg, shortening and milk. into dry ingredients. Fold in diced apple. Place in greased 9x9 inch pan. Bake at 425 for 20 minutes. OPTIONAL: Sprinkle top with mixture of cinnamon sugar before baking.

and Stir well and 9

Colonial Bread
1/2 C. cornmeal 1/3 C. brown sugar 1 tsp. salt 2 C. boiling water 1/4 C. corn oil 2 pkgs. dry yeast 1/2 C. lukewarm water 3/4 C. whole wheat flour 1/2 C. rye flour 4 1/4 to 4 1/2 C. flour

Combine cornmeal, sugar, salt, boiling water and oil. Let cool 25 minutes. Soften yeast in 1/2 cup warm water. Stir yeast into meal mix. Add wheat and dry flour, mix well. Stir in flour to make a dough you can handle and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl. Cover let rise until double, 60 minutes. Punch down. Divide in half. Let rest 10 minutes. Shape into two loaves. Place in greased 9x5x3 inch pans. Let rise 30 minutes until double. Bake at 375 for 45 minutes. If to brown after 25 minutes, cover loosely with foil. Remove from pans on cooling rack.

Zesty Corn Bread

1 C. cornmeal 1 C. flour 2 T. sugar 3 tsp. baking powder 1/2 tsp. salt 1 tsp. taco seasoning 1/2 C. sharp cheese, shredded 1/4 C. corn oil 3/4 C. milk 1 C. corn kernels, drained 1 egg

Combine cornmeal, flour, sugar, baking powder, salt and seasoning. Add cheese and corn. Mix oil, milk and egg. Add to dry mix. Stir only until blended. Turn into greased 9x9 inch pan. Bake at 400 oven for 20 minutes until top is golden brown.

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Jalapeno Corn Bread

1 C. cornmeal 4 T. flour 3 tsp. baking powder 1 1/2 tsp. salt 1 C. sour cream 1/2 C. corn oil 1 C. cream corn 1 C. grated cheese 3 jalapeno peppers, seeded and minced 1/4 C. bacon bits 2 eggs, beaten

Combine cornmeal, baking powder, flour and salt. Add beaten eggs, sour cream, oil and corn, mix well. Grease 9x12 inch pan. Add half of batter. Top with half of cheese, peppers and bacon. Add remaining batter and remaining cheese, peppers and bacon. Bake in 350 oven for 35 minutes. Test with toothpick.

Harvest Time Bread

1 C. cornmeal 2 T. sugar 3/4 tsp. salt 1 C. flour 3 tsp. baking powder 1 egg, beaten 3/4 C. milk 1/4 C. corn oil 1 1/2 C. kernel corn, drained

Combine cornmeal, sugar, salt, flour and baking powder. In a separate bowl mix egg, milk and corn oil. Add to dry ingredients. Stir only to moisten. Fold in corn. Place into well greased 8x8 inch pan. Bake at 400 for 20 minutes or until top springs back when touched lightly.

If your enemy is hungry, give him food to eat; If he is thirsty, give him water to drink. Prov. 25:21

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Sunshine Corn Bread

1 C. buttermilk 2 pkgs. dry yeast 3 T. sugar 1 C. cornmeal 1/2 C. whole wheat flour 1 1/2 tsp. salt 1/2 C. powdered milk 1/2 C. wheat germ 2 eggs, beaten 3 T. bacon drippings

Scald milk, add sugar, cool slightly (110 to 115). Add yeast to milk. Add eggs and bacon drippings. Sift cornmeal, wheat flour and salt. Stir in wheat germ. Stir dry ingredients into liquid ingredients, stirring only until well mixed. Pour into well greased 8x8 inch pan. Bake at 375 for 30 minutes.

Corn Bread Stuffing

1-8" corn bread, crumbled 5 C. stale bread, cubed 1-17 oz. kernel corn, undrained 1 C. onion, chopped 1 C. celery, chopped 1 tsp. sage 1 tsp. poultry seasoning 1 T. parsley flakes Salt and pepper 2 C. chicken broth 3 eggs, slightly beaten 1/4 C. butter

Combine corn bread, bread cubes and corn in a large bowl. Saut onions and celery in small amount of oil. Add to bread along with seasonings. Add slightly beaten eggs with broth and butter to bread. Mix well. Pile in three quart casserole. Cover, bake at 350 for 1 hour. Uncover to brown top.

I made myself gardens and orchards, and I planted all kinds of trees. Ecc. 2:5

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Fried Corn Mush

3 C. boiling water 1 C. cold water 1 1/2 C. cornmeal 1 tsp. salt

Bring 3 cups water to a boil. Combine cornmeal with 1 cup cold water. Stir cornmeal into boiling water. Stir slowly to avoid lumping. Cook 10 to 12 minutes. Pour into loaf pan lined with plastic wrap for easy removal of mush. Chill mush. Slice and fry mush in small amount of hot oil until crisp on both sides. Serve with syrup. CORN MUSH: May be eaten while hot as a cereal. SERVING IDEAS: Top fried mush with cottage cheese and syrupy. Corn mush is also called polenta in some recipes.

Crisp Corn Mush

1 lb. mild sausage 3 C. water 1 can evaporated milk 1/2 tsp. salt 1 1/2 C. cornmeal 2 C. corn flakes crumbs 2 eggs Corn oil for frying

Brown and drain sausage, set aside. Combine water and 1 cup evaporated milk. Reserve remaining milk. Heat water to boiling, slowly stir in cornmeal, salt and sausage. Cook 5 to 10 minutes. Pour into greased loaf pan, chill. Cut into slices. Dip in reserved milk and corn flakes crumbs. Fry in hot oil to golden brown on both sides. Serve with honey or syrup.

The earth is the Lords and all its fullness, The world and those who dwell therein. Psalm 24:1

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Polenta
1 qt. water 1 tsp. salt 1 1/2 C. cornmeal 1/4 C. flour 1 1 2 2 egg, beaten C. Parmesan cheese T. corn oil T. butter

In large saucepan, bring water to boiling. Add salt. Gradually sprinkle in cornmeal, stirring constantly with wooden spoon to prevent lumps. Cook 10 minutes. Lower heat and simmer 10 minutes longer, stirring frequently. Spread polenta into a lightly greased 7x11 inch glass dish. Cool. Cut into squares. Sprinkle each piece with flour on both sides. Brush with beaten egg. Dip into Parmesan cheese. In large skillet heat oil and butter. Saut squares until golden brown on both sides. Drain on paper towels.

Farm Fresh Rolls

2 pkgs. dry yeast 1/2 C. warm water 1 C. scalded milk 1/2 C. shortening 1/2 C. sugar 1 T. salt 1/2 C. water 5 1/2 to 6 C. flour 2 eggs, beaten 1 C. cornmeal

Soften yeast in lukewarm water. In a separate bowl pour milk over shortening, sugar and salt. Stir to melt. Add water. Stir in 2 cups flour, add eggs. Add yeast and cornmeal. Add enough flour to make a soft dough. Knead 10 minutes until dough looks satiny. Place in a greased bowl, turn dough to grease all sides. Let rise until double in size. Punch down shape and let rise again. Bake in 425 oven for 45 minutes.

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Delicate Corn Rolls

3/4 C. cornmeal 1 1/4 C. flour 4 tsp. baking powder 3 T. sugar 1/2 tsp. salt 1 egg 1/2 C. milk 2 T. butter

Combine cornmeal, flour, baking powder, sugar and salt. Cut in butter as you would for pie dough. Beat egg and milk together. Add to dry ingredients. Make a soft dough. Do not handle too much. Roll out on lightly floured surface to 1/2 inch thickness. Cut into two inch round circles. Place a small piece of butter in the center of each roll and fold over and seal edges. Brush with butter. Place on greased baking sheet. Bake at 450 10 to 12 minutes.

Corn Puffs
1/4 C. cornmeal 1/4 tsp. each oregano, parsley, cumin 3/4 C. flour 1/2 C. butter 1 C. water 4 eggs Cornmeal

Combine first three ingredients, set aside. In a two quart saucepan combine butter and water. Heat to boiling. Stir dry mixture all at once into water. Stir vigorously until mixture forms a ball. Remove from heat. Beat eggs one at a time, into flour mixture. Beat until dough is smooth. Drop by teaspoon onto greased cookie sheets 2 inches apart. Sprinkle with corn meal. Bake in a 400 oven for 25 minutes until golden brown. Allow to cool. Cut tops off. Remove soft centers, fill with your favorite fillings. FILLING SUGGESTIONS: Chocolate or vanilla pudding, ham salad, chicken salad.

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Taco Muffins
1 C. cornmeal 1 C. flour 1 1/2 tsp. baking powder 1/2 tsp. soda 2 T. sugar 1 1/2 T. taco seasoning 1 egg 1 C. buttermilk 1/4 C. corn oil

Combine cornmeal, flour, baking powder, soda, sugar and taco seasoning. In a separate bowl mix egg, buttermilk and oil. Add liquid to dry ingredients. Spoon into paper lined muffin tin. Bake at 400 for 20 minutes.

Corn Muffin With Salsa

1-8 oz. pkg. corn muffin mix 1-8 3/4 oz. can corn, drained 1/2 C. shredded Mexican cheese 1 egg 1/3 C. milk 1/2 C. chunky salsa 1 drop liquid smoke

In a bowl mix muffin mix, corn and cheese. Combine egg, milk, salsa and smoke. Stir into muffin mix, stir until well moistened. Spoon into paper lined muffin tin. Bake at 400 for 20 to 25 minutes.

Double Corn Muffins

1 C. cornmeal 1 C. whole wheat flour 1 1/2 tsp. salt 1/4 C. sugar 1 3 1 2 C. cream corn T. butter, melted C. milk eggs

Combine dry ingredients. Combine corn, butter, eggs and milk in mixing bowl. Add to dry ingredients. Stir until evenly moistened. Spoon into paper lined muffin pan. Bake at 425 for 20 minutes.

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Surprise Muffins
1 lb. sausage in a tube pkg., make 12 slices 3 T. brown sugar 1 apple, peel, cut into 12 thin slices 1-12 oz. pkg. corn bread mix

Fry the twelve slices of sausage patties. Remove sausage from pan. Add brown sugar to sausage drippings. Prepare corn bread mix according to directions on package. Grease twelve cup muffin tins. Spoon half of batter into muffin tins. Top with sausage patty, apple slices and small amount of dripping/sugar mixture. Place remaining batter on top of each muffin cup. Bake at 375 for 20 minutes until light brown.

Cheddar Muffins
1 1/2 C. cornmeal 1/2 C. flour 3 T. sugar 3 tsp. baking powder 1/2 tsp. salt 1 C. kernel corn, drained 1/4 C. corn oil 1/3 C. grated cheese 1 1/2 C. buttermilk 2 eggs

Combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine oil, eggs, buttermilk, cheese and corn. Add to dry ingredients. Stir into paper lined muffin pan. Bake at 400 for 20 to 25 minutes.

So then neither he who plants is anything, nor He who waters, but God who gives the increase. I Cor. 3; 7

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Fruit Muffins
1/2 C. cornmeal 2 C. flour 1 T. sugar 4 tsp. baking powder 1/2 tsp. salt 2 eggs, beaten 1 C. milk 1/2 C. applesauce 1/4 C. butter, melted Apple butter for top

Combine cornmeal, flour, sugar, baking powder and salt. Blend eggs, milk, applesauce and butter together. Stir into dry ingredients. Stir only to moisten. Spoon into paper lined muffin tin. Top with a dollop of apple butter. Bake at 425 for 20 to 25 minutes.

Three Grain Muffins

1/3 C. cornmeal 3/4 C. whole wheat flour 1/3 C. rye flour 1/4 C. cocoa powder 1 tsp. salt 3 tsp. baking powder 1/4 C. brown sugar 1 C. milk 1 egg 1/4 C. corn oil 2 T. molasses 1/2 C. dried cranberries TOP: 2 T. sugar 1/4 tsp. cinnamon

Sift cornmeal, wheat flour, rye flour, cocoa powder, baking powder, brown sugar and salt together. Blend milk, egg, corn oil and molasses together in a separate bowl. Add liquid to dry ingredients. Stir quickly, batter will be lumpy. Fold in cranberries. Spoon into paper lined muffin pan. Sprinkle with mixture of cinnamon and sugar. Bake at 400 for 22 to 24 minutes.

Wisdom is the principal thing; therefore get wisdom. And in all your getting, get understanding. Prov. 4:7

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Corn Muffins
3/4 C. cornmeal 1 C. flour 2 tsp. baking powder 2 T. brown sugar 3/4 tsp. salt 3/4 C. milk 1 egg, beaten 1/4 C. corn oil 2 T. green onion, finely chopped 1/2 C. fresh corn, cut from ear

Combine cornmeal, flour, baking powder, brown sugar and salt. In separate bowl combine milk, egg and oil. Stir into dry ingredients. Fold in onion and corn. Spoon into paper lined muffin pan. Bake at 400 for 20 minutes.

Mini-Corn Muffins
6 slices bacon, cook and crumble and drain 1/2 C. cornmeal 1 1/2 C. flour 3 tsp. baking powder 1/2 tsp. salt 1/2 C. honey 2 eggs 1/2 C. milk 1/2 C. corn kernels, drained

Combine cornmeal, flour, baking powder and salt. Blend honey, eggs and milk. Add to dry ingredients, stir to moisten. Fold in bacon and corn. Paper line or grease a miniature muffin pan. Bak at 400 for 8 to 12 minutes.

You have put gladness in my heart. More than in the season that their grain and wine increased. Psalm 4:6

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Corn Sticks
3/4 C. flour 2 T. sugar 2 tsp. baking powder 1 tsp. salt 3/4 C. cornmeal 1 tsp. baking soda 1 tsp. parsley flakes 1/4 C. corn oil 1 T. grated onion 1/2 C. buttermilk 1 egg 1 1/4 C. creamed corn

Combine flour, sugar, baking powder, salt, cornmeal, baking soda, parsley flakes. Saut onion in corn oil a few minutes. Stir in buttermilk, egg and corn. Stir corn mixture into dry ingredients, stir only to moisten. Spoon into preheated greased corn stick molds. Bake at 400 for 15 minutes. Cool a few minutes before removing from molds. Repeat to use all batter.

Corn Fritters
1/4 C. cornmeal 1/2 C. flour 1 tsp. baking powder 1/4 tsp. salt 1 egg 1/4 C. milk 1 T. oil 1 C. leftover corn cut from cob

Stir together cornmeal, flour, baking powder and salt. Combine egg, milk and oil. Add to dry ingredients. Drop by spoonful into hot oil (360). Turn to brown on both sides. Drain on paper towel. Serve warm with syrup.

Then the earth shall yield her increase; God, our own God, shall bless us. Psalm 67:6

20

Maple Sticks
1 C. cornmeal 1 C. flour 4 tsp. baking powder 1/2 tsp. salt 1 /4 C. maple syrup 1 egg, beaten 1/2 C. milk 1 lb. sausage 1 apple, cook and dice 1/4 C. butter, melted

Fry and crumble sausage. Add apple to sausage and cook until apple is tender. Combine cornmeal, flour, baking powder and salt. In a separate bowl combine syrup, egg and milk. Add liquid to cornmeal mixture. Fold sausage apple mixture into cornmeal batter. Spoon into well greased corn stick pan, filling level full. Bake at 400 for 20 to 25 minutes.

Griddle Cakes
3/4 C. cornmeal 1 C. boiling water 1 T. molasses 1 C. buttermilk 3 T. corn oil 2 eggs, beaten 1 1/2 C. flour 3 tsp. baking soda 1 1/2 tsp. salt 1/4 tsp. soda

Pour boiling water over cornmeal, mix well. Combine eggs, milk, oil and molasses. Add to cornmeal. Sift flour, baking powder, salt and soda together. Add to cornmeal mixture. Stir until batter is smooth. Bake on lightly greased hot griddle. Brown evenly on both sides. Serve warm with syrup or honey.

Nothing is better for a man than that he should eat and drink, and that his soul should enjoy good in his labor. This also, I saw was from the hand of God. Ecc. 2:24

21

Corn Flapjacks
1 C. cornmeal 1 C. flour 1 1/2 tsp. baking powder 2 T. sugar 1/2 tsp. soda 1 2 1 5 tsp. salt eggs, beaten 1/3 C. buttermilk T. water

Stir cornmeal, flour, sugar, baking powder, soda and salt together. Combine buttermilk, eggs and water. Add to dry ingredients. Beat one-half minute. Drop by spoonfuls on lightly greased griddle. If batter is too thick add a small amount of water. Brown on both sides. Serve warm.

Hush Puppies
1/2 C. white cornmeal 1/2 C. flour 1/2 tsp. salt 1 1/2 tsp. baking powder 1/2 tsp. soda 1 T. sugar 3 T. grated onion 1/2 C. buttermilk 1 egg, beaten

Combine cornmeal, flour, salt, baking powder, soda, sugar and onion. Stir beaten egg and buttermilk together. Add to dry ingredients. Drop by spoonfuls into hot oil at 360. Fry to golden brown. Drain on a paper towel.

Southern Hush Puppies

2 C. cornmeal 1/3 C. onion, chopped 1 T. flour 1 tsp. baking powder 1 1 1 1 tsp. baking soda tsp. salt egg, beaten 1/2 C. buttermilk

Combine cornmeal, onion, flour, baking powder, baking soda and salt. Stir in egg and buttermilk. Stir all at once until well blended. Form small balls with 1 tablespoon batter. Drop into hot corn oil at 375. Cook 3 to 5 minutes. Drain on paper towels. Good served with fried fish.

22

Festive Spoon Bread

3 1 2 2 slices bacon egg, separated C. buttermilk T. honey 1 C. cornmeal 1 1/2 tsp. baking soda 1/2 tsp. salt

Fry, drain and crumble bacon, set aside. Beat egg white into stiff peaks. Set aside. Heat buttermilk, egg yolk, honey and 1 tablespoon bacon fat. In a large bowl combine cornmeal, soda and salt. Stir in buttermilk. Stir in bacon and fold in egg white. Pour into greased 1 1/2 quart casserole. Bake at 350 oven for 15 to 20 minutes. Do not over bake. Spoon Bread has a pudding texture.

Spoon Bread
1 1/2 C. fresh corn 1/3 C. cornmeal 1/4 C. butter 2 C. hot milk 2 1 1 2 tsp. sugar 1/2 tsp. salt T. onion, minced eggs, separated

Cut kernels and scrape corn from ears of corn. Mix corn with cornmeal and hot milk. Cook 5 minutes until thick. Remove from heat. Stir in butter, onion, sugar and salt. Beat yolks, add a little hot mixture to yolks, then add yolks to hot mix. Beat egg whites until stiff and gently fold in mixture. Grease only bottom of 1 1/2 quart dish. Pour into dish. Set in pan of hot water. Bake at 325 for 1 hour. Test with a knife.

The race is not to the swift, nor the battle to the strong, nor bread to the wise, nor riches to men of understanding, nor favor to men of skill; but time and chance happen to them all. Ecc. 9:1

23

Corn Pone
2 2 1 4 C. cornmeal C. flour, sifted C. sugar T. shortening 3 4 2 1 tsp. baking powder eggs, beaten C. milk tsp. salt

Place well greased 9x5 inch loaf pan in hot oven while mixing batter. Combine flour, cornmeal, sugar, baking powder and salt. Cut in shortening. Combine eggs and milk. Add to dry ingredients. Mix well. Pour into hot loaf pan. Bake in 450 oven for 20 to 25 minutes until set.

Special Corn Squares

3 eggs, beaten 1/2 C. sugar 1 tsp. salt 1 C. sour cream 1 C. cornmeal 1 C. flour 1 tsp. baking soda 1/4 tsp. ginger 1/8 tsp. nutmeg 1 tsp. baking powder

Mix eggs, sugar, salt and sour cream in a large bowl. Add cornmeal, flour, baking soda, ginger and nutmeg. Mix until well blended. Add baking powder last. Beat with mixer until batter is frothy. Pour into well greased 9 inch pan. Bake at 350 oven for 30 minutes until set.

Cornmeal Dumplings
4 eggs, separated 1 C. cornmeal 1/2 C. flour 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 T. parsley flakes 1/2 tsp. onion powder Dash of salt

Beat egg whites until stiff. Slowly blend in yolks. Combine dry ingredients. Add dry ingredients to egg mixture. Thoroughly blend. Allow batter to chill for 20 minutes. Wet hands with small amount of water. Form into small balls. Drop into pot of boiling and salted water. Simmer until dumplings are fluffy and float to top. Place on top of your favorite casserole. 24

Supper Casserole
1 4 1 1 pkg. corn bread mix ground beef patties onion, chopped can mushroom soup 1/4 C. milk 1-3 oz. can sliced mushrooms, drained 1/2 C. shredded cheese

Bake corn bread as directed on package. Cut into four squares, split squares in half. Place bottom half of squares in baking dish. Season beef with onion, salt and pepper and fry patties. Place beef patty on bottom corn bread square. Top with remaining corn bread square. Heat milk, soup and mushrooms together and pour over corn bread. Sprinkle with cheese. Bake at 350 for 10 to 15 minutes.

Snack Chips
1 C. cornmeal 1/2 C. flour 1/2 tsp. salt 1/4 tsp. baking powder 2 T. melted shortening 1/3 C. milk

Sift cornmeal, flour, salt and baking powder, together. Add milk and shortening. Knead a few times to hold dough together. Roll dough very thin. Cut dough into 2 inch squares. Bake on engrossed cookie sheet at 350oven for 15 minutes until golden brown. Brush with melted butter. Sprinkle with spices, any variety (Italian).

Cornmeal Crackers
1/2 C. cornmeal 1 1/2 C. flour 1 1/2 tsp. salt 1 1/2 tsp. dry mustard 1/2 C. shortening 2 tsp. dry Ranch seasoning 2 T. cold water 1/2 C. sour cream

Sift cornmeal, flour, salt, mustard and Ranch seasoning together. Blend water and sour cream. Add to dry mix. Stir until dampened (dough may be sticky) knead gently a few times. Roll half of dough at a time. Roll very thin, cut into 2 inch squares. Place on parchment paper on baking sheet. Sprinkle with extra Ranch seasonings. Prick with fork. Bake at 375 oven for 10 to 12 minutes, lightly brown. 25

Cornmeal Cookies
1 C. shortening 1 1/2 C. sugar 3 eggs 1 tsp. lemon extract 1/2 tsp. almond extract 3 C. sifted flour 1 C. cornmeal 1 1/2 tsp. baking powder 1 tsp. nutmeg 1/2 tsp. salt 1/2 C. raisins Sugar

Cream shortening and sugar. Add eggs, one at a time, beating until light and fluffy. Add lemon and almond extract. Add sifted flour, cornmeal, baking powder, nutmeg and salt. Stir in raisins. Roll dough into 18 inch thickness, cut in desired shapes. Bake on greased baking sheet. Sprinkle with sugar. Bake at 400 for 10 minutes.

Crisp Lemon Drops

1 C. soft butter 1/2 C. sugar 1/2 C. brown sugar 1/2 tsp. soda 1/4 tsp. salt 2 eggs 2 tsp. grated lemon peel 1 T. lemon juice 1 3/4 C. flour 3/4 C. cornmeal 40 lemon drop candies, finely crushed ICING: 1 1/2 C. confectioners sugar 2 T. milk

Beat butter, sugars, soda and salt. Beat until fluffy. Beat in eggs, lemon peel and juice. On low speed beat in flour and cornmeal. Drop on engrossed cookie sheet. Bake at 350 oven for 6 to 8 minutes until golden brown. Cool. ICING: Mix sugar and milk together. Using plastic bag place icing in bag. Cut off corner and pipe icing on cookie. Sprinkle with crushed lemon drops.

26

Lemon Chess Pie

1-9" unbaked pie crust 1 1/2 C. syrup 1 T. cornmeal 1 T. flour 3 eggs 2 3 3 1 medium lemons T. butter, melted T. milk egg white for crust

Brush pie crust with small amount of egg white. Bake crust 10 minutes at 400, set aside. FILLING: Combine sugar, cornmeal and flour. Add eggs, one at a time, beating after each one. Zest and add 2 teaspoons lemon peel. Juice lemon and add 3 tablespoons juice to filling. Stir in butter, milk, mix well. Pour into baked pie crust. Bake at 350 for 45 to 50 minutes until almost set, will thicken as pie cools.

Cornmeal Coconut Bars

3/4 C. self rising cornmeal 1 C. brown sugar 3 1/2 oz. flaked coconut 3 eggs, beaten 2 T. butter, melted 1/2 C. sour cream 3/4 C. raisins

Combine self-rising cornmeal, brown sugar, coconut. In a separate bowl mix eggs, butter, stir in sour cream, beat until smooth. Add egg mixture to dry ingredients. Mix well. Fold in raisins. Pour into greased 8x8 inch pan. Bake at 350 for 25 to 30 minutes. Dust with powdered sugar or make a butter frosting.

And he prayed again, and the heaven gave rain, and the earth produced its fruit. James 5:18

27

Pecan Corn Cakes

4 T. pecan meal 2 T. flour 2 C. white cornmeal 1/2 tsp. salt 1/2 T. hot water 1/2 tsp. baking soda 2 egg yolks, save whites 4 T. butter, melted 2 C. buttermilk

Combine flour and pecan meal, set aside. Combine buttermilk, soda, egg yolks, salt and butter. Add cornmeal and pecan mixture, stir well. Beat egg whites into stiff peaks. Fold into batter. Drop batter by spoonfuls into hot well greased skillet. Turn when bubbles appear. Serve with syrup.

Johnnycake
1 C. cornmeal 2 C. flour 4 1/2 tsp. baking powder 3/4 tsp. salt 3 eggs, beaten 1/2 C. maple syrup 3/4 C. melted shortening

Stir flour, baking powder and salt together. Stir in cornmeal. Combine eggs, syrup and shortening. Add to dry ingredients. Stir only long enough to dampen all of the ingredients. Turn into a greased 9x9 inch pan. Bake at 400 for 30 minutes.

Spicy Chicken
1/2 C. cornmeal 1/2 C. flour 1 1/2 tsp. salt 1/4 tsp. garlic powder 1/2 tsp. chili powder 1/2 tsp. oregano 1/4 tsp. pepper 2 to 3 lbs. chicken pieces 1/2 C. butter

Combine cornmeal, flour, salt, garlic powder, chili powder, oregano and pepper. Dip chicken pieces in buttermilk, then in cornmeal mixture. Coat chicken well. Place in baking dish, skin side up. Drizzle with melted butter. Bake in preheated 350 oven for 45 to 60 minutes until chicken is tender. 28

Ham Scrapple
2/3 C. cornmeal 3 C. boiling water 1 C. cooked diced ham 1/2 tsp. sage 3/4 tsp. salt

Boil water. Slowly add cornmeal, stirring constantly to prevent lumps from forming. Cook 5 to 10 minutes. Add ham, sage and salt. Turn into greased loaf pan, chill. Slice 1/4 to 1/2 inch thick. Fry in hot oil or bacon drippings until lightly brown on both sides. Serve with syrup.

Corn Dog Appetizers

2 T. cornmeal 1/4 tsp. cumin 1/2 tsp. chili seasoning 1 T. sugar 1 C. pancake mix 3/4 C. water 1 lb. Smokey Boy hot dogs

Combine cornmeal, cumin, chili seasoning, sugar, pancake mix. Stir in water to make a batter. Cut hot dogs into three pieces each. Dip cut pieces into batter. Fry in hot oil at 375. Do not crowd when cooking, crowding causes oil to cool down. Cook until golden brown. Serve with honey mustard.

Corn Dogs
2/3 C. cornmeal 1/3 C. flour 1 tsp. salt 1 T. sugar 1/2 tsp. Dijon mustard 1/2 C. milk 1 egg, beaten 2 T. corn oil 1 lb. hot dogs

Combine cornmeal, flour, salt and sugar. In a separate bowl mix mustard, milk, oil and beaten egg. Stir liquid into dry ingredients to make batter. Insert wooden skewer into one end of hot dogs, coat hot dogs with flour, dip into batter, allow excess batter to drip away. Fry in deep oil at 375, a few at a time. Turn to brown on all sides. Serve with mustard. 29

Dog In A Blanket
1/2 C. cornmeal 1 C. flour 2 tsp. baking powder 1 tsp. salt 1/4 tsp. chili powder 1/3 C. shortening 1 C. sharp cheese 1/2 C. milk 8 frankfurters, cut in half Honey mustard

Combine cornmeal, flour, baking powder, salt and chili powder. Cut in shortening. Stir in cheese. Add milk, make a soft dough. Work until dough holds together. Roll dough into rectangle. Cut in 16 squares. Spread squares with honey mustard. Cut frankfurters in half. Wrap one square of dough around each piece. Place seam side down on baking sheet. Bake at 425 for 15 minutes.

Chicken Tamale Pie

1/2 C. cornmeal 2 C. water 1/2 tsp. salt 1 C. sharp cheese 1 T. onion, minced 1-16 oz. can chili without beans 1 can kidney beans, drained 1-4 oz. jar pimento 1 1/2 C. cooked diced chicken

Combine cornmeal, water and salt. Bring to a boil. Stir mixture constantly. Will be very thick. Remove from heat. Stir in cheese and onion. Spread in the bottom and sides of 1 1/2 quart casserole. In a bowl mix chili, beans, pimento and chicken. Pour into lined casserole. Cover and bake at 350 oven for 35 to 40 minutes.

Trust in the Lord with all your heart, and lean not on your own understanding; in all ways acknowledge Him and he shall direct your paths. Prov. 3:5,6

30

Southwestern Pizza
2 1/2 C. biscuit mix 1/2 C. cornmeal 3/4 C. water TOPPING: 1-16 oz. can refried beans 1 lb. hamburger 1/2 C. onion 1-8 oz. can tomato sauce 1-4 oz. can green chilies, drain and chop 3 beef bouillon cubes 1/4 tsp. cumin 1 tsp. chili powder 1 1/2 C. cheese

Combine biscuit mix, cornmeal and water. With floured hands pat dough into greased 10x15 inch pan. Bake at 425 for 10 minutes. Spread beans on baked crust. Cook meat with remaining ingredients except cheese. Place meat mixture on top of beans. Top with cheese. Bake 10 minutes. After baking garnish with lettuce, ripe olives and tomatoes.

Taco Pie
1 C. cornmeal 1 C. flour 1/2 C. shortening 5 T. water FILLING: 1 lb. ground beef 1/2 lb. sausage 2 C. frozen corn 3 C. whole tomatoes 1 pkg. taco seasoning 1 C. Swiss cheese 1 1/2 C. crushed corn chips

Mix cornmeal, flour, shortening and water, mix like you would to make pie crust. Line 10 inch pie dish with dough. Bake 10 minutes at 400. FILLING: Cook all ingredients except cheese and chips. Place filling in baked pie shells. Bake at 350 for 15 minutes. When almost ready top with cheese and chips.

31

Taco Casserole
1 lb. ground beef 1 C. onion 1 garlic clove 1-8 oz. can tomato sauce 1/4 C. water 1/4 tsp. oregano 1-15 1/2 oz. kidney beans 2 C. corn chips Shredded lettuce Shredded cheese

Brown beef and onion and garlic, cook 3 or 4 minutes. Add remaining ingredients except beans and lettuce and chips. Place half meat in casserole. Top with half of beans and half of chips. Repeat layers. Cover and bake at 350 for 30 minutes. To serve, top with lettuce and cheese.

Mexican Casserole
3/4 C. cornmeal 1/2 tsp. salt 3/4 C. cold milk 3 C. scalded milk 2 eggs SAUCE: 1 clove garlic 1 green pepper, chopped 1 onion, chopped 2 C. tomatoes, chopped 2 T. sugar 1 T. Italian seasoning 1/4 tsp. salt 1 C. Mexican cheese

Combine cornmeal, salt and cold milk. Slowly stir in scalded milk. Cook until mixture thickens. Beat eggs in a small bowl, add a small amount of cornmeal to eggs to temper the eggs. Then add all of eggs to cornmeal. Cook 5 minutes. Pour into buttered 9x13 inch pan. Chill. Cut into squares. Place squares in a casserole. SAUCE: Saut garlic and onion, green pepper in 2 tablespoons olive oil. Add tomatoes, sugar, Italian seasonings and salt. Cook 5 minutes. Pour over cornmeal squares. Top with cheese. Bake at 400 for 20 minutes.

32

Appetizer
1 C. flour 1 C. cornmeal 1 T. baking powder 1/4 C. mild salsa 1 T. corn oil 1 1/4 C. milk 6 wieners, cut into 5 pieces each

Sift cornmeal, flour, baking powder together. Add salsa, milk and oil. Stir until batter is smooth. Coat wiener pieces with batter. Fry in deep hot oil (375) until golden brown. Drain on paper towel. Serve with cheese dipping sauce.

Fried Asparagus
Fresh asparagus 1 C. cornmeal 1 egg, beaten 1 1/2 C. corn oil Salt Parmesan cheese

Cook asparagus until tender crisp. Do not overcook, drain and cool. Dip asparagus spears into beaten egg and roll in cornmeal. Cook in hot oil until lightly brown. Drain on paper towels. Season with salt and Parmesan cheese.

Fried Fish
1/2 C. cornmeal 1/4 C. flour 1/2 tsp. salt 1 tsp. lemon pepper 1/4 tsp. garlic powder 1 tsp. dried dill 1 C. buttermilk 1 lb. fish fillets

Combine cornmeal, flour, salt, lemon pepper, garlic powder and dill. Dip fish fillets in buttermilk and roll in cornmeal mixture. Mix together corn oil and peanut oil to cook fish. Heat oil to 350 to 360. Cook to golden brown.

33

Fried Green Tomatoes

1/2 C. cornmeal 1/4 C. flour 2 tsp. parsley 1/2 tsp. basil 1/4 tsp. garlic salt 1 egg 3 or 4 green tomatoes

Combine cornmeal, flour, parsley, basil, garlic salt. Beat egg. Slice tomatoes 1/4 to 1/2 inch thick. Dip tomatoes in egg, then cornmeal mixture. Fry in hot corn oil until brown on both sides. Serve warm.

Cornmeal Crepes
1/2 C. cornmeal 1 1/2 C. flour 1/2 tsp. salt 2 tsp. sugar 4 eggs 1/4 C. water 1 tsp. vanilla 2 C. nonfat powdered milk, mixed with water

Blend cornmeal, flour, salt and sugar. In a separate bowl, beat egg, vanilla, water and milk. Add liquid to dry ingredients, mix well. Batter will be thin. Lightly grease and heat a 6 to 8 inch skillet. Pour about 3 tablespoons batter into skillet. Tilt skillet to cover bottom of skillet. Turn once to brown crepe on both sides. Repeat using all the batter. Add filling in center of crepe and roll-up. FILLING: Pudding, fruit or meat fillings.

Then the Lord God took the man and put him in the garden of Eden to tend it and keep it. Gen. 2:15

34

Tex-Grit Casserole
1 1/2 lbs. ground beef 1/2 C. onion 1/2 C. barbecue sauce 1/2 tsp. chili powder 1/2 tsp. salt 3/4 C. white hominy quick grits 1 C. cheese 2 eggs, beaten 4 oz. can chilies 1/2 C. corn chips, crushed

Brown meat, add onions, drain. Stir in barbecue sauce, chili powder and salt. Place meat mixture into 8 inch baking dish. Prepare grits in salted boiling water, follow package directions. Add eggs, cheese and chilies to grits. Place grits on top of meat. Add crushed chips. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Hoe Cake
2 C. white cornmeal 1 C. boiling water 1/2 tsp. salt

Slowly stir cornmeal into the water, add salt. Stir slowly so mixture is not lumpy. Cool slightly. Separate into ten equal balls. Press into two to three inch diameter. Heat a heavy skillet. Add bacon drippings. Brown cakes on both sides. Serve with honey or syrup. In early America this was a staple food. Cornmeal could be carried with you to the field if working or on a journey if you were traveling. The "hoe cake" could be made whenever you needed food. This small cake could be cooked on a hoe over an open fire.

The hard working farmer must be first to partake of the crops. 2 Tim 2:6

35

Raised Muffins
3/4 C. cornmeal 1/4 C. soft butter 1/2 tsp. salt 1/4 C. sugar 1 T. parsley 1/4 tsp. garlic powder 1 T. onion, minced 1 C. milk, scalded 1 egg 1 pkg. yeast 2 T. warm water 2 1/2 C. flour 3/4 C. kernel corn, drained

Combine cornmeal, butter, salt, sugar, parsley, garlic and onion, set aside. Place milk in bowl. Stir in cornmeal mixture. Dissolve yeast in water. Add to batter with egg and 1 cup flour. Mix well. Add remaining flour, mix until smooth. Stir in corn. Let rise 45 minutes. Stir down. Spoon into greased muffin pan, let rise. Bake at 400 for 15 minutes.

Topping For Casseroles

1 C. cornmeal 1 tsp. baking powder 1/2 tsp. salt 2 T. onion, finely chopped 1 egg, beaten 1 tsp. sugar

Combine cornmeal, baking powder, sugar, salt and onion. Stir in beaten egg, stir only to moisten. Use to top your favorite vegetable or meat casserole.

I set My rainbow in the cloud, and it shall be for the sign of the convenant between Me and the earth. Gen. 9:13

36

Homemade Tortillas
6 T. cornmeal 1/2 C. + 2 T. flour 1/2 tsp. salt 1 T. shortening 1/2 C. boiling water

Combine cornmeal, flour and salt. Add shortening and water, mix well to make dough. Shape into six balls. Roll each ball into a five inch circle between two sheets of waxed paper. Bake on lightly greased grill, both sides until lightly brown. SERVING SUGGESTIONS: Sprinkle tortillas with cheese. Place in warm 200 oven to melt cheese. Top with thinly sliced apples. COMMENT: Tortillas is the basic bread in Mexico eaten at almost every meal, served layered, stuffed and rolled.

While the earth remains, Seedtime and harvest, Cold and heat, Winter and summer, And day and night Shall not cease. Gen. 8: 22

37

NOTES

38

T E E SW

N R CO

SWEET CORN
Sweet corn be it yellow, white or bi-color is one of summers greatest pleasures.. The taste for sweet corn greatly increased in the mid-nineteenth century. During the years 1858 to 1899 botanist developed many types of sweet corn. Most of the early research would give way the takeover of a super sweet variety of sweet corn that would come along starting in the 1950s. The research specialists are always working to improve the sweet corn seed available to growers. How do you grow sweet corn? Sweet corn will grown in many areas of the U.S. First you need choose the variety of seed right for the area where you live. If you live in the northern areas you might choose a variety with a short growing season. Most sweet corn takes between 55 and 95 days to mature. Corn likes a well drained warm soil with temperature of above 55 degrees F. to germinate. Cultivate and prepare the soil. Plant seeds 1 to 2 inch in depth in rows 12 to 20 inch apart. You will need to plant 2 or more rows of corn to ensure good pollination,and for the development of the ear. Use of fertilizer is recommended to ensure a healthy plant. Marketing sweet corn is one of the challenges that face a corn producer. Getting the corn from the field to the table in the shortest amount of time to ensure freshness and flavor. After corn is harvested the sugar in the kernel slowly turns to an unsweet starch, reducing the quality of the corn. New hybrid seed is continuously being develop to slow down the sugar to starch process. This would give the corn a longer shelf life at the supermarket. When buying fresh corn, look for bright green tightly closed, moist husks, light brown silk, with plump kernels. You need to refrigerate corn as soon as possible after purchase. Cooking fresh corn can be done in several ways. Husk corn just before cooking to ensure freshness. (continued on next page)

39

BOILING; Place corn in vigorously boiling unsalted water, add a pinch of sugar to the water, cook 3 to 5 minutes. Over cooking causes the corn to become tough. STEAM; Set ears of corn on a rack with a few inches of boiling water, cover pot steam 6 to 15 minutes. MICROWAVE; Place 4 or 5 ears around edges of a microwave dish. Add 3 T. water, cover loosely with plastic wrap, cook 6 to 10 minutes. ROASTED; Remove outer husk, pull back inner husk, remove silk, spread corn with flavored or plain butter. Pull inner husk up over ear and tie top. Roast in 400 degree oven in shallow pan 20 min. GRILL; Prepare same as roasting, place around outer edges of grill over hot charcoal coals, turn 2 or 3 times grill for 15 minutes. Cooking time will depend on the size of the ear of corn. Preparing corn for freezer: Freeze corn the same day it is harvested, choose corn that is at peek for eating, remove husk, silk and any blemish from the ear. Drop into boiling water for 4 to 5 minutes, remove from hot water, place in cold water for 5 minutes, to stop cooking process., drain well. The boiling water will ensure that organism or soil will be removed. Cut corn from cob, cutting 3 or 4 rows at time, making whole kernel corn. For cream corn score down the center of each row of kernels, using back of knife, scrape cut kernels into a bowl. Pack corn immediately into containers or freezer bags. Press out excess air from package. Place in freezer. If you are freezing corn on the cob wrap each tightly in moisture proof wrap, and place in freezer bags. Frozen corn my be cooked without thawing, frozen corn on the cob should be thawed before cooking. Corn is an easy vegetable to prepare, plus a great addition to any meal, and goes well with most other foods. Corn can be found in most supermarkets in several styles; canned whole kernel corn, creamed corn, frozen on the cob, frozen whole kernel, and combined with other vegetables and ingredients, frozen and canned.
Can Cream Corn Can Cream Corn Can Whole Kernel Corn Can Whole Kernel Corn Corn Fresh Ears Frozen Corn Frozen Corn 12 Oz Can 16 Oz Can 15 1/4 Oz Can 17 Oz. Can 2-3 Med. Ears 10 Oz. Pkg. 16 Oz Pkg 1 2 1 2 1 1 1 1/2 Cups Cups 1/4 Cups Cups Drained Cup Cut Corn 1/4 Cup 2/3 Cup

40

Corn On The Cob

It seems to be a custom With so many folks these days To speak of what they like to eat And laud it with much praise. Now just for common eaten Youll find theres quite a mob Sayin nothin beats plain roastin ears New corn on the cob. Folks are very much a like Where ever we may go, From the high-ups in society To the common folks below. From professional men to laboring men Regardless of the job, They all are on one level, They like new corn on the cob. The best way to enjoy it, If your teeth you do not fear, Is butter it and season it And gnaw it from the ear, Place the elbows on the table, So the head can freely bob, And enjoy a smear from ear to ear Of new corn on the cob.
Given to me by a friend Mary Pickering

41

Calico Chicken
8 pieces frying chicken 1/4 C. Parmesan cheese 1 onion, minced 1 can whole kernel corn, drained 1 green pepper, chopped 1-16 oz. can tomatoes 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic salt

Wash chicken and pat dry with paper towels. Brown chicken on both sides in hot oil. While chicken is browning combine onion, corn, tomatoes, pepper, salt, pepper and garlic salt. Place vegetable mixture in a baking dish. Lay browned chicken on top. Sprinkle with Parmesan cheese. Cover loosely with foil. Bake in 325 oven for 45 minutes to 1 hour.

Hardy Corn
1/2 lb. sausage 1/4 C. onion, chopped 1-17 oz. can cream corn 6 eggs

Brown sausage, add and cook onion, drain. Add corn. Beat eggs, add to sausage, cook as for scrambled eggs. Serve warm with toast.

Brunswick Stew
2 T. butter 2 onions, chopped 1 clove garlic, minced 6 to 8 pieces chicken 2 qts. water 2 C. ham, cubed 10 oz. frozen lima beans 10 oz. frozen okra 10 oz. frozen corn 4 potatoes, cubed Salt to taste 1 tsp. thyme 1 tsp. oregano 30 oz. tomatoes

In large pan, melt butter saut onions and garlic. Wash and add chicken pieces. Cover with two quarts water. Cook and skim broth. Add ham, cook until chicken is tender. Remove meat and add remaining ingredients to broth. Cook 1 hour. Return chicken to broth. Heat thoroughly. Serve with crusty bread. Freeze any leftovers. 42

Dinner Dish
1 1/2 lbs. mild sausage 3/4 C. onion 1/2 green pepper 1/2 clove garlic, minced 1 C. cream corn 1/2 C. grated cheese Salt and pepper to taste 4 oz. fine cooked noodles Corn flake crumbs

Lightly brown meat with onions, pepper and garlic. Season with salt and pepper. Add cheese, corn and noodles. Pour into greased casserole. Top with corn flake crumbs. Bake at 350 for 30 minutes.

Burger Pie
1 lb. ground beef 1/2 C. onion, chopped 1/2 C. green pepper 2 T. pkg. chili seasoning 1-8 oz. tomato sauce 1 C. chopped tomatoes 7 oz. kernel corn, drained 1/2 clove garlic, minced 4 oz. mushroom pieces 6 oz. cheese 1 can crescent rolls

In a large skillet brown beef, onions, pepper and drain. Add chili seasoning, garlic, tomato sauce, corn and mushrooms. Cook over low heat until bubbly. Turn into 12x8 inch casserole. Top with cheese, stir slightly. Open crescent rolls. Do not unroll. Slice each section into eight slices. Arrange slices on top of meat mixture. Bake at 375 for 20 to 30 minutes.

He gives rain on the earth, and sends waters on the field. Job 5:10

43

One Pot Feast

1/2 head cabbage 2 C. carrots 2 C. red potatoes 2 C. onions 4 ears fresh corn 1 lb. smoked sausage 1 C. celery 1 clove garlic, minced Season salt and pepper 2 to 3 C. chicken broth

Cut all ingredients into good bite size pieces. Layer all ingredients in a large soup pot. Place sausage on top of vegetables. Pour chicken broth over all. Top with tight fitting lid. Cook on medium heat until all vegetables are tender. To serve place all of the ingredients on a large tray in the middle of the table for everyone to enjoy.

Beef Quesadillas
1 lb. ground beef 1 1/2 C. salsa 1/4 C. cilantro minced 3 T. lime juice 1 C. black beans, drained 3/4 C. frozen corn, thawed 2 C. Mexican cheese 8 flour tortillas Sour cream

Combine browned beef with next five ingredients. Cook on low heat 10 to 15 minutes. Divide meat onto four tortillas. Top with remaining tortillas. Top with cheese and sour cream. Serve warm.

Indian Succotash
1-18 oz. pkg. frozen lima beans 1-18 oz. pkg. frozen kernel corn 1 lb. pkg. link sausage Salt and pepper 1/2 tsp. sugar

Place lima beans in saucepan. Cover with water. Cook 20 minutes until tender. Add corn to pan. Cook until corn is thawed and cooked. Cook sausage links. Cut in bite size pieces. Add to corn and beans. Season with salt, pepper and sugar. Serve with muffins or crusty bread. 44

Six Layer Dinner

3 1 1 1 C. potatoes, sliced can kernel corn,d rained onion, sliced lb. ground beef 1 C. carrots, sliced 1-16 oz. can tomatoes, cut up Salt and pepper to taste

Layer potatoes, corn, onions, meat and carrots in a three quart casserole. Season each layer with salt and pepper. Pour tomatoes over top. Cover. Bake at 350 for 1 hour until vegetables are tender.

Hardy Corn Lunch

1 lb. pork sausage 1 onion, chopped 1 C. celery, diced 1 cooked diced potato 1/2 tsp. sage 1/2 tsp. salt 1 can cream corn 1/2 green pepper 1 can biscuits

Brown sausage. Remove part of drippings. Add and cook pepper, onion, celery and potato until light brown. Add corn, sage and salt, mix well. Turn into baking dish. Top with biscuits. Bake at 425 for about 20 minutes. Serve with a green salad.

Meat Loaf With Corn

1/4 C. milk 1 egg, beaten 1 C. bread crumbs 1 T. onion 2 tsp. mustard 1 lb. ground beef 1 1/2 C. fresh cut corn 2 T. bacon, cook and crumble TOPPING: 1/4 C. ketchup 1 T. mustard 1 T. brown sugar

Mix milk, egg and crumbs. Add onion, mustard, beef, corn and bacon. Mix well. Form into a loaf. Place in baking dish. Combine topping ingredients. Spread on top of meat loaf. Bake at 375 for 45 to 60 minutes. 45

Chicken Corn Dinner

8 pieces frying chicken 1/4 lb. butter Salt and pepper 1 1/2 C. onion slices 8 oz. mushrooms, sliced 1 clove garlic, minced 1 C. chicken broth 1/2 tsp. thyme 1/2 tsp. curry powder 1/4 tsp. ginger 3 ears fresh corn cut in 2" pieces

Melt half butter in large skillet. Season chicken, coat with flour. Brown chicken in butter. Remove chicken. Keep warm. To skillet add onions, mushrooms, garlic and saut until tender. Stir in thyme, ginger, curry powder and broth. Return chicken to pan. Cover, cook on low heat for 30 minutes. Add corn pieces. Cook 10 minutes longer. Serve with rice.

Main Dish Corn

1 lb. mild sausage 2 C. herb poultry stuffing mix 2 cans cream corn 1 T. onion flakes 2 T. parsley 1/4 tsp. nutmeg

Cook sausage until no pink remains. Remove all but 1/2 cup sausage from pan. Stir 1 cup stuffing into sausage in pan. Add corn, onion, parsley, nutmeg and salt and pepper to pan. Mix well. Stir in remaining stuffing and reserved sausage. Spoon into baking dish. Bake at 350 oven for about 40 minutes.

"Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs. Gen. 9:3

46

Stuffed Round Steak

1 1/2 lbs. round steak 2 C. bread crumbs 1/2 C. onion, chopped 1/3 C. celery, chopped 2 T. pimento, chopped 1-8 oz. kernel corn, drain 1-4 oz. can mushrooms, drain 3/4 tsp. salt Dash pepper 1 beef bouillon cube 1/2 tsp. seasoned salt 1/2 C. white wine

Leaving meat in one piece, pound with a meat mallet until meat is 1/4 inch thick. In a bowl combine bread crumbs, onion, celery, pimento, corn, mushrooms, salt and pepper, mix well. Spread stuffing mix evenly over steak. Roll meat up with string tie roll every 2 inches. Place roll in a baking dish. Sprinkle with seasoned salt. Add bouillon cube and pour wine over meat. Bake at 350 for 1 1/2 hours, basting three times. Keep covered.

Pork And Noodle Dish

1 C. cooked pork, cubed 1 T. olive oil 1 can cream of chicken soup 1/2 C. narrow noodles, uncooked 2 T. onion, chopped 1/2 C. green olives, chopped 1-8 oz. kernel corn, undrained 1/2 C. Cheddar cheese

Heat oil, add meat. Lightly brown. Add onion, saut. Add soup, noodles, olives and corn. Mix together. Pour into buttered casserole. Bake at 325 for 45 minutes. Remove from oven, stir and sprinkle with cheese. Return to oven until cheese melts.

47

Hardy Stew
1 C. water 1 can cream of chicken soup 1/2 C. onion 1/2 C. celery 1/2 tsp. garlic 1 can carrots, drain 1 can lima beans, drain 1 can kernel corn, drain Salt and pepper 2 C. cooked chicken 1 can biscuits

Combine water, soup, onion, celery and garlic. Cook to tenderize vegetables. Add carrots, lima beans, corn and chicken. Season with salt and pepper to taste. Pour in baking dish. Top with canned biscuits. Sprinkle with parsley. Bake at 375 for 20 to 25 minutes until biscuits are lightly browned.

Quick Beef Pie

1-9" baked pie shell 1 lb. ground beef 1/2 red pepper, chopped 1/2 C. onion, chopped 1/4 tsp. garlic powder 2 tsp. chili seasoning 1 can corn, undrained 1-8 oz. tomato sauce 1 T. cornstarch 1/2 C. cheese

Brown beef with onions, pepper and garlic. Stir chili seasoning and cornstarch. Add corn and tomato sauce. Cook 2 minutes. Spoon into baked pie shell. Sprinkle with cheese. Bake at 400 for 15 minutes

Pork Muffin Dish

2 C. leftover pork roast 1/3 C. barbecue sauce 1-8.5 oz. pkg. corn muffin mix 1 C. cream corn 2 eggs 2 T. milk 1/2 C. shredded cheese

Combine pork and barbecue sauce, set aside. Mix muffin mix with beaten eggs, corn, cheese and milk. Spoon half batter into greased 8 inch baking dish. Top with pork mixture. Spoon remaining batter on top of pork. Sprinkle with cheese. Bake at 350 for 40 minutes. 48

Chili Mac
1 lb. hamburger 3/4 C. onion, chopped 1/2 C. green bell pepper 1/2 C. red bell pepper 1 clove garlic 1-14 1/2 oz. can tomatoes 1 qt. water 1-7 1/2 oz. pkg. chili macaroni dinner mix 3/4 tsp. chili powder 1-8 3/4 oz. can corn 1/4 tsp. salt

In a large saucepan brown meat. Add onion, peppers and garlic. Drain and add tomatoes, water, dinner mix, chili powder and corn. Simmer 20 minutes.

Corn And Chicken Chowder

2 1 2 1 2 3 T. butter onion, chopped cooked potatoes, diced C. chicken broth C. cooked corn C. nonfat powdered milk, mixed with water 1 tsp. Worcestershire sauce 1 C. cooked chicken, diced 2 tsp. salt 1/2 tsp. pepper 2 T. parsley

Heat butter, saut onion. Add potatoes and broth. Cook to soften potatoes. Add remaining ingredients. Heat thoroughly. Do not boil. Simmer to blend flavors. Sprinkle with parsley. Serve with tiny bread cubes.

A mist went up from the ground and watered the whole face of the ground. Gen. 1:6

49

Taco Pie
1 C. flour 1/2 C. shortening 1 C. cornmeal 1/4 C. cold water 1 lb. ground beef 1 pkg. taco seasoning 2 C. frozen corn 1 qt. whole tomatoes 1 C. Swiss cheese Crushed corn chips

Combine flour, cornmeal, cut in shortening. Add water to make a soft dough. Press dough into 10 inch pie dish. CRUST: Prick with fork. Bake 10 minutes until lightly browned. Brown ground beef, add seasonings, corn and tomatoes. Cut tomatoes into pieces. Cook 5 minutes. Place meat mixture in baked crust. Bake at 375 for 15 minutes. Top with cheese and corn chips. Serve warm.

Ham Chowder
1 2 1 1 4 lb. ham, diced carrots, diced celery stalk, diced onion, diced potatoes, diced 1 can cream corn 1 can kernel corn 1 can lima beans 2 C. milk Salt and pepper

Place ham in Dutch oven. Add carrots, celery, onion, potatoes, cover with water. Cook until vegetables are tender. Add corn, lima beans, milk and salt and pepper. Heat just to a boil. Do not boil milk. Soup may be thickened with instant mashed potatoes or flour.

Salmon Chowder
1 1 1 1 1 can can can can can salmon celery soup mushroom soup potato soup kernel corn 1/2 tsp. thyme 1/4 tsp. paprika 2 tsp. lemon juice 2 T. parsley 2 C. milk

Drain and flake salmon. Combine all ingredients except parsley in large pan. Bring to boil. Reduce heat, simmer on medium for 20 to 25 minutes. Serve with crusty bread. 50

Tuna And Corn Bake

1 egg 1 C. milk 2-6 1/2 oz. cans tuna 1/4 C. onion, chopped 1-17 oz. cream corn 1 C. saltine cracker crumbs 2 T. butter Salt and pepper

In large bowl beat egg slightly. Add milk and corn. Stir in tuna, 1/2 cup crumbs, onion, salt and pepper. Turn into greased 1 1/2 quart baking dish. Top with remaining crumbs. Dot with butter. Bake at 350 for 20 to 25 minutes.

Fresh Corn Chowder

4 potatoes, peel and cube 1 onion, chopped 2 carrots, chopped 1/2 celery stalks, chopped 1 clove garlic 2 chicken bouillon cubes 2 C. fresh cut corn 3 C. milk Salt and pepper 1 pkg. cream cheese

Cook potatoes, onion, carrots, celery, garlic and bouillon in soup pan covered with water. Cook until vegetables are tender. Add milk to pan. Do not drain water from vegetables. Add corn, cook 5 minutes. Add cream cheese, cubed. Season with salt and pepper. Soup may be thickened with a couple tablespoons of instant mash potatoes. Serve with crusty bread.

I say to you, unless a grain of wheat falls into the ground and dies, it remains alone; but if it dies, it produces much grain. John 12:24

51

Corn Soup
6 slices bacon 1/2 C. onion, chopped 2 or 3 potatoes, cubed 1 C. water 2 tsp. celery flakes 1 1/2 C. whole kernel corn, drained 2 C. tomato juice 2 tsp. sugar 1/2 C. milk 2 T. cornstarch Salt and pepper

In a large saucepan partially cook bacon. Add onion, continue to cook until bacon is crisp, Remove part of the drippings, Add potatoes, celery flakes, water, salt and pepper. Cook until potatoes are tender. Add corn, tomato juice and sugar. Heat and simmer 5 minutes. Mix milk with cornstarch. Stir slowly into soup until slightly thickened. Serve with salad and crusty bread.

Quick Corn Chowder

1 1 1 2 can cream style corn can cream of potato soup C. milk C. chicken broth 1 C. cooked chicken 1 1/4 C. pkg. white sauce mix Salt and pepper to taste

Combine corn, soup, broth and milk. Heat all ingredients except white sauce mix. Add mix, stir over low heat 5 minutes until thick and smooth. Stir in diced chicken. Serve with hot biscuits.

Surprise Gumbo
5 T. butter 2 T. onion 2 T. green pepper 2 C. corn 2 C. tomatoes 2 C. okra

Saut onion and pepper in butter. Add vegetables, salt and pepper to taste. Cook on medium heat until okra is tender. Serve with crusty bread.

52

Ohio Corn Chowder

1 1 1 1 3 2 C. celery, diced C. onion, diced C. carrots, diced green pepper potatoes, diced chicken bouillon cubes 1 1 1 2 1 can creamed corn can kernel corn can lima beans C. milk lb. diced smoked sausage

Place first six ingredients in 5 quart pan. Cover with water. Cook until vegetables are tender. Add remaining ingredients. Bring to boil. Do not boil, simmer on low heat 15 minutes. Chowder may be thickened with a little instant mashed potatoes.

Corn Chowder
10 slices bacon 1 C. chopped onions 3 cans cream style corn 1 can evaporated milk 3 C. nonfat powdered milk with water Salt and pepper to taste 2 C. shredded cheese

Fry bacon in a large soup pan until crisp. Remove bacon, cook onion in bacon drippings. Stir in remaining ingredients except bacon and cheese. Heat to boiling. Reduce heat to low. Stir in cheese to melt. Stir in crumbled bacon. Serve with French bread.

Vegetarian Chili
1 2 1 2 1 2 onion, chopped cloves garlic T. corn oil C. mild salsa pkg. chili seasoning beef bouillon cubes, dissolved in 3 C. boiling water 4 C. stewed tomatoes 3 cans beans, 1 kidney, 1 pinto and 1 white 1 pkg. chili seasoning 2 C. frozen corn 2 tsp. sugar

Saut onions and garlic in oil. Add remaining ingredients. Simmer 30 minutes to blend flavors. Serve with grated cheese. A little water may be added if chili is too thick. 53

Taco Soup
1-14 oz. can stewed tomatoes 1 jar salsa 2 T. taco seasonings 1-12 oz. can kernel corn with sweet peppers 1/2 C. water Dash of hot sauce, optional 1 C. Mexican style cheese Crumbled taco shells

In saucepan combine all ingredients except cheese and taco shells. Cook over medium heat until boiling. Reduce heat, simmer 15 minutes. Serve in soup bowls. Top with cheese and crumbled shells.

Vegetable Chowder
2 1 1 1 1 1 C. cabbage, chopped C. onion, sliced C. celery, sliced thin C. frozen peas C. carrots, sliced thin can cream corn 1/2 C. butter 2 1/2 C. milk 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. thyme 2 1/2 C. sharp cheese, shredded

Saut cabbage, onion, celery, peas and carrots in butter in a Dutch oven until vegetables are tender 8 to 10 minutes. Add corn, milk and seasonings. Cook over low heat to blend flavors, about 15 minutes. Add cheese. Stir to melt cheese. Serve with corn bread.

Food gained by fraud tastes sweet to a man, But he ends up with a mouth full of gravel. Prov. 20:17

54

Noodle Casserole
8 1 1 1 1 oz. egg noodles C. butter C. water C. onion, chopped C. carrots, sliced thin 10 oz. kernel corn 1-9 oz. green beans 1 clove garlic, minced 1/4 C. parsley

Cook and drain noodles. Toss noodles with 1/2 cup butter, set aside. In saucepan combine onion, carrots, corn, beans and garlic. Cover with 1 cup water. Cook 5 minutes until vegetables are tender. Drain, add remaining 1/2 cup butter. Toss noodles and vegetables lightly together. Sprinkle with parsley. Serve warm.

Deluxe Vegetable Bake

2 2 2 2 eggs cans cream corn pkgs. chopped broccoli T. minced onion 4 T. butter, melted 1 C. croutons 2 strips bacon

Beat eggs. Fold in corn, broccoli, onion and butter. Place in casserole dish. Top with croutons. Cut bacon in small pieces. Place on top. Bake at 350 for 1 hour.

Harvest Corn Stuffing

3 C. bread cubes 1/2 C. butter, melted 1 1/2 C. chicken broth 1 can cream corn 1 can kernel corn, drained 1 onion, chopped 1/2 tsp. garlic powder 1/4 tsp. sage 1/4 tsp. oregano 2 eggs, beaten 10 slices bacon, fry and crumble

Cook onion in butter until soft. Add bread cubes, stirring until butter is absorbed and bread cubes are lightly toasted. Add broth and remaining ingredients, mix well. Turn into buttered baking dish. Bake at 350 for 1 hour.

55

Corn Savory
3 T. butter 4 T. onion, chopped 1/2 C. celery, chopped 2 C. kernel corn, drained 2 C. cooked peas 2 T. parsley, chopped 1/2 tsp. dried savory Salt and pepper 1/2 tsp. sugar 1/2 C. sour cream

Cook butter, onion and celery 3 or 4 minutes. Add remaining ingredients, except sour cream. Heat thoroughly. Before serving, stir in sour cream.

Corn Noodle Casserole

1-8 oz. pkg. medium wide noodles, cook and drain 1-17 1/2 oz. can cream corn 1/2 C. cubed cheese 1 egg, beaten 1/2 C. melted butter Crushed potato chips

Cook and drain noodles. In a large bowl combine beaten egg, creamed corn, cheese and butter. Pour into buttered baking dish. Top with crushed potato chips. Bake at 350 for 45 minutes.

Corn And Celery Bake

2 C. fresh or canned corn 1 C. celery, diced 2 T. pimento 1/2 C. bread crumbs 2 T. butter 1 C. cream Salt and pepper

Combine corn, celery, pimento, salt and pepper. Blend in bread crumbs. Place in casserole greased with 1 tablespoon butter. Dot with remaining butter. Pour cream over top, sprinkle with paprika. Bake at 350 for 20 to 25 minutes.

56

Sunshine Loaf
1 C. fresh cut corn 1 C. seasoned bread crumbs 1/2 C. cooked carrots, chopped 2 eggs, beaten 1/2 tsp. salt Dash of pepper 3 T. melted butter

Combine all ingredients in order given. Reserve 1 tablespoon butter for top. Place mixture into a greased loaf pan. Brush with butter. Bake in 325oven for 25 to 30 minutes.

Corn And Pasta

1/2 lb. spaghetti, cooked 1 can corn, drained 1/2 green pepper, chopped 2 T. pimento, diced 1/2 lb. American cheese 1 C. white sauce 1 T. onion, grated

Make 1 cup white sauce, add cheese and onion to white sauce. Cook and drain spaghetti. Mix spaghetti, corn, pimento, pepper and white sauce. Place in baking dish. Bake in 350oven for 30 to 35 minutes.

Indian Stew
3 ears corn 1 onion 2 cloves garlic 1/4 C. water 3 zucchini 2 tomatoes 1/2 C. crumbled cheese Salt Pepper 1/4 tsp. chili powder

Cut kernels from ears of corn, slice onions and garlic. Combine all with water in covered pan. Cook 5 minutes. Add sliced zucchini, cook 5 minutes more. Add sliced tomatoes. Heat until tomatoes are warm, but not mushy. Add cheese. Season to taste. Serve with corn bread.

57

Corn And Celery

20 oz. frozen corn 1 can cream of celery soup 1/4 tsp. salt 1 can water chestnuts, diced 2 C. corn flakes crumbs 1 T. melted butter

Thaw corn slightly and mix with soup, salt and water chestnuts. Pour in baking dish. Top with corn flakes crumbs. Drizzle with butter. Bake at 325 oven for 45 minutes.

Broccoli And Corn Bake

1 1 1 1 2 T. butter T. onion, chopped T. flour 1/4 C. milk C. cheese 1-12 oz. kernel corn, drained 20 oz. broccoli, cook and drain 1 C. cracker crumbs

Melt butter. Saut onion and add flour. Slowly stir in milk. Cook until mixture thickens. Add cheese and corn, stir in 1/4 cup of cracker crumbs. Place cooked broccoli in a baking dish. Pour sauce over broccoli. Top with remaining cracker crumbs. Bake at 350 for about 30 minutes.

Tomatoes With Corn

10 tomatoes 1/4 C. butter, melted 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. thyme Dash garlic salt 4 C. corn, fresh or canned, drain

Wash tomatoes, slice off top. Scoop out pulp. Mix pulp with remaining ingredients. Stuff tomatoes with mixture placed in greased muffin cups. Bake in 375oven for 20 minutes.

58

Zucchini Corn Bake

1-8 oz. pkg. corn muffin mix 1/2 lb. mild sausage 1/2 C. onion, chopped 2 medium zucchini 1/4 C. Cheddar cheese Parsley

Brown sausage, add and cook only 1/2 cup shredded zucchini until soft. Slice remaining zucchini. Lay slices in a glass baking dish. Mix muffin mix according to package directions, stir in sausage mixture. Pour over zucchini slices. Top with cheese and parsley. Bake at 350 for 20 to 25 minutes.

Corn Casserole
2 eggs 1/4 C. milk 1/2 C. cracker crumbs 1-17 oz. can cream corn 1/4 C. grated carrot 1/4 C. green pepper, chopped 1 T. celery, chopped 1 T. onion, chopped 1/8 tsp. hot sauce 1/2 tsp. sugar 1/2 tsp. salt 1/2 C. shredded cheese

Combine eggs and milk. Beat until blended. Add cracker crumbs, let it absorb all liquid. Add remaining ingredients except cheese to crumb mixture, stirring well. Turn into greased casserole. Bake at 350 for 45 minutes.

Corn And Tomato Casserole

2 bacon slices 1/2 C. green pepper 1/4 C. onion 2 1/2 C. kernel corn, drained 1 tsp. sugar 1/2 C. seasoned bread crumbs Salt and pepper to taste 2 1/2 C. canned tomatoes, drained

Fry bacon until light brown. Add onions and pepper. Cook until soft. Add corn, tomatoes, sugar and seasonings. Pour into baking dish. Top with bread crumbs. Bake 30 minutes uncovered in 375 oven. 59

Green Chile Corn

3 T. olive oil 1 small onion 1 small clove garlic 1/2 green pepper 1-4 oz. can green chilies Salt and pepper 3 C. fresh or frozen corn

Heat oil, add onion, garlic, pepper and saut to soften. Add chilies and corn. Cook 5 to 10 minutes. Season to taste.

Spicy Corn
1/4 lb. bacon 2 C. onions 1 green pepper 1 clove garlic 1-#2 can tomatoes 3 C. corn 1/2 C. mushrooms 1 bay leaf 1 tsp. chili powder 1 tsp. brown sugar Dash of Tabasco sauce

Fry bacon and remove from drippings. To drippings add onions, peppers, garlic and mushrooms. Cook until tender. Add tomatoes and cook 10 minutes. Add remaining ingredients, cook 15 minutes to blend flavors. Remove bay leaf before serving.

Garden Vegetables
1 1 1 4 C. onion, sliced 1/2 lbs. yellow squash can kernel corn T. butter 2 C. fresh tomatoes 1 T. sugar 1/2 tsp. salt and pepper

Melt butter in skillet. Add onion, cook until tender. Cut squash in thin slices. Add to onions with corn and tomatoes. Cover and simmer 30 minutes, stirring occasionally. Serve warm.

60

Corn Noodle Casserole

1 can cream corn 1 egg, beaten 1/2 C. cheese, shredded 1/2 C. butter, melted 1 1/2 C. crushed potato chips 1-8 oz. pkg. medium-width noodles, cook and drain

Mix all ingredients in order in recipe, except chips. Place in baking dish. Top with crushed chips. Bake at 350 for 45 minutes.

Corn And Mushrooms

1/4 C. butter 1/2 red pepper, diced 1 small onion, diced 1/2 clove garlic, minced 2/3 C. fresh cut corn 8 oz. mushrooms, sliced 1/4 tsp. salt 1/4 tsp. thyme 1 T. Worcestershire sauce 1/4 C. Swiss cheese 3 T. seasoned bread crumbs

Melt butter in skillet. Add pepper, onion, garlic, corn, mushrooms and salt. Cook on medium heat, stirring gently 5 to 10 minutes. Stir in thyme and Worcestershire sauce. Place in serving dish. Top with cheese and crumbs. Bake at 350 for 20 minutes.

Then Jesus declared, "I am the bread of life. He who comes to me will never go hungry, and he who believes in me will never be thirsty." John 6:35

61

Corn Souffl
10 oz. frozen corn 4 T. butter 1/4 C. flour 1/4 tsp. salt and pepper 1 C. milk 4 eggs, separated 5 slices bacon, cooked and crumbled 1 C. colby cheese 1/4 tsp. cream of tartar Butter Parmesan cheese

Cook corn and set aside. In saucepan melt butter, stir in flour, salt and pepper. Gradually stir in milk, cook until mixture thickens. Remove from stove, stir in cheese. Blend egg yolks, stir a little hot mixture into egg yolks. Return egg yolks to hot mixture. Stir in bacon and corn. Beat egg whites with cream of tartar until soft peaks form. Fold corn mixture into egg whites. Coat baking dish with butter and Parmesan cheese. Bake at 350 for 45 to 50 minutes.

Corn Quiche
1 unbaked pie crust 1 1/3 C. fresh cut corn 1 C. heavy cream 1/4 C. onion, finely chopped 4 eggs, beaten Salt and pepper 2 tsp. parsley 3/4 C. Swiss cheese 1/4 C. bacon, fried and crumbled

Combine beaten eggs, cream, onion, corn and seasonings. Stir in cheese and parsley. Bake pie shell 5 minutes in 425 oven. Remove pie shell. Pour corn mixture into partially baked pie shell. Place bacon on top. Bake 10 minutes at 425. Reduce heat to 350 for 30 minutes or until almost set in center.

For the word of the Lord is right and true; he is faithful in all He does. "The Lords love endures forever." 2 Chr. 7:3 62

Jalapeno Corn
2-15 oz. cans whole kernel corn, drained 3 T. butter 4 oz. can jalapeno peppers, drain and chop 1 small clove garlic, chopped fine Salt and pepper to taste 1-8 oz. pkg. cream cheese

In medium saucepan combine corn, butter, jalapeno peppers, garlic, salt, pepper and cream cheese. Heat thoroughly until cheese begins to melt. Serve warm.

Vegetable Bake
1-16 oz. can small potatoes 1-8 oz. can whole onions 1-12 oz. can Mexicorn 1-4 oz. can peas 1-4 oz. can lima beans 1-4 oz. can carrots 1/2 C. butter 2 T. flour 1 1/2 C. milk 1/2 tsp. salt 3/4 C. Cheez Whiz 1/3 C. shredded cheese Paprika

Drain all vegetables, set aside. In a saucepan melt butter, stir in flour. Cook a few minutes. Slowly add milk, stir constantly until mixture thickens. Stir in Cheez Whiz. Combine vegetables with white sauce. Turn into baking dish. Top with remaining cheese, sprinkle with paprika. Bake at 350 for 50 to 60 minutes.

The pastures are clothed with flocks; The valleys also are covered with grain; They shout for joy, they also sing. Psalm 65:13

63

Corn Salad
4 ears corn 1/2 C. cucumber, diced 1/2 C. green pepper, diced 1 bunch green onion, sliced 1/2 C. roasted red peppers, diced 1/2 C. mayonnaise 1 T. Dijon mustard 1 T. honey 1 T. relish 1 tsp. fresh thyme 1/2 tsp. salt

Cook corn and cut kernels from cob. To corn add cucumber, onions, red and green peppers. Mix mayonnaise, mustard, honey, relish, thyme and salt. Stir dressing into vegetables gently. Chill before serving.

Overnight Corn Salad

1/4 C. vinegar 1 T. sugar 2 T. water 3 T. corn oil 1/2 tsp. dry mustard 1/8 tsp. garlic powder 2 cans kernel corn 4 oz. sliced mushrooms 1/2 C. red pepper 1/2 C. sweet onion 1/2 C. celery

Blend first six ingredients for dressing. Drain corn and mushrooms. Add and mix with pepper, onion and celery. Pour dressing over vegetables. Toss lightly. Chill overnight.

Succotash
1 1/2 C. whole kernel corn, cook and drain 1 1/2 C. lima or green beans, cook and drain 2 T. butter 1/2 C. cream 1 tsp. sugar Salt and pepper

Combine all ingredients in a saucepan. Cook over medium heat 10 minutes. Season to taste.

64

Farmer Corn Pie

1 unbaked pie shell 3 C. fresh cut corn 1 tsp. salt 1/2 C. pimento, chopped 1/2 tsp. sugar 1 2 1 1 T. flour T. water T. butter C. thin white sauce

Blend corn, salt, pimento, sugar, salt, flour and water. Pour into unbaked pie shell. Pour white sauce over corn mixture. Bake at 400 for 45 minutes or until set. Serve warm.

Corn Fluff
3 eggs, separated 1 1/2 C. milk, scalded 3/4 C. cornmeal 3/4 tsp. salt 1-17 oz. cream corn 3/4 tsp. baking powder 2 T. butter 1 tsp. sugar

Beat egg whites until stiff, set aside. Beat egg yolks until thick and lemon colored, set aside. Stir cornmeal into scalded milk, beating well until smooth. Cook over low heat 3 minutes. Blend in corn, butter and sugar and baking powder. Fold in yolks and egg whites. Pour into baking dish. Bake at 375 oven for 35 minutes until golden brown. Test with knife in center.

Burritos With Corn

1 1 1 1 can kernel corn can black beans C. Mexican style cheese 3/4 C. mild salsa 8 flour tortillas Lettuce Sour cream

Drain corn and beans, add cheese and salsa, mix well. Spoon into flour tortillas, roll and fold. Place in three quart baking dish. Heat in 400 oven for 8 minutes to melt cheese. Serve with lettuce and sour cream.

65

Corn Cakes With Cheese

1 1/2 C. cooked corn, cut from cob 1 egg 1/4 C. milk 1/8 tsp. salt 2 tsp. sugar 6 T. flour Pinch of baking powder 1/4 C. cheese

Place corn in blender. Add egg, milk, salt, sugar, flour and baking powder. Blend until smooth. More flour may be added if batter is too thin. Stir in cheese. Drop by spoonfuls onto hot greased skillet or grill. Brown evenly on both sides. Serve warm.

Corn Muffin Pudding

2 eggs 1-8 oz. can kernel corn 1-8 oz. can cream corn 1 C. sour cream 1-8.5 oz. pkg. corn muffin mix 1/2 C. butter 1/4 C. cheese, shredded

Beat eggs until fluffy. Gently stir in corn, sour cream, cheese. Stir in muffin mix and butter. Turn into greased baking dish. Bake at 350 for 35 minutes. Test with toothpick.

Corn Waffles
1 1/2 C. flour 2 tsp. baking powder 2/3 tsp. salt 2 T. sugar 3/4 C. milk 4 T. corn oil 4 eggs, separated 2 C. cream corn

Sift dry ingredients together. Combine milk, oil and egg yolks. Stir in corn. Add to dry ingredients, stirring only until well blended. Beat egg whites to form stiff peaks. Gently fold egg whites into batter. Cook on lightly oiled hot waffle iron. Serve warm with syrup, honey or your favorite jam.

66

Marys Fritters
1 1/2 C. leftover sweet corn cut from cob 1/2 tsp. sugar 1/4 tsp. salt 2 eggs, separated

Combine corn, egg yolks, sugar and salt. Beat egg whites until dry. Fold into corn. Drop by spoonfuls onto hot griddle. Serve warm with syrup.

Corn Fritters
1 C. grated fresh corn 2 eggs, beaten 1 tsp. baking powder 2 C. flour 1/2 C. milk 1 T. butter, melted

Combine all ingredients in large mixing bowl, mix well. Drop by spoonfuls into hot oil. Fry until golden brown. Drain on paper towels. Serve with syrup.

Corn Custard
1 2 2 4 C. milk C. cream corn T. butter eggs 1 T. sugar 1 T. flour 1 tsp. salt Dash pepper

Place milk, corn and butter in saucepan and heat. Do not boil. In a large bowl, beat eggs, sugar, flour and salt until smooth. Pour corn mixture slowly into egg mixture, stirring constantly. Pour into buttered baking dish. Bake in 350 oven for 45 minutes. Test center with a knife.

Corn Oysters
2 C. kernel corn 1/3 C. milk 1 egg 2/3 C. flour 3/4 tsp. baking powder 1/2 tsp. salt

Combine all ingredients until well blended. Drop by spoonfuls into hot oil in a skillet. Cook until golden brown on both sides. Serve with butter and syrup. 67

Corn Pancakes
1 C. flour 2 tsp. baking powder 2 T. sugar 1/2 tsp. salt 3/4 C. milk 2 T. corn oil 1 C. fresh cut corn 1 egg, beaten

Sift flour, baking powder, sugar and salt together. In separate bowl combine milk, corn, corn oil and beaten egg. Add liquid to dry ingredients. Stir only until well mixed. Drop by spoonfuls onto greased hot griddle. Turn over when bubbles start to form around edges. Brown on both sides. Serve warm with syrup.

Corn Frittata
3 T. corn oil 1 small zucchini 1/2 C. onion, chopped 1 C. fresh cut corn 5 eggs 4 T. cream 1/2 tsp. salt Dash of pepper 2 tsp. parsley 2 sliced tomatoes

Saut zucchini, onion and corn until tender. Remove from skillet with slotted spoon. Beat eggs in a large bowl until frothy. Beat in cream, salt, pepper and parsley. Add a little oil to skillet. Pour eggs into skillet. Place vegetables on top of eggs, cover and cook until partially set, 10 to 15 minutes. Arrange tomatoes on top. Bake at 350 until set in center, about 10 minutes.

Corn Parmesan
4 bacon slices 1 can creamed corn 1/4 C. Parmesan cheese Green onion, finely chopped

Fry bacon until crisp, crumble bacon. Mix with corn and cheese. Heat to blend flavors. Serve topped with onion.

68

Corn Combo
1/4 lb. bacon, fry crisp 2 T. flour 1/4 tsp. dry mustard 1 C. milk 1/2 C. cheese 1 1/2 C. fresh cut corn 6 slices toast

Fry bacon, remove bacon slices. In bacon drippings add flour. Cook 2 minutes. Add mustard and milk, cook until mixtures thicken. Add corn. Cook 5 minutes. Add cheese, stir to melt cheese. Serve over toast. Top with crumbled bacon.

Corn Balls
1 C. cream corn 1 C. flour 2 eggs, separated 2 tsp. baking powder 1/4 tsp. salt

Blend all ingredients except egg whites until smooth. Add well beaten egg whites. Drop by spoonfuls into hot oil at 365 for 2 to 3 minutes until golden brown.

Baked Corn
1 3 1 2 can cream corn eggs, beaten C. milk T. sugar 25 Ritz crackers made into crumbs 3 T. butter

Mix together corn, milk, eggs and sugar. Salt to taste. Pour into baking dish. Top with pats of butter. Sprinkle with cracker crumbs. Bake at 350 for 1 hour.

For God so loved the world that he gave his only Son, that whoever believes in him shall not perish but have eternal life. John 3:16 69

Cheesy Corn Bake

16 oz. white corn or shoepeg corn 1 C. shredded Monterey Jack cheese 1 C. shredded pepper Jack cheese 2 oz. diced pimentos, drained 3 eggs, beaten

Combine eggs, corn, cheese and pimento. Place in a greased baking dish. Bake at 350 for 35 to 40 minutes until bubbly.

Skillet Corn Fritters

10 oz. frozen whole kernel corn, thawed 2 T. butter, melted 1/2 C. flour 3/4 tsp. baking powder 1 tsp. salt 2 eggs, beaten

Drain corn, pressing corn to remove excess moisture. Mix all ingredients together. Drop by tablespoons into 1/2 inch hot oil. Fry in oil at 360 until golden brown.

Spoon Pudding
1 C. cornmeal 1 C. water 2 C. milk 2 T. butter, melted 2 eggs, beaten Salt to taste

Combine cornmeal, 1 cup milk and 1 cup water, mix well and bring to a boil over medium heat. Cook 3 minutes. Add remaining 1 cup milk and eggs. Stir in butter. Place into buttered baking dish. Dot top with 1 tablespoon butter. Bake at 400 for 30 to 35 minutes. Do not overbake. Should have a pudding texture.

70

Corn Spoon Bread

3/4 C. cornmeal 1 tsp. salt 1 1/2 C. milk, scalded 4 T. butter 1 can cream corn 4 eggs, beaten

Combine cornmeal and salt. Whisk cornmeal into scalded milk. Add corn. Beat eggs until thick and pale yellow. Whisk eggs into cornmeal mixture. Turn into 9x9 inch buttered glass baking dish. Bake at 350 for about 30 minutes. Corn will be on the bottom with a custard layer on top.

Fresh Corn Pudding

4 3 1 1 to 5 ears fresh corn eggs, beaten T. flour T. sugar 1/4 C. butter, melted 1 C. milk Salt and pepper

Cut and scrape kernels from ears of corn. Stir in remaining ingredients. Place in a greased baking dish. Bake at 350 for 40 to 50 minutes until mixture is set.

Breakfast Corn Pudding

2 beaten eggs 1 can evaporated milk 1-#2 can cream corn Salt and pepper 1/2 tsp. sugar 1/2 lb. sausage links, cooked

Beat eggs, add corn, milk, salt, pepper and sugar. Place into greased baking dish. Bake at 350 for 1 hour until firm. Place cooked sausage links on top. Bake a little longer.

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Cottage Corn Pudding

1 lb. cottage cheese 1/4 C. flour 2 eggs 1/2 C. milk 1 T. onion, chopped Salt and pepper 1/2 tsp. seasoned salt 2 C. whole kernel corn, drained 1/4 C. cheese 1/4 C. cracker crumbs

Beat eggs, add milk, onion, seasonings and corn. Combine flour and cottage cheese. Add to corn mixture. Pour into grassed baking dish. Top with cheese and crumbs. Bake until set in 325 oven for about 30 minutes.

Cream And Corn Pudding

2 eggs, beaten 1-8 oz. can whole kernel corn 1-8 oz. can cream corn 1 C. sour cream 1 small pkg. muffin mix 1 C. shredded cheese 1/2 C. butter, melted

Beat eggs until fluffy. Stir in remaining ingredients except cheese and butter. Pour into greased baking dish. Bake at 350 oven for 35 to 40 minutes.

Kathryns Pudding
2 cans cream corn 2 eggs, beaten 8 oz. sour cream 1/2 C. milk 1/2 box corn muffin mix 1/4 C. butter, melted 1 T. sugar

Mix all ingredients together in a large bowl. Bake at 350 for 40 to 45 minutes.

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Corn Pudding
1 can creamed corn 1 can whole kernel corn, drained 6 T. sugar 4 T. flour 3/4 C. milk 2 eggs Salt and pepper

Beat eggs and milk. Add flour, sugar and stir in corn. Pour into a greased casserole. Bake at 350 for 1 hour.

Perfect Corn Pudding

2 2 1 4 C. cream corn T. butter, melted C. milk eggs 1 T. sugar 1 T. flour 1 tsp. salt

Heat corn, butter and milk in a saucepan. Do not over heat. In a large bowl beat eggs, sugar, flour and salt until smooth. Pour and stir corn mixture into egg mixture. Pour into baking dish. Bake at 350 for 45 minutes. Test with knife in center.

Crunchy Corn Pudding

1 egg, beaten 1 can cream corn 3/4 tsp. salt 1 T. sugar 2 1/2 T. flour 1/2 C. cracker crumbs 1/4 C. milk 2 T. butter 1 C. Rice Krispies 3 T. butter, melted

Beat egg, add corn, salt, sugar and flour. Stir in milk, crumbs and butter. Place in a greased casserole. Top with Rice Krispies and butter mixture. Bake at 325 for 1 hour.

73

Golden Pudding
1/2 box corn muffin mix 2 beaten eggs 6 T. melted butter 1 T. sugar 8 oz. sour cream 2 cans cream corn

Mix all ingredients together. Place in a greased two quart casserole. Bake at 350 for 40 to 45 minutes.

Scalloped Corn
1 C. cream corn 1/2 C. crushed crackers 2/3 C. milk 2 T. butter 2 eggs, beaten Salt and pepper

Beat eggs well. Stir in remaining ingredients. Turn into one quart greased baking dish. Bake at 350 for 60 minutes. Test center with knife.

Corn Fondue
1 can cream corn 2 tsp. onion, minced 3/4 C. Swiss cheese, grated 2 eggs, beaten 1/2 C. hot milk 5 T. bread cubes

Blend all ingredients. Pour into greased loaf pan, set pan in hot water. Bake at 350 for 1 hour until set.

Easy Corn Relish

1/4 C. water 1 T. cornstarch 1/3 C. sugar 1/3 C. white vinegar 1 tsp. turmeric 1/2 tsp. celery seeds 1 tsp. dried onion 1-12 oz. can whole kernel Mexican style corn, undrained

Blend water, cornstarch. Add remaining ingredients. Cook and stir over medium heat until mixture thickens and boils. Boil a few minutes. Chill before serving. Keeps for a couple weeks. 74

Colorful Corn Relish

4 3 1 1 1 1 qts. fresh cut corn green bell peppers red bell pepper small bunch celery T. turmeric T. mustard seed 1 1/2 T. flour, mix with a little vinegar 1 tsp. celery seeds 1 tsp. salt 1 qt. white vinegar 1 C. sugar

Place corn and finely chopped peppers and celery in large pan. Mix turmeric, mustard seeds, salt, flour, celery seeds, vinegar and sugar together. Pour vegetables. Cook 35 minutes over low heat. Pack in sterilized jars. Cold pack for 5 to 10 minutes, follow proper canning procedures.

Cold Corn Relish

2 C. kernel corn 1/2 each red and green bell pepper 2 scallions, chopped 1/4 tsp. salt 1/2 C. white vinegar 1/2 1/4 1/2 1/2 1/4 C. water C. sugar tsp. celery seeds tsp. turmeric tsp. dry mustard

Combine corn, relish, scallions and salt, set aside. Make dressing with water, vinegar, sugar and spices. Bring to a boil. Pour over vegetables. Place all ingredients in a covered container. Refrigerate. Will keep three weeks.

Corn N Chilies
1 can kernel corn 4 oz. green chilies 3 T. sweet onion 3 T. red pepper, chopped 3 oz. pkg. cream cheese

Drain corn, reserve 2 tablespoons liquid. Blend liquid with cream cheese. Heat until smooth. Stir in onion, pepper, chilies and corn. Serve warm as a side dish.

75

Cream Corn
Fresh sweet corn on the cob Cream Sugar Salt Pepper

Remove husk and silk from corn. Place corn ears into boiling water 4 to 5 minutes. Remove from hot water. Put into cold water. Drain well. Score each row of kernels in the center. Scrape corn into a bowl. To each cup of corn pulp, add 1/4 cup cream, 1/2 teaspoon sugar and salt and pepper. Stir well. Pack in freezer. Place in freezer. A delight to have for the Holiday or any time when fresh corn is not available.

Barbecue Corn
4 to 6 ears fresh corn 1/2 C. ketchup 2 T. brown sugar 1 T. vinegar 1 T. Worcestershire sauce 1/4 tsp. onion powder 1/4 tsp. garlic powder 4 T. melted butter

Husk corn and set aside. Combine remaining ingredients. Brush sauce on each ear of corn. Wrap each ear of corn with foil. Corn may be cooked in 400 oven 25 to 30 minutes or placed on outdoor grill. On grill, turn ears often.

Corn With PB
6 ears fresh corn 6 slices bacon 3 T. peanut butter

Husk fresh corn. Spread each ear of corn lightly with peanut butter. Wrap each ear with slice of bacon. Secure with toothpick. Place on hot grill, turning often. Cook for about 10 minutes.

76

Corn Tamales
4 1 1 2 C. corn pulp C. shortening T. bacon drippings T. lard, melted 3 tsp. salt 1/2 tsp. pepper 1/4 tsp. cumin

Use mature field corn. Save husks, scrape corn. Blend in blender. Melt shortening and add to corn pulp. Add drippings, salt, pepper and cumin. Chill mixture. Spread 2 to 3 tablespoons pulp on a piece of husk. Wrap husk around pulp. Tie with a piece of string. Place in steamer and steam 45 to 60 minutes.

Fast Fritters
1 can kernel corn, drained 2 eggs, separated 1 T. cream 1 T. butter, melted 1 T. flour 1/4 tsp. salt

Beat egg yolks, add drained corn, cream, butter and flour. Fold in stiffly beaten egg whites. Drop by spoonful onto a hot lightly greased skillet. Brown on both sides. Good plain or with syrup.

Dried Sweet Corn

2 C. dried sweet corn Warm water 1 tsp. salt 1/2 C. cream

Remove husk and silk from fully ripe sweet corn ears. Dip ear into boiling water a few seconds. Cut kernels from cob, cut so you have a full kernel, but not to deep to cut the cob. Spread corn kernels out on white butcher paper. Place in sun to dry. If the weather is right it will take several days. When dry, store in covered container. To use, cover corn with water and soak overnight. Drain excess, ready to eat. Field corn is roasted for grinding into cornmeal flour. Sweet corn is dried and then eaten as a hot vegetable. Dried sweet corn is produced commercially for those who no longer dry their own. 77

Dried Corn Pudding

1 C. dried corn 2 C. thick cream 1/4 C. onion, chopped 2 T. red pepper 2 eggs, beaten 1 T. butter, melted Salt and pepper

Salad cream, pour over corn. Let set overnight in refrigerator. Mix soaked corn with remaining ingredients. Pour into greased baking dish. Bake in a 325 oven for 40 minutes. Test with knife.

Parched Corn
4 or 5 ears of white or yellow sweet corn Bacon drippings Fine salt

Allow some of your extra garden sweet corn to dry on the ear, shell kernels, spread on a cookie sheet to complete the drying process. When ready to use, place bacon drippings and corn in heavy skillet over medium heat. Cover pan, shake occasionally. Remove from heat when fully cooked. Season with fine salt.

I am the vine, you are the branches, He Who abides in Me, and I in him, bears much Fruit; for without Me you can do nothing. John 15; 5

78

N R CO L A E R E C

Cereal Made With Corn

Corn belongs to the grass family of plants, is classified as a cereal grain, with the exception of sweet corn, on or off the cob is listed as a vegetable. There are many cereals in the supermarket that have corn listed as one of the ingredients. The number of cereals have grown. There are many varieties and combinations of grains and fruit. Everyone has their personal favorite cereal. One of the most popular cereals is cornflakes. The history of corn flakes goes back to the 19th century, when a group of Seventh Day Adventist were looking for new ideas to meet their standards of a strict vegetarian diet. The group were experimenting with a number of different types of grain, and of course, one of them being corn. In 1894 the discovery of cornflakes happened by accident. Dr. John Harvey Kellogg and his brother Will Kellogg were in charge of the Battle Creek Sanitarium, and an Adventist, left some cooked wheat to sit, while attending to work in the sanitarium. When they returned, not wanting to waste the cooked wheat, they decided to continue the process by forcing it through rollers, hoping to obtain a long sheet of dough, what they got was flakes, which they toasted and served to their patients. A patent for cornflakes was filed in 1895. Enrichment of cereals became common after many Americans were found to be malnourished in 1941. In 1969 the White House Conference on Food, Nutrition and Health discovered dietary deficiencies. Cereal manufactures responded by fortifying cereals with the addition of vitamins and minerals, to increase the nutritional value of their product, but not naturally present in grains. If theres one food you should add to your diet thats both delicious and healthy, its whole grains. Grains are low in fat, contain fiber, and nutrition, providing antioxidants, vitamins, and minerals. Grains are a good way to incorporate good nutrition into your diet they are delicious and healthy. (continued on next page) 79

Grains are low in fat, contain fiber, and provide antioxidants, vitamins, minerals and other beneficial nutrients. The FDA suggests eating at least three ounces of whole grain cereals, crackers, or breads a day. One ounce is about a cup of breakfast cereal. 1 oz. of cornflakes is 110 calories Suggestions for using cornflakes; Roll a log of cookie dough in corn flakes; slice and bake. Toss into dry ingredients for flakier pie crust. Mix with butter, top your vegetable or casserole Mix with raisins, sunflower seeds, coconut: stir into yogurt. Layer cereal with fresh fruit, pudding, or ice cream. Cornflakes Cornflake Crumbs Corn Flakes Conrflakes 16 Oz Pkg 21 Oz Pkg 3-4 Cups 4 Oz. 16 Cups 8 1/2 Cups 1 Cup Crumbs 1 Cup Crumbs

Yes, the Lord will give what is good; And our land will yield its increase. Psalm 85: 12

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Corn Facts

Facts about corn. The only cereal grain to originate in the Americas, corn was reported to Europe by Columbus sailors who found it in Cuba. It is over 60,000 years old and was a central element in the religious of the Mayans, the Incas and many Northern Indians as well. American Colonists used corn as currency. Today the U.S. produces 50% of the worlds corn.

81

Corn Crisp Chicken

6 1 1 1 to 8 pieces chicken C. evaporated milk C. corn flakes crumbs tsp. Accent 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika

Dip chicken in milk, then in crumbs combined with spices. Place pieces in foil lined baking dish, skin side up. Do not crowd. Bake at 350 for 1 hour until tender. No need to turn pieces while baking.

Baked Fish
1 1/2 lbs. cod fillet, cut in 4 pieces 1/3 C. mayonnaise 1/3 C. corn flakes crumbs 1 T. lemon juice 1/2 tsp. dried dill

Arrange pieces of fish on pan lined with foil. Mix mayonnaise with lemon juice and dill. Spread on fish, then sprinkle with corn flakes crumbs. Bake at 425 for 15 minutes until fish is opaque at centers and crumbs just begin to brown.

Lamb Rolls
1 1/2 lbs. ground lamb 1/8 tsp. garlic powder 1 tsp. salt Dash pepper 1 T. lemon juice 1/4 tsp. marjoram 1 T. Worcestershire sauce 1 C. corn flakes 2 T. water 1/2 lb. bacon

Combine with all ingredients, except bacon. Lay bacon flat on a sheet of waxed paper with overlapping edges. Spread lamb evenly over bacon, and roll up meat so bacon is rolled in with meat. Chill rolled in waxed paper. Before slicing, place toothpicks to hold bacon in place. Slice into 1 inch slices. Brown slowly on both sides. Pour off fat as it accumulates.

82

Parmesan Chicken
1/2 C. corn flakes crumbs 5 T. Parmesan cheese 1 T. parsley flakes 1 clove garlic, minced 1/2 tsp. salt 1/4 tsp. seasoned salt 1/4 C. butter, melted 1 egg, beaten 6 pieces chicken

Combine corn flakes crumbs, Parmesan cheese, parsley flakes, chopped garlic, salt, seasoned salt. Combine egg and butter. Dip chicken in egg mixture and roll in corn flakes crumbs. Place in baking dish. Bake at 350 for 45 minutes until done.

Scallop Vegetables
1-10 oz. California Blend frozen vegetables 1 C. milk 3 oz. cream cheese 1 egg, slightly beaten 1 C. corn flakes crumbs 3/4 tsp. basil Salt and pepper 2 T. butter

Combine vegetables, milk and cheese. Cook until hot and cheese is melted. Stir a little of the hot milk into the egg. Then add to vegetables, add 1/2 cup crumbs, basil, salt and pepper. Pour into baking dish. Top with 1/2 cup crumbs and butter. Bake at 350 oven for 20 minutes.

Baked Tomatoes
4 medium tomatoes 2 T. butter 1/4 C. corn flakes 1 T. parsley 1/2 tsp. salt

Cut thin slice from top of tomatoes. Combine remaining ingredients and make topping. Place topping on cut surface of each tomato, pressing in place. Wrap each one with heavy foil leaving top open. Cook on grill 10 to 15 minutes or cook in 375oven for 20 minutes.

83

Batter Fried Corn

3/4 1/3 1/2 3/4 C. cornmeal C. flour tsp. garlic salt C. milk 2 T. corn oil 1 egg Con on the cob - 1/2 ears 1 C. corn flakes crumbs

Combine cornmeal, flour, garlic salt, oil, egg and milk, mix well. Dip corn ears in batter. Roll in crumbs. Deep-fry in hot oil at 350 2 to 3 minutes until light brown. Drain on paper towels.

Baked Spuds
3 baking potatoes 1/4 C. buttermilk 1/4 C. mayonnaise 1/4 tsp. onion salt 1/4 tsp. garlic powder Salt and pepper 2 C. crushed corn flakes

Wash and cut potatoes into 2 inch slices. Mix buttermilk, mayonnaise, onion salt, garlic and salt and pepper. Coat potatoes with mixture and roll in crumbs. Bake on greased foil covered pan. Bake 45 to 50 minutes at 375 oven.

Good Pancake Mix

10 C. flour 5 rounded tsp. baking powder 1 T. baking soda 1/4 C. sugar 1 3 2 3 T. salt C. corn flakes crumbs C. rolled oats C. whole wheat flour

Combine all ingredients, mix well. Cover and store in cool dry place. When ready to use combine 1 1/2 cups dry mix, one egg, 1 1/2 cups milk and 2 tablespoons melted butter. Drop by spoonfuls on greased hot grill. Brown on both sides, serve with syrup.

84

Apple Strudel Squares

2 1/2 C. flour 1 T. sugar 1 tsp. salt 1 C. shortening 2 eggs, separated Milk 1 1/2 C. crushed corn flakes 10 apples, peeled and sliced 1 1/2 C. sugar 1/2 tsp. cinnamon

Combine flour, sugar and salt together. Cut in shortening. Beat egg yolks and add enough milk to make 2/3 cup. Stir egg into flour, make dough. Handle lightly. Divide in half. Roll half to fit 10x15 inch pan. Sprinkle with crumbs. Combine apples, sugar and cinnamon. Place on top of crumbs. Roll remaining half dough and place on top of apples. Brush top dough with beaten egg whites. Bake 10 minutes at 400. Reduce heat to 350. Bake 40 minutes longer.

Corn Flakes Cookies

1 1/2 C. shortening 1 C. sugar 3/4 C. brown sugar 1/4 C. hot water 1 egg 1 tsp. vanilla 3 1/2 C. flour 1/2 tsp. salt 1 tsp. baking powder 12 oz. miniature chocolate chips 1 1/2 C. corn flakes

Cream shortening and sugars until light and fluffy. Beat in egg, water and vanilla. Combine flour, salt and baking powder. Add to batter. Gently stir in chocolate chips and corn flakes. Drop on a greased cookie sheet. Bake at 375 oven for 8 to 10 minutes.

Honor the Lord with your possessions, and with the first fruits of all your increase; so your barns will be filled with plenty, and your vats will overflow with new wine. Prov. 3: 9,10 85

C & C Cookies
3/4 C. brown sugar 3/4 C. sugar 1 1/4 C. shortening 2 eggs 1/2 tsp. vanilla 1 tsp. almond extract 2 C. flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 1/2 C. coconut 1 1/2 C. corn flakes

Cream sugars, shortening, add eggs, vanilla and almond. Combine flour, baking powder, baking soda and salt. Add to cream mixture. Stir in coconut and corn flakes. Drop on greased baking sheet. Bake at 350 for 8 to 10 minutes.

Healthy Crunchers
1 C. flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 C. shortening 1/2 C. sugar 1/2 C. brown sugar 1 egg 1/2 tsp. vanilla 1 C. crushed corn flakes 1 C. quick oats 1/2 C. coconut

Combine flour, soda and salt. Cream sugars, egg and vanilla and shortening. Beat until light. Stir in flour. Add corn flakes, oats and coconut. Remove one-third of dough with remaining two-thirds. Make small balls of dough. Place on greased cookie sheet. Flatten with bottom of glass. Bake at 350 for 8 to 10 minutes with reserved one-third dough. Make ball of dough a little smaller and bake the same, cool. FILLING: Melt 6 ounces of chocolate chips. Add 1/2 cup confectioners sugar and 1 tablespoon water. Blend in 3 ounces cream cheese. Beat until smooth. Spread filling over large cookie and top with small cookie.

86

Cereal Jam Cookies

2 C. corn flakes crumbs, finely crushed 1/2 C. brown sugar 1/2 C. flour 1/3 C. butter, melted 1/2 C. raspberry jam

Mix first four ingredients and firmly put half in greased 8 inch square pan. Spread with jam, top with remaining cereal mixture. Press down. Bake at 350 for 20 minutes. Cool. Top with jam.

Sour Cream Cookies

1/2 C. butter 1 C. sugar 1/2 C. sour cream 1 egg 1 tsp. vanilla 2 C. flour 1/2 tsp. baking soda 1/2 tsp. salt 4 C. corn flakes crumbs

Cream butter, sugar, add sour cream, vanilla and egg. Beat well. Combine flour, soda and salt. Add to creamed mixture. Shape into balls and roll in corn flakes crumbs. Place on greased baking sheet. Bake at 350 for 12 minutes.

Cherry Blinks
2/3 C. shortening 1 C. sugar 2 eggs 3 T. milk 1 tsp. vanilla 2 C. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 C. nuts, chopped 3 C. corn flakes, crushed Maraschino cherries

Cream shortening and sugar. Add eggs, milk and vanilla, beat well. Stir dry ingredients together except nuts and corn flakes. Add dry ingredients to creamed mixture, mix well. Stir in nuts. Drop by teaspoon into crushed corn flakes. Place on greased cookie sheet. Top each one with a piece of cherry. Bake at 375 for 12 minutes or until lightly browned, Do not overbake. 87

Sweet Snack Chow

6 C. Corn Chex 6 oz. chocolate chips 1/4 C. peanut butter 1 C. powdered sugar

Place cereal in large bowl. Melt chocolate chips and peanut butter together. Pour over cereal and stir to coat cereal. In large plastic bag. Pour in powdered sugar, add cereal, shake bag so sugar clings to cereal. Store in airtight container.

No Bake Treats
1 C. sugar 1 C. corn syrup 1 1/2 C. crunchy peanut butter 2 C. corn flakes 2 C. Rice Krispies 1 C. chocolate chips

Cook sugar and syrup for 1 minute. Add peanut butter and chocolate chips. Stir until smooth. Stir into cereal to coat well. Drop spoonfuls onto waxed paper, cool.

Quick Cereal Treats

1/2 C. corn syrup 1/2 C. sugar 1/2 C. crunchy peanut butter 3 C. Corn Chex cereal 1/2 C. chocolate chips 1/2 C. butterscotch chips

Boil syrup and sugar 1 minute. Remove heat. Stir in peanut butter. Add cereal, mix well. Place in buttered 9x9 inch pan. Melt chocolate and butterscotch bits together. Spread on top of bars. Cool and cut into squares.

Who covers the heavens with clouds, Who prepares the rain to the earth, Who makes grass to grow on the mountains. Psalm 147:8 88

Corn Kisses
2 egg whites 3/4 C. sugar 2 C. corn flakes 1/2 tsp. vanilla 1 C. coconut 1/2 C. nuts, chopped

Beat egg whites until soft peaks form. Gradually add sugar, continue beating. Fold in remaining ingredients. Drop batter by teaspoon on parchment paper lined baking sheets. Bake at 325 for 12 to 15 minutes.

Caramel Crunch
14 oz. bag caramels 1/4 C. butter 1/4 C. water 10 C. corn flakes 8 1/2 oz. salted peanuts 6 oz. chocolate chips

Melt caramels, butter and water over low heat to melt. Add corn flakes a few at a time, stir to coat. Add peanuts and chocolate chips. Chocolate chips will melt slightly. Press into buttered pan. Cool, cut into squares.

Chex Party Mix

6 T. butter 4 tsp. Worcestershire sauce 1 tsp. salt 2 C. Corn Chex 2 C. Wheat Chex 1 1/2 C. mixed nuts

Melt butter over low heat. Stir in salt, Worcestershire sauce. Pour over cereal and nuts, mix well. Heat in 250 oven for 45 minutes. Stir a couple times. Spread on paper towels to cool.

Fear God and keep His commandments, for this is mans all. For God will bring every work into judgment, including every secret thing, whether good or evil. Ecc. 12: 13,14 89

Sweet Chex Mix

4 5 3 1 C. C. C. C. Corn Chex Wheat Chex Golden grahams dried cranberries 1 C. pecans, coarsely chopped 3/4 C. butter 1 C. corn syrup 1 C. sugar

In a large bowl combine first five ingredients, set aside. In a heavy saucepan combine butter, sugar and syrup. Bring to boil over medium heat, stirring constantly. Boil 10 minutes. Pour over cereal mixture. Stir until well coated. Spread on greased cookie sheets, cool. Store in airtight container.

Fruit Bites
1 C. corn cereal squares 1 C. miniature twist pretzels, broken 1 C. nuts, chopped, any kind 1 C. pineapple, canned, chopped or apricots 1 C. dried cranberries 1 C. white chocolate chips

Mix first five ingredients in large bowl. Melt chocolate chips. Pour over fruit, stir well. Spread mixture on waxed paper in a single layer, cool. Break into pieces. Store in sealed container. Any dried fruit may be substituted.

Peanut Clusters
1 1/2 C. miniature marshmallows 1 1/2 C. salty peanuts 1 1/2 C. Reeses Puffs cereal 1 1/2 C. corn flakes 12 oz. white chocolate chips

Mix first four ingredients in a large bowl. Melt chocolate chips. Pour over mix in bowl. Stir to coat. Spread on buttered cookie sheet, cool. Break into pieces. Store in airtight container.

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Rice Casserole
1 lb. ground beef 1/2 C. onion 1 clove garlic 1/2 C. green pepper 1 C. celery Dash red pepper flakes 1 T. lemon juice 1/2 C. mayonnaise 2 tomatoes, cut into 8ths 1 C. corn flakes crumbs 3 C. cooked rice

Saut beef, onion, garlic, pepper, celery and pepper flakes. Cook 10 minutes. Add lemon juice, mayonnaise, tomatoes and cooked rice. Place into baking dish. Top with corn and crumbs. Bake at 375 for 25 to 30 minutes.

Apricot Nougat
3 C. sugar 1 C. corn syrup 1/2 C. boiling water 3 egg whites 1 C. pecans 1 C. dried apricots, diced

Combine sugar, syrup and boiling water. Let mixture dissolve over low heat. Cook to crack stage (275) when dropped into cold water. Pour syrup over stiffly beaten egg whites, very slowly. Beat vigorously until very stiff. Mix in nuts and apricots. Spread into waxed paper lined dish. Press down. Cover with plastic wrap. Cool 5 hours. Cut in squares. Wrap in waxed paper.

To all the beasts of the earth and al the birds of the air and all the creatures that move on the ground everything that has the breath of life in it I give every green plant for food. Gen 1:30

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NOTES

92

S N OR

P U YR

CORN SYRUP
The corn industry has developed a uniquely American identity and presents a remarkable chapter in mans pursuit of sweetness. The corn crop which provides the starch for corn sweeteners represents the cornerstone of American agriculture The growth rate of corn sweeteners has been most impressive. The process of converting starches into sugars was first developed in Japan many centuries ago. There are several thousand varieties of corn, but the variety known as yellow #2 dent is the primary source of corn syrup In commercial production of corn syrups the most common methods used in converting starch into syrup are the acid process, acid-enzyme process and multiple enzyme process. Due to its properties it is a popular sweetener in foods, corn syrup also finds its way into many industrial and medical products, in either its liquid or dried form Corn syrup contains dextrose sugar which is about three-quarters as sweet as the sucrose sugar in cane or beet sugar. Corn syrup and dextrose have a clean, pleasant, sweet taste. Corn syrup, corn syrup solids and dextrose are thoroughly compatible with other carbohydrate sweeteners and with many food flavors. They are widely used in blends with other sweeteners. Function and sweetness often vary, manufactures of ice cream find that body and texture are both improved through the use of corn sweeteners, a smoother product is created. Corn syrup is primarily used as a food product. The Food and Drug Administration, sets rigid standards to control the quality of the product. All the corn sweeteners, particularly the corn syrups, serve to control the crystallization of other sugars and also to increase their solubility. Corn syrups and dextrose contribute substantially to the attractiveness to canned foods and baked goods. These sweeteners also improve the gloss and clarity of hard candies, jam and jellies. Viscosity, one of the physical properties of corn syrups, the term is used to indicate the resistance of liquids to flow. (continued on next page) 93

Fructose, also know, as fruit sugar is one of natures most commonly occurring sugars. It is found naturally in fruits and honey. Technology has made it possible to produce fructose from dextrose, Dextrose is found naturally in corn and other grains. By using a process called isomerization, fructose is produced which yields a sugar much sweeter then dextrose. High fructose corn syrup has emerged as being the preferred natural sweetener in many of the reduced calorie foods and beverages on the market today. Carbonated and noncarbonated beverages all contain corn derived sweeteners. Fructose is sweeter than table sugar, while it has the same number of calories ( 4 calories per gram). Fructose is hygroscopic (takes up moisture) so naturally preserves the freshness and texture of baked goods. Substituting liquid fructose for dry sugar changes the liquid/solid ratio of the recipe. The rule of thumb, reduce the liquid by 1/5 cup for each cup of fructose used, or use nonfat dry milk in place of liquid milk. Fructose retains water. This means food will be more moist. Here are some guidelines for using fructose. 1. To freeze fruit, pour 1 cup fructose over 2 1/2 lbs of cleaned prepared fruit. Stir to coat; seal freeze. To prepare fresh fruit pour fructose over clean fruit it will delay browning. 2. In canning or making pies substitute 3/5 to 4/5 cups of fructose for each cup of sugar in the recipe. Be sure to adjust for the extra water in the fructose syrup. 3. In jams and jellies substitute 4/5 cups fructose syrup for each cup of sugar. 4. On a salt restricted diet try fructose on vegetables or sauces. This information presents a brief, simplified description of the manufacture of syrup by the corn refining process. Today the U.S. sweetener system is being reshaped by new and sweeter corn syrups. The research and development is aimed at the needs of the consumer.

94

CORN SYRUP AND DEXTROSE

95

Barbecue Spareribs
3 to 4 lbs. pork spareribs 1 C. ketchup 1/4 C. corn syrup 2 T. vinegar 2 T. Worcestershire sauce

Cut spareribs into 4 inch pieces. Cover with water. Add one cut onion and two cloves garlic to the water. Bring to a boil. Reduce heat, simmer for 40 minutes, drain. Place ribs on cookie sheet. Make sauce. Brush on ribs. Heat in oven for 20 to 25 minutes at 350.

Cucumber Salad
2 cucumbers 1/4 C. corn syrup 1/2 C. vinegar 1/2 tsp. dried dill 1/8 tsp. garlic salt Dash paprika Salt and pepper

Pare and slice cucumbers thinly. Toss with remaining ingredients. Chill before serving.

Sweet Potato Balls

4 canned or fresh cooked sweet potatoes 1/2 tsp. salt 2 T. butter, melted 1/4 C. corn syrup 1/4 tsp. lemon juice Graham cracker crumbs SAUCE: 3 T. brown sugar 1 T. butter 1 T. maple syrup

Cook and mash potatoes, add salt, syrup, lemon juice and butter. Chill mixture. Roll into small balls. Roll balls in cracker crumbs. Place in casserole. Pour sauce over balls. Bake in 400 oven for 20 minutes.

96

French Toast
2 eggs 3/4 C. milk 1/4 tsp. vanilla 2 T. dark corn syrup Corn oil Bread slices

Slightly beat eggs, add milk, syrup, vanilla and mix well. Pour enough corn oil to cover bottom of skillet. Heat over medium-high heat. Dip bread slices into egg mixture. Brown well on both sides. Serve warm with additional syrup.

Next Day Salad

6 C. lettuce of choice 1 red onion, chopped 1/2 C. green bell pepper, chopped 1/2 C. celery, chopped 1/2 C. sliced radishes 2 C. fresh or frozen corn 1 2 1 6 C. mayonnaise T. Fructose C. grated cheese slices bacon, fry and crumble Tomatoes

In a large salad bowl, place ingredients in layers, starting with lettuce, torn in bite size pieces. Next, onion, pepper, celery, radishes and corn. Combine mayonnaise with Fructose, spoon on top of corn. Spread evenly. Add cheese and bacon. Refrigerate overnight. When ready to serve toss lightly. Serve with tomato wedges.

I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seeds in it. They will be yours for food. Gen. 1:29

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Salad Bread
1 1/2 C. flour 4 tsp. baking powder 1/2 tsp. soda 1/4 tsp. cumin 1/8 tsp. onion powder 1/2 tsp. parsley 2 tsp. lemon juice 2 tsp. grated lemon peel 1 C. chopped lettuce 2/3 C. Fructose 1 egg 1/2 C. corn oil 1/4 C. walnuts

Combine flour, baking powder, soda, cumin, onion powder, parsley, set aside. Combine Fructose, egg, oil, lemon juice, peel. Add liquid to dry ingredients, mix well. Stir in lettuce and walnuts. Pour into greased 9x5 inch loaf pan. Bake at 350 for 1 hour. Test with toothpick. Cool bread on its side.

Lemon Bread
1/2 C. butter 3/4 C. sugar 2 eggs 2 C. flour 2/3 C. water 3 tsp. lemon rind, grated 4 T. lemon juice, divided 1/2 C. chopped pecans 1/4 C. corn syrup

Cream butter, sugar until fluffy. Add eggs, one at a time. Combine flour, baking powder and salt. Mix water with 2 tablespoons lemon juice. Add flour and water. Stir in lemon rind and pecans. Pour into 9x5 inch greased loaf pan. Bake at 350 for 55 to 60 minutes. Remove from oven. Mix 2 tablespoons lemon juice and corn syrup. Pour over warm bread.

If you pay attention to these laws and are careful to follow them, then the Lord your God will keep the covenant of love with you, as he swore to your forefathers. He will love you and bless you and increase your numbers. Deu. 7: 12,13 98

Banana Nut Bread

6 T. shortening 2 C. less 2 T. flour 1/8 tsp. salt 1 1/2 tsp. baking soda 2 eggs, lightly beaten 1/2 C. buttermilk 1 T. vanilla 3 ripe bananas, mashed 1/2 C. walnuts 2/3 C. Fructose

Cream shortening with half of flour, salt, soda and Fructose. Add eggs, mix well. Add remaining flour and buttermilk. Alternately add vanilla, bananas and nuts. Bake in a greased 9x5 inch loaf pan. Bake at 350 oven for 1 hour and 15 minutes, cool the bread on its side.

Fruit Cake
1 lb. dried fruit of your choice, raisins, prunes, apricots, candy fruit, etc. 1 1/2 C. chopped dates 2 lbs. nuts of your choice 3 eggs 1/2 tsp. cinnamon 2 C. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 C. applesauce 1/2 C. corn syrup 1/4 C. brown sugar 1/4 C. corn oil

Cut fruit and nuts in small pieces. Add small amount of flour to fruit to prevent pieces sticking together. Beat eggs, applesauce, corn syrup, sugar and oil. Add flour, cinnamon, baking powder and salt. Stir in fruit and nuts. Pack into two parchment paper lined 9x5 inch loaf pans. Bake in 275 oven for 2 hours, cool in pan. Make glaze of 1/2 cup corn syrup and 1/4 cup warm water. Paint on fruitcake.

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Miniature Fruitcakes
2 lbs. mixed candied fruit, finely chopped 1 lb. dates, finely chopped 1 lb. pecans, chopped 2 C. flour 2 tsp. baking powder 1/2 tsp. salt 4 eggs 1/4 C. brown sugar 1/2 C. corn syrup 1/4 C. corn oil

Line 36 miniature muffin pans with paper liners and spray. Combine first four ingredients in a large bowl. Sprinkle with small amount of flour to prevent sticking together. In a separate bowl beat eggs until foamy. Add sugar, syrup and oil. Beat well. Gradually add flour, baking powder and salt. Beat until smooth. Pour over fruit, mix thoroughly. Fill muffin tins almost full. Bake at 275 for 1 hour. Test with toothpick. Cool on rack. Wrap tight for storage.

No Bake Fruit Balls

1 C. almonds, finely chopped 1 C. dried apricots, finely diced 1 C. candied pineapple, finely diced 1 T. orange zest 2 T. orange extract 1/4 C. water 1/4 C. butter 1/4 C. powdered milk 1/4 C. corn syrup 3 C. graham cracker crumbs 1/2 C. powdered sugar

Combine all fruit and nuts in a large bowl. Add orange zest, extract and water. Let set 1 hour. In a large bowl, beat butter, add milk and syrup. Gradually add graham crumbs, mixing on low until mixture is crumbly. Add fruit, mix well. Shape into small balls. Roll in powdered sugar. Store in tight container. Flavor improves with age.

100

Big Batch Bars

1 2 2 8 2 2 C. corn syrup 1/2 C. sugar 1/2 C. shortening eggs 1/2 C. flour tsp. salt 1 2 1 1 1 1/2 C. cocoa tsp. vanilla tsp. almond flavoring C. chopped walnuts C. oven-toasted rice cereal

Cream sugar and shortening until fluffy. Beat in syrup. Beat in eggs, one at a time. Blend cocoa, flour and salt. Add to mixture. Add vanilla and almonds. Spread into two 15x10 inch greased jelly roll pans. Combine nuts and cereal. Sprinkle on dough. Bake in 350 oven for about 20 minutes. Cereal topping may absorb moisture during storage. Open container 2 hours before serving.

Chewy Nut Bars

3/4 1/2 1/2 1/2 C. C. C. C. shortening sugar brown sugar corn syrup 1 T. vanilla 2/3 C. peanut butter 1 C. chocolate chips 4 C. quick oats

Cream sugars, syrup, shortening and vanilla. Stir in oats. Pat into 9x13 inch greased pan. Bake at 350 for 20 to 25 minutes. Melt chocolate chips and peanut butter together. Spread on baked bars.

OHenry Bars
3/4 C. corn syrup 1/2 C. sugar 3/4 C. chunky peanut butter 3 C. Rice cereal 6 oz. pkg. chocolate chips 6 oz. pkg. butterscotch chips

Combine syrup and sugar. Bring to a boil. Boil 45 seconds. Remove from heat, add peanut butter, stir well. Stir in cereal. Put into buttered dish. Melt chocolate and butterscotch chips together. Spread on top of bars. 101

Peanut Butter Bars

1/3 C. peanut butter 1 tsp. vanilla 1 egg, beaten 1/2 C. corn oil 1/3 C. Fructose 3 T. molasses 1 1/2 C. flour 1 tsp. soda

Combine peanut butter, vanilla, eggs, corn oil, Fructose and molasses. Blend flour and soda. Add to first mixture. Mix well. Spread into 13x9 inch pan. Bake at 350 for 20 minutes.

Wheat Raisin Drops

1/2 C. Fructose 1/4 C. corn oil 2 eggs 1/8 tsp. salt 1 tsp. vanilla 1/2 C. whole wheat flour 3 C. quick oats 2 tsp. baking powder 1 tsp. cinnamon 1/2 C. raisins

Beat first five ingredients until thoroughly blended. Sift dry ingredients and add to first mixture. Drop onto greased cookie sheet. Bake at 375 for 10 minutes.

No Bake Cookie
3/4 C. corn syrup 3/4 C. brown sugar 1 C. chunky peanut butter 5 C. Special K cereal

Mix syrup and sugar. Bring to boil. Boil 1 minute. Remove from heat. Add peanut butter, mix well. Pour over cereal, mix. Press into 9x13 inch buttered pan. Cool, cut into squares.

102

Frozen Pumpkin Dessert

1 prepared graham cracker crust pie crust 2/3 C. corn syrup 1 C. pumpkin 1 1/2 tsp. pumpkin spice 1/2 C. walnuts, chopped 1-8 oz. container frozen whipped topping

Combine corn syrup, pumpkin and pumpkin pie spice. Mix well, fold in nuts. Fold in whipped topping. Spoon into graham cracker crust. Freeze 4 hours before serving. Bring to room temperature for 15 minutes before serving.

Pumpkin Cookies
1-16 oz. can pumpkin 1/2 C. corn oil 1/2 C. Fructose 1/2 tsp. salt 1 egg, beaten 2 1 1 1 1 C. flour tsp. baking soda tsp. baking powder tsp. cinnamon C. raisins

Combine pumpkin, corn oil, Fructose, salt and egg. Sift flour, baking soda, baking powder, cinnamon together. Add to pumpkin mixture. Stir in raisins. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for about 10 to 12 minutes

Chocolate chip Cookies

1/4 C. molasses 1/4 C. Fructose 1 C. corn oil margarine 2 eggs 1/4 tsp. salt 1/2 tsp. water 1 tsp. baking soda 1 3/4 C. flour 1 C. nuts, chopped 1-12 oz. chocolate chips 1 tsp. vanilla

Beat together molasses, Fructose, eggs, salt and margarine. Dissolve soda in water and mix into Fructose mixture along with vanilla. Add flour, chips and nuts. Mix well. Drop on greased baking sheet. Bake at 350 for 6 to 8 minutes. 103

Microwave Peanut Brittle

1 C. sugar 1/2 C. corn syrup 1/8 tsp. salt 1 to 1 1/2 C. roasted salted peanuts 1 T. butter 1 tsp. vanilla 1 tsp. soda

Combine sugar, syrup and salt in two quart casserole or mixing bowl. Microwave at high 5 minutes, stir after 2. Stir in peanuts. Microwave 2 to 5 minutes, stirring after second and fourth minute until peanuts and syrup are lightly browned. Stir in butter, vanilla and soda until light and foamy. Spread 1/4 inch thickness on large, buttered cookie sheet. Cool 3 to 5 minutes. Lift and pull and stretch to desired thickness.

Chocolate Nut Rolls

3 sticks corn oil margarine 2 C. Fructose 1 can evaporated milk 1/2 C. marshmallow creme 1-12 oz. chocolate chips 2 tsp. vanilla 1 C. chopped nuts

Combine milk, Fructose and margarine and cook to hard ball stage, stirring constantly. Add remaining ingredients, except nuts. Spread into greased 13x9 inch pan. Cool. Form into balls. Roll in nuts.

Sweet Pecans
3 C. pecans 1/4 C. butter 1 C. sugar 1/4 C. corn syrup 1 tsp. vanilla

Place pecans in a baking pan. Bake nuts 10 minutes in 250 oven. Melt butter in saucepan, add sugar and syrup. Stir constantly bring to a boil. Continue to boil 5 minutes without stirring. Remove from heat, add vanilla. Gradually pour over nuts in pan, mixing well. Bake at 250 for 1 hour. Stir a couple times. Remove from pan immediately, cool. Store in tight container. 104

Munch Crunch
2/3 C. corn syrup 1 1/4 C sugar 5 T. butter 5 T. crunchy peanut butter 1 tsp. vanilla 1/2 tsp. soda 4 to 5 qts. popped corn

In heavy saucepan combine butter, corn syrup and sugar. Cook until mixture boils. Stir in crunchy peanut butter and cook 5 minutes without stirring. Remove from heat. Stir in vanilla and soda. Pour over popped corn. Stir to coat popcorn. Spread in a shallow baking pan. Bake at 250 for 1 hour, stir occasionally. Store in airtight container.

Coffee Fudge
3 C. sugar 1 can evaporated milk 2 T. instant coffee 1 T. corn syrup Dash of salt 3 T. butter 1 tsp. vanilla 1/2 tsp. almond extract 1/2 C. chocolate chips 1/2 C. pecans

Combine sugar, milk, coffee, syrup, salt and butter. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook to soft ball stage (234), stirring occasionally. Add vanilla and almond extract. Beat vigorously to thicken. Stir in chocolate chips and nuts. Spread in a buttered pan. Cool, cut into squares.

Peanut Butter Fudge

1 C. brown sugar 1 C. sugar 1/4 C. corn syrup 1/2 C. evaporated milk 1/4 C. butter 1 1/2 tsp. vanilla 1/4 C. peanut butter 1 C. marshmallow bits

Combine brown sugar, sugar, corn syrup, evaporated milk, butter and peanut butter. Cook until mixture reaches soft ball stage (240). Remove from heat, add vanilla and marshmallow bits. Stir to melt marshmallows, then beat until thick and glossy. Pour into buttered pan, cool and cut into squares. 105

Blond Fudge
3 C. sugar 2 T. butter 1/2 tsp. salt 1/4 C. corn syrup 1 C. light cream 2 tsp. vanilla 1 C. nuts

In a heavy saucepan combine sugar, butter, salt, corn syrup and light cream. Cook over medium heat until mixture forms a soft ball (238), when small amount is dropped in cold water. Remove from heat, stir in vanilla, cool slightly. Then beat until mixture begins to thicken. Fold in nuts and spread in buttered pan. Cool and cut in squares.

Orange Caramel
2 C. sugar 1/8 tsp. salt 2 C. corn syrup 1/2 C. butter 1-6 oz. can frozen orange juice 1 C. heavy cream

Mix sugar, syrup, salt and orange juice in a heavy saucepan. Bring to a boil over medium heat. Cook to firm ball (245), stirring occasionally. Gradually add butter and cream, cooking to hard ball (260). Pour into well buttered 9 inch pan. Cool. Cut into squares.

Chocolate Caramels
2 C. sugar 2 C. warm light cream 1 C. corn syrup 1/2 tsp. salt 1/3 C. butter 1 tsp. vanilla 1/2 C. nuts 3 oz. unsweetened chocolate

Mix sugar, 1 cup cream, syrup, salt and chocolate in a large saucepan. Cook 10 minutes, stirring constantly. Slowly add remaining cup of cream so mixture does not stop boiling. Cook 5 more minutes. Add butter, 1 teaspoon at a time. Cook slowly to firm ball stage (248). Remove and add vanilla and nuts. Mix gently. Pour into buttered 8x8 inch dish. Cool, cut in squares. Wrap in plastic wrap. 106

Penuche Drops
1 C. brown sugar 1/2 C. sugar 1/4 C. corn syrup 1/2 C. evaporated milk 1 T. butter 1 tsp. vanilla 1 1/2 C. walnuts, chopped

Combine brown sugar, sugar, corn syrup and evaporated milk. Cook to soft ball stage (238) when small amount of mixture is dropped in cold water. This process takes 20 to 25 minutes. Remove from heat, add butter, vanilla and nuts. Drop by spoonfuls onto waxed paper. Cool and store in airtight container.

Opera Creams
2 C. sugar 2 T. corn syrup 1 C. evaporated milk 1/4 tsp. salt 1/2 tsp. almond extract 1/2 C. nuts

Combine sugar, corn syrup, evaporated milk and salt. Bring to a boil, cook without stirring to soft ball stage (236). Remove from heat and cool to 110. Use a candy thermometer. Add almond extract and nuts. Beat until thick and candy loses its gloss. Drop by small teaspoons onto waxed paper. Cool, may be dipped in chocolate, if desired.

Fondant
3 C. sugar 1 1/3 C. water 1/4 tsp. salt 1/3 C. corn syrup 1 tsp. vanilla

Combine sugar, water, salt and corn syrup in a saucepan. Bring to a boil. Cover, boil 3 minutes. Remove cover, cook to softball stage (238). Wash down sides of pan with a pastry brush dipped in cold water. Pour on ungreased platter to cool to 110. Add vanilla, beat until mixture turns cloudy. Knead with buttered hands until smooth and creamy. Make small balls, dip in chocolate.

107

Caramels
1/2 lb. butter 2 C. corn syrup 2 C. sugar 2 cans sweetened milk 1/2 C. flour 1 tsp. vanilla

Melt butter in heavy pan. Add syrup and sugar. Boil 5 minutes over medium heat, stir constantly. Add 1 1/2 cans milk. Mix flour with remaining half can milk. Add to pan. Boil, stirring until candy turns a caramel color and forms medium ball when dropped in water (235). Pour onto buttered 9x13 inch pan, cool. Cut into squares. Wrap in waxed paper.

Divinity Fudge
2/3 C. corn syrup 2/3 C. water 2 2/3 C. sugar 2 egg whites 1 tsp. vanilla 1 tsp. baking powder 1 C. chopped nuts

Combine syrup, water and sugar in a covered saucepan until mixture begins to boil. Remove cover and boil until mixture reaches hard ball stage (260). Pour syrup over stiffly beaten egg whites, beating constantly. Add vanilla, nuts and baking powder. Keep beating until mixture cools and begins to set. Pour onto a buttered plate. Cut before entirely cool.

Divinity Candy
1/3 C. corn syrup 2 C. sugar 1/2 C. water 1 tsp. vanilla 2 egg whites 1/2 C. chopped nuts 1/4 tsp. salt

Combine syrup, sugar, water and salt. Cook stirring constantly until mixture boils. Continue cooking without stirring to 254 on candy thermometer. Beat egg whites until stiff peaks form. Pour syrup over egg whites in a steady stream. Continue beating until mixture holds its shape and loses its shine. Stir in vanilla and nuts. Drop by teaspoons onto waxed paper. 108

Strawberry Candy Fluff

3/4 C. corn syrup 3 C. sugar 3/4 C. water 1-3 oz. strawberry gelatin 1/2 C. chopped nuts 1/2 C. coconut 2 egg whites

Combine syrup, sugar and water in saucepan. Bring to a boil, stir constantly. Reduce heat. Cook to 252, hardball stage, stir occasionally. Beat egg whites until fluffy. Add gelatin. Pour hot syrup in a thin stream into egg whites. Beat until mixture holds its shape and loses some of the gloss. Fold in nuts and coconut. Pour into buttered 9x9 inch pan. Cool and cut in squares. Any flavor gelatin may be used.

Peanut Brittle
1 1/2 C. sugar 1/2 C. corn syrup 1/2 C. boiling water 1 1/2 C. raw Spanish peanuts 1 1/2 T. butter 1/2 tsp. baking soda

In large heavy pan combine syrup, sugar and boiling water. Boil mixture until mixture stops steaming (300). Add peanuts, cook and stir constantly until mixture turns a golden brown and peanuts are roasted. Remove heat. Add butter and soda. Stir quickly. Pour immediately on greased cookie sheet. Cool. Break into pieces. Store in airtight container.

Hard Tac Candy

1 C. sugar 1/2 C. water 1 C. corn syrup 1/2 C. flavored oil (peppermint, lemon, etc.) Food coloring

Combine sugar, water, corn syrup. Cook mixture to 290. Remove from heat, stir in flavor and color. Do not inhale fumes, use caution. Pour onto greased baking sheet. Cut immediately into pieces. Store in airtight container. 109

No Cook Fudge
1 C. corn syrup 1 C. peanut butter 2 C. powdered milk 1 C. powdered sugar

In large bowl mix milk and sugar, add syrup and peanut butter. Use your hands and work mixture until smooth. Chill and make into 1 inch balls or cut into squares. VARIETY: Add nuts, raisins or crunchy cereal.

Caramel Corn
5 to 6 qts. popped corn 2 C. brown sugar 1/2 C. corn syrup 1 C. margarine 1/8 tsp. cream or tartar

Boil sugar, syrup and margarine hard for 4 to 5 minutes. Remove from heat and add cream of tartar. Pour mixture over corn and stir. Bak 1 to 1 1/2 hours at 200. Stir every 15 minutes. Remove from oven, break into pieces. Store in airtight container.

Fudge Sauce
1 C. corn syrup 2 squares unsweetened chocolate 1/2 tsp. vanilla 1 T. butter

Melt chocolate and syrup over low heat. Stir until well blended. Remove from heat. Add vanilla and butter. Serve over ice cream.

Jiffy Ice Cream Topping

3/4 C. light cream 3/4 C. corn syrup 1 small chocolate fudge instant pudding mix

Gradually blend corn syrup into pudding mix. Slowly add cream to pudding. Stir until smooth. Let stand 10 minutes. Serve over ice cream. Enjoy!

110

Sea Foam Frosting

2 eggs 1 1/2 C. brown sugar 1 T. corn syrup 1/4 C. water 1/4 tsp. salt 1 tsp. vanilla

Place all ingredients except vanilla in the top of double boiler, mix thoroughly. Cook over rapidly boiling water, beating constantly until peaks form, about 7 minutes. Remove from heat and add vanilla. Beat until of spreading consistency. Spread on top and sides of cake. Makes enough for a two-nine inch layers.

Fluffy Frosting
2/3 C. sugar 2 2/3 T. water 1/3 C. corn syrup 2 egg whites 1 tsp. vanilla

Combine sugar, water and syrup. Cook over medium heat until mixture looks like strings when it falls from spoon. Beat egg whites with vanilla until stiff peaks form. Slowly pour syrup in a stream into egg whites. You can tint with food coloring.

Easy Glaze
1/2 C. corn syrup In small saucepan bring syrup to a boil, boil 1 minute. Brush on hot bread, rolls, cookies and fruit cakes. VARIATION: Add 1/2 teaspoon almond extract to corn syrup.

But godliness with contentment is great gain. For we brought nothing into the world, and we can take nothing out of it. But if we have food and clothing, we will be content with that. 1 Tim 6: 6-8 111

Pecan Pie
3/4 C. corn syrup 3 eggs, beaten 1/2 C. sugar 2 T. flour 4 T. butter, melted 1 tsp. vanilla 1/4 tsp. salt 1 C. pecans 1 unbaked pie shell

Combine flour and sugar, add syrup, eggs, butter and vanilla. Pour into unbaked pie shell. Bake at 425 for 15 minutes. Reduce oven heat to 375. Bake for 30 minutes longer.

Pumpkin Pie
3 eggs 1 C. pumpkin 1/2 C. cream 3/4 C. dark corn syrup 1/2 C. sugar 1/4 tsp. salt 2 tsp. pumpkin pie spice 1/2 C. walnuts, chopped 1 unbaked pie shell

Slightly beat eggs, add pumpkin, cream, syrup and salt. Combine sugar and spice, then add to pumpkin. Pour into unbaked pie shell. Bake at 375 for 45 to 50 minutes.

Graham Pie Crust

48 graham crackers, crushed fine 1 T. Fructose 3/4 C. corn oil

Combine crumbs, Fructose and oil, mix thoroughly. Place mixture in three 9 inch pie plates. Press with fingers. Bake at 375 for 8 minutes. Cool before using crust. Fill with your favorite pudding or pie filling.

112

Peach Ice Cream

2 lbs. fresh peaches 3/4 C. sugar, divided 1 T. lemon juice 2 eggs 3 C. milk 1 C. heavy cream 2/3 C. corn syrup 1 tsp. vanilla

Peel and finely chop peaches. Stir in 1/4 cup sugar and lemon juice. Set aside. In large bowl with mixer, beat eggs until light and fluffy. Add remaining sugar, beat well. Add cream, syrup and vanilla. Beat well. Stir in peaches. Freeze in four quart electric or hand crank ice cream freezer.

Who made heaven and earth,The sea, and all that is in them; Who keeps truth forever. Psalm 146: 6

113

NOTES

114

L I O N R O C

Corn Oil
Corn oil is a vegetable oil. Corn oil is obtained by extracting the oil from the germ part of each kernel of corn. Most vegetable oils like corn oil are rich in monounsaturated fats. Nutrition experts consider them to be more desirable dietary ingredients than saturated animal fats. Corn oil has no cholesterol. Corn oil has a natural flavor and light taste. Corn oil can be used in recipes where vegetable oil is called for in the recipe. There are many uses for corn oil. Corn oil is used as a carrier in vitamins and other medicinal preparations. Corn oil is found in cooking oil, margarine, mayonnaise, potato chips, salad dressings, sauces, seasonings, shortenings, and soups. Industrial uses paints and linoleum. Research is on going to find new uses for corn oil.

115

Cooking With Corn Oil

Corn oil can be heated to a higher temperature. Check recipes for correct temperature of oil. Over heating corn oil causes smoking of the oil. When deep frying with corn oil, fill pan only 2/3 full. Always preheat oil before adding foods to oil. Placing too many food items in the oil at one time reduces the temperature of the oil, that allows food to absorb part of the oil causing an undesirable product. When deep frying pre-cooked food the oil temperature needs to be between 375 and 385 degrees. Do not crowd food. When deep frying uncooked food the temperature needs to be between 360 and 370 degrees. A lower temperature to allow more cooking time for uncooked food. Do not crowd food. When cooking pasta products add 1 to 2 tablespoons of corn oil to the water to prevent boil over and to help with separation or the pasta.

116

Pot Roast
3 T. corn oil 2 1/2 lbs. beef roast Salt and pepper to taste 1 garlic clove, minced 1 onion, sliced 1 bay leaf 1 C. water 10 baby carrots 3 medium potatoes 8 oz. can tomato sauce 1 T. brown sugar

In a Dutch oven brown meat in hot oil. Season with salt and pepper. Add garlic, onion, bay leaf and water. Place at 350 oven for 1 1/2 hours. Remove from oven and add remaining ingredients. Return to oven and cook 1 hour more. Serve with your favorite salad.

Steak Marinade
1/4 C. corn oil 1/4 C. soy sauce 2 T. vinegar 1/4 C. corn syrup 1/4 tsp. ginger 1/2 C. onion, chopped 1 clove garlic, minced 2 lbs. steak pieces

Place steak in a shallow dish. Combine corn oil, soy sauce, vinegar, corn syrup, ginger, onion and garlic. Shake to blend flavors. Pour over steak. Cover and refrigerate overnight. Broil or grill steak. Discard marinade.

Stir-Fry Chicken
1/4 C. corn oil 1 lb. chicken breast strips 1 onion, chopped 1 garlic clove, minced 1/4 lb. mushrooms, sliced 2 C. broccoli 1/2 tsp. ginger 3/4 C. chicken broth 2 T. soy sauce 1 T. cornstarch

Heat oil in a skillet, add chicken, cook 4 to 5 minutes. Remove chicken, add onions, cook 1 minute. Add garlic and broccoli. Cook 2 or 3 minutes. Return chicken to pan. Add broth, soy sauce and cornstarch. Boil 1 minute until mixture thickens slightly. Serve warm over rice. 117

Southwest Steak
1/2 C. corn oil 2 T. steak sauce 1 clove garlic, crushed 1/4 tsp. cumin 1/4 C. vinegar 1/4 tsp. thyme 1/4 tsp. red pepper Salt and pepper 2 lbs. thinly sliced steak

Combine corn oil, steak sauce, garlic, cumin, vinegar, thyme, red pepper and salt and pepper. Place steak in sauce. Marinate 7 to 10 hours. Grill steak when ready, discard marinade.

Breaded Tenderloin
4 pork tenderloin pieces, cubed 1 egg, beaten 1 C. saltine cracker crumbs 1/4 C. corn oil

Season meat with salt and pepper. Dip meat in beaten egg, then crumbs. Brown in hot corn oil on both sides. Continue to cook over low heat, making sure meat is thoroughly cooked.

Chili Corn Loaf

5 T. corn oil 1 C. onion, chopped 1 1/2 C. skim milk 1-8 3/4 oz. can corn kernels, drained 1 1/2 C. cornmeal 1 1/2 C. flour 5 tsp. chili powder 4 tsp. baking powder 3/4 tsp. salt 4 egg whites

In small saucepan heat 1 tablespoon oil. Saut onion 5 minutes, set aside. Combine 4 tablespoons oil with milk, egg whites and corn, stir in onion mixture, set aside. In a large bowl combine cornmeal, flour, chili powder, baking powder and salt. Add milk mixture, stir just until dry ingredients are moistened. Grease an 8x4 inch loaf pan. Line with waxed paper and grease again. Pour in batter. Bake at 350 for about 1 hour. 118

Yellow Corn Casserole

4 T. corn oil 1/4 C. onion, chopped 1/4 C. celery, chopped 2 C. cream corn 2/3 C. green beans 1 T. parsley minced 2 T. flour 1 tsp. salt 1/4 tsp. paprika 1 1/2 C. milk 2 eggs, beaten 2/3 C. bread crumbs 4 T. butter 2/3 C. grated cheese

Saut onion and celery in oil. Add corn and beans. Combine flour, parsley, salt and paprika. Add to corn. Stir in milk and cook 4 minutes. Slowly stir in beaten eggs. Pour mixture into 2 1/2 quart dish. Cover with mixture of crumbs, cheese and butter. Bake at 375 oven for 20 to 25 minutes until brown and bubbly.

Seasoned Corn
1/4 C. corn oil 1/2 C. chopped onion 1 tsp. sugar 2 cans kernel corn, drained Salt and pepper to taste

Saut onion in oil. Add drained corn. Heat through. Add sugar, salt and pepper.

He has made everything beautiful in its time. Also He has put eternity in their hearts, except that no one can find out the workd that God does from the beginning to end. Ecc. 3:11

119

Zucchini Surprise
1 C. biscuit mix 1/2 tsp. season salt 1/2 tsp. Italian seasoning 1/2 C. flour 1/4 C. flat leaf parsley or 2 T. dried parsley 1/2 C. Parmesan cheese 1/2 C. green onions, chopped small 1/2 clove garlic, minced 4 eggs 1/2 C. corn oil 3 C. zucchini, grated

Combine biscuit mix, salt, seasoning, flour, parsley, Parmesan cheese, onion and garlic. Stir to mix well. In a separate bowl combine eggs and oil. Beat well, add to dry mixture, mix well. Fold in zucchini. Pour into ungreased 8 inch baking dish. Bake at 375 for 30 to 35 minutes. To add nutrition top with a few chopped almonds.

Broccoli with Lemon Dressing

1/4 C. corn oil 1/4 C. lemon juice 1/4 tsp. paprika 1 tsp. sugar 1/2 tsp. salt 1 1 1 1 clove garlic, minced T. chopped onion 1/2 head broccoli egg, hard boiled

Make dressing with oil, lemon juice, paprika, sugar, salt, garlic and onion. Let dressing set several hours to blend flavors. Pour dressing over hot cooked broccoli. Top with chopped egg, serve warm.

To everything there is a season, A time every purpose under heaven; A time to be born, and a time to die; A time to plant and a time to pluck what is planted. Ecc. 3:1, 2 120

Spinach Pie
2-10 oz. frozen chopped spinach 4 eggs, beaten 1 lb. leftover ham, diced 3 T. corn oil 1 C. onion, chopped fine 1/2 clove garlic, chopped fine 1 C. onion, chopped 8 oz. ricotta cheese Pastry for two crust pie

Cook and drain spinach, set aside. In a large bowl beat eggs until foamy. Cook onion in corn oil until wilted. Stir spinach, ham and onion into egg. Stir ricotta cheese, salt and pepper into egg mixture. Line a 10 inch pie dish with half of pastry. Add egg filling, top with remaining crust. Cut several vents in top crust. Seal edges. Bake at 425 for 40 minutes or until golden brown. Let stand 10 minutes before serving.

Potato Pancakes
2 C. grated potatoes 1 T. grated onion 1 well beaten egg 3 T. flour 3/4 C. corn oil Salt and pepper

Combine egg, flour, salt, pepper and onion. Grate potatoes last. Add to batter. Potatoes will darken if you grate them and let them set. Cook immediately in 2 tablespoons hot corn oil. Add oil as needed. Drop by spoonfuls in hot oil. Brown well on both sides.

Grilled Potatoes
Corn oil 2 1/2 lbs. potatoes 1 onion 1/4 C. butter Salt and pepper

Double layer two large sheets of heavy foil. Coat foil with corn oil. Mix thinly sliced potatoes, onions, salt, pepper and melted butter. Place potatoes in center of foil. Fold foil over to form a pouch. Seal edges well. Pinch pouch on hot grill, turning occasionally to cook evenly. Cook about 1 hour. Slit open pouch to serve. VARIATIONS: Substitute vegetables and seasonings. 121

Easy Fried Potatoes

4 potatoes, unpeeled 1/4 C. corn oil 2 T. Parmesan cheese 1/2 T. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/4 tsp. paprika 1 tsp. parsley

Wash and dry potatoes, cut into wedges. Place oil, cheese and seasonings in a zip top plastic bag. Place potatoes in plastic bag. Turn bag over to coat potatoes. Place potatoes on greased cookie sheet. Bake at 375 for 30 minutes. Add more oil over potatoes. Turn potatoes over, bake 30 minutes longer.

Refrigerator Salad
3 onions, sliced thin 1 head cabbage, shredded 1/2 each red, yellow and green pepper, diced 1 can diced water chestnuts, drained 3/4 C. corn oil 1 1/2 C. cider vinegar 1 1/2 C. sugar 1 T. mustard

Alternate vegetables in layers in a large glass bowl. Heat oil, vinegar, sugar and mustard to a boil. Pour hot mixture over vegetables. Cover and chill several hours or overnight. Keeps for two weeks in refrigerator.

Carrot Salad
2 lbs. carrots, sliced 1 medium onion, sliced 1 green pepper, diced 1/2 C. corn oil 3/4 C. vinegar 1 tsp. mustard 1/4 tsp. garlic, chopped 3/4 C. sugar 1 can tomato soup

Peel, slice and cook carrots for 5 minutes in salted water. Drain carrots and add onion and pepper. In a saucepan combine oil, vinegar, mustard, garlic, sugar and soup. Heat to a boil. Pour over carrot mixture. Chill before serving. 122

Bean Salad
1/3 C. corn oil 1 C. sugar 3/4 C. vinegar 1 can yellow wax beans 1 can green beans 1 can kidney beans 1/2 green pepper, chopped 1/2 C. red onion, chopped

In a refrigerator bowl mix corn oil, sugar and vinegar. Add drained beans, pepper and onion. Cover tightly. Refrigerate overnight.

Vegetable Salad
1 can peas 1/2 green pepper 1 can French green beans 1 can white corn 1 medium onion 1 C. celery 1-2 oz. jar pimento 1 C. water 1 C. sugar 1/4 C. corn oil 3/4 C. vinegar

Drain peas, beans, corn. Chop and add pepper, onion, celery and pimento. Bring water, sugar, oil and vinegar to a boil. Pour over vegetables, mix gently. Chill before serving.

Lemon Salad Dressing

1 C. corn oil 1/3 C. lemon juice 1/2 tsp. dry mustard 1/4 tsp. paprika Salt and pepper

Place all ingredients in jar, shake well. Chill before serving. Serve on salad greens. VARIATIONS: Omit paprika and use other spices; honey, dill weed, basil leaves, garlic. May be used as a marinade on vegetables.

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Summer Salad
4 2 2 1 1 1 1 C. zucchini C. yellow squash C. broccoli 1/2 C. cauliflower C. carrots C. purple onion C. cherry tomato halves DRESSING: 1 1/2 C. corn oil 1 C. white vinegar 1/2 C. red wine vinegar 1/2 lemon juice 1 tsp. each oregano, dry mustard, onion, garlic Salt to taste

Cut all vegetables into small pieces. Prepare dressing, pour over vegetables. Refrigerate several hours before serving.

Salad Dressing
1 C. corn oil 1/2 C. corn syrup 1/4 C. vinegar 1 tsp. salt 1 1 1 2 tsp. tsp. tsp. tsp. dry mustard paprika celery seeds minced onion

Place all ingredients into a blender. Blend well. Chill before using. Serve over greens.

French Dressing
1 C. corn oil 3 T. ketchup 1/3 C. vinegar 3 T. sugar 1 tsp. salt 1/2 tsp. paprika 1/2 tsp. dry mustard 1/2 tsp. garlic, minced

In a jar with a tight lid place corn oil, ketchup, vinegar, sugar, salt, paprika, mustard and garlic. Shake to blend flavors. Refrigerate. Serve over salad greens.

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Three Bean Salad

1 can chick-peas, drained 1 can kidney beans, drained 1 can pinto beans, drained 1-15 1/4 oz. can corn, drained 1 C. celery, chopped 4 green onions, chopped 1/4 C. corn oil 2 cloves garlic, minced 1/2 C. vinegar 1/4 C. sugar 1 tsp. oregano 1/2 tsp. cumin 1/4 tsp. salt 1/4 tsp. pepper

Drain and rinse beans and corn. Add celery, onion and garlic. Combine oil, vinegar, sugar, oregano, cumin, salt and pepper. Shake and pour over beans. Toss lightly. Refrigerate overnight.

Best Ever Muffins

1/4 C. corn oil 1 egg 1 C. milk 2 C. flour 3 tsp. baking powder 1/4 C. sugar 1 tsp. salt

Combine egg, oil and milk. Stir dry ingredients together. Add all at once to liquid ingredients. Stir only until well blended. Do not overmix. Spoon into greased or paper lined muffin pan. Bake at 400 for 20 to 25 minutes.

Flaky Biscuits
2 C. flour 3 tsp. baking powder 1 tsp. salt 1/3 C. corn oil 2/3 C. milk

Sift dry ingredients together. Stir in corn oil with a fork. Add milk, mix lightly to form dough. Do not over handle dough. Roll on floured surface 1/2 inch thick. Cut dough into squares. Place on ungreased baking sheet. Bake at 450 oven for 12 to 15 minutes.

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Mexican Corn Sticks

2 eggs 1 C. cornmeal 1 C. cream corn 1/2 C. corn oil 1/2 C. buttermilk 4 oz. cheese 1 tsp. baking soda 1/2 tsp. salt 3 oz. can jalapeno peppers, drain and chop

Beat eggs slightly. Add cornmeal, corn, buttermilk, cheese, soda and salt. Stir in peppers. Spoon into greased corn stick pan. Bake at 400 for 7 minutes. Remove from pan.

Pancakes
2 eggs, separated 1/4 C. corn oil 1 1/4 C. milk 2 C. flour 3 T. sugar 1 tsp. salt 2 tsp. baking powder

Combine egg yolks, oil and milk. In a separate bowl combine dry ingredients. Add milk mixture to dry ingredients. Beat egg whites until they form soft peaks. Fold egg whites into batter. Drop by spoonfuls onto lightly greased hot griddle. Brown on both sides. Serve warm with syrup and butter.

Pineapple Bread
2 C. sugar 3 C. flour 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. baking powder 1 tsp. soda 2 C. grated zucchini 1-8 oz. can crushed pineapple, drained 1 C. corn oil 1 1/2 C. coconut 3 eggs 1 tsp. vanilla 1 C. walnuts, chopped

Combine sugar, flour, salt, cinnamon, nutmeg, baking powder and soda. In a separate bowl combine zucchini, pineapple, corn oil, eggs, coconut and vanilla. Stir liquid into dry ingredients. Fold in walnuts. Pour into two greased loaf pans. Bake at 350 for 1 hour. 126

Zucchini Bread
1 3 2 3 1 C. corn oil eggs tsp. vanilla C. flour tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 2 C. zucchini, shred 1/2 C. walnuts

Combine eggs, oil, vanilla and sugar. Sift dry ingredients together. Add to egg mixture. Stir in zucchini and nuts. Pour into two greased loaf pans. Bake at 325 for 50 minutes.

Pumpkin Bread
1 2 3 4 3 C. corn oil C. pumpkin C. sugar eggs 1/2 C. flour 1 T. pumpkin pie spice 1 1/2 tsp. salt 2 tsp. soda 1/3 C. water 1/2 C. walnuts

Combine oil, pumpkin, sugar and eggs. Mix dry ingredients together. Add dry ingredients to pumpkin mixture. Stir in water and nuts. Turn into two greased 9x5 inch loaf pans for 1 hour and 10 minutes. Test with toothpick.

For the earth which drinks in the rain that often comes upon it, and bears herbs useful for thise by whom it is cultivated, receives blessing from God.

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Cranberry Bread
2 1 1 1 1 1/2 C. flour C. sugar tsp. baking powder tsp. baking soda 1/2 tsp. pumpkin pie spice 1/2 tsp. salt 1/2 C. milk 1 C. corn oil 1/2 tsp. vanilla 3 eggs 1 C. dried cranberries 2 C. shredded carrots 1/2 C. dried cherries 1/2 C. raisins 1/2 C. walnuts

Combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. In a separate bowl combine milk, corn oil, eggs and vanilla. Stir liquid into dry ingredients. Mix well. Fold in cranberries, carrots, cherries, raisins and nuts. Mix until all ingredients are moistened. Pour into four small greased loaf pans. Bake at 350 for 40 to 50 minutes. Test with toothpick.

Strawberry Bread
1 4 2 3 1 1/4 C. corn oil eggs C. sliced strawberries C. flour T. cinnamon 1 1 2 1 tsp. baking powder tsp. salt C. sugar C. walnuts

Blend flour, cinnamon, baking powder and salt. Add oil, eggs and strawberries. Stir only until batter is well moistened. Fold in nuts. Bake in two 9x5 inch greased pans. Bake at 350 for 60 minutes. Test with a toothpick.

He who tills his land will be satisfied with bread, but he who follows frivolity is devoid of understanding. Pro. 12:11

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Rhubarb Pudding
2 1/2 C. flour 2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 1/2 C. brown sugar 2/3 C. corn oil 1 egg 1 tsp. vanilla 1 C. milk 1 1/2 C. diced rhubarb 1/2 C. nuts

Blend flour, baking powder, salt and cinnamon, set aside. In a large bowl stir sugar, oil, egg and vanilla until well blended. Stir in flour in four additions alternately with milk, mixing until smooth after each addition. Fold in rhubarb and nuts. Turn into greased and floured 9x13 inch pan. Bake at 350 for 45 minutes. Serve warm with whipped topping.

Festive Bread
1/2 C. corn oil 3 eggs, beaten 1/2 C. milk 1 C. sugar 2 1/2 C. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/2 tsp. salt 2 C. carrots, shredded 1/2 C. dried cranberries 1/2 C. raisins 1/2 C. walnuts 1/4 C. pecans

Combine eggs, oil and milk. Set aside. Combine dry ingredients and add to egg mixture. Stir only to mix well. Fold in carrots, cranberries, raisins, walnuts and pecans. Spoon into paper lined 9x5 inch loaf pan. Bake at 350 about 50 to 60 minutes. Test with toothpick.

A man will be satisfied with good by the fruit of his mouth, and the recompense of a mans hands will be rendered to him. Pro. 12:14 129

Oatmeal Bread
2 T. corn oil 2 tsp. salt 1/3 C. molasses 1 C. boiling water 2 C. rolled oats 1 1/4 C. milk, scalded 1/4 C. water 2 pkgs. dry yeast 5 C. flour

Put molasses, salt, oil and oats in a large bowl. Pour boiling water over mixture. Let set 10 minutes. Soften yeast in warm water. Cool milk to lukewarm. Add yeast and milk to oats. Beat in half of flour. Add more flour to make a stiff dough. Let rest 10 minutes. Knead until smooth, 5 to 6 minutes. Place in well greased bowl. Let rise until double. Turn out onto floured board. Make two equal parts. Place in two well greased 9x5 inch pans. Cover, let rise about 30 minutes. Bake at 375 for 50 minutes. Remove from pan, cool on rack.

Cherry Cake
2 C. flour 1/4 C. sugar 1/4 C. corn oil 2 eggs 1-21 oz. can cherry pie filling 2 tsp. vanilla 1 tsp. baking powder 1/2 tsp. cinnamon 1 C. chocolate chips

Combine flour, sugar, corn oil, eggs, cherry pie filling, vanilla, soda and cinnamon. In a large bowl. Mix well. Fold in a chocolate chips. Pour into greased 9x13 inch pan. Bake at 350 for 40 to 45 minutes.

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Apple Cake
1 3 1 2 1 1 2 2 1/2 C. corn oil eggs tsp. salt C. sugar 1/2 tsp. cinnamon tsp. baking soda 1/2 C. flour tsp. vanilla 1 1/2 C. walnuts, chopped 4 C. apples, chopped TOPPING: 1/4 C. margarine 1 C. brown sugar 1/2 C. pecans 1 C. cream

Beat eggs and oil together. In separate bowl combine flour, sugar, salt, soda and cinnamon. Add to oil mixture. Fold in apples and nuts. Pour into greased 9x13 inch pan. Bake at 350 for about 50 minutes. Test with toothpick. TOPPING: Combine topping ingredients. Cook over medium heat, 3 or 4 minutes. Pour over warm cake.

Banana Pineapple Cake

3 C. sugar 3 C. flour 1/2 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1-15 oz. can crushed pineapple 3 bananas, mashed 1 tsp. vanilla 4 eggs 1 1/2 C. corn oil 1 C. pecans FROSTING: 1-8 oz. cream cheese 1/2 C. butter 1 tsp. vanilla 1 lb. powdered sugar

Blend first five ingredients. In a separate bowl mix pineapple, do not drain, banana, vanilla, eggs and oil. Add liquid to dry ingredients. Stir only until well mixed. Do not over mix. Fold in nuts. Pour into greased 9x13 inch pan. Bake at 350 for 1 hour. Test with toothpick. Make frosting. Spread on cooled cake.

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Plantation Cake
1 pkg. yellow cake mix 1 pkg. lemon instant pudding 1 1/3 C. water 4 eggs 1/4 C. corn oil 2 C. coconut 1 C. walnuts

Blend cake mix, pudding, water, eggs and oil in a large bowl. Beat on medium speed 3 to 4 minutes. Stir in coconut and nuts. Pour into three greased and floured layer pans. Bake at 350 for 30 to 35 minutes. Cool 15 minutes. Remove, cool on rack. Fill and top with frosting.

Cookie Cake
1 pkg. white cake mix 1 1/4 C. water 1/3 C. corn oil 3 egg whites 1 C. cream filled crushed chocolate cookies

Mix cake mix with water, oil and egg. Mix well. Gently stir in cookie crumbs. Grease and flour 9x13 inch pan. Add cake batter. Bake at 350 for 35 to 40 minutes.

Zucchini Cake
3 1 1 1 4 C. flour tsp. salt tsp. baking powder tsp. baking soda eggs 2 1 3 1 3 C. sugar 1/2 C. corn oil C. grated zucchini C. nuts squares melted unsweetened chocolate

Combine flour, salt, baking powder and baking soda, set aside. Beat eggs until thick. Add sugar 1/4 cup at a time until all sugar is used. Add corn oil and chocolate. Mix well. Fold in zucchini and nuts. Stir in dry ingredients into liquid. Stir until all is moistened. Pour batter into well greased and floured tube pan. Bake at 350 for 1 hour and 15 minutes. Test with toothpick.

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Jam Cake
3 1 1 1 1 1 eggs, beaten C. buttermilk C. corn oil tsp. vanilla C. blackberry jam 1/4 C. flour 1 1/2 C. sugar 1 tsp. baking powder 1 tsp. baking soda 2 tsp. apple pie spice 1/2 tsp. salt 1 C. walnuts

In large mixing bowl, beat eggs. Add buttermilk, corn oil, vanilla and blackberry jam. Beat 1 minute. Combine flour, sugar, baking powder, soda, salt and apple pie spice. Add dry to liquid ingredients. Beat five minutes. Fold in nuts. Pour into 12 cup greased tube pan. Bake at 350 for 45 to 60 minutes. Test with toothpick.

Mocha Cake
2 C. sugar 2 C. flour 1 tsp. baking powder 2 tsp. soda 1/2 tsp. salt 3/4 C. cocoa powder 2 eggs 1 C. milk 1 tsp. vanilla 1/2 C. corn oil 1 C. black cold coffee

Sift dry ingredients together. Add liquids and eggs. Mix thoroughly on medium speed of the mixer. Pour into well greased 9x13 inch pan. Bake at 350 for 35 minutes. Top with your favorite frosting.

Pound Cake
1-18.2 oz. box cake mix, any flavor 1 box instant pudding mix, flavor to go with cake mix 4 eggs 1/2 C. corn oil 1 1/2 C. water

Mix all ingredients for 4 minutes at medium speed. Pour into well greased bundt cake pan. Bake at 350 for about 50 minutes. Remove from pan, cool. Dust with powdered sugar. 133

Company Cake
1 pkg. chocolate cake mix with pudding 1 1/3 C. water 3 eggs 1/3 C. corn oil 1-8 oz. Cool Whip 1-21 oz. can cherry pie filling

Combine cake mix, water, eggs and oil. Beat 2 minutes. Pour into greased and floured angel food tube pan. Bake at 350 for 50 minutes. Remove from pan, cool. Split cake into three layers. Spread each layer with one-third of Cool Whip and one-third of pie filling. Top with Cool Whip and pie filling. Chill 4 hours before serving.

Carrot-Pineapple Cake
2 2 1 1 2 2 C. flour tsp. cinnamon tsp. salt 1/2 tsp. soda tsp. baking powder C. sugar 1 C. crushed pineapple, drained 1 1/4 C. corn oil 4 eggs, beaten 2 C. grated carrots 1 C. nuts

Sift first five ingredients in large mixer bowl. Add sugar, oil and eggs, mix well. Add carrots, pineapple and nuts. Pour into two greased and wax paper lined 9 inch pans. Bake at 350 for 35 to 40 minutes. Cool a few minutes. Turn out on rack to cool. Frost with cream cheese frosting.

The earth is full of the goodness of the Lord. By the work of the Lord the heavens were made, And all the hose of them by the breath of His mouth. Psalm 33:5, 6

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Carrot Cake
1 4 2 2 2 1 1 C. corn oil eggs C. sugar C. flour tsp. soda tsp. salt tsp. cinnamon 3 C. raw grated carrots 1 tsp. vanilla FROSTING: 4 oz. cream cheese 4 T. butter 2 C. powdered sugar 1 tsp. vanilla

Cream oil, sugar and eggs, beat well. Add dry ingredients. Mix well. Stir in vanilla and carrots. Pour into greased 9x13 inch pan. Bake at 350 for 35 minutes. Whip frosting. Spread on cake, think with a little milk.

Applesauce Bars
1/4 C. corn oil 2 eggs 2/3 C. brown sugar 1 C. applesauce 2 C. biscuit mix 1 tsp. pumpkin pie spice 1/2 C. walnuts, chopped FROSTING: 1/4 C. butter 2 C. powdered sugar 1/2 tsp. vanilla 1 to 2 T. hot coffee

In a large bowl beat together, oil, eggs, sugar and applesauce. Stir in biscuit mix and spice. Fold in nuts. Bake in a greased 9x13 inch pan. Bake at 350 for 25 minutes. FROSTING: Melt butter over low heat. Heat to a golden brown. Remove from heat. Beat in sugar, vanilla and enough coffee to make the frosting spreading consistency. Spread on cooled bars.

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Surprise Cupcakes
3 eggs 1 C. sugar 3-8 oz. pkgs. cream cheese 4 1/2 C. flour 3 tsp. baking powder 1 1/2 tsp. salt 1/2 C. cocoa 3 C. sugar 3 C. water 1 C. corn oil 3 tsp. vinegar 3 tsp. vanilla

Beat eggs, 1 cup sugar and cream cheese together until smooth, set aside. Sift together dry ingredients. Add oil, vinegar, water and vanilla. Beat until well blended. Fill paper lined muffin pan cups half full of chocolate batter. Top each cupcake with heaping tablespoon of cream cheese filling. Bake at 350 for 30 minutes.

Tasty Crackers
3/4 C. corn oil 1 pkg. Hidden Valley Ranch dressing 1 T. dill weed 1/2 tsp. garlic powder 1/2 T. parsley flakes 2 T. Parmesan cheese 1 lb. oyster crackers

Combine corn oil, Ranch dressing, dill weed, garlic powder, parsley flakes and Parmesan cheese. Pour and stir over crackers in a large bowl. Spread on cookie sheet. Heat 15 minutes at 200. Stir occasionally, store in airtight container.

"He says to the snow, Fall to earth; Likewise to the gentle rain and the heavy rain of His strength. Stand still and consider the wondrous works of God. Job 37: 6, 14

136

Elephant Ears
Corn oil for frying 1 1/2 C. milk 1 tsp. salt 2 pkgs. dry yeast 2 T. sugar 6 T. shortening 4 C. flour

Heat milk, do not boil. Add salt, sugar and shortening. Cool to lukewarm. Add yeast, stir to dissolve yeast. Add 2 cups flour. Beat until smooth. Add remaining flour and mix well. Cover with a damp cloth. Rise until double. Punch dough down. Pinch off golf ball size pieces of dough. Stretch each piece into a 6 to 7 inch circle. Fry one at a time in 350oil until it rises to the surface. Turn, fry other side until light brown. Drain on paper towel. Sprinkle with cinnamon and sugar.

Whole Wheat Pie Shell

1 1/4 C. whole wheat flour 2 tsp. sugar 1/2 C. corn oil 2 T. milk TOP CRUST: 1 C. whole wheat flour 1/2 C. brown sugar 1/2 C. soft butter

Combine flour, sugar and stir in oil. Add milk, mix well. Do not over mix. Mix only until dough holds together. Press evenly into a 9 inch pie pan, for bottom crust. Fill with your favorite fruit filling. Mix and sprinkle top mixture over filling.

Corn Oil Pastry

1/2 C. corn oil 1/4 C. skim milk 2 C. flour 1 tsp. salt

Combine flour and salt. Combine oil and milk, add to flour. Stir with fork until ball of dough forms. Do not over handle dough. Divide dough into two pieces, one or bottom crust and one for top crust. Fill with your favorite filling.

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Homemade Noodles
2 T. corn oil 2 eggs 1 C. boiling water 1 tsp. salt 4 C. flour

In a large bowl mix flour and salt. Make a hole in center of flour. Add eggs, oil and water. Stir very quickly to form a stiff dough, working in as much of the flour as possible. Place dough on a floured surface and knead until smooth. Cover and allow dough to rest 1 hour. Roll to desired thickness. Cut into 1/2 inch strips. Allow to dry 1 hour. Drop noodles into hot liquid. Cook until tender.

Easy Pie Crust

2 T. sugar 1/2 tsp. salt 1 1/2 C. flour 2 T. light cream 1/2 C. corn oil

Sift sugar, salt and flour into 9 inch pie pan. Add cream and corn oil. Stir with fork until dough holds together. Press into bottom and sides of pie pan. Press edges with a fork to make design. Prick with fork before baking. Bake at 425 for about 10 to 12 minutes until lightly brown. A good crust for fresh strawberry pie.

Man goes out to his work, and to his labor until the evening. Psalm 104:23

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N R CO

H C R STA

CORNSTARCH
Corn starch has been around for more than a hundred years. Corn is the most common raw material used for the manufacturing of starch. One bushel of corn will produce 32 pounds of corn starch. First the corn kernels are soaked and the outer covering removed. The center of the kernel that is called the embryo is also removed. What is left is mainly starch. The remaining starch part of the kernel is dried pulverized into very fine powder. Corn starch has distinctive appearance, feel and texture Starch is physically and sometimes chemically modified for accentuating those properties of starch which are related to water retention, or gel stability, or other properties which enhance the appearance of formulated foods Corn starch has a distinctive appearance feel and texture. These qualities make cornstarch an ideal product in the Recipes of ready to eat food in the supermarket. Most of the packaged mixes such as pudding, gravy and sauce mixes use corn starch as a thicken agent. Corn starch has a more transparent look when used to thicken desserts and sauces. Several types of canned and frozen foods use corn starch to stabilize products for improved storage The products are canned soup, canned meat, dressing., canned chili con carne and stew. Many food products purchased in the supermarket contain cornstarch, Nutritional Facts: 1 Tablespoon of Cornstarch has 30 calories, no fats, no sodium and 2% carbohydrates. Corn starch will mix with water easier than flour, results in a creamier and smoother gravy and sauce The rule of thumb is one tablespoon of corn starch to one cup of liquid. It usually take half as cornstarch as it would flour in a recipe to thicken broth or other liquid. (continued on next page)

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Over cooking a recipe with cornstarch can cause the sauce to become thin and runny. Before adding corn starch to a hot mixture, combine cornstarch with twice as much cold liquid as corn starch, stir until smooth, then add to hot mixture. Corn starch mixture may look thin while cooking, but will thicken as it cools. If you are making a lemon pie, wait and add the lemon juice after you remove filling from the heat. Acid ingredients will reduce the ability of the corn starch to thicken if added during cooking. Most of this information has been dealing with corn starch in the food industry. Corn starch has many uses in the manufacturing and industrial industry. Cornstarch has been used to produce many environmentally friendly products. There is an on going persistent research in the corn industry to discover new products.

I set My rainbow in the cloud, And it shall be for the sign of the covenant between Me and the Earth. Gen. 9:13

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141

CORNSTARCH USES IN THE HOME

BATH POWDER: Cornstarch is natural, gentle, light, and economical. It contains no perfume or preservatives. Great to soothe skin after a bath. Place corn starch in a decorative container with a powder puff in your bath room. Cornstarch is ideal to use as soothing powder after bathing your baby. Equal amounts of talcum powder mixed with corn starch for a economical bath powder. BATH: To soothe irritated or itchy skin add 1 cup of corn starch to a tub of tepid water. Make sure cornstarch is fully dissolved. Cornstarch that is not dissolved may make tub slippery. Corn starch can be sprinkle on the skin for minor irritations. DUSTING POWDER: Sprinkle the inside of tennis shoes and rubber gloves with cornstarch to help keep them fresh. WINDOW WASHING: Stir together 1/2 cup corn starch and one quart water. Dip clean cloth in solution remixing solution each time cloth is dipped. Wipe clean with a lint free cloth. BEAUTY AID: Mix 1/2 cup cornstarch with :one egg white and enough milk to make a smooth paste. Clean face thoroughly. Apply a thin layer of corn starch mixture. Let stand 15 minutes. Rinse with clear warm, water pat dry. CORNSTARCH: One tablespoon of cornstarch will thicken one cup of liquid. One tablespoon of cornstarch is equal to 2 tablespoon of flour. One ounce cornstarch is 3 tablespoons One pound of cornstarch is 3 1/2 cups

142

Baked Steak
1 1/2 lbs. steak, cut into serving pieces 7 bacon slices 1/4 C. flour 1/4 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper 15 oz. tomato juice 8 oz. mushrooms 2 T. cornstarch 2 T. water

Cook and crumble bacon, set aside. Combine flour, garlic powder, onion powder, salt and pepper. Dredge steak in seasoned flour. Brown in bacon drippings. Place in baking dish, add mushrooms and crumbled bacon. Heat tomato juice to boiling in skillet. Pour over meat, cover and bake at 325 for 2 1/2 hours. Remove meat. Mix cornstarch and water. Use to thicken sauce. Return meat to sauce. Keep warm until ready to serve.

Stir-Fry Round Steak

2 T. corn oil 1 lb. steak, cut in thin strips 1/2 C. green onions 1 clove garlic, chopped 1 1/2 C. mushrooms 1 1/2 C. celery, chopped 1/2 C. water 2 T. cornstarch 2 T. soy sauce 1 can beef broth

Brown beef in oil. Add onions, garlic, mushrooms and celery. Cook 2 minutes. Add broth, soy sauce, cook 2 minutes. Combine cornstarch and water. Stir into beef and vegetables. Cook until slightly thickened. Serve over rice or Chinese noodles.

143

Chicken A La King
1 T. cornstarch 1 C. milk 1/4 tsp. salt 1/8 tsp. pepper 1/2 C. mushrooms, sliced 2 2 1 2 T. green pepper T. pimento C. cooked chicken T. butter

In saucepan slowly stir milk into cornstarch. Add salt and pepper. Cook over medium heat until mixture thickens. Saut mushrooms, pimento and pepper in butter. Add chicken, heat thoroughly. Add to white sauce. Serve over biscuits, toast or pasta.

Chicken Casserole
3 C. cooked diced chicken 1 can cream of chicken soup 1 C. chicken broth 8 oz. sour cream 1/2 C. diced celery 1/2 C. onion 1 T. cornstarch 1 small jar pimento, chopped 1 1/2 C. crushed corn flakes 1/4 C. melted butter

Place chicken in a buttered casserole. Combine remaining ingredients with the exception of cereal and butter. Pour ingredients over the chicken. Mix cereal crumbs with butter. Sprinkle on top. Bake at 325 30 to 45 minutes until mixtures is bubbly.

Sweet Sour Ham Sauce

1/2 C. sugar 1/2 C. white vinegar 1-8 oz. can crushed pineapple, undrained 2 2 2 1 tsp. soy sauce T. cornstarch T. water ham steak, fully cooked

In a saucepan combine sugar, vinegar, pineapple and soy sauce. Heat to boiling mix water, soy sauce and cornstarch. Add to pineapple mixture. Simmer for 2 minutes to thicken mixture. Pour over ham steak. Serve warm. 144

Beef Stir-Fry
1 lb. ground beef 1 C. onion slices 1 C. celery, sliced 1/2 garlic clove, chopped 1 green pepper 1 C. beef broth 2 T. water 3 T. cornstarch 1 can sliced mushrooms 1/2 can water chestnuts, sliced 1 T. soy sauce 1 T. honey Salt and pepper to taste

Brown onions and beef together. Add celery, garlic, pepper and broth. Cover and cook 10 minutes. Make a paste with water, cornstarch, soy sauce and honey. Add to meat mixture. Cook until lightly thickened, add drained mushrooms and chestnuts. Serve on rice or chow mein noodles.

Beef And Vegetables

2 lbs. beef sirloin strips 5 T. corn oil 1/2 C. onion, chopped 1 garlic clove 1 1/2 C. cauliflower pieces 2 C. broccoli pieces 1 1/2 C. carrots, julienne 2 C. mushroom slices 1/2 C. brown sugar 2 T. cornstarch 2 C. beef broth 1/4 C. soy sauce 1/3 C. peanut butter

Stir-fry beef in 2 1/2 tablespoons oil. When almost cooked, add onions and garlic, saut. Remove mixture from pan. Keep warm. To pan add 2 1/2 tablespoons oil, cauliflower, carrots, broccoli and mushrooms, cook about 5 minutes. Return meat to pan. Make a sauce by cooking broth, sugar, soy sauce and peanut butter. Cook until thick. Pour over meat and vegetables. Serve over rice or pasta.

145

Dutch Green Beans

1 can green beans 3 strips bacon 1/2 C. chopped onion 1/2 tsp. mustard 2 tsp. cornstarch 1/4 tsp. salt 1 T. vinegar 1 T. brown sugar 2 eggs, hard cooked

Fry bacon, drain and crumble bacon. Keep 1 tablespoon drippings in skillet and saut onion. Drain beans, using small amount of bean liquid. Make a paste with mustard, cornstarch and salt. Add paste to onion in skillet. Bring to a boil slowly with 1/2 cup bean liquid. Add sugar and vinegar. Stir in beans carefully. To serve, top with crumbled bacon and chopped egg.

Sweet Potato Casserole

4 large sweet potatoes 1/2 C. toasted pecans 1/2 C. brown sugar 1/2 C. honey 3/4 C. orange juice 1 T. butter 1 tsp. vanilla 2 T. cornstarch

Cook, peel and slice potatoes. Place in baking dish. Sprinkle with pecans. Make sauce. Combine remaining ingredients in saucepan except butter and vanilla. Cook until mixture thickens. Remove from heat and add butter and vanilla. Pour over potatoes. Bake at 350 for 30 minutes.

Beets With Orange

3 T. cornstarch 1 1/4 C. water 2 T. vinegar 3/4 C. brown sugar Juice of 1 lemon Zest of 1 orange 3 C. cooked sliced beets

Combine cornstarch, water, vinegar, sugar and lemon juice. Cook mixture until thick and clear. Stir in orange zest and beets. Serve warm.

146

Vegetable Batter
1/4 C. flour 3/4 C. cornstarch 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. baking powder 1 egg 1/2 C. water Zucchini slices Yellow squash slices Any vegetable Garlic salt

Mix flour, cornstarch, salt, pepper and baking powder. Add slightly beaten egg and water. Stir until batter is smooth. Dip squash slices in batter. Deep-fry in 360 oil. Drain on paper towel. Sprinkle with a little garlic salt.

Harvard Beets
2 tsp. cornstarch 1/4 C. white vinegar 1/2 C. sugar 2 C. beets, cooked and sliced

Combine vinegar, cornstarch and sugar. Cook until mixture is clear and thick. Stir in sliced beets. Serve warm.

Soup Base
2 C. nonfat dry milk 1 C. cornstarch 1/2 C. instant beef bouillon 2 T. dried onion flakes 1 tsp. thyme 1/2 tsp. pepper 1 T. parsley flakes

Combine all ingredients, mix well. Store in airtight container. TO MAKE SOUP: Mix 1 1/2 cups water and 1/3 cup of mix. Cook until thick. VARIATION: Use beef, chicken or ham bouillon.

147

Stewed Apples
1/4 C. butter 1/2 C. sugar 1 C. water 1 T. cornstarch 1/4 tsp. cinnamon 6 cooking apples, peel and slice

In saucepan melt butter, stir in sugar, cornstarch and water. Add cinnamon and apples. Cover and cook 12 to 14 minutes over medium heat until apples are tender. Serve as a side dish or as dessert with ice cream.

Basic White Sauce

2 T. butter 1 T. cornstarch 1 C. milk Salt and pepper

Melt butter, slowly stir in milk. Cook until mixture thickens. VARIATIONS: One cup cheese, parsley, onions, mushrooms. Replace milk with broth.

Good Gravy
2 T. fat drippings 2 C. meat broth 2 T. cornstarch 1/4 C. water Salt and pepper

Heat drippings, stir in broth and bring to a boil. Mix cornstarch and water. Add to broth, stirring constantly until mixture thickens. Season to taste with salt and pepper.

So I commended enjoyment, because a man has nothing better under the sun than to eat, drink and be merry; for this will remain with in his labor all the days of his life which God gives him under the sun. Ecc 8:15

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Cherry Dessert
2 C. canned sour cherries, drain and reserve 3/4 C. juice 1 1/2 T. cornstarch 1/4 C. sugar 1/2 tsp. almond extract 1/2 C. quick oats 2 T. pecans 1 T. melted butter

Combine cornstarch and sugar. Slowly add reserved juice. Cook until mixture is thick and clear. Stir in cherries and extract. Pour in baking dish. Sprinkle with oats, pecans and melted butter. Cook in microwave on high heat for 6 to 8 minutes.

Apple Cobbler
1 T. cornstarch 1 C. sugar 4 or 5 apples, peeled and chopped 1 egg 1/2 C. milk 3 T. butter 1 C. flour 1/4 tsp. salt 3/4 C. sugar 1 tsp. baking powder 1/4 tsp. cinnamon 1/8 tsp. nutmeg 2/3 C. boiling water

Combine cornstarch and sugar, stir in apples. Place in 8x8 inch baking dish. To make cake top, mix egg, milk, butter and add flour, salt, sugar, baking powder and cinnamon. Add nutmeg, mix well and place on top of apples. Pour 2/3 cup boiling water over top. Bake at 375 for 45 minutes. Good served with ice cream.

And sow fields and plant vineyards, that they may yield a fruitful harvest. Psalm 107:37

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Peach Cobbler
1/2 C. brown sugar 1 T. cornstarch 1/2 tsp. cinnamon 1/2 tsp. almond extract 1 T. lemon juice 6 C. sliced peaches 1/3 C. cornmeal 1/2 C. flour 1 tsp. baking powder 1/4 tsp. salt 2 T. honey 1/4 C. milk 1 egg 1 T. butter

Combine first six ingredients. Bring to a boil. Boil 1 to 2 minutes. Pour into a 1 1/2 quart baking dish. Combine dry ingredients. Cut in honey and butter. Add milk and egg. Mix only until moistened. Drop by spoonfuls on hot filling. Bake in 350 oven for 30 to 35 minutes.

Sugar Cream Pie

1 C. sugar 1/4 C. cornstarch 1/2 C. butter 2 C. light cream 1 tsp. vanilla 1/4 tsp. salt 1 baked pie shell Cinnamon and sugar mix

Combine sugar, cornstarch, butter, cream, vanilla and salt. Cook until mixture thickens. Pour into baked pie shell. Sprinkle top with cinnamon and sugar.

But he said to them, "I have food to eat that you know nothing about." Then his disciples said to each other, "Could someone have brought him food?" "My food," said Jesus, "is to do the will of him who sent me and to finish his work. Do you not say, "Four months more and then the harvest?" I tell you, open your eyes and look at the fields? They are ripe for harvest." John 4: 32-35

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Coconut Cream Pie

1/4 C. cornstarch 2/3 C. sugar 1/2 tsp. salt 2 1/2 C. scalded milk 1 tsp. vanilla 1 C. coconut 1 T. butter 1 baked pie shell MERINGUE: 3 egg whites 1/4 tsp. cream of tartar 5 T. sugar

Combine cornstarch and sugar. Scald milk in a large saucepan. Slowly add milk to sugar mixture. Cook 5 minutes until mixture thickens. Add a little hot milk mixture to egg yolk, then add egg yolks to hot mixture. Cook 2 minutes, remove from heat. Add vanilla, butter and 3/4 cup coconut. Pour into baked shell. Beat egg whites with cream of tartar. Slowly beat in sugar, beat until firm peaks form. Spread on top of filling. Sprinkle with coconut. Bake at 350 for 10 minutes.

Rhubarb Pie
1/4 C. cornstarch 1 1/4 C. sugar 1/4 tsp. salt 2 tsp. orange rind 5 C. rhubarb, cut in 1 " pieces 1 T. butter 1 recipe for double crust pastry

Combine cornstarch, sugar and salt, add rind. Toss with rhubarb. Turn into pastry lined pie plate. Dot with butter. Place top crust in place. Seal and flute edge. Make slits in top. Bake at 425 oven for 45 minutes until browned. If using frozen rhubarb thaw and drain.

Let the field be joyful, and all that is in it Then all the trees will rejoince before the Lord. Psalm 96:12

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Fresh Blueberry Pie

1 C. sugar 2 1/2 T. cornstarch 4 C. fresh blueberries 1 T. butter 1 double crust pie crust recipe

Combine sugar and cornstarch, add blueberries. Stir to coat blueberries. Pour into pastry lined pie pan. Dot with butter. Cover with top pie crust. Seal and flute edges. Make a few slits in top crust. Bake in 425 oven for 35 to 45 minutes, until pie is lightly browned.

Raisin Pie
2 C. raisins 2 C. boiling water 1/3 C. sugar 2 1/4 T. cornstarch 1/8 tsp. salt 2 T. lemon juice 1 T. orange juice 2 T. butter 2 tsp. lemon zest Pastry for 2 crust pie

Add raisins to boiling water. Simmer 4 minutes. Combine sugar, cornstarch and salt. Stir into hot raisins. Cook to full boil. Boil 1 minute. Remove from heat. Add lemon and orange juice, stir in zest. Pour into bottom pie crust, dot with butter. Adjust top crust. Make a few slits in top crust. Bake at 425 oven for 30 to 40 minutes.

Cherry Crunch
1/2 lb. graham cracker crumbs 1/2 C. butter, melted 1 C. brown sugar 1 tsp. nutmeg 1 qt. red or black canned cherries Cornstarch 3 egg whites 6 T. sugar

Combine crumbs, butter, brown sugar and nutmeg. Line baking dish with half of mixture. Drain cherries, thicken with cornstarch (1 tablespoon to 1 cup juice). If cherries are not sweetened, add 1/2 cup sugar. Cook until clear. Add cherries, place fruit on bottom layer of crumbs. Beat egg whites. Add 6 tablespoons sugar. Place egg whites on top of cherries. Sprinkle with remaining crumbs. Bake at 325 for 45 minutes. 152

Lemon Smoothies
1/2 C. cornstarch 1 1/4 C. flour 1 tsp. lemon juice 1 tsp. lemon zest 3/4 C. shortening, butter flavored 1/3 C. confectioners sugar 1/4 tsp. salt FROSTING: 3/4 C. confectioners sugar 1/4 C. butter 1 tsp. lemon juice Yellow food coloring

Combine flour, cornstarch and salt, set aside. Cream shortening and sugar. Add lemon juice and peel. Add flour mixture to creamed mixture, mix well. Form dough into two 8 inch rolls. Wrap in plastic wrap. Chill, slice and bake on ungreased cookie sheet. Bake at 350 for 8 to 10 minutes, cool. Spread with frosting.

Cheese Cake
2-8 oz. pkgs. cream cheese, softened 1 lb. cottage cheese, make smooth in blender 1 1/2 C. sugar 4 eggs 3 T. cornstarch 3 T. flour 2 tsp. vanilla 1 1/2 T. lemon juice 1/2 C. butter, melted 2 C. sour cream

Prepare graham cracker crust on bottom of a springform pan, grease the sides. Beat cream cheese and cottage cheese at high speed until smooth. Add sugar and eggs, beat again. Then slowly beat and add cornstarch, flour, vanilla, lemon juice, butter and sour cream. Pour into pan. Bake at 325 for 70 minutes. Turn off oven. Let cake set in oven for 2 more hours. Remove from springform pan, cool and refrigerate.

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Apricot Topping
1/2 C. cornstarch 1/4 tsp. salt 1/2 C. sugar 1 3/4 C. apricot juice 6 T. orange juice 3 tsp. orange zest 2 T. butter 1/2 tsp. almond extract

Combine cornstarch, salt and sugar. Slowly add apricot juice and orange juice. Cook until mixture becomes thick and clear. Remove from heat. Stir in orange zest, butter and almond extract. Serve over ice cream, pudding or cake.

Speak to the earth, and it will teach you; and the fish of the sea will explain to you. Job 12:8

Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on is not life more than food and the body more than clothing? "Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Matt.6: 25,26

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POP

N R CO

POPCORN
By the time the white man arrived in the New World, popcorn and other corn types had spread to all of the Indian tribes. Continuing research and legends passed on in the various tribes indicate that popcorn was known throughout both American continents. The English colonists were introduced to popcorn at the first Thanksgiving Feast at Plymouth, Massachusetts, when the Indians brought a deerskin bag of popped corn to the celebration as a gift. Popcorn is different from any other type of corn, it is the only corn that pops. Although popcorn has a scientific name, zea mays everta, no two kinds of popcorn are alike. Kernels range in colors from off-white to light gold, to red, black and many colors in between. The shapes of the kernels vary from pointed to round. Growing popcorn is basically the same as growing any other variety of corn. The other question, is how and why does popcorn pop. The answer is water. When the kernel of popcorn is heated to a high temperature the moisture in the kernel turns to steam, causing the kernel to explode. For popcorn to pop properly the moisture in the kernels should be between 13.5 and 14.5%. Once popped, popcorn has two basic shapes: snowflake, which pops big and is shaped like a cumulus cloud; and mushroom, which pops into a round ball. There are several different ways of popping corn. One of the quickest ways is the microwave, the popcorn is pre-packed, seasoned to your individual taste, and easy to prepare. You can use electric poppers, air poppers or pop corn on the kitchen range. If using stove remember to warm a heavy pan, add cooking oil, the amount of oil and popcorn will depends on the size of the pan you are using. The popcorn kernels should be in a single layer in the pan. Use 1/3 cup oil to 1 cup of popcorn. Cover pan, but allow steam to escape. Shake pan gently while popping, and remove from heat before last kernels are popped to prevent scorching of the popped corn. Pour into serving bowl immediately after removing from heat. (continued on next page) 155

Oil vs. hot air, oil popped corn has more flavor, is chewier, crunchier and greasier, hot air popcorn is drier, light and starchy with less flavor. However you choose to prepare your popcorn, you can enjoy a healthy wholesome food snack. Popcorn is an economical way to add fiber to your diet. Popcorn has no artificial color or flavor additives and is low in calories. One cup of popped popcorn has 25 calories if eaten plain. There are more calories if you add butter and seasonings. There are many ways to flavor and season popcorn, either with sweet or savory toppings added after popping. If the popcorn does not pop well, the reason might be it is to dry, if thats the case, you can fill a quart jar 3/4 full of popcorn, add 1 T. water. Cover with a tight lid, shake a few times and let sand a few days. For a new twist here are some suggestions. Add a spice cinnamon and sugar, tarragon, ranch seasoning to melted butter. Pour over popcorn. Mix popcorn with shredded cheese warm in oven until cheese melt. Drizzle with melted chocolate. Serve with soup in place of crackers. Mix with nuts and dries fruit. Sprinkle with parmesan cheese. How ever you chose to eat popcorn you will be happy to know that, it is low in calories, and when you compare popcorn to other snack foods it will wins hands down in health benefits to your body.

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Healthy Popcorn
2 1/2 qts. popped corn 1/3 C. honey 1/2 C. peanut butter 1/2 C. dried milk 1 C. toasted coconut 2 T. toasted sesame seeds 1/2 C. raisins

Keep popped corn warm. Heat honey, stir in peanut butter and dried milk. Combine corn, sesame seeds, coconut and raisins. Pour honey mixture over popped corn, toss to mix.

Party Mix
2 qts. popped popcorn 2 C. slim pretzel sticks 2 C. cheese curls 1/4 C. butter 1 T. Worcestershire sauce 1/2 tsp. garlic salt 1/2 tsp. seasoned salt

Combine popcorn, pretzels and curls. Melt butter and stir in seasonings. Pour over popcorn and mix well. Bake at 250 for 45 minutes.

He causes the grass to grow for the cattle, And the vegetation for the service of man. That he may bring food from the earth. Psalm 104:14

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Toasty Treat
1 pkg. microwave plain, popped corn 3 C. Bugles snack 1/4 C. butter 1 tsp. Italian seasoning 1/2 tsp. garlic powder 1/2 C. Parmesan cheese

Pop corn, remove unpopped kernels. Mix popcorn and snack in a bowl. Combine remaining ingredients except cheese. Microwave 1 minute. Pour over popcorn. Toss until evenly coated. Sprinkle with cheese. Microwave uncovered a few minutes.

Trail Mix
2 qts. popped corn 8 oz. raisins 6 oz. diced dried fruit, (apricots, apples, cranberries) Combine all ingredients. Store in tight container.

Therefore be patient, brethren, until the coming of the Lord. See how the farmer wits for the precious fruit of the earth, waiting patiently for it until it receives the early and later rain. James 5:7

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Nacho-Cheese Popcorn
1/3 C. corn oil 3 or 4 diced chilies 1 clove garlic 1 tsp. cumin seeds 3 T. hot oil 1/3 C. popcorn 1/3 C. Parmesan cheese 1 tsp. paprika 1/2 tsp. salt

Place corn oil, chilies, garlic and cumin seed in small saucepan. Cook for 3 minutes, strain. Use 3 tablespoons hot oil (seasoned) for popping corn. Pour remaining oil over popped corn. Stir well. Mix cheese, paprika and salt together. Sprinkle over popped corn, mix well.

Harvest Popcorn
1/3 C. butter, melted 1 tsp. dried dill weed 1 tsp. lemon pepper 1 tsp. Worcestershire sauce 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. salt 2 or 3 qts. popped corn 2 C. shoestring potatoes or pretzel sticks 1 C. mixed nuts

Mix butter, dill weed, lemon pepper, Worcestershire sauce, garlic powder, onion powder and salt. Spread popcorn mixture on a jelly roll pan. Pour butter over popcorn, stir well. Bake in 350oven for 6 to 8 minutes, stirring once.

Wheres The Beef

1/2 C. butter 1-2 1/2 oz. pkg. smoked dried beef 3 qts. popped corn

In double boiler melt butter, Cut beef into small pieces. Add to butter. Pour over popped corn, mix well.

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Caramel Corn
15 C. popped corn 1/2 C. butter 1 C. brown sugar 1/4 C. corn syrup 1/2 tsp. salt 1/2 tsp. soda

In a saucepan cook sugar, butter, syrup and salt. Cook over medium heat, stirring occasionally until bubbly around the edges. Cook for 5 minutes. Remove from heat. Stir in soda until foamy. Pour over popcorn, stir to coat well. Bake in buttered pan at 200 for 45 minutes, stirring every 15 minutes.

Indian Corn
3 1 1 1 qts. popped corn C. brown sugar C. corn syrup 1/2 tsp. vinegar 1 C. raisins 1 C. dried apricots 2/3 C. evaporated milk

Combine sugar, syrup and vinegar. Cook rapidly to 260 (a soft crack). Remove from heat. Toss corn, raisins and apricots in a large pan. Return syrup to heat and bring to a boil, stir in milk gradually. Keep boiling, return to 260. Pour over popcorn, toss while pouring. Moisten hands with cold water and form popcorn into oblong shapes to look like small ears of corn. Place on waxed paper, cool.

Cinnamon Sugar Popcorn

1/2 C. sugar 1 T. cinnamon 1/2 C. butter, melted 3 qts. popped corn

Combine sugar and cinnamon. Heat popcorn in a 250oven to keep warm. Pour melted butter over popped corn tossing to mix. Combine cinnamon and sugar and sprinkle over popped corn, tossing to mix.

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Butterscotch Bars
10 C. popped corn 1 C. salted Spanish peanuts 1/3 C. butter 4 C. miniature marshmallows 6 oz. pkg. butterscotch pieces

In top of double boiler, melt butter and marshmallows. Stir in butterscotch pieces until melted. Pour over popped corn and peanuts. Mix well. Press into greased 13x9 inch pan, chill. Cut into bars.

Popcorn Cookies
1 1/2 C. minced popped corn 4 tsp. butter 2 egg whites 2/3 C. sugar 1/2 tsp. salt 1 tsp. vanilla Toasted almonds

Add butter to popcorn. Beat egg whites until stiff. Add sugar gradually to corn mixture. Add salt and vanilla. Drop on greased cookie sheet. Decorate with almonds. Bake at 325 for 7 minutes.

Chocolate Popcorn
2 T. butter 1/2 C. chocolate chips 12 large marshmallows 1 T. water 4 qts. popped popcorn Salt to taste

In large saucepan melt butter over low heat. Add chocolate chips, water and marshmallows until melted. Pour and stir over popped corn until well coated. Spread on cookie sheet to cool.

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Pink Party Popcorn

3 T. butter 1 1/2 C. miniature marshmallows 4 T. strawberry flavored gelatin 3 qts. popped popcorn

In a saucepan, melt butter, marshmallows together. Add the gelatin. Stir until well mixed. Pour over popcorn, stir well. Store in container.

Fruit Flavored Balls

8 C. popped popcorn 1/2 C. corn syrup 2-0.35 oz. tubes small fruit flavor candy 2 T. butter 1/2 tsp. salt 1/2 C. unsalted peanuts, chopped 1/2 C. sugar

Pop corn and set aside. In a saucepan over medium heat, cook sugar, corn syrup, candy, butter and salt, stirring constantly until mixture boils and candy melts. Remove from heat. Stir in nuts. Pour over popcorn, stir until well coated. Spoon onto waxed paper, cool.

Popcorn Crunch
1 1/2 lbs. chocolate flavored candy coating 3 T. peanut butter 14 C. popped popcorn 3 C. crisp rice cereal 2 C. dry roasted peanuts

In a large microwave bowl combine chocolate and peanut butter. Cook 2 or 3 minutes until melted. In a very large bowl combine popcorn, cereal and peanuts. Pour warm chocolate over popcorn mixture, tossing to coat well. Spread on greased cookie sheet, cool. Break in pieces. Store in airtight container.

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Peanut Butter Popcorn Balls

3 qts. popped corn 1 C. sugar 1 C. corn syrup 1 C. peanut butter 1 tsp. vanilla

Bring sugar and corn syrup to a vigorous boil. Cook 30 seconds, stirring constantly. Remove from heat. Add peanut butter and vanilla. Stir well. Pour over popcorn, mix well. Form into balls with buttered hands.

Microwave Caramel Corn

1/3 2/3 1/3 1/4 C. butter C. brown sugar C. corn syrup tsp. baking soda 1/2 tsp. vanilla 1-3.5 oz. pkg. microwave butter or natural

In a large shallow dish microwave butter. Stir in brown sugar and corn syrup. Microwave on high about 3 minutes, stirring once. Microwave 3 or 4 minutes without stirring. Stir in soda and vanilla. Pour over popped corn. Microwave on 75 percent power, 6 minutes, stirring every 2 minutes, cool. Break apart and store in tightly covered container.

Nutty Cornballs
1/2 lb. caramels 1 T. water 2 qts. popped popcorn 2 C. salted peanuts

Put caramels and water in pan. Melt over low heat. Stir until smooth. Combine popcorn and peanuts. Pour over popcorn, mix well with fingers and well buttered hands. Press mixture into balls. Store in sandwich bags.

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Surprise Balls
3 qts. popped corn 12 malted milk balls 1 lb. miniature marshmallows 1/4 C. butter 1 tsp. vanilla Coconut

In double boiler melt marshmallows with butter, stirring constantly. Remove from heat, add vanilla. Pour over popcorn, mix well. Form corn around malted milk balls and roll in coconut. Coconut can be tinted.

Popcorn Squares
1-7 oz. jar marshmallow creme 1-12 oz. pkg. chocolate pieces 1/4 C. corn syrup 6 C. popped corn

Combine marshmallows, chocolate pieces and 1/4 cup syrup. Cook over low heat until melted and blended. Pour over popcorn and mix. Press into 9x9 inch pan. Cut into 1 inch squares.

Popcorn Puff Balls

4 C. popped corn 1/2 C. salted peanuts 4 C. puffed rice cereal 1/3 C. water 1 C. maple flavored syrup 1/4 tsp. salt 1 1/4 C. brown sugar 1/4 tsp. vanilla 1/2 C. peanut butter

Mix first three ingredients in a shallow baking pan. Heat in 350oven for 10 minutes. Combine water, syrup, salt and sugar. Cook stirring constantly, to a soft ball (235) stage. Remove from heat. Add vanilla and pour over popcorn mixture. Stir well. Butter hands and form into balls, cool. Wrap in plastic bag.

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Popcorn And Nuts

2 qts. popped corn 2 C. mixed nuts 1 C. butter 1 1/3 C. sugar 1/2 C. corn syrup 1 tsp. vanilla

Spread popcorn and nuts on a baking sheet. Combine sugar, butter and syrup in two quart pan. Bring to a boil over medium heat. Cook 10 to 15 minutes, stirring often. Cook until mixture turns a light caramel color, stir in vanilla. Pour over corn and nuts. Stir well. Cool, break into pieces. Store in airtight container.

Orange Popcorn Balls

3 C. miniature marshmallows 1/4 C. butter 2 T. orange gelatin 8 C. popped corn 1 C. salted Spanish peanuts

Melt marshmallows and butter, add gelatin. Stir until smooth. Combine popcorn and peanuts. Pour marshmallow over corn. Stir to coat. With buttered hands form into balls. Wrap in plastic wrap.

Popcorn In Molds
3 C. miniature marshmallows 1/4 C. butter 6 C. popped corn or cereals

Melt marshmallows and butter together. Pour over popcorn. Press into buttered molds. Any cake or gelatin may be used. Some molds are in two sections. Put corn in both sections and press together to form shape, example lamb or bunny.

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Popcorn Cake
1 C. butter 1 lb. marshmallows 5 qts. popped corn 1 lb. gumdrops 1/2 lb. dry roasted peanuts

Melt butter and marshmallows together. Pour over popcorn and nuts. Press into buttered angel food cake pan, cool. Slice to serve. Other types of candy may be used. Examples: Candy corn, gummy bears or red and green gumdrops for Christmas. Color the candy to go with the Holiday.

Crystalized Popcorn
1 tsp. butter 3 T. water 1 C. sugar 1/4 tsp. salt 3 qts. popped corn

Boil all ingredients until spins a thread (230 to 234). A little food color may be added. Pour over popcorn. Stir well. Keep stirring until mixture cools. Store in airtight container.

Cracker Jacks
1 C. molasses 1 C. sugar 1/2 C. water 1 T. butter 2 T. vinegar 1/8 tsp. soda 1 C. peanuts 4 qts. popped corn

Mix molasses, sugar, water, vinegar and butter. Cook without stirring until hard crack (300 to 310) when dropped in cold water. Add soda and mix well. Pour over popcorn and peanuts. Stir to keep from sticking together. Cool, store in airtight container.

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Ginger Popcorn
3/4 C. brown sugar 1/3 C. dark corn syrup 1/4 C. butter 1 1/4 tsp. salt 1 1/2 tsp. cider vinegar 3 qts. popped corn 1 C. crushed gingersnaps

Combine sugar, syrup, butter, salt and vinegar. Bring to a boil. Cook to a hard ball stage (250). Slowly pour over popcorn. Stir to coat. Quickly sprinkle crumbs over popcorn, tossing to coat. Place in buttered pan, cool.

Candy Corn
1 lb. bag caramels 1/4 C. water 3 qts. popped corn 1 C. dry roasted peanuts, coarsely chopped

Combine popcorn and peanuts and place in 250 oven to keep warm. Melt caramels and water together in a double boiler. Stir until smooth. Pour over popcorn, tossing to coat well. Let set to cool. Break into pieces. Store in airtight container.

Popcorn Balls
3/4 C. corn syrup 1/4 C. butter 2 tsp. cold water 2 1/2 C. + 2 T. powdered sugar 1 C. marshmallows 5 qts. popped popcorn

In a large saucepan over medium heat, combine corn syrup, butter, cold water, powdered sugar and marshmallows. Cook, stirring constantly until mixture begins to boil. Place popcorn in a large bowl or roasting pan. Carefully pour syrup over popcorn, tossing until evenly coated. Grease hands with butter. Shape into balls. Wrap in plastic wrap.

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168

T A H T & S N I R H O T C T U ABO

GOD WHOSE FARM IS ALL CREATION

God whose farm is all creation, Take the gratitude we give, Take the finest of our harvest, Crops we grow that men may live. Take our plowing, seeding, reaping, Hopes and fears of sun and rain, All our thinking, planning, waiting, Ripened in this fruit and grain. All our labor, all our watching, All our calendar of care, In these crops of your creation, Take O God, they are our prayer. John Arlott - 1914

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170

Did You Know?

Captain John Smith in 1609 in Jamestown, wrote that for a basket of corn they would have sold their souls. In Mexico small green corn stalks are pressed to remove the sweet juice, and used in desserts. Early settlers made mattresses with cornhusks. Colonists dried corn cobs and used as a natural supply of fuel. Parched corn was used as a substitute for coffee. Corn silk brewed into tea used as medicine in colonial times. Pioneers used kernels of corn in different ways to help cure warts. The Native Americans and the early settlers used corn for food, drink and medicine. In 1793, during the cornerstone ceremony for U.S. capitol, corn was one of the items placed on the cornerstone as a symbol of prosperity. There really is a city named Corn in Oklahoma. You can make hand soap from cornmeal and borax. Super-absorbent cornstarch is used in some disposable diapers. Nearly every single sheet of printing paper uses cornstarch to improve printability. An average ear of corn yields 800 kernels of corn on 16 to 18 rows per ear. (continued on next page) 171

Corn kernels were used as a marker on ancient calendars. Corn has been put to 3,000 uses. Baby corn is almost always sweet corn harvested just as the ear has started to develop. Malt dextrin made from corn syrup is sprayed on instant tea and coffee to keep the granules flowing. Dextrin made from cornstarch are used in crayons and match heads as a binder. Corn oil is used in making potato chips. Ethanol is a corn based fuel. Ethanol used 20 percent of the nations corn crop. It would be better to rely on Midwestern farmers, and not on Mideastern oil. Ethanol is not the perfect answer to the fuel problem, but it can make a difference.

172

Oatmeal Milk Bath

1 C. cornstarch 2 C. powdered milk 1/2 C. oatmeal

Mix cornstarch, milk and oatmeal together. Place in decorative bottle. Attach a gift tag with directions of how to use milk bath. TO USE: Add a generous amount of oatmeal milk bath to warm running bath water, soak, relax and enjoy.

Corn Cob Jelly

12 dried red field corn cobs 5 pts. water 1 pkg. pectin 3 C. sugar

Break cobs into pieces, place in a large pan. Add 5 pints water. Bring to a boil. Boil liquid until it reduces down to 3 cups. Strain liquid through cloth. Return liquid to heat. When boiling add pectin and sugar. Stir to dissolve. Bring back to boiling. Boil 1 minute. Pour into sterilized pint jars. Top with canning lids to seal.

Play Dough
1 C. flour 1/2 C. salt 1 T. corn oil 1 C. water 1 tsp. cream of tartar Food coloring, any color

Mix together and heat over medium-low heat for 3 to 5 minutes. Knead with hands. Have fun! Do not eat.

"Dont be afraid," David said to him, "for I will surely show you kindness for the sake of your father Jonathan. I will restore to you all the land that belonged to your grandfather Saul, and you will always eat at my table." 2 Sam. 9:7

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Invisible Ink
2 T. cornstarch 4 T. water Heat over low heat, make a thin gravy substance. Heat until mixture thickens and is smooth. Be careful not to burn. Remove from heat. Ready to use. Use a toothpick or cotton swab, or small paint brush to write your message on paper. Let it dry. To reveal message, using a small sponge dipped in iodine solution gently wipe over message. The message should appear purple in color. Have fun.

Modeling Clay
1 C. baking soda 1/2 C. cornstarch 3/4 C. water Drops of food coloring

In a medium saucepan over low heat, combine baking soda and cornstarch, mix well. Add water. Continue to heat 7 to 10 minutes, stirring frequently until consistency of mashed potatoes. Continue to stir, mixture will thicken quickly. Cover a flat surface with cornstarch. Spread cooked mixture over cornstarch. Knead until mixture turns into clay. Add food coloring to clay. Divide into sections for different colors. Work color into clay. Use clay to make sculptures. For permanent sculptures let clay dry. Place unused clay in Ziploc bag. Refrigerate, use in three days.

Finger Paint
1 C. Ivory soap flakes 1 C. cornstarch 1/2 C. talcum powder 1 C. cold water 7 C. boiling water Coloring

Mix ingredients in order given, cook 5 minutes until mixture thickens. Cool and cover for storage. Put in separate container to make more than one color. This paint is washable.

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Silly Putty
1/2 C. Elmers Glue 1/2 C. liquid starch 3 drops food coloring

Place glue in a medium shallow dish. Slowly add starch to glue, kneading with your fingers. The more you handle silly putty, the better it will turn out. If desired, add a few drops of any color and continue to knead with your hands until color is fully incorporated.

Bubble Juice
1 C. water 2 T. corn syrup 4 T. liquid dishwashing soap

In a large shallow dish combine water, syrup and soap. Mix thoroughly and use with homemade wands. TO MAKE WANDS: Form wire clothes hangers or thin pieces of wire into various shapes. Lightly dip wands into the bubble juice and water through the air making big bubbles.

Spray Chalk
4 T. cornstarch 1 C. warm water Drops of food coloring

In a medium bowl, combine cornstarch and warm water, stirring until smooth. Add drops of any color food coloring and mix well. Pour into a small plastic bottle mister. Shake bottle before using to break up clogs. Use spray chalk to decorate sidewalks and snow or use it to create colorful sand sculptures at the beach.

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176

Cooking & Nutritional Tips

Common Kitchen Pans2 Equivalents for Cooking Ingredients3 Substitutions4 Troubleshooting Baking Failures6 Uses For Spices & Seasonings7 Food Storage8 Measurements/Equivalents10 USDA Food Guide11 Calorie Requirements Chart12 How Much is One Serving?12 Table of Nutrients13 Sources for Common Nutrients13 Healthy Choices14 Sources of Saturated Fat14 Physical Activity Recommendations15 Calories Expended in Physical Activities16

Common Kitchen Pans

When a recipe calls for
4 cup baking dish: 9 inch pie plate 8 x 1 layer cake pan 738 x 358 x 2 loaf pan 6 cup baking dish: 8 or 9 x 1 layer-cake pan 10 pie plate 8 x 358 x 258 loaf pan 8 cup baking dish: 8 x 8 x 2 square pan 11 x 7 x 1 baking pan 9 x 5 x 3 loaf pan 10 cup baking dish: 9 x 9 x 2 square pan 11 x 7 x 1 baking pan 15 x 10 x 1 jellyroll pan 12 cup baking dish or over: 1213 x 8 x 2 glass baking pan (12 cups) 13 x 9 x 2 metal baking pan (15 cups) 14 x 10 x 2 roasting pan (19 cups)

Total Volume of Various Special Baking Pans

Tube Pans: 7 x 3 Bundt tube (6 cups) 9 x 3 fancy tube or Bundt pan (9 cups) 9 x 3 angel cake pan (12 cups) 10 x 3 Bundt or Crownburst pan (12 cups) 9 x 3 fancy tube (12 cups) 10 x 4 fancy tube mold (kugelhupf) (16 cups) 10 x 4 angel cake pan (18 cups) Spring Form Pans: 8 x 3 pan (12 cups) 9 x 3 pan (16 cups) Ring Mold: 8 x 2 mold (4 cups) 9 x 2 mold (8 cups) Charlotte Mold: 6 x 4 mold (7 cups) Brioche Pan: 9 x 3 pan (8 cups)

Loaf Pan

Spring Form Pan

Layer-Cake Pan

Square Pan

Ring Mold

Brioche Pan

Charlotte Mold

Angel Cake Pan

Fancy Tube Mold (kugelhupf)

Bundt Pan

2 Cooking & Nutritional Tips

Equivalents for Cooking Ingredients

Apples (1 lb.) Bananas (1 lb.) Beans, dried (1 lb.) Berries (1 quart) Bread (1 slice) Cheese, grated ( lb.) Chocolate, 1 square (1 oz.) Cream ( pint) Cream, heavy (1 cup) Flour, all-purpose (1 lb.) Gelatin (1 envelope) Herbs, dried (1 tsp.) Lemon (2 to 3 T. juice) Macaroni (1 cup dry) Meat, diced (1 lb.) Mushrooms (1 lb.) Nuts, shelled ( lb.) Onion (1 medium) Orange (6 to 8 T. juice) Potatoes (3 medium) Rice (1 cup uncooked) Spaghetti ( lb.) Sugar, confectioners (1 lb.) Sugar, granulated (1 lb.) Tomatoes (1 lb.) Walnuts in shell (1 lb.) 3 or 4 medium 3 or 4 medium 5 to 6 cups cooked 3 cups cup crumbs 1 cup 1 T. melted 1 cup 2 cups whipped 4 cups sifted 1 T. 1 T. fresh 1 tsp. grated rind 2 cups cooked 2 cups 5 to 6 cups sliced 1 cup chopped cup chopped 13 to cup pulp 1 to 2 cups mashed 3 cups cooked 3 to 4 cups cooked 4 cups unsifted 2 cups 3 or 4 medium 1 cups chopped
Cooking & Nutritional Tips 3

Substitutions
For: You Can Use:
1 T. cornstarch 2 T. flour OR 1 T. quick cooking tapioca 1 C. cake flour 1 C. less 2 T. all-purpose flour 1 C. all-purpose flour 1 C. plus 2 T. cake flour 1 square chocolate 3 T. cocoa and 1 T. shortening 1 C. melted shortening 1 C. salad oil (may not be substituted for solid shortening) 1 C. milk C. evaporated milk and C. water

1 C. sour milk or buttermilk 1 T. lemon juice or vinegar and enough sweet milk to measure 1 C. 1 C. heavy cream 23 C. milk and 13 C. butter 1 C. heavy cream, whipped 23 C. well-chilled evaporated milk, whipped Sweetened condensed milk No substitution 1 egg 2 T. dried whole egg and 2 T. water 1 tsp. baking powder  tsp. baking soda and 1 tsp. cream of tartar OR tsp. baking soda and C. sour milk, buttermilk or molasses; reduce other liquid C. 1 C. sugar 1  C. honey; reduce other liquid C.; reduce baking temperature 25

1 C. miniature marshmallows About 10 large marshmallows, cut up 1 medium onion (2 dia.) 2  T. instant minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp. 1 garlic clove 18 tsp. garlic powder OR tsp. garlic salt; reduce salt 18 tsp. 1 T. fresh herbs 1  tsp. dried herbs OR tsp. powdered herbs OR tsp. herb salt; reduce salt tsp. Bread crumbs U  se crushed corn or wheat flakes, or other dry cereal. Or use potato flakes. Butter Use 7/8 cup of solid shortening plus 1/2 teaspoon of salt.

4 Cooking & Nutritional Tips

Substitutions
For: You Can Use:
Fresh milk T  o substitute 1 cup of fresh milk, use cup each of evaporated milk and water. For 1 cup of whole milk, prepare 1 liquid cup of nonfat dry milk and 2 teaspoons butter or margarine. Sugar U  se brown sugar, although it will result in a slight molasses flavor. Superfine sugar Process regular granulated sugar in your blender. Vanilla extract U  se grated lemon or orange rind for flavoring instead. Or try a little cinnamon or nutmeg. Flour S  ubstitute1tablespoon cornstarch for 2 tablespoons of flour. Or try using instant potatoes or cornmeal. Buttermilk U  se 1 tablespoon of lemon juice or vinegar and enough fresh milk to make 1 cup. Let it stand 5 minutes before using. Ketchup U  se a cup of tomato sauce added to 1 cups of brown sugar, 2 tablespoons of vinegar, teaspoon of cinnamon and a dash of ground cloves and allspice. Unsweetened chocolate U  se 1 tablespoon of shortening plus 3 tablespoons of unsweetened chocolate to equal 1 square of unsweetened chocolate. Corn syrup U  se cup of water or other type of liquid called for in the recipe, plus 1 cup of sugar. Eggs A  dd 3 or 4 extra tablespoons of liquid called for in the recipe. Or, when youre 1 egg shy for a recipe that calls for many, substitute 1 teaspoon of cornstarch. Cake flour U  se 78 cup of all-purpose flour for each cup of cake flour called for in a recipe. Fresh herbs and spices U  se 13 the amount of dried herbs or spices. Dried herbs are more concentrated. Honey T  o substitute 1 cup of honey, use 1 cups of sugar and cup of water or other liquid called for in the recipe.
Cooking & Nutritional Tips 5

Red and green sweet pepper Use canned pimientos.

Troubleshooting Baking Failures

Biscuits
1. Rough biscuits caused from insufficient mixing. 2. Dry biscuits caused from baking in too slow an oven and handling too much. 3. Uneven browning caused from cooking in dark surface pan (use a cookie sheet or shallow bright finish pan),too high a temperature and rolling the dough too thin. 6. Cakes fall may be caused by using insufficient flour, under baking, too much sugar, too much fat or not enough baking powder. 7. Uneven browning may be caused from cooking cakes at too high a temperature, crowding the shelf (allow at least 2 around pans) or using dark pans (use bright finish, smooth bottomed pans). 8. Cake has uneven color is caused from not mixing well. Mix thoroughly, but do not over mix.

Mufns
1. Coarse texture caused from insufficient stirring and cooking at too low a temperature. 2. Tunnels in muffins, peaks in center and soggy texture are caused from overmixing. 3. For a nice muffin,mix well but light and bake at correct temperature.

Pies
1. Pastry crumbles caused by overmixing flour and fat. 2. Pastry is tough caused by using too much water and over mixing dough. 3. Pies can burn -for fruit or custard pies use a Pyrex pie pan or enamel pan and bake at 400 to 425 constant temperature.

Cakes
1. Cracks and uneven surface may be caused by too much flour, too hot an oven and sometimes from cold oven start. 2. Cake is dry may be caused by too much flour, too little shortening, too much baking powder or cooking at too low a temperature. 3. A heavy cake means too much sugar has been used or baked too short a period. 4. A sticky crust is caused by too much sugar. 5. Coarse grained cake may be caused by too little mixing, too much fat, too much baking powder, using fat too soft, and baking at too low a temperature.

Breads (Yeast)
1. Yeast bread is porous -this is caused by over-rising or cooking at too low a temperature. 2. Crust is dark and blisters -this is caused by over-rising, the bread will blister just under the crust. 3. Bread does not rise -this is caused from over-kneading or from using old yeast. 4. Bread is streaked -this is caused from underkneading and not kneading evenly. 5. Bread baked uneven -caused by using old dark pans, too much dough in pan, crowding the oven shelf or cooking at too high temperature.

6 Cooking & Nutritional Tips

Uses for Spices & Seasonings

All-Spice Basil Celery Seed Cloves Chili Powder Thyme Dill Garlic Rosemary Sage Tarragon Cinnamon  akes, cookies, pies, breads, puddings, fruit preserves, pickles, C relishes, yellow vegetables Tomatoes, tomato sauce, barbecue sauce, salads Meat loaf; beef, lamb and vegetable stews; bean salad  am, beets, pickling, beef marinades, hot spiced beverages, H cakes, pies, puddings  egetable and beef chili, cocktail and barbecue sauces, egg V dishes, meatballs, meat loaf Chowder, seafood, stuffing, poultry, meat, vegetables  alads and salad dressings, sour cream or mayonnaise dips, S eggs, cucumbers, tomatoes, carrots, fish, cheese dishes  early all types of meat, fish, poultry, vegetables, sauces, N stews, soups, salads and salad dressings  amb, poultry stuffing, beef and pork roasts, tomato sauce, L salads, seafood, turnips, potatoes, cauliflower Veal, sausage, poultry, stuffings, cheese spreads, soups Salad dressings, sauces, egg dishes, stews, poultry, seafood  akes, cookies, pies, puddings, coffee, dessert topping, yellow C vegetables, hot spiced beverages

Cooking & Nutritional Tips 7

Food Storage
Baking Powder: Store the airtight tins in a cool, dry place and replace every 6 months. Baking Soda: Store in an airtight container in a cool, dry place for about 6 months. Beans: Once a package is opened, dry beans should not be refrigerated but stored in airtight containers in a cold, dry place. They will keep for about 1 year. Bread: A rib of celery in your bread bag will keep the bread fresh for a longer time. Brown Sugar: Wrap in a plastic bag and store in a tightly covered container for up to 4 months. Cakes: Putting half an apple in the cake box will keep cake moist. Celery and lettuce: Store in refrigerator in paper bags instead of plastic. Leave the outside leaves and stalks on until ready to use. Cheese: Wrap cheese in a vinegar-dampened cloth to keep it from drying out. Chocolate: Store chocolate for no longer than 1 year. It should be kept in a cool, dry place with a temperature range of 60F to 75F. If the storage temperature exceeds 75F, some of the cocoa butter may separate and rise to the surface, causing a whitish color to the chocolate called bloom. Cocoa: Store cocoa in a glass jar in a dry and cool place. Cookies: Place crushed tissue paper on the bottom of your cookie jar. Cottage Cheese: Store carton upside-down. It will keep twice as long. Dried Fruit: Store unopened packages of dried fruit in a cool, dry place or in the refrigerator. Store opened packages in an airtight container in the refrigerator or freezer for 6 to 8 months. 8 Cooking & Nutritional Tips Flour: Store flour in a clean, tightly covered container for up to 1 year at room temperature. Garlic: Garlic should be stored in a dry, airy place away from light. Garlic cloves can be kept in the freezer. When ready to use, peel and chop before thawing. Or, garlic cloves will never dry out if you store them in a bottle of cooking oil. After the garlic is used up, you can use the garlic flavored oil for salad dressing. Granulated Sugar: Store sugar in a tightly covered container for up to 2 years. Honey: Put honey in small plastic freezer containers to prevent sugaring. It also thaws out in a short time. Ice Cream: Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. To prevent this, after part of the ice cream has been removed press a piece of waxed paper against the surface and reseal the carton. Lemons: Store whole lemons in a tightly sealed jar of water in the refrigerator. They will yield much more juice than when first purchased. Limes: Store limes, wrapped in tissue paper, on lower shelf of the refrigerator. Marshmallows: They will not dry out if stored in the freezer. Simply cut with scissors when ready to use. Nuts: For optimum freshness and shelf life, nuts should be stored, preferably unshelled, in a tightly covered container in the refrigerator or freezer and shelled as needed. (The shell and the cool temperature keep the nut from turning rancid.) Olive Oil: You can lengthen the life of olive oil by adding a cube of sugar to the bottle.

Food Storage
Onions: Wrap individually in foil to keep them from becoming soft or sprouting. Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer. Parsley: Keep fresh and crisp by storing in a wide-mouth jar with a tight lid. Parsley may also be frozen. Popcorn: It should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate old-maids. Potatoes: Potatoes, as well as other root vegetables, keep well in a dark, cool place, preferably a cellar. Store them in a dark brown paper bag. Shredded Coconut: Store in a cool, dry place in an airtight container. Do not store in the refrigerator. Smoked Meats: Wrap ham or bacon in a vinegar-soaked cloth, then in waxed paper to preserve freshness. Soda Crackers: Wrap tightly and store in the refrigerator. Strawberries: Keep in a colander in the refrigerator. Wash just before serving. Vegetables with tops: Remove the tops on carrots, beets, etc. before storing. Yeast: Store in the freezer or refrigerator in a closed plastic bag.

MEAT
Beef
Roasts Steaks Ground beef, stew meat 3 to 5 days 3 to 5 days 2 days 3 to 5 days 7 days 7 to 14 days 2 to 3 days 1 to 2 days 3 to 5 days 4 days 3 to 5 days 3 to 5 days 2 days 1 to 2 days 2 days 1 to 2 days 4 days 2 days 7 days 4 to 5 days 3 days 4 to 6 days

Pork
Roasts Hams, picnics, whole Bacon Chops, spareribs Pork sausage

Veal
Roasts Chops

Lamb
Roasts Chops Ground lamb

Poultry
Chickens, whole Chickens, cut up Turkeys, whole

Cooked meats
Leftover cooked meats Cooked poultry Hams, picnics Frankfurters Sliced luncheon meats Unsliced bologna

Cooking & Nutritional Tips 9

Measurements/Equivalents
Metric Volume Measurements
Measure 1 cubic centimeter 1 cubic inch 1 cubic decimeter 1 cubic foot 1 cubic yard 1 cubic meter 1 cord 1 liter 1 quart dry 1 quart liquid 1 dekaliter 1 gallon 1 peck 1 hektoliter 1 bushel Equivalent 0.061 cubic inch 16.39 cubic centimeters 0.0353 cubic foot 28.317 cubic decimeters 0.7646 cubic meter 0.2759 cord 3.625 steres 0.908 qt. dry (1.0567 qts. liquid) 1.101 liters 0.9463 liter 2.6417 gallons (1.135 pecks) 0.3785 dekaliter 0.881 dekaliter 2.8378 bushels 0.3524 hektoliter 3 teaspoons 1 ounce 1 ounces 4 tablespoons 5 tablespoons plus 1 teaspoon 8 tablespoons 16 tablespoons 2 cups 4 cups 4 quarts 4 cups plus 3 tablespoons 2 tablespoons 16 ounces

Simplied Measurements
1 tablespoon 2 tablespoons 1 jigger cup 13 cup cup 1 cup 1 pint 1 quart 1 gallon 1 liter 1 ounce (dry) 1 pound

10 Cooking & Nutritional Tips

USDA Food Guide

Amounts in each food group are recommended for most adults at a daily 2,000 calorie level diet. Food USDA Daily Group Recommendation Equivalent Amounts Fruits Vegetables Grains Meats & Beans Milk Oils 2 cups (4 servings) 2 cups (5 servings) 6 ounces 5 ounces 3 cups 24 grams (6 teaspoons) cup is equivalent to: cup fresh, frozen or canned fruit 1 medium fruit cup dried fruit cup fruit juice cup is equivalent to: cup raw or cooked vegetables 1 cup raw leafy vegetables cup vegetable juice 1 ounce is equivalent to: 1 slice bread 1 cup dry cereal cup cooked rice, pasta or cereal 1 ounce is equivalent to: 1 ounce cooked lean meat, poultry or fish 1 egg cup cooked dry beans or tofu 1 tablespoon peanut butter 1 cup is equivalent to: 1 cup low-fat or fat-free milk or yogurt 1 ounces low-fat or fat-free natural cheese 2 ounces low-fat or fat-free processed cheese 1 teaspoon is equivalent to: 1 teaspoon soft margarine 1 tablespoon low-fat mayonnaise 2 tablespoons light salad dressing 1 teaspoon vegetable oil 1 tablespoon is equivalent to: 1 tablespoon jelly or jam ounce jelly beans 8 ounces lemonade

Discretionary 267 calories (223 T. sugars)

The 2,000 calorie USDA Food Guide is appropriate for many sedentary males 51 to 70 years of age, sedentary females 19 to 30 years of age and for some other gender or age groups who are more physically active. The oils listed in this table are not considered to be part of discretionary calories because they are a major source of Vitamin E and polyunsaturated fatty acids, including the essential fatty acids, in the food pattern. In contrast, solid fats (i.e., saturated and trans fats) are listed separately as a source of discretionary calories.
Source: USDA Dietary Guidelines for Americans 2005, Table1.

Cooking & Nutritional Tips 11

Calorie Requirements Chart

Estimated amounts of calories required to maintain energy balance for certain gender and age groups at three different levels of physical activity. Estimates are rounded to the nearest 200 calories and were determined using the Institute of Medicine equation. Activity Level Gender Age Sedentary Moderately Active Active
Child Female Male 2 to 3 4 to 8 9 to 13 14 to 18 19 to 30 31 to 50 51+ 4 to 8 9 to 13 14 to 18 19 to 30 31 to 50 51+ 1,000 1,200 1,600 1,800 2,000 1,800 1,600 1,400 1,800 2,200 2,400 2,200 2,000 1,000 to 1,400 1,400 to 1,600 1,600 to 2,000 2,000 2,000 to 2,200 2,000 1,800 1,400 to 1,600 1,800 to 2,200 2,400 to 2,800 2,600 to 2,800 2,400 to 2,600 2,200 to 2,400 1,000 to 1,400 1,400 to 1,800 1,800 to 2,200 2,400 2,400 2,200 2,000 to 2,200 1,600 to 2,000 2,000 to 2,600 2,800 to 3,200 3,000 2,800 to 3,000 2,400 to 2,800

Source: USDA Dietary Guidelines for Americans 2005,Table 3.

How Much is One Serving?

Milk & Milk Products 1 C. (8 oz.) milk or yogurt 2 ( oz.) slices cheese (18 thick) 2 to 3 oz. cooked lean meat, poultry or fish 2 eggs 7 oz. tofu C. cooked vegetables C. raw chopped vegetables 2 C. cottage cheese 1 C. ice cream or frozen yogurt 1 C. cooked dried beans or peas 4 T. peanut butter C. nuts or seeds 1 C. raw leafy vegetables to C. vegetable juice

Meat & Meat Alternatives Vegetables Fruits Bread & Cereal

1 whole medium fruit (about 1 cup) C. canned fruit C. dried fruit to C. fruit juice 1 slice bread 1 medium muffin hot dog bun or hamburger bun bagel or English muffin 4 small crackers 1 tortilla 1 C. cold cereal C. cooked cereal C. rice C. pasta

Source: USDA Dietary Guidelines for Americans 2005, Table 3.

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Table of Nutrients
Estimated nutrient intake levels recommended by the USDA at the daily 2,000 calorie level, as well as recommendations by the Institute of Medicine (IOM) for females 19 to 30 years of age.
Nutrient Protein, g Carbohydrate, g Total Fat, g Saturated Fat, g Monounsaturated Fat, g Polyunsaturated Fat, g Total Dietary Fiber, g Cholesterol, mg Potassium, mg Sodium, mg Calcium, mg Magnesium, mg Iron, mg Phosphorous, mg Zinc, mg Riboflavin, mg Vitamin B6, mg Vitamin B12 Vitamin C Vitamin E Vitamin A USDA 91 271 65 17 24 20 31 230 4,044 1,779 1,316 380 18 1,740 14 2.8 2.4 8.3 155 9.5 1,052 IOM for females 19 to 30* RDA: 56 RDA: 130 AI: 28 ALAP AI: 4,700 AI: 1,500, UL:<2,300 AI: 1,000 RDA: 310 RDA: 18 RDA: 700 RDA: 8 RDA: 1.1 RDA: 1.3 RDA: 2.4 RDA: 75 RDA: 15 RDA: 700

*RDA= Recommended Daily Allowance, AI= Adequate Intake, AMDR= Acceptable Macronutrient Distribution Range, UL= Upper Limit, ALAP= As Low As Possible while consuming a nutritionally adequate diet.
Source: USDA Dietary Guidelines for Americans 2005, Table 2.

Sources for Common Nutrients

Vitamin A
Bright orange vegetables like carrots, sweet potatoes and pumpkin Tomatoes, tomato products and red sweet peppers Leafy greens, such as spinach, collards, turnip greens, kale, beet and mustard greens, green leaf lettuce and romaine Orange fruits like mango, cantaloupe, apricots and red or pink grapefruit

Vitamin C

Citrus fruits and juices, kiwi fruit, strawberries, guava, papaya and cantaloupe Broccoli, peppers, tomatoes, cabbage (especially Chinese cabbage), brussels sprouts and potatoes Leafy greens, such as romaine, turnip greens and spinach

Potassium

Baked white or sweet potatoes, cooked greens or spinach, orange squash Bananas, plantains, many diced fruits, oranges and orange juice, cantaloupe and honeydew melons Cooked dry beans Soybeans (green and mature) Tomato products (sauce, paste or puree) Beet greens Cooking & Nutritional Tips 13

Source: USDA Dietary Guidelines for Americans 2005, Table 5.

Healthy Choices
This table shows the differences in saturated fat and calorie content of commonly consumed foods. Comparisons are made between foods in the same food group. Food Group Portion Saturated Fat (g) Calories Regular Cheddar cheese 1 oz. 6.0 114 Low-fat Cheddar cheese 1 oz. 1.2 49 Regular ground beef 3 oz. 6.1 236 Extra lean ground beef 3 oz. 2.6 148 Fried chicken leg 3 oz. 3.3 212 Roasted chicken breast 3 oz. 0.9 140 Fried fish 3 oz. 2.8 195 Baked fish 3 oz. 1.5 129 Whole milk 1 C. 4.6 146 Low-fat milk (1%) 1 C. 1.5 102 Croissant Medium 6.6 231 Oat bran bagel (4) Medium 0.2 227 Regular ice cream C. 4.9 145 Low-fat frozen yogurt C. 2.0 110 Butter 1 tsp. 2.4 34 Soft margarine 1 tsp. 0.7 25
Source: USDA Dietary Guidelines for Americans 2005, Table 9.

OILS

DESSERTS BREADS

MILK

MEATS & POULTRY

CHEESE

Sources of Saturated Fat

This table shows major dietary sources of saturated fats in the U.S. diet, with a mean average daily intake of 25.5 grams. Saturated fats make the body produce more cholesterol, which can raise blood cholesterol levels and lead to cardiovascular disease. Contribution shows percent of total saturated fat consumed. Food Group Contribution Food Group Contribution Cheese 13.1 Shortening 4.4 Beef 11.7 Salad Dressing/Mayonnaise 3.7 Milk 7.8 Poultry 3.6 Oils 4.9 Margarine 3.2 Ice Cream/Sherbet Sausage 3.1 /Frozen Yogurt 4.7 Potato Chips/Corn Cakes/Cookies Chips/Popcorn 2.9 /Quick Bread /Donuts 4.7 Yeast Bread 2.6 Butter 4.6 Eggs 2.3
Source: USDA Dietary Guidelines for Americans 2005, Table 10.

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Physical Activity Recommendations

Physical Activity Recommendations Per Age Group
Children & Adolescents Engage in at least 1 hour of physical activity on most or all days of the week. Pregnant Women In the absence of medical or obstetric complications, engage in 30 minutes or more of moderate-intensity physical activity on most or all days of the week. Avoid activities with a high risk of falling or abdominal trauma. Breastfeeding Women Be aware that neither acute nor regular exercise will adversely affect the mothers ability to successfully breastfeed. Older Adults Engage in regular physical activity to reduce functional declines associated with aging.
Source: USDA Dietary Guidelines for Americans 2005, Physical Activity, viii.

Engaging in regular physical activity will promote your health, psychological wellbeing and a healthy body weight. Use the following recommendations for achieving regular physical activity. To reduce the risk of chronic disease in adulthood, engage in at least 30 minutes of moderate-intensity physical activity. Physical activity should be above usual activity at work or home on most days of the week. Greater health benefits can be achieved by most people by engaging in more vigorous physical activity over a longer duration. To help manage body weight and to prevent gradual unhealthy weight gain in adulthood, engage in approximately 60 minutes of moderate to vigorous intensity activity on most days of the week, while not exceeding caloric intake requirements. To sustain weight loss in adulthood, participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility and resistance exercises or calisthenics for muscle strength and endurance.

Cooking & Nutritional Tips 15

Calories Expended in Common Physical Activities

This table shows the average amount of calories expended during common physical activities. Examples are average amounts of calories a 154pound individual will expend by engaging in each activity for 1 hour. The expenditure value encompasses both resting metabolic rate calories and activity expenditure. Some of the activities can constitute either moderate- or vigorous-intensity physical activity depending on the rate at which they are carried out (for example, walking or biking). Moderate Physical Activity Hiking 370 Light gardening/yard work 330 Dancing 330 Golf (walking while carrying clubs)  330 Bicycling (<10 mph)  290 Walking (3.5 mph)  280 Weight lifting (general light workout) 220 Stretching  180 Vigorous Physical Activity Running/jogging (5 mph)  590 Bicycling (>10 mph)  590 Swimming (slow freestyle laps)  510 Aerobics 480 Walking (4.5 mph)  460 Heavy yard work (chopping wood) 440 Weight lifting (vigorous effort)  440 Basketball (vigorous) 440
Source: USDA Dietary Guidelines for Americans 2005,Table 4.
Approximate Calories Expended Per Hour

16 Cooking & Nutritional Tips

INDEX
Cornmeal
Appetizer....................... 33 Apple Corn Bread............9 Cheddar Muffins............ 17 Chicken Tamale Pie....... 30 Chili Corn Bread..............6 Colonial Bread............... 10 Corn N Carrot Bread......7 Corn Bread......................5 Corn Bread Mix...............4 Corn Bread Stuffing....... 12 Corn Dog Appetizers...... 29 Corn Dogs..................... 29 Corn Flapjacks.............. 22 Corn Fritters.................. 20 Corn Hints.......................3 Corn Muffin With Salsa........................... 16 Corn Muffins................. 19 Corn Pone...................... 24 Corn Puffs..................... 15 Corn Sticks.................... 20 Cornmeal.........................1 Cornmeal Batter Bread....6 Cornmeal Coconut Bars............................ 27 Cornmeal Cookies.......... 26 Cornmeal Crackers........ 25 Cornmeal Crepes........... 34 Cornmeal Dumplings..... 24 Crisp Corn Mush........... 13 Crisp Lemon Drops........ 26 Delicate Corn Rolls........ 15 Deluxe Corn Bread..........5 Dog In A Blanket........... 30 Double Corn Muffins..... 16 Farm Fresh Rolls........... 14 Festive Spoon Bread...... 23 Fried Asparagus............ 33 Fried Corn Mush........... 13 Fried Fish...................... 33 Fried Green Tomatoes.... 34 Fruit Muffins................. 18 Griddle Cakes................ 21 Ham Scrapple................ 29 Harvest Time Bread....... 11 Hoe Cake....................... 35 Homemade Tortillas....... 37 Hush Puppies................ 22 Iron Skillet Bread.............9 Jalapeno Corn Bread..... 11 Johnnycake................... 28 Lemon Chess Pie........... 27 Maple Sticks.................. 21 Mexican Casserole......... 32 Mini-Corn Muffins......... 19 Muffin Mix.......................4 Pecan Corn Cakes.......... 28 Polenta.......................... 14 Raised Muffins............... 36 Snack Chips.................. 25 Southern Corn Bread.......7 Southern Corn Bread.......9 Southern Hush Puppies....................... 22 Southwestern Pizza........ 31 Special Corn Squares..... 24 Spicy Chicken................ 28 i

Spoon Bread.................. 23 Squash Corn Bread.........8 Sunshine Corn Bread.... 12 Supper Casserole........... 25 Surprise Muffins............ 17 Taco Casserole............... 32 Taco Muffins.................. 16 Taco Pie......................... 31 Tex-Grit Casserole......... 35 Three Grain Muffins....... 18 Topping For Casseroles................... 36 Wheat Corn Bread...........7 Zesty Corn Bread........... 10 Zucchini Corn Bread........8

Sweet Corn
Baked Corn................... 69 Barbecue Corn............... 76 Beef Quesadillas............ 44 Breakfast Corn Pudding...................... 71 Broccoli And Corn Bake........................... 58 Brunswick Stew............. 42 Burger Pie..................... 43 Burritos With Corn........ 65 Calico Chicken............... 42 Cheesy Corn Bake......... 70 Chicken Corn Dinner..... 46 Chili Mac....................... 49 Cold Corn Relish............ 75 Colorful Corn Relish...... 75 Corn N Chilies.............. 75 Corn And Celery............ 58 ii

Corn And Celery Bake.... 56 Corn And Chicken Chowder..................... 49 Corn And Mushrooms.... 61 Corn And Pasta............. 57 Corn And Tomato Casserole....................... 59 Corn Balls..................... 69 Corn Cakes With Cheese........................ 66 Corn Casserole.............. 59 Corn Chowder............... 53 Corn Combo.................. 69 Corn Custard................. 67 Corn Fluff...................... 65 Corn Fondue................. 74 Corn Frittata................. 68 Corn Fritters.................. 67 Corn Muffin Pudding..... 66 Corn Noodle Casserole... 56 Corn Noodle Casserole... 61 Corn On The Cob........... 41 Corn Oysters................. 67 Corn Pancakes............... 68 Corn Parmesan.............. 68 Corn Pudding................ 73 Corn Quiche.................. 62 Corn Salad.................... 64 Corn Savory................... 56 Corn Souffl.................. 62 Corn Soup..................... 52 Corn Spoon Bread......... 71 Corn Tamales................ 77 Corn Waffles.................. 66 Corn With PB................. 76 Cottage Corn Pudding.... 72

Cream And Corn Pudding...................... 72 Cream Corn................... 76 Crunchy Corn Pudding...................... 73 Deluxe Vegetable Bake... 55 Dinner Dish................... 43 Dried Corn Pudding....... 78 Dried Sweet Corn........... 77 Easy Corn Relish........... 74 Farmer Corn Pie............ 65 Fast Fritters................... 77 Fresh Corn Chowder...... 51 Fresh Corn Pudding....... 71 Garden Vegetables......... 60 Golden Pudding............. 74 Green Chile Corn........... 60 Ham Chowder................ 50 Hardy Corn.................... 42 Hardy Corn Lunch......... 45 Hardy Stew.................... 48 Harvest Corn Stuffing.... 55 Indian Stew................... 57 Indian Succotash........... 44 Jalapeno Corn............... 63 Kathryns Pudding......... 72 Main Dish Corn............. 46 Marys Fritters............... 67 Meat Loaf With Corn...... 45 Noodle Casserole........... 55 Ohio Corn Chowder....... 53 One Pot Feast................ 44 Overnight Corn Salad.... 64 Parched Corn................. 78 Perfect Corn Pudding..... 73 Pork And Noodle Dish.... 47

Pork Muffin Dish........... 48 Quick Beef Pie............... 48 Quick Corn Chowder..... 52 Salmon Chowder........... 50 Scalloped Corn.............. 74 Six Layer Dinner............ 45 Skillet Corn Fritters....... 70 Spicy Corn..................... 60 Spoon Pudding.............. 70 Stuffed Round Steak...... 47 Succotash...................... 64 Sunshine Loaf............... 57 Surprise Gumbo............ 52 Sweet Corn.................... 39 Taco Pie......................... 50 Taco Soup..................... 54 Tomatoes With Corn...... 58 Tuna And Corn Bake..... 51 Vegetable Bake.............. 63 Vegetable Chowder........ 54 Vegetarian Chili............. 53 Zucchini Corn Bake....... 59

Corn Cereal
Apple Strudel Squares... 85 Apricot Nougat............... 91 Baked Fish.................... 82 Baked Spuds................. 84 Baked Tomatoes............ 83 Batter Fried Corn........... 84 C & C Cookies............... 86 Caramel Crunch............ 89 Cereal Jam Cookies....... 87 Cereal Made With Corn........................... 79 iii

Chex Party Mix.............. 89 Corn Crisp Chicken....... 82 Corn Facts..................... 81 Corn Flakes Cookies...... 85 Corn Kisses................... 89 Fruit Bites..................... 90 Good Pancake Mix......... 84 Healthy Crunchers........ 86 Lamb Rolls.................... 82 No Bake Treats.............. 88 Parmesan Chicken......... 83 Peanut Clusters............. 90 Quick Cereal Treats....... 88 Rice Casserole............... 91 Scallop Vegetables......... 83 Sour Cream Cookies...... 87 Sweet Chex Mix............. 90 Sweet Snack Chow........ 88

Corn Syrup
Banana Nut Bread......... 99 Barbecue Spareribs....... 96 Big Batch Bars............ 101 Blond Fudge................ 106 Caramel Corn.............. 110 Caramels..................... 108 Chewy Nut Bars........... 101 Chocolate Caramels..... 106 Chocolate Chip Cookies..................... 103 Chocolate Nut Rolls..... 104 Coffee Fudge................ 105 Corn Syrup.................... 93 Corn Syrup And Dextrose..................... 95 iv

Cucumber Salad............ 96 Divinity Candy............. 108 Divinity Fudge............. 108 Easy Glaze................... 111 Fluffy Frosting............. 111 Fondant....................... 107 French Toast................. 97 Frozen Pumpkin Dessert..................... 103 Fruit Cake..................... 99 Fudge Sauce................ 110 Graham Pie Crust........ 112 Hard Tac Candy........... 109 Jiffy Ice Cream Topping..................... 110 Lemon Bread................. 98 Microwave Peanut Brittle....................... 104 Miniature Fruitcakes... 100 Munch Crunch............ 105 Next Day Salad.............. 97 No Bake Cookie........... 102 No Bake Fruit Balls..... 100 No Cook Fudge............ 110 OHenry Bars............... 101 Opera Creams.............. 107 Orange Caramel........... 106 Peach Ice Cream.......... 113 Peanut Brittle.............. 109 Peanut Butter Bars...... 102 Peanut Butter Fudge.... 105 Pecan Pie..................... 112 Penuche Drops............ 107 Pumpkin Cookies......... 103 Pumpkin Pie................ 112 Salad Bread................... 98

Sea Foam Frosting....... 111 Strawberry Candy Fluff.......................... 109 Sweet Pecans............... 104 Sweet Potato Balls......... 96 Wheat Raisin Drops..... 102

Corn Oil
Apple Cake.................. 131 Applesauce Bars.......... 135 Banana Pineapple Cake......................... 131 Bean Salad.................. 123 Best Ever Muffins........ 125 Breaded Tenderloin...... 118 Broccoli with Lemon Dressing................... 120 Carrot Cake................. 135 Carrot Salad................ 122 Carrot-Pineapple Cake......................... 134 Cherry Cake................ 130 Chili Corn Loaf............ 118 Company Cake............ 134 Cookie Cake................ 132 Cooking With Corn Oil............................. 116 Corn Oil....................... 115 Corn Oil Pastry............ 137 Cranberry Bread.......... 128 Easy Fried Potatoes..... 122 Easy Pie Crust............. 138 Elephant Ears.............. 137 Festive Bread............... 129 Flaky Biscuits.............. 125

French Dressing.......... 124 Grilled Potatoes........... 121 Homemade Noodles..... 138 Jam Cake.................... 133 Lemon Salad Dressing................... 123 Mexican Corn Sticks.... 126 Mocha Cake................. 133 Oatmeal Bread............. 130 Pancakes..................... 126 Pineapple Bread........... 126 Plantation Cake........... 132 Pot Roast..................... 117 Potato Pancakes.......... 121 Pound Cake................. 133 Pumpkin Bread............ 127 Refrigerator Salad........ 122 Rhubarb Pudding........ 129 Salad Dressing............ 124 Seasoned Corn............ 119 Southwest Steak.......... 118 Spinach Pie................. 121 Steak Marinade........... 117 Stir-Fry Chicken.......... 117 Strawberry Bread......... 128 Summer Salad............. 124 Surprise Cupcakes...... 136 Tasty Crackers............. 136 Three Bean Salad........ 125 Vegetable Salad........... 123 Whole Wheat Pie Shell......................... 137 Yellow Corn Casserole.................. 119 Zucchini Bread............ 127 Zucchini Cake............. 132 v

Zucchini Surprise........ 120

Cornstarch
Apple Cobbler.............. 149 Apricot Topping........... 154 Baked Steak................ 143 Basic White Sauce....... 148 Beef And Vegetables..... 145 Beef Stir-Fry................ 145 Beets With Orange....... 146 Cheese Cake................ 153 Cherry Crunch............ 152 Cherry Dessert............ 149 Chicken A La King....... 144 Chicken Casserole....... 144 Coconut Cream Pie...... 151 Cornstarch.................. 139 Cornstarch Uses In The Home................. 142 Dutch Green Beans..... 146 Fresh Blueberry Pie..... 152 Good Gravy.................. 148 Harvard Beets.............. 147 Lemon Smoothies........ 153 Peach Cobbler.............. 150 Raisin Pie.................... 152 Rhubarb Pie................ 151 Soup Base................... 147 Starch......................... 141 Stewed Apples............. 148 Stir-Fry Round Steak... 143 Sugar Cream Pie.......... 150 Sweet Potato Casserole.................. 146 vi

Sweet Sour Ham Sauce........................ 144 Vegetable Batter.......... 147

Popcorn
Butterscotch Bars........ 161 Candy Corn................. 167 Caramel Corn.............. 160 Chocolate Popcorn....... 161 Cinnamon Sugar Popcorn.................... 160 Cracker Jacks.............. 166 Crystalized Popcorn..... 166 Fruit Flavored Balls..... 162 Ginger Popcorn............ 167 Harvest Popcorn.......... 159 Healthy Popcorn.......... 157 Indian Corn................. 160 Microwave Caramel Corn......................... 163 Nacho-Cheese Popcorn.................... 159 Nutty Cornballs........... 163 Orange Popcorn Balls......................... 165 Party Mix..................... 157 Peanut Butter Popcorn Balls......................... 163 Pink Party Popcorn...... 162 Popcorn....................... 156 Popcorn And Nuts........ 165 Popcorn Balls.............. 167 Popcorn Cake.............. 166 Popcorn Cookies.......... 161 Popcorn Crunch.......... 162

Popcorn In Molds......... 165 Popcorn Puff Balls....... 164 Popcorn Squares.......... 164 Surprise Balls.............. 164 Toasty Treat................. 158 Trail Mix...................... 158 Wheres The Beef......... 159

This & That About Corn

Bubble Juice............... 175 Corn Cob Jelly............. 173 Did You Know?............ 171 Finger Paint................. 174 God Whose Farm Is All Creation............... 169 Invisible Ink................. 174 It Begins With A Kernel....................... 170 Modeling Clay.............. 174 Oatmeal Milk Bath....... 173 Play Dough.................. 173 Silly Putty.................... 175 Spray Chalk................. 175

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How to Order
Order additional copies of this cookbook as an ideal gift for family and friends. Send check or money order along with order form below to: A"MAIZE"ING CORN RECIPE Jerri DeVoe 2574 Waynesville-Jamestown Rd. Xenia, OH 45385 937-372-2606 $2.00 from the sale of each book will be donated to childrens charity. ggdevoe@gmail.com ! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Please send me________ copies of your cookbook at $________ each, plus $__________ shipping and handling per book ordered. Mail books to: Name______________________________________ Address____________________________________ City________________________________________ State______________________Zip______________ ! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Please send me________ copies of your cookbook at $________ each, plus $__________ shipping and handling per book ordered. Mail books to: Name______________________________________ Address____________________________________ City________________________________________ State______________________Zip______________

Cookbooks are a wonderful way to share one of lifes true pleasures delicious food. For many families, favorite recipes are a cherished heirloom, and creating a cookbook is a great way to preserve these treasures for future generations. For fundraisers, cookbooks are an easy sell; buyers are lured with the promise of their neighbors and friends trusted recipes! For more than 35 years, G&R Publishing has enjoyed helping families, churches, schools, groups and fundraisers create custom cookbooks. Wed love to help you create a custom cookbook too. Simply send your recipes to G&R or enter your recipes online at www.gandrpublishing.com. Its that easy! For more information, please visit our website or call 800-383-1679 for a free cookbook guide. Thank you for purchasing this book. We hope youll enjoy using it!

So Do We!

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GLENN AND JERRI DEVOE PICTURED ON THEIR FARM IN GREENE COUNTY, OHIO, WHERE THEY RAISED FIELD CORN, SWEET CORN AND POPCORN. THEY ARE DRESSED AS MR. CORN AND MRS. POPCORN.