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Recipes from the Front Porch

Deep Fried Corn -barbgarrett: From the IE

Ingredients:

Directions:

corn kernels (fresh off the cob is best because
the kernels need to be slightly moist
and the natural milk is still present, as well as sweet.)
sifted flour
salt and pepper
cooking oil

Combine sifted flour, salt and pepper
in a shallow baking dish or bowl
use your hands to turn the corn to coat.
Add to a *hot* skillet of oil
- just enough to coat the bottom of the pan.
Cook til light, crispy brown. ALTERNATE METHOD:
The other way is to place the
corn kernels in a hot skillet,
allow to cook for a few minutes,
and sprinkle in flour right in the pan.
Cook until the corn turns
crispy brown on the outside.
You can also use canned corn
which I do sometimes in the winter.
Just drain the juice,
place in a bowl of milk
with a dab of sugar - or
buttermilk - let soak
for a few hours, drain well
and coat follow one of the techniques above.

More Fried Corn-Anne-Marie : from the IE
Ingredients:	Directions:
fresh corn kernels diced celery diced red pepper	I fry corn (mostly in the winter, with fresh corn I've frozen) with celery and red peppers (if available).

I serve this with beef patties and fried potatoes w/onions... ALMOST makes me want to be in autumn!

...this is a French Canadian thing.
Especially with the cast iron skillet!
That you have "cured" with a bit of oil in the red hot pan first...Anne-Marie

Pickled Beets -bev: from the IE

Ingredients:

Directions:

4 pounds fresh young beets,
1 cup sugar,
1 cup brown sugar,
2 cups water,
2 cups cider vinegar,
3 bay leaves,
2 teaspoons mustard seed,
1 1/2 teasp. salt,
1 teasp. ground cinnamon,
1 teasp. whole allspice,
1/2 teasp. ground cloves,
1/2 teasp. ground allspice,
1/2 teasp. celery seed.

Wash the beets;
place in a large pan with
water to cover and bring to a boil;
reduce heat and simmer for
45 mins to 1 hour, or until tender.
Drain and cover with cold water;
trim off the tops and
roots and slip off the skins.
Divide between 2 widemouthed quart jars.
In another large saucepan,
combine the rest of the ingredients.
Simmer, covered, for 10 minutes.
Divide liquid between the 2 jars
and allow to cool completely.
Refrigerate.
This recipe is from an Amish cookbook I have
I use it all the time.
They are wonderful!...bev

FOR PICKLED EGGS:
put the eggs in a saucepan,
cover them with cold water by at least 2 inches ,
bring to a boil,

turn off the heat,
and allow the eggs to stand for 25 minutes.
Rinse in cold water and peel immediately.
Add to COOLED jars of pickled beets.

TORTILLA SOUP/ Ann In La.: from the IE

Ingredients:

Directions:

2 Tbsp. OLIVE OIL
2 cloves GARLIC, minced
1 medium size ONION, chopped
1 can (#303 - 28 oz.) PEELED TOMATOES,
chopped with the juice
1 Tbsp. PARSLEY, chopped
1/2 cup GREEN CHILE, Chopped
1 JALAPENO, seeded and chopped
1 lb. CHICKEN MEAT,
cooked, boned and cut into bite-size pieces
6 cups CHICKEN BROTH
Juice of 2 LIMES
1 tsp. fresh CILANTRO, chopped
1/2 tsp. ground BLACK PEPPER
1 tsp. SALT
TORTILLA CHIPS
LIME SLICES

Saute the garlic and onion in the oil
in a soup pot until the onion is tender
, add the tomatoes, green chile,
parsley, jalapeni, and chicken
cook for 5 minutes.
Add the chicken broth, lime juice,
cilantro, pepper, and salt
cook for 30 minutes.
Break the tostada shells into pieces
and divide in the bottoms of soup bowls.
Pour the soup on top of the tortilla chips,
garnish with lime slices and serve.
Serves 6-8