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The Quilt Inn Country Cookbook
Aliske Webb
Grandma’s Easy Corn Relish
2
1
8
2
1
1
1
1
1
1
small onions, sliced paper thin
cup vinegar
tbsp. sugar
tbsp. mustard seed
/2 tsp. salt
/2 tsp. celery seed
/2 tsp. dry mustard
2–ounce can kernel corn mixed with red and green peppers, drained
cup cucumber, diced
stalk celery, chopped fine
In medium saucepan, combine onion, vinegar, sugar, mustard seed, salt, celery
seed, and dry mustard. Bring to boil. Reduce heat and cook for 5 minutes. Remove
from heat and stir in canned corn and peppers. Cool. Spoon into jars. Seal and store
in refrigerator or cold cellar.
Corn Fritters
1
1
1
cup fresh corn kernels
/4 cupflour
/2 tsp. salt
fresh ground pepper to taste
1
1
tsp. baking powder
egg
Combine corn and egg. Add to dry ingredients in bowl. Drop by spoonfuls in to
bacon fat or nonstick frypan. Fry on medium until golden brown, flip and brown other
side.
Southern Star Hush Puppies
1
2
1
cup cornmeal
tsp. sugar
tsp salt
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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