|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Tip: Try greens corn for more results.
Results 1 - 8 of 8 for collard greens corn
Drain beans. Place in saucepan with water to cover. Bring to boil, lower heat and simmer covered for 30 minutes. Drain soaked meats. Place tongue and ...
Heat oil in ... powder, bay leaves, greens and tomatoes, cook ... stock, okra and corn, cook for ... minutes. Salt and pepper to taste. Serve with steamed rice.
Discard stems of greens and any damaged ... mustard, turnip and collard greens, return to ... are done, prepare corn bread. To serve, ... bread. Makes 4 servings.
Clean and cut up, collards and kale and ... same pot with green peppers and onions. ... the ears of corn and bean sprouts ... Black Bass and Corn Fritters.
Sauté ham in ... seasoning blend and collards. Return to ... casserole and bake at 425°F for 20 -25 minutes or until cornbread is golden brown.
Clean each leaf ... in water. Put greens into sink again. ... salt pork. Add to boiling water. Add greens and corn oil. Cook 3 1/2 hours on medium low heat.
Wash and cut ... and onions, wash greens and boil until ... 25 to 30 minutes. Stir occasionally. Serve hot with boiled rice, boiled potatoes or spaghetti.
Wash collards thoroughly; chop. Cover ... with Hot Water Corn Bread: You may ... (skillet) to cook, (turn and brown) until well done. Yield: 4 servings.
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