|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.
Results 1 - 10 of 192 for dried corn kernels
Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips. , AR
Drain and coarsely ... Drain the canned corn and add to ... with the diced green pepper. Toss with the Italian dressing and chopped basil. Makes 3 cups.
You can substitute ... minutes. Break the corn cobs in half ... add the corn kernels (if frozen corn ... with a good quality, whole wheat artisan bread.
Combine corn, cucumber, onions ... remaining ingredients. Add sour cream mixture to corn mixture; toss to coat vegetables. Chill spoon into lettuce cups.
Saute onion in ... 12 minutes. Add corn and cook one ... food processor. Return to the saucepan. Stir in the dry milk, mustard, salt and pepper. 4 servings
If using fresh corn, remove husks ... sharp knife, cut kernels from each cob. ... Remove seeds. Spoon an equal amount of corn salad into each pepper half.
Combine corn muffin mix, seasoned ... hot oven, 400 degrees for 30 to 35 minutes until bread tests done. Cut into squares. Serve warm. Makes 9 servings.
In bowl combine corn and cooking oil. ... mixture; cover and cool. Refrigerate several hours or until thoroughly chilled. Drain to serve. Makes about 3 cups.
Combine corn and eggs. Add remaining ingredients. Pour into greased 3 quart casserole. Bake at 400 degrees for 1 hour, stirring once.
In a Dutch ... until potato is tender, about 15 minutes. Add cream style and whole kernel corn and evaporated milk. Heat through. Makes 4 to 6 servings.
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