|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 6,110 for using canned corn
Select ears containing ... unsure of variety can a small amount, ... large quantities. Remove corn husks and silk; ... minutes Quarts............... 85 minutes
Fry out fatback ... the beans were canned in. Add new ... prevent sticking. Add corn 10 or 15 ... sticking. Of course, this means you really have to watch them.
Mix seasonings with corn and tomatoes. Place ... top; dot with butter. Sprinkle with the cheese. Bake in moderate oven (325 to 350 degrees) for 30 minutes.
Clean taro leaves - pile them on each other for easy cutting. Cut leaves into strips of approximately 1 inch. Boil for about 20 minutes. Drain well ...
Cut corn off cobs. Put ... water or salt. Put on lids and seal. Process in boiling water bath for 3 1/2 hours. Delicious! (Was in Gazette several years ago.)
Mix sugar and ... and pour over corn in stone jar ... equal amount of liquid in each jar, finish filling with hot water. Process 10 pounds for 55 minutes.
Cut corn off cob - ... a boil. Cover and simmer 45 minutes. Bring back to a boil. Seal in sterilized jars. Usually served with soup beans and corn bread.
Cut the corn off the cob, ... or 2 to each jar. Seal each jar tightly and put each in a cold bath. Then bring each jar to boil for 1 1/2 hours to process.
Remove husks, silk and wash corn. Cut corn ... rims. Process in a pressure cooker for 75 minutes (pints) or 90 minutes (quarts). Reduce pressure normally.
Preheat oven to 350°F. Mix together all ingredients in a bowl. Pour into a well-greased 9 x 13-inch baking dish. Bake for 45 to 60 minutes or ...
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