Fresh Frozen Corn

1999, Tommy & Katie shuck corn

One of the earliest memories I have of Grandpa Ray is when he tried to see how long it would take me to realize that the bowl of corn had passed around our table for the second time. Recently I asked my father if he knew when our family started preparing corn and freezing it for the winter in this manner.
I'm not sure I got an answer but it was a way of preserving the very end of summer corn without canning it.
So, every year in my home we carry on the tradition. It's always so busy around the time school begins but we make it a point to try out the corn from various farms. When we find the best tasting then we purchase anywhere from 7 to 10 dozen.

1. You shuck the corn and rinse off the silk.

2. Bring a large pot of water to a boil. You only need a few inches of water because the corn on top can be steamed. I cook about a dozen at a time.  Cover and bring it to a boil. Set the timer for 10 - 12 minutes. Remove the corn with long tongs and place on a large tray. Take the tray to the sink that has been cleaned, sanitized and filled with cold water and ice. Quickly immerse the corn in cold water for a couple minutes. Place corn back on tray.



3. Using a 9 x 13 cake pan, cut the corn from the cob with a sharp knife. Then scrape the cob with a butter knife to get the remaining corn. We picked up a Corn scrapper at an Amish store that saves a lot of time.














4. Measure 2 cups of corn per freezer bag. Push the air out before closing. Use permanent marker to date the bags before freezing.
















5. To prepare, thaw bag of corn.













6. Cook in skillet with a tablespoon of butter until all liquid has evaporated. Salt and pepper to taste.

Candied Yams

In the past our family poured the canned yams and liquid into a skillet, added some brown sugar then let it boil down. I think the purpose of simmering so long was to create a thick, syrupy sauce. But what we would end up with was mushy yams and runny sauce.
Last Thanksgiving (2010) I got a bright idea for the sweet potatoes. I thought about the sauce we make for sticky popcorn and decided to work with those ingredients plus corn starch for thickening.

1 large can sweet yams
1 tbsp cornstarch
1/4 cup light corn syrup
1/4 cup brown sugar
2 tbsp butter

Drain and reserve yams juice from can. Add water until you have 1 cup of liquid. Add 1 Tbsp corn starch and stir until dissolved. In a skillet add butter and liquid, stir constantly over medium heat until thickened. Add corn syrup and brown sugar. Boil for 1 minute. Place canned yams in syrup and simmer for 5 - 10 minutes until yams are hot in center. This dish will truly become a family favorite. Enjoy!

Autumn Apple Pie

This beautiful Autumn Apple Pie was featured in the Parade Magazine article, Pies Across America  yesterday.  Ironically, my Mom called today and asked me to stop by her house to pick up the rest of an apple pie she made yesterday. It's been a long time since I've had my Mom's pie and it was delicious! She said she diced the apples instead of slicing them this time. It made an interesting texture. I'm going to get her recipe and add the leafs.
 It will definitely be on our Thanksgiving table next week!

Thanksgiving Noodles

My mother-in-law taught my husband how to make the much anticipated turkey stuffing over 25 years ago. The leftover broth from that recipe has been used to cook the Thanksgiving Noodles. Add a very large can of chicken broth to the turkey broth. Bring to a boil. Pour in 16 ounces of noodles. Follow package direction for time (8-10 minutes). Stir frequently over med heat. Turn off heat and cover. All of the liquid will be absorbed by the noodles so you won't have to drain them. Add parsley and pepper.

Sweet Potato Pie

Melissa Maggs, Thanksgiving 2010

makes 2 pies

 2    frozen pie crusts

1/4  cup butter, melted

 1    cup sugar

1/4  tsp. salt

 3    large eggs

 3    cups lightly packed, cooked, mashed sweet potatoes (bout 2 1/2 lb.)

 1    cup half and half

 3    Tbsp. lemon juice

1/4  tsp. ground nutmeg

Heat oven to 350. Stir together melted butter, 1 cup sugar, and next 2 ingredients in large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients, stirring well. Pour mixture into crusts. Shield crust edges with foil to prevent burning (can be removed a few min. early for desired browning). Bake at 350 for 50-55 minutes or until a knife inserted in center comes out clean. Transfer pies to wire rack to cool completely (about 1 hour).

Turkey Stuffing

Corn bread, French bread, white bread, cubed and dried until hard (2 – 3 days)

16 oz mushrooms w/ juice

1 tsp sage

1 tsp salt

Pepper

1 large can chicken broth

Yellow food coloring

2 cups Celery, chopped

2 cups onion, chopped

1 whole large onion

Several whole cloves

Cook giblets, heart in chicken broth with stocks of celery and the onion left whole with cloves stuck in slits at root end. Add 1 – 2 drops of yellow food coloring. Simmer for 2 – 3 hours. Remove vegetables and giblets. Save broth.

Sauté’ celery and onions in butter until tender. Combine with bread, add mushrooms and seasoning. Add broth gradually until bread is moist and fluffy – not soupy. 
Use remaining broth for Thanksgiving Noodles.

Place a small amount of stuffing in and surrounding turkey for flavor. Bake remaining stuffing in prepared (Pam) casserole dish.