354 - Wecinesday, September 21, 1994 ~ North Shore News

FOOD

Cook corn when it’s fresh

From page 20

Finished tomatoes shouid feel pli-
able and leathery, not dry and hard.

Remove tomatoes, Cool. Pack in
airtight containers in a dark cupboard
until ready to use. .

BEST-EVER~
CORN-ON-THE-COB
-Real corn enthusiasts say that the

true way to enjoy this summer's deli- .

cacy is lo set a pot of water to boil,
then run ont into the field to pick
corn. Then, rush it to the pot!

Well, maybe this works in Jowa
or Chilliwack, but not here on the
North Shore (although some of those
back lane gardens P’ve spotted along
Grand Blvd. can do this). Here’s
how to do it at home, my way.

Bring a pot of water which has
been salted to a boil. Drop in cleaned
and shucked fresh corn (same day as
purchased). When water retrrns to a
boil, set the time for exactly five
minutes and turn off the heat. Let
carn stand in the water until time
goes off.

Some folks add a splash of milk
to the water, and omit the salt. Some
like a spoonful of sugar.

Whatever you do, serve with lots
ef fresh butter, and a saucer cf sea
salt for sprinkling over the hot corn.
And no one can eat just one, so offer
plenty.

I have a friend who has a corn-
only party each summer. Lots of fla-
vored butters, cold beer, and fresh
tomatoes and bread. That’s it - and
everyone loves it.

Finally, my dearly departed
Uncle Frawk taught our family 2
corn-butte,ing-trick some 40 years
ago plus. I’ve been using it ever
since, have passed it along to my
husband, and now to you.

Instead of trying to balance a slice
of slippery butter along the edge of

Watch out

From page 20

3/4 c. milk

4c, sugar

3 Tbsp. brandy

3 Thsp. creme de cacao

1c. ice cubss (6-8 average size)

Combine the gelatin and cream in
blender and let stand 3-4 minutes.
Boil the milk and add. Blend 2 min-
utes, using lowest speed. Add sugar.
brandy and creme de cacao, Biend at
high speed until well mixed. Add the
ice cubes, one at a time, and blend
each until melted.

Pour into crust and chill until
firm. Don’t ask me what to do with
the rest of the bottles of liquor but if
you decide to make Alexanders, feed
them to people over 30.

BANANA CREAM
CHEESE PIE
Crust:
4c. corn fakes, crushed (1 ¢.)
2 Tbsp. sugar
1/4 c. butter, melted
3 medium bananas
Filling:
8 oz. package cream cheese, soft-
ened :
1 1/4 oz. tin sweetened condensed
milk (Eagle Brand)
1/3 c. fresh lemon juice
1 tsp. vanitia

Prepare crust by combining
crumbs with sugar and melted but-
ter. Press into sprayed 9” pie plate,
chill. Whip the cream cheese until
fluffy.

Beat in the condensed milk until
smooth. Stir in lemon juice and
vanilla. Slice two bananas on the
crust and pour filling over. Chill sev-
eral hours or overnight. Before serv-
ing, slice the banana on top. °

an even slippier rounded cob of hot
cora try Uncle Frank's trick. Place a
big slice of cold butter onto a torn
piece of bread or an opened biscuit
or bun.

Turn onto the corn, butter-side
against the corn, Use the bread us a
handle to slide the butter along all
the rows, as you tum the cob. Perfect
buttering. No buttery fingers. And,
you pel to pop the piece of bread into
your mouth when you're finished!

Speaking of corn-on-the-cob, |
once owned & great parakeet named
Butchie. We would give him the
cobs, after we finished them. And he
would use them in his log rolling
trick showing off for family and
friends.

And then there was my Golden
Hamster, Petie. He demanded his
very own ear of corn to eat. He
would devour each row, singly, in
the neatest fashion ever. One by one.
Then he would sit on the empty cob,
bench-fashion.

FRESH CORN KERNEL
MUFFINS
I have also tried this recipe as a
round cornbread, baked in a porce-
iain quiche dish, to serve in wedges
with barbecued pork ribs or chili.
Delicious, and a summer favorite of
mine.
Makes one nine-inch quiche dish,
ora dozen muffins.
1 ¢. (250 mL) generous fresh corn
kernels (about 2-3 ears)
1c. (250 mi) all-purpose flour
1 Tbsp. (15 mL) baking powder
t tsp. (5 mL) salt
‘1 Tbsp. (15 mL) granuiated suger
1/2 tsp. (2 ml.) baking soda
’ Generous pinch cayenne pepper
1/3 c. (75 mL) finely minced cation
(optional)
1 c. (256 mL) stone-ground yellow
cornmeal
2 large eggs, lightly beaten
1/4 c¢. (300 mL) buttermilk

for Brandy

If you happened to read last
Sunday’s Travel Wise, I mentioned
that fd bought wild rice at an excel-
lent price at a roadside in Wisconsin.

I’ve been making it for us fairly
often as we travel. This recipe was
included in a folder in my bag of
tice. It’s really easy and quick to
make. Just cook a little extra wild
rice tor the next day’s meatballs.
This serves four, but our little fridge
is so efficient [ can store leftovers
for several days.

When you have only two burn-
ers, you combine a lot of food to
expedite a meal. Try serving the
meatballs with regular rice and car-
rots.

Combine rice and water in nor-
mal proportions, add salt and bring
to a boil. Top with whole, trimmed
baby carrots and cover. Cook the
rice the normal length of time. The
carrots can steam on top and are
teady at the same time.

You can do the same with other
vegetables. Sprouts take the full time
but broccoli should be added about
10 minutes before the rice is done.

WILD RICE MEAT BALLS
1 Ib. extra lean ground beef
1 small onion, finely chopped
1/2. c. cooked wild rice
1/3 ¢c. fine, dry breadcrumbs
1/2. c. canned milk
salt, pepper and garlic powder
1 tin cream of mushroom soup
1/2 soup can water
1/2 c. dry white wine (optional - I
haven't got any)
pinch sage or thyme
cracked pepper

Prepare the meat balls with the
first five ingredients and seasonings.
Brown in skillet. Combine remain-
ing ingredients and pour over.
Simmer 1/2 isour.

4 Tbsp. (50 mL) melted butter
1/2 ¢. (125 mL) grated sharp

Cheddar cheese

Hewat oven 15 minutes to 425°F
(220°C).

Cut the fresh corn kernels off the
cob using a sharp knife. Using the
back edge of the knife, scrape off ali
the milky pulp from each cob as ~
well, Combine the kernels and pulp
to measure a generous cup full,

in a jarge mixing bowl, whisk
together the flour, buking powder,
salt, sugar. soda and pepper. Stir in
the onion (if using) and the corn-
meal,

Whisk iouether the eggs, butter-
milk, melted butter and corn. Add to
the dry ingredients, and mix gently
just until blended and moistened. Do
not over mix. Batter will be lumpy.

Pour batter into a greased baking
dish, or prepared muffin tins (filling
three-quarters full).

Sprinkle batter with cheese. Bake
about 25 minutes (a bit longer for the
baking dish) until golden brown,
(Centre should test clean when 3
wooden pick or skewer is inserted.)

Remove from oven. Serve hat.

* NEW LOCATION SALE!

(We moved 2 doors up Lonsdale)

25% off
20% off

Now $9.99 -13.99
reg to $17.49

Now $5.99

reg $9.99
Cotton Leggings

Moby 40% off
Wee World Children’s Wear

1564 Lonsdale Ave, N. Van. $85-8600

Bravo new for Fall
“Kidswear

Adorable “That Hat”
Velvat hais

Mock Turtle Necks
100% cotton

Playskool Rain Shields

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Watch for the exciting page renovations

as we hammer our way.
to perfection .

CHARIGES IN EVERY ISSUE |

49 6 & THE VOICE OF NORTH AND WEST VANCOUVER
ET

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