| Corn was valuable to
the English Colonists during their first winter. Had the
Indians not taught them how to grow and dry corn it is possible
they would have not made it through the first winter. The
Indians shared their recipes for Corn bread, porridge, soup,
fried corn cakes, and pudding.
Corn is rich source in phosphorus,
magnesium, manganese, zinc, copper, iron and selenium. Corn is a
source for Thiamin, Vitamin B6, Niacin, Riboflavin, Folate.
Healthy Corn and Tomato Soup
1/2 pound turkey bacon
1/2 pound extra lean ground beef
3 (11-ounce) cans whole kernel corn, drained
16-ounce can peas
1 large onion, diced
2 18-ounce cans diced tomatoes
1 tomato can filled with water
Fry bacon, drain, then set aside. Brown beef, then drain. Add
bacon, corn, peas, onion and tomatoes. Fill one empty tomato can
with water and add to mixture. Salt and pepper to taste. Stir
together and simmer on low heat in crock pot for 30 minutes.
Yield: 6 to 8 servings.
Source:
Aggie Horticulture
This recipe makes use of corn that
was perhaps a little tough or otherwise not as fit for boiling
and eating right off the cob.
Corn Relish
5 cups corn, freshly cut from the cob and drained
5 cups fresh tomatoes, chopped
1 cup cucumber, unpeeled and chopped
1-1/2 cups onion, chopped
1 cup green pepper, chopped
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon mustard seed
1 teaspoon salt
Mix all the ingredients in a large pot and bring them to a hard
boil. Remove the pot from the heat immediately.
Ladle the relish into hot, sterilized pint jars, cover, and
process in a boiling water bath for 10 minutes.
Source:
Aggie Horticulture
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