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♦ WEDNESDAY, FEBRUARY 14, 2007
8B
From sea to shining sea
Iowa: growing food for a hungry nation
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
With almost 90 percent of
its land in use for farm
ing, lowa is one of the top
agricultural states in the
nation, and it’s known
for weather extremes and
heartland determination.
Meredith Willson summed it
up humorously in the song
“lowa Stubborn” in “The
Music Man.”
We can be cold as our
falling
Thermometers in December
if you ask about our weather
in July.
And we’re so by-gone stub
born, we can
Stand touching noses for a
week at a time,
And never see eye-to-eye.
But we’ll give you our
shirt,
And a back to go with it,
If your crop should happen
to die.
While lowa beef and pork
are both justifiable sources
of pride for lowans, the all-
American grain, corn, is the
backbone of the state’s econ
omy, with every kind of use
from livestock feed to corn
syrup, from ethanol to corn
oil, from corn starch to the
basis for corn whiskey.
But, as most of us know,
one of the best things to do
with corn is cook it and eat
it.
The following corn reci
pes are from the lowa Corn
Growers Association and the
United States Department
of Agriculture.
iowa corn au
gratin
6 ears of corn or 1 (12-
oz.) can corn kernels,
drained
3 tablespoons butter or
margarine
1 small onion, finely
chopped
1 green bell pepper,
cored, seeded, and finely
chopped
3 tablespoons all-pur
pose flour
2 cups milk
1 cup shredded Ched
dar cheese
2 eggs, well beaten
1 teaspoon sugar
Salt and pepper to
taste
1/2 cup bread crumbs
Preheat oven to 350
degrees. Grease a 2-quart
casserole dish. If fresh corn
is used, remove husk and
silk, and cut kernels from
cob.
In a large frying pan over
medium heat, melt butter or
margarine. Add onion and
bell pepper and saute until
tender; stir in flour and then
add milk. Cook, stirring con
stantly, until mixture has
thickened and is smooth.
Remove from heat; add corn,
cheddar cheese, eggs, sugar,
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An easy dish, this com, tomato and green chili salad, can be made with fresh, frozen
or canned corn.
salt, and pepper.
Pour into prepared casse
role dish and top with bread
crumbs. Set into a shallow
pan of hot water and bake
45 minutes. Remove from
oven and serve immediately.
Makes six servings.
Easy corn
casserole
1 egg
V* cup margarine
1 8%-ounce can whole
kernel corn
18 3 /4-ouncecan creamed
corn
1 B*/2-ounce package
corn muffin mix
8 ounces low-fat or reg
ular sour cream
Preheat the oven to 350
degrees. Combine all ingre
dients in a medium bowl.
Spray an 8-inch square bak
ing dish with cooking spray
and pour in the mixture.
Bake at 350 degrees for 45
minutes or until set.
Spicy cornbread
% cup margarine
3 /* cup sugar
4 eggs
1 cup flour
1 cup corn meal
4 tsp. baking powder
'/»tsp. salt
1 3-ounce can chopped
green chilies, drained
1 16-ounce can creamed
com
V 2 cup shredded Jack
cheese
Va cup shredded ched
dar cheese
Preheat the oven to 350
degrees. Cream together
the margarine and sugar.
Add the eggs to the sugar
mixture and blend in. In a
separate bowl, stir together
the flour, corn meal, baking
powder and salt, then add
the mixture to the sugar
and eggs. Stir in the chilies,
creamed corn and cheeses.
Pour the cornbread into an
Bxl2 Pyrex pan. Turn the
oven temperature down to
300° and bake the cornbread
for one hour.
Corn and tomato
salad
Easy to prepare, this dish
can also be made with shoe
peg canned corn.
2 cups frozen and
thawed corn
1 can (10 ounces) diced
tomatoes with green chil
ies
1/2 tablespoon vegeta
ble oil
1 tablespoon lime juice
1/3 cup sliced green
onions
2 tablespoons fresh
chopped cilantro
Combine all ingredients
in a medium bowl Mix well.
A quick mix with no cooking
necessary.
Spoon bread
1 1/3 tsp. sugar
4 tablespoons butter
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USDA
lowa leads the nation in corn production, and the versatile grain is used for everything from fuel for cars to food for
families.
1 1/2 tsp. salt
3 eggs
1 cup corn meal
1 tablespoon baking
powder
1 1/2 cups boiling
water
1 1/2 cups hot milk
Preheat oven to 350
degrees. Grease a 2
quart casserole (pref
erably earthenware).
Mix sugar, salt, and
corn meal. Blend well.
Add butter to corn meal mix
ture and slowly pour in boil
ing water, stirring constant
ly. Allow mixture to cool.
Beat eggs with baking pow
der until very light and fluffy,
then add to corn meal mixture.
Stir in milk and pour
into prepared casserole.
Place casserole in a shallow
pan of hot water and bake
at 350 degrees for 35 to 40
minutes. Serve hot.
Cornmeal pancakes
A Midwestern Amish rec
ipe
1 cup yellow corn meal
1 cup buttermilk
1 teaspoon salt
3/4 cup all-purpose
flour
1 cup boiling water
1/2 teaspoon baking
powder
2 tablespoons butter,
melted
1/4 teaspoon baking
soda
1 egg
Vegetable oil or bacon
fat for frying
Combine corn meal and
FOOD
salt in a medium bowl.
Slowly stir in boiling water,
then stir in melted butter.
Cover tightly and let
stand 10 minutes.
In a separate bowl, beat egg
slightly, then add buttermilk.
Stir into corn meal mixture.
In another bowl, combine
flour, baking powder, and
baking soda. Stir quickly
into corn meal mixture.
Heat oil and fry pan
cakes over medium heat,
using about 2 table
spoons of batter per cake.
When bubbles appear on
upper side of pancake, turn
and brown. Transfer from
skillet to a heated platter
and hold in a warm oven
while cooking remaining
pancakes. Serve with maple
syrup or sorghum molasses.
Corn pudding
2 cups whole-kernel
corn
2 eggs, well beaten
2 cups milk or 1 cup
milk and 1 cup cream
2 tablespoon flour
2 tablespoon butter or
margarine, melted
2 tablespoon sugar
1 salt and pepper to
taste
Stir the corn, eggs and milk
together. In another bowl,
blend the flour and butter or
margarine. Combine the two
mixtures and add the sugar,
salt and pepper. Mix well.
Pour the batter into a
greased, two-quart casserole
and place the casserole in a
pan of hot water. Bake in a
preheated 350 degree oven
for 45 minutes or until the
pudding is firm. Serves 4
to 6.
Corn chowder
1/2 pound bacon, diced
1 medium onion,
chopped
1/4 cup celery, chopped
(optional)
2 tablespoon flour
2 cups whole-kernel
corn
2 cups diced potatoes,
cooked
2 cups milk
4 salt and pepper to
taste fresh parsley,
chopped paprika
Saute the bacon, onion and
celery until tender. Remove
from heat and drain off all
but two tablespoons of bacon
grease.. Stir in the flour. In
a large saucepan, heat the
corn, potatoes and milk. Add
the sauteed bacon mix, salt
and pepper. Heat to boiling,
stirring constantly. Serve
hot. Sprinkle each serving
with chopped parsley, papri
ka or both. Serves 6.
Corn fritters
1 cup vegetable oil
2 cups whole-kernel
or cream-style corn, cut
from cob
2 eggs, separated
2 tablespoons onion,
minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking
powder
Pepper to taste
Heat the oil to 375 degrees
in a skillet or fryer. In a bowl,
combine the corn, egg yolks
and onion. Mix well. Add
the sifted flour, salt, baking
powder and pepper. Beat the
egg whites until stiff and
fold them into the corn mix
ture. Drop the mixture by
teaspoonfuls into the hot oil.
Cook fritters until golden
brown, turning once. Drain
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HOUSTON DAILY JOURNAL
on paper towels. Serve hot.
Makes about 2 dozen.
Succotash
2 cups whole-kernel
corn
2 cups cooked shell
beans, lima or kidney
2 tablespoons extra vir
gin olive oil
1-1/2 cups milk or 3/4
c light cream and 3/4 c
milk
1/2 cup combination of
red and green peppers,
chopped (optional)
Salt and pepper to
taste
Combine all the ingredi
ents in a large saucepan.
Cook, stirring, over medium
heat until the vegetables are
hot. Be careful not to boil or
scorch the mixture. Add the
optional chopped sweet red
and green pepper.
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