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CONTENTS:
- CORN -
Information and web sites
- Recipes: CORN
STUFFED BAKED TOMATOES
- [BASIC] CORN
WITH MUSHROOMS
- [BASIC] CORN
RELISH
-
HOMECANNING.COM
- PRODUCTS -
white tea
- wholesome junk
food
-
Hi Arbor Cookbook
Hello, and welcome
back to Hi Arbor. Corn is the featured vegetable of
today's Hi Arbor News. It's a versatile carbohydrate that can be
eaten in so many ways from corn fresh of the cob to cornbread,
polenta, tortillas, corn syrup, corn starch and that's the short
list. Thank you to those of you who gave me items or
information. It's hard to believe I'm saying this, but the
December issue will go out on December 15, 2005. Where has
the time gone?
If you have any recipes, information or suggestions, please send
them to
hiarbornews@aol.com.
Take care and have a happy and safe Thanksgiving.
Roxanne
CORN:
"Corn is native to the Americas and was the staple grain of the
region for many centuries before Europeans reached the New
World. The origin of corn remains a mystery. Conclusive evidence
exists, from archaeological and paleobotanical discoveries, that
cultivated corn has existed in the southwestern United States
for at least 3000 years. Wild corn was once thought to have
existed in the Tehuacan Valley of southern Mexico 7000 years
ago. More recent evidence puts the appearance of corn in that
region at a much later date, about 4600 years ago. Early wild
corn was not much different in fundamental botanical
characteristics from the modern corn plant
"The most important advance in the cultivation of corn was the
introduction of hybrids in about 1933. Botanists have developed
thousands of hybrids, of which one or more can flourish in
almost any combination of soil and climate found in the farming
areas of the United States. Hybrids have also been developed to
increase corn yields in many other areas of the world...
"...Hybrids do not
transmit their increased vigor to their offspring, so that the
parent stocks must be crossed each year to produce a new crop of
hybrid seed. This is done by seed companies and by some farmers
who specialize in the production of hybrid seed...
"...Corn is an important food staple and animal feed. It is an
excellent source of carbohydrates, but since it is low in
total protein and the protein is of poor quality, a corn diet
must be supplemented with proteinaceous foods for satisfactory
growth."
"Corn," Microsoft(R) 96 Encyclopedia. (c) 1993-1995 Microsoft
Corporation. All rights reserved. (c) Funk & Wagnalls
Corporation. All rights reserved.
For more information on corn check out the web site for the
National Corn Growers Association:
http://www.ncga.com/education/main/
The following recipe
comes from "Take This Veggie And Stuff It", a Hi Arbor Cookbook
that can be purchased at www.hiarbor.org [or P. O. Box 265,
Oceanville NJ 08231] for $12.50, plus $2.50 for shipping and
handling. It could be a delicious and different addition to a
Thanksgiving meal.
CORN STUFFED
BAKED TOMATOES
Serves 6
6 medium tomatoes, firm but ripe
kernels from 6 ears of cooked corn (may substitute caned
kernels)
2 Tablespoons minced onion
2 Tablespoons minced green peppers
1 Tablespoon butter
1 Tablespoon minced pimento (optional)
2 Tablespoons cream
salt and pepper to taste
bread crumbs (optional)
grated Parmesan cheese (optional)
Preheat oven to 400 degrees F.
For each tomato, cut a large circle around the stem and remove
it.
Scoop out seeds and pulp, drain the hollowed tomatoes
upside-down. [A melon baller is a great tool for scooping out
vegetables.]
With a sharp knife cut the kernels off corn cobs to make 2 cups
of corn.
Sauté' onion and pepper in melted butter for 2 to 3 minutes. Mix
with corn, pimento and cream. Season to taste. Spoon mixture
into tomato shells.
Place tomatoes in
shallow baking dish. Sprinkle tops with crumbs (or grated
cheese, or both). Bake for approximately 15 minutes.
Here are two "basic"
corn recipes from the web address below:
http://basic-recipes.com/veget/cn/
[BASIC] CORN WITH MUSHROOMS
Serves 4
One 10-ounce package frozen whole kernel corn
1 cup of sliced fresh mushrooms
2 Tablespoons of butter or margarine [or olive oil or vegetable
broth]
1 Tablespoon snipped parsley
Cook and drain the corn. In a skillet, cook and stir the
mushrooms in hot butter [oil or broth] over medium high heat for
3 to 4 minutes or until tender. Stir in corn and parsley.
[BASIC] CORN
RELISH
About 18 ears of corn
1 cup of chopped sweet red pepper
1 cup chopped onion
1 Tablespoon of salt
3 Tablespoons of mustard seed
4 cups of vinegar
4 cups of chopped cabbage
1 cup of chopped green pepper
1 Tablespoon of celery seed
1 Tablespoon of turmeric
1 cup of water
2 cups of sugar
Cook corn in boiling water 5 minutes. Cut from cob. Measure 8
cups. Combine corn with remaining ingredients and simmer 10 to
15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal.
Process 15 minutes in boiling water bath. Yield: About 6 pints
HOMECANNING.COM
I found a web address for home canning in the September 2005
issue of Vegetarian Times magazine, "Preserving the Harvest",
pg.53.
http://www.homecanning.com/index.asp
PRODUCTS:
WHITE TEA
"Although white tea is fairly new to America, everyone from the
ritziest gourmet stores to your local supermarket is starting to
sell it. White tea is made from the buds of tea leaves, which
are covered in fine, silver-white `hair.' It's minimally
processed, like green tea, and has a super-light, delicate
flavor."
Like black and green teas, white tea has antioxidants. The
thought is that because white tea is less processed than the
other teas, the antioxidants are more intact. Research has found
white tea to be powerful as an antibacterial and antiviral
agent.
Vegetarian Times magazine, "Health's in the Teabag", pgs. 76-79,
September 2005.
http://www.vegetariantimes.com/
I tried the
raspberry and the blackberry flavors of Revolution white tea
that comes in 10 ounce bottles. They tasted like raspberries and
blackberries, but this is a conveniently bottled tea with the
health benefits of tea and it's unsweetened. Check out
Revolution teas at the web site below:
http://revolutiontea.com/
WHOLESOME JUNK FOOD
After a meeting recently I was given some of the leftover snacks
to take home. One of the items was Laura's Wholesome Junk Food.
I had the "Anna-Banana Split Bite-lites" They were very good.
The label on the container says this healthy junk food was
"developed by a Medical Doctor with your health in mind". Check
out Laura's Wholesome Junk Foods at the web site below:
http://lauraswholesomejunkfood.com/
Hi Arbor
Cookbook:
The Hi Arbor
cookbook, "Take This Veggie And Stuff It", has recipes for
stuffing 21 vegetables from artichokes to zucchini, and if you
don't know how to stuff an artichoke, the book explains.
There are 87 recipes, some of which have seafood but most are
vegetarian. It has lists of substitutions and
measurements and equivalents. Herbs and seasonings are
defined and there is a glossary of cooking terms in addition to
a list of how much of a fresh spice is needed versus the
same spice in a dry form. "Take This Veggie And Stuff It"
costs $12.50 per copy plus $2.50 for shipping and handling, and
it can be ordered from
Hi Arbor, Inc.
P. O. Box 265
Oceanville, NJ 08231
Or from the web
address below.
http://www.hiarbor.org/
X X X
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