Homemade Corn Nuts

My dad (Grampa on the Farm) sent this to me in an email and I thought it would make good postin'. I did some research on the internet and found that Kurt Saxon has a website! Click the name below to see his site.


by Kurt Saxon

You must be familiar with corn nuts. They are put up in plastic snack bags and are sold in most gas station markets. They cost about 25 cents an ounce and are made from Hickory King Corn, a larger type than feed corn.

The only difference between Hickory King and other varieties is the size. There is no difference in taste. So you can make all the corn nuts you like and be assured they are just as good as the commercial kind and cost next to nothing.

Corn nuts are a variation of parched corn. Indians and pioneers ate parched corn almost as a staple while traveling. It -was very nutritious and took up little space so was considered an excellent trail food.

Parched corn was made by Indians by putting dried corn on hot rocks or in hot coals. You can make parched corn by simply covering the bottom of a greaseless frying pan with corn and stirring until the kernels are uniformly brown.

Corn nuts are a little more refined. As a sample batch, use one cup of whole corn, bought from any feed or health food store. Soak the kernels in two cups of water for three days, in the refrigerator .

Pour off the water and dry the kernels in a towel. Heat up about four cups of grease; bacon, lard, vegetable oil; it doesn't matter. When it is so hot a drop of water sputters on its top, lower a heaping tablespoon of kernels into the middle of the grease. The grease will then begin to boil violently. You have to know how it will react so you won't be tempted to just dump the whole cup in and watch the grease erupt all over the stove.

Make sure any handle to the container is turned toward the back of the stove, especially if you have a child standing by. Also, stand back as an occasional kernel will pop like popcorn.

At first the kernels will sink to the bottom and most will rise to the surface as their moisture departs. When they float to the surface watch until they turn copper brown.

Take out a kernel occasionally, let it cool a minute and chew it. If it's chewey it's not done. When it crunches and shatters it is. Then scoop the browned kernels out onto a piece of newspaper to absorb the grease.

Now you can continue a heaping tablespoonfull at a time and cook them about three minutes or, cautiously and slowly pour the rest of the cup in. After the boiling stops the kernels will rise and simmer on top. But the whole cupful will cause the grease to cool some so the real cooking will take about fifteen minutes.

All you're doing is deep frying them. You can experiment with a shallow frying pan or a deep fat cooker. The result will be the same. With salt, they will be delicious.

Don't use the same grease for more than three or more batches. The heat breaks down its molecules in time -and it can be unhealthful.

You might also try deep fat frying soybeans. They are tasty but not so much as corn nuts. Soybeans need only be soaked overnight. Also, they cook in a shorter time and are lighter than copper brown and do not become exactly crunchy; something between chewy and crunchy. Munchy. Tasty with salt.

Both corn nuts and deep fried soybeans can be mixed for party snack bowls or while watching TV.

Several Links To Some Online Sources Of "Hominy Sized" Seed Corn

www.RareSeeds.com ~ Hickory King Dent Corn ~ 150 seed pack - $2.25 ~ Buy This Corn

www.rhshumway.com ~ Field Corn Hickory King ~ 1 lb. bulk seed - $6.95 ~ Buy This Corn

Green Chili Stew

Crock Pot - 5-7 hrs. Serves 4

Ingredients:

1 lb fresh green chili's (preferably hatch...heat can vary by taste)
1 lb pork loin (or ground pork if you prefer)
2 cans chicken broth
1 onion chopped in large pieces.
salt and pepper to taste
2 cups cooked white rice

Directions:

Cut up green chili's into strips and place in crock pot. Add chopped up onion. Make sure pork is defrosted and put it in the crock pot. Add 2 cans of chicken broth and 1 can of water (if necessary..this going to depend on the size of your crock pot). Add salt and pepper. Turn on medium and let cook for 7-8 hours. We usually turn ours on at 7am and it is done by the time we get home from work at 430.

Once pork is cooked, take out of the crock pot and shred with a fork. Add shredded pork back into stew and stir.

Add 1 to 2 tablespoons of rice in a bowl and then top with the stew. Mix it all together. The rice helps give it consistency.

We use medium hatch chili's but you can use mild if you prefer. My kids will NOT eat this. It's just too hot. AZDad and I love it though!

source: AZMom

Peanut Butter Granola

375° - 10 minutes.

Ingredients:

* 2 tablespoons margarine
* 1/3 cup natural peanut butter
* 1/3 cup honey
* 1/2 teaspoon vanilla
* 1/4 teaspoon salt
* 3 cups rolled oats
* 1/2 cup raisins (optional)

Directions:

Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.

source: Healthy Hillbilly Housewife

Chicken Wraps

400° - 50 minutes. Serves 4

Ingredients:

2-3 Lbs. Boneless Skinless Chicken

Salt

Pepper

1 Small Onion, sliced

1 Pint Salsa

1 8oz. pkg. Cream Cheese, softened

1/4 C. Milk

Flour Tortilla Shells

Directions:

Season Chicken with Salt and Pepper. Cook chicken in a lightly oiled skillet until cooked through. Remove chicken from pan to cool.

Cook onions in skillet over medium to low heat until the onions are transparent and soft. While onions cook, pull the chicken into shreds with fingers or with two forks.

When onions are cooked through, add the chicken and salsa. Warm cream cheese in microwave for a few seconds until it is melted; add milk and whisk lightly with a fork; add to the chicken mixture and heat through.

Warm tortillas in microwave. Fill tortillas with chicken mixture and serve.

Tips

~ I didn't have any salsa, so I used canned diced tomatoes, threw in some chili powder and cooked a sliced medium-hot Hungarian pepper with the onions.

~Use your favorite type of tortillas if you don't like flour.

~You can also add shredded lettuce or shredded cheese if you like.

~You can use whatever type of chicken you have on hand and prepare it any way you prefer. I think these would be fabulous with grilled chicken!

source: The Fat Bottomed Girl

Mum's Meat Pie

350° - 75 minutes. Serves 6

Ingredients:

1 pound ground beef
1 large yellow onion, diced
2 carrots, diced
1 large potato, diced
1 can diced tomatoes
1 teaspoon (or cube) beef bouillon
1/4 cup water, or more to taste
Ketchup
Worcestershire sauce
Salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water
Dough for 9-inch, two-crust pie

Directions:

Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown ground beef and drain excess fat. Add onions and sauté for 2 to 3 minutes. Add carrots and potatoes. Cooking, stirring occasionally, for 5 minutes. Add tomatoes, beef bouillon and water. (If you want more gravy add additional water.)
Add one squirt of ketchup and a dash of Worcestershire sauce. Season with salt and pepper. Simmer 30 minutes.
Mix cornstarch with water until dissolved. Add to beef mixture. Simmer until gravy is thickened.
Drain the beef mixture, saving the tomato "gravy" for later.
Roll out half the pie dough about 1/4 inch thick and line a 9-inch pie pan. Fill pie pan with beef mixture. Roll out remaining dough and place on top of meat mixture. Cut off excess pastry by running a knife around the outer edge of the pie plate. Pinch and seal edges of pie.
Bake for 30 to 45 minutes or until crust is golden brown. Remove from oven and let cool slightly before serving. Reheat tomato gravy and serve on the side.


Source: SLtrib

Mrs. Weasley's Roast Chicken Dinner

Crockpot - Serves 4-6

Ingredients:

1 whole chicken
Salt and pepper, to taste
1 yellow onion, quartered
Fresh herbs, such as rosemary, thyme and sage
1 pound carrots, cut into large chunks
Red new potatoes

Rinse chicken and pat dry with paper towels. Season with salt and pepper and stuff cavity with onion and fresh herbs. Place vegetables in the bottom of a 5-quart slow cooker. Place in slow cooker and cook 6 to 8 hours.
Makes 4 to 6 servings.

source: SLtrib

Cauldron Cakes

350° - 25 minutes.

Ingredients:

2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 cup milk
Frosting and sprinkles for decorating, if desired
Honey

Directions:

Preheat oven to 350 degrees. Grease 24 muffin cups with nonstick cooking spray. Set aside.
In a bowl, combine flour, baking powder, salt, cinnamon and ginger. Set aside.
In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs and vanilla mix for 2 minutes. Gradually add some of the flour mixture, alternating with milk, until batter is smooth.
Pour into prepared cups filling only half full. (You want these cakes to be semi-flat.) Place in oven and bake 25 minutes or until a toothpick inserted comes out clean.
Cool slightly and serve with honey.

Source: SLtrib

Treacle Tart

350° - 35 minutes. Serves 8

Treacle is the British term for what Americans call molasses. Both are byproducts created during sugar refining.

Ingredients:

2 cups treacle or molasses
1 1/2 cups fresh white bread crumbs
1 teaspoon lemon juice
1 (9-inch) pie shell, with additional pastry for lattice top
1 egg, beaten with 1 teaspoon water
Whipped cream, for topping

Directions:

Preheat oven to 350 degrees. Mix the treacle, bread crumbs and lemon juice and spread into the pie shell. Roll out the remaining pastry, cut it into 1/4 -inch strips and form a lattice top over the filling. Brush the pastry with the egg and water mixture and bake 10 minutes.
Reduce the heat to 300 degrees and bake another 20 to 25 minutes, or until filling is lightly set. Serve hot with whipped cream.
Makes 8 servings.

source: SLtrib

Cockroach Clusters

microwave - 2 minutes. 2 doz

Ingredients:

1 (12-ounce) bag chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Directions:

Place chocolate in a microwave-safe bowl. Microwave on high for 2 minutes and stir. Continue microwaving in 15-second increments, stirring in between each heating until chocolate is almost completely melted.
Remove from microwave and in stir grated chocolate until melted. Stir in raisins and pretzels.
Drop mixture by tablespoons onto waxed paper.
Let stand until firm.
Makes about 2 dozen.

source: SLtrib

Gillyweed

350° - 10 minutes.

Ingredients:

2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 green onions, finely chopped
4 eggs, lightly beaten
Salt and pepper to taste
1 to 2 cups Italian-style seasoned bread crumbs

Directions:

Preheat oven to 350 degrees. In a medium bowl combine spinach, cheese, butter, green onions, eggs, salt and pepper and just enough bread crumbs to make the mixture hold together. Shape into 1-inch balls. Arrange in a single layer on a large baking sheet. Bake 10 to 15 minutes until lightly browned.

Butter Beer (non-alcholic)

Microwave - 60 seconds. Serves 3

Ingredients:

2 1/2 cups milk
1/2 cup butterscotch chips

Directions:

Place milk in a microwave-safe bowl. Microwave for 2 minutes. Stir and microwave again for 2 to 3 minutes or until hot, but not boiling. Remove milk from microwave.
Place butterscotch chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and return to the microwave for another 30 seconds. Stir until smooth.
Pour melted butterscotch into warmed milk. Blend with a hand mixer until well-combined and frothy. Pour into mugs and serve. Makes 3 servings.

Source: SLtrib

Pumpkin Pasties

350° - 15-20 minutes. Makes 12-14

Ingredients:

2 c canned plain pumpkin
2 egg
3/4 c firmly packed brown sugar
1 t vanilla extract
1 t pumpkin pie spice
dough for 2 double crust pies
1 egg, beaten
granulated sugar

Directions:

In small bowl, combine pumpkin, eggs, brown sugar, vanilla, and pie spice until well blended. Set aside.

Roll out dough and cut into 5 inch circles.

Drop 2 T of filling on one side of each circle. Moisten edges with water, fold one side over the other and pinch to seal. Cut small slits into the top of each pasty to vent.

Brush the tops with beaten egg and sprinkle with sugar. Bake 15-20 minutes or until golden brown.

source: SL Trib

Sweet and Sour Meatballs

350° - 30 minutes.

Sweet and Sour Meatballs

1 egg, beaten

1/4 cup milk

1/2 cup onion

1 pound ground beef or ground turkey

3/4 cup bread or cracker crumbs

1/4 teaspoon pepper

1/4 teaspoon nutmeg or pumpkin pie spice (I use the latter)

In a mixing bowl, combine all ingredients. Blend well. Shape into 1 inch balls and place in a 9*9 sprayed dish. Bake at 350 degrees for 30 minutes, or until hot and bubbly. Add the sauce about 15 minutes into cooking.

Sweet and Sour Sauce

1 cup brown sugar

2 tablespoons cornstarch

2/3 cup red wine vinegar

2/3 cup pineapple juice (I just buy the little flip top cans and use one of those)

2 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon ginger

In a small saucepan, combine only the brown sugar and the cornstarch. Mix thoroughly. Stir in vinegar, pineapple juice, soy sauce, garlic powder and ginger. Cook and stir until thick and bubbly. Pour over the meatballs as they finish cooking in the oven.

Goes well with rice and veggiees.

Chicken Breasts Stuffed with Pesto Butter

350° - 35-45 minutes. Serves 6

Ingredients:

6 boneless chicken breast halves
1/2 cup Fresh basil leaves, washed and dried
1/4 cup Grated parmesan cheese
1 clove Minced garlic
1/2 cup butter
1/3 cup Flour (seasoned with salt and pepper)
1 eggs
3/4 cup breadcrumbs

Directions:

1. In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Place in small pan lined with plastic wrap and freeze. Once frozen, continue.

2. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (Can also pound the chicken out relatively flat and just roll it around the butter).

3. Stuff all chicken breasts.

4. Dredge them in the flour (very lightly, I usually skip the flour), dip them in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs)

5. Either place on wax paper lined pan to freeze, or on pan to cook (make sure it has sides)

6. To cook, thaw chicken completely, place in pan and cook at 350F for about 35-45 minutes.

source: Mrs Pear