Monday, July 09, 2007

Silver King Corn

We stopped at Mark's Melon Patch on the way to Alabama last week. They were unloading the truck with Silver King corn. Silver Queen I know of, but Silver King? I wasn't too sure, but I bought a peck basket since there would be a lot of people where we were going.

The corn got cooked and it was without a doubt the best corn that I have ever had!! Therefore, with the Explorer packed to the brim we stopped on the way home. Ralph said very confidently before we stopped, "Oh, we have plenty of room!" Famous last words! We were able to get two bushel bags into the car. He said that he was terrified that I had gotten three when he saw the size of them.

I don't can corn unless it is a relish. All of this got cut off the cob and frozen...of course, a large amount was and is still being eaten fresh on the cob.

I am sure that Silver King is some mutant hybrid from some wretch of a company like Monsanto...but, it was really tasty!!

Saturday, July 07, 2007

Large Mouth Bass

We caught a bunch of bass while we were on vacation. I am sure that there will be many bass recipes coming soon as my freezer now has many bags, cleaned and ready to go!
This is a picture of Alexander carrying one to the cooler! He learned how to really fish on this trip!

Chocolate Cake and Vanilla Ice Cream

Our oldest turned 7 today. I just have to wonder where the time has gone. I can't believe that it has been 7 years!! We had chocolate cake and vanilla ice cream...
Hershey's "Perfectly Chocolate" Chocolate Cake
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1-Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
2-Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
3-Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1-Melt butter. Stir in cocoa.
2-Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
-This is the quickest, easiest, best tasting chocolate cake around!!
-I double the frosting recipe to really have a nice amount for frosting.
-About half of the frosting and cake cocoa in the picture was the Special Dark kind. It gives it that darker chocolate flavor. You could do the whole thing that way, I just didn't have enough.
Vanilla Ice Cream
By Cuisinart for their 1 1/2 quart ice cream maker
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.
-I take this out after going through the Cuisinart and place it in the deep freeze for several hours.
-I use one of my vanilla beans soaking in vodka (see earlier post) and squeeze the beans out of it when I am adding the vanilla extract. This gives it that nice vanilla bean taste and look.

Freshwater Mussels Steamed in Wine Broth

Well, I have never cooked freshwater mussels but I gave it a try this past week while we were in Alabama. The boys waded into the water with Gene and came out with a sackful. Here is what I did with them.

Freshwater Mussels Steamed in Wine Broth

1 large onion

2 tablespoons olive oil

4 cloves minced garlic

1 teaspoon dried thyme

2 cups chicken broth

2 cups white wine

1 lemon

salt and pepper to taste

30 Mussels cleaned and scrubbed well. Only use ones that are tighly closed or will close when tapping on them.

Saute the onions in olive oil until translucent in a large pot. Add the garlic being careful not to burn. Add the thyme and stir. Then add the chicken broth and wine. Bring to a boil and boil for about 5 minutes. Add the lemon juice and adjust the salt and pepper. Add the mussels, stir and cover. Cook for 4 to 5 minutes. Check and remove any mussels that have opened. Don't over cook. Continue to take them out and place them in a serving bowl as they open. Once all the mussels are cooked pour some of the sauce over them and serve with bread for dipping in the sauce.

--You could really use just about any herbs that you have available
--I think a slosh of heavy cream would be nice in the sauce, after the mussels are removed but before you pour it into the bowl.

Bread-andButter Pickle Slices

Bread-and-Butter Pickle Slices

So Easy to Preserve, 2006

yield about 8 pints

6 pounds of 4 to 5-inch pickling cucumbers

8 cups thinly slices onions, about 3 pounds

1/2 cup salt

Crushed or cubed ice

4 cups vinegar (5%)

4 1/2 cups sugar

2 Tablespoons mustard seed

1 1/2 tablespoons celery seed

1 tablespoon ground tumeric

1 cup pickling lime (optional)

Preparation-Wash cucumbers. cut 1/16-inch off blossom end and discard. Cut into 3/16-inch rings. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2-inches crushed or cubed ice. Refigerate 3 to 4 hours, adding more ice as needed.

Preparation variation for Firmer Pickles-Wash cucumbers. Cut 1/16-inch off blossom end and dicard. Cut into 3/16-inch slices. Mix 1 cup pickling lime, 1/2 cup salt and 1 gallon water in a 2 to 3 gallon crock, glass container or enamelware container. CAUTION: Avoid inhaling lime dust while mixing the lime-water solution.

Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse and resoak one hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle.

To Make Pickles-Add sugar and remaining ingredients to vinegar in a large pot. Boil 10 minutes. Add well drained cucumbers and onions and slowly reheat to boiling. Fill pint or quart jars with slices, leaving 1/2-inch headspace. Fill to 1/2 inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process pints or quarts for 10 minutes in a Boiling Water Bath.

After processing and cooling, jars should be stored 4 to 5 weeks before use to develop ideal flavor.


--I had never used lime in making pickles so I chose this recipe and went with the lime variation. There is no doubt that they are crisper than using the standard ice method.
(I did these last week before we went on vacation)

Pickled Green Tomato Relish

Pickled Green Tomato Relish

So Esay to Preserve, 2006

yield about 8 pints

10 pounds small hard green tomatoes

1 1/2 pounds red bell peppers

1 1/2 pounds green bell peppers

2 pounds onions

1/2 cup canning salt

1 quart water

4 cups sugar

1 quart vinegar (5%)

1/3 cup prepared mustard

2 tablespoons cornstarch

Sterilize canning jars. Wash and coarsley grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large saucepot. Heat to boiling and simmer 5 minutes. Drain vegetables and return to saucepot. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boiling and simmer 5 minutes. Fill hot pint jars with hot relish, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a Boiling Water Bath.


--This looks more mushy or cooked or something than what I expected. I'll give it a few weeks and we'll see how it tastes.

--I had issue with the cornstarch in the recipe as the new standards are so against using it in the latest canning guidelines. I wrote the the University of GA and that stated that in this instance it is safe because this recipe has been tested. So there...go forth and use the cornstarch in this recipe!!
(I did these last week before we went on vacation)