Aunt Sadies Creamy Fresh Corn Food

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAMY CORN

Steps:

• Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

AUNT SADIE'S BRISKET

Steps:

• Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
• Place brisket on top of onions.
• Place other half of onions and allspice on top of the brisket.
• Cover tight and roast in a 300 degree oven for 3 hours.
• Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
• This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.

CREAMY SWEET CORN

Steps:

• Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently.

SWEET CREAM CORN

Steps:

• Put all ingredients in a crock pot and cook on low overnight or all day.

FRESH CREAM CORN OFF THE COB

Steps:

• Take the husks and silk off the corn.
• Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
• Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.

AUNT SADIE'S CHEWIES

Steps:

• Melt the butter and place in a large bowl.
• Stir in sugar and flour.
• Add eggs and vanilla mix well.
• Pour into a 9X13 pan.
• Place in oven preheated to 350.
• Bake for 25 minute
• Cut into squares.

OLD FASHIONED CREAM CORN

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Blend butter with flour, add to the corn, mix well and remove from heat.

AUNT SADIE'S CREAMY FRESH CORN

Steps:

• Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
• Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
• Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
• Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
• Serve hot, garnished with the crumbled bacon.