Lightly brown 4 cups of boiled and drained corn, 1 finely diced large potato and 1/8 cup of onion and set to one side. (boil it all together before browning.)
In the same skillet, start to brown some whole wheat flour and using chicken broth bring it to a putty like thickness, then begin to add milk until it is thick enough to suit you and add the corn and onion mix back to it and continue to simmer for ten minutes.
DO NOT add salt or pepper to the mix if you intend to can it! for some reason it shortens the shelf life.
Serve with cat head biscuits and sliced, garden fresh tomatoes with lots of butter, salt and pepper!
Bonus recipe:
Tomato dumplings.
Puree 4-5 fist sized tomatoes and 1/2 a large onion, place in a kettle and bring to a boil.
Using your favorite biscuit recipe mix up two cups of dough and roll flat, cut into strips.
and add to the puree and reduce to a simmer, after the last one goes in, begin to slowly stir
for 10-15 minutes until done. serve with butter, salt and pepper.
Got leftovers?
Pour into a corn meal crust, add a layer of shredded baloney and Provolone or Swiss cheese and bake until the crust is done or pre bake the crust and bake until the cheese is melted.
In the same skillet, start to brown some whole wheat flour and using chicken broth bring it to a putty like thickness, then begin to add milk until it is thick enough to suit you and add the corn and onion mix back to it and continue to simmer for ten minutes.
DO NOT add salt or pepper to the mix if you intend to can it! for some reason it shortens the shelf life.
Serve with cat head biscuits and sliced, garden fresh tomatoes with lots of butter, salt and pepper!
Bonus recipe:
Tomato dumplings.
Puree 4-5 fist sized tomatoes and 1/2 a large onion, place in a kettle and bring to a boil.
Using your favorite biscuit recipe mix up two cups of dough and roll flat, cut into strips.
and add to the puree and reduce to a simmer, after the last one goes in, begin to slowly stir
for 10-15 minutes until done. serve with butter, salt and pepper.
Got leftovers?
Pour into a corn meal crust, add a layer of shredded baloney and Provolone or Swiss cheese and bake until the crust is done or pre bake the crust and bake until the cheese is melted.
