Cherries and Corn

CHERRIES Chocolate-Covered Cherries 60 marachino cherries, w/stem 3 tb butter or margarine, softened 3 tb light corn syrup 1/4 tsp salt 2 c confectioner's sugar 1 1/2 lb dipping chocolate Drain marachino cherries thoroughly, place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confec- tioner's sugar. Knead sugar mixture until smooth, ( chill if mixture is too soft.) Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two. Makes 60 chocolate-covered cherries.   Deep Fried Cherries 1 lb fresh ripe red cherries 1 c flour, all purpose 1/4 c sugar 2/3 c milk 3 eggs fat for frying confectioner's sugar cinnamon Wash cherries and pat dry. Do not remove stems. Tie with thread to form clusters of 4 cherries. Combine flour, sugar, milk and eggs in a bowl. Mix to make a smooth batter. Dip each cluster of cherries into batter, coating well; and drop into a kettle of deep hot fat, (375F on frying thermometer). When golden, remove with a slotted spoon and drain. Serve at once with confectioner's sugar and cinnamon. SERVES 6 Vareniks (Fruit Dumplings) With Cherries 1 pt cherries 3/4 c sugar + 1/4 c 1 c flour 1/2 c water 1 egg salt according to taste Pit cherries, add 3/4 c sugar and stir. Put the flour in a bowl, add water, egg, salt, 1/4 c sugar, mix and knead the dough. Leave it for 20 minutes, then roll the dough into a thin layer, and cut into small squares. Put several cherries into the middle of each square, moisten edges of square with whisked egg, connect two opposite corners of square together, and wrap up varenik. Leave vareniks in refrigerator for one hour, then put them into boiling salted water and boil them until they float. Eat vareniks with sour cream. Cherries And Ricotta Cheese Bread for ABM 2 1/4 tsp active dry yeast 1 3/4 c bread flour 1 1/2 c whole-wheat flour 3 tb sugar 1 1/2 tsp salt 3/4 tsp cinnamon 3 eggs 3/4 c ricotta cheese 6 tb unsalted butter 1/3 c water 2/3 c dried cherries Add all ingredients except the cherries according to your manual and bake on raisin bread setting. At the beep, add the dried cherries. Cherries In The Snow MERINGUE 6 egg whites 1/2 tsp cream of tartar 1 1/2 c sugar 1 tsp vanilla FILLING 1 pt whipping cream 2 c miniature marshmallows 2 pk (3-oz) cream cheese 1 c sugar 1 tsp vanilla 1 tsp almond extract 2 can cherry pie filling Meringue: Beat egg whites with cream of tartar. Gradually add sugar while beating. Spread into buttered 9x13-inch pan. Pre-heat oven to 400. Place pan in oven, turn off heat & leave pan in oven for 8 hours or overnight. Filling: Whip cream. Add marshmallows. Cream the cheese & add sugar & vanilla. Fold into whipped cream mixture. Spread on meringue & refrigerate for 8 hours. Mix almond into cherry pie filling & chill. To serve, cut into squares & top with 2 tablespoons pie filling mix. Glazed Pork Butt With Cherries 1 smoked pork butt 6 whole cloves 1 bay leaf 2 tb brown sugar 1 tsp dry mustard 1 can sour cherries, drained Cover pork butt with water. Add cloves & bay leaf & simmer until tender, about 2 hours. Remove & place in a shallow roasting pan. Mix sugar & mustard & sprinkle over pork. Pour cherry juice into pan. Bake at 350 basting often with juice in pan, about 25 minutes or until well glazed. Heat cherries in roasting pan. Slice pork and arrange on a serving plate and place cherries along the top of the slices with a little juice. Cherries 'N Cream Squares 1 1/2 c graham cracker crumbs 2 tb powdered sugar 3 tb margarine, melted 8 oz cream cheese, softened 1 c powdered sugar 2 ts vanilla 2 c miniature marshmallows 1 c whipped topping 21 oz cherry pie filling 1/8 tsp almond extract Preheat oven to 350. Prepare an 8 x 8 x 2" pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 2 tablespoons powdered sugar, and margarine. Press into bottom of prepared pan. To prepare filling, combine cream cheese, remaining sugar, vanilla, marshmallows, and whipped topping. Spread into crust. Meanwhile, to prepare topping, combine cherry pie filling and almond extract. Spread over cream cheese layer. Blue Cheese Dip With Dried Tart Cherries 1 clove garlic; crushed 3 tb minced chives or onions 1/4 c finely minced parsley 2 tb lemon juice 1/2 c sour cream 1 c mayonnaise 1/2 c crumbled blue cheese 1 salt and pepper 1/2 c chopped dried cherries Serve with red and yellow peppers, endive, celery, zucchini and blanched sugar snap peas and broccoli. In a medium bowl, combine all ingredients but cherries, stir to mix well. Cover and chill to blend flavors, 3 hours or longer. Just before serving, blend in cherries. Sweet Potatoes And Cherries 8 lg sweet potatoes 2 c cherry pie filling 1/2 c of butter or margarine 1/2 c brown sugar 1/2 tsp cinnamon salt to taste 1 bag of mini marshmallows, optional Cook potatoes in their skins in boiling water until tender. Drain, cool enough to handle and peel off skins. Place potatoes in a bowl and mash using a potato masher. Stir in softened butter, cinnamon and salt. Blend in the cherry pie filling. This freezes well. Optional: Prior to serving, place enough mini marshmallows on top and broil only briefly to melt and caramelize the marshmallows.

CORN Baked Barbecued Corn 6 ears corn with husks 3 tbsp butter or margarine 1 tsp chili powder 1/2 tsp onion powder 1/2 tsp salt 1 dash black pepper 2 tbsp water Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings and stir. Brush butter mixture on ear of corn. Pull corn husk up to cover corn and tie with string. Place in 13 x 9 inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes. Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead, place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving. Calico Corn 1/2 stick salted butter 1 large red bell pepper, finely diced 2 garlic cloves, peeled and minced 1 fresh jalapeno chile pepper, minced 3 cups corn kernels 1 20 oz can hominy, drained 4 green onions, sliced 1/2 teaspoon salt In a large skillet over medium heat, melt the butter. Stir in the sweet red pepper, garlic, and jalapeno and cook, stirring once or twice, for 5 minutes. Stir in the corn, hominy, green onions, and salt and cook, covered, stirring once or twice, until heated through, about 4 minutes. Adjust the seasoning and serve immediately. Corn Kugel 1 qt creamed corn 1/2 c melted margarine 1/4 c sugar 3 eggs 1/2 c flour 1 tsp baking powder 1/2 c milk 1 ts vanilla Mix together all ingredients but corn. Add corn last. Pour into 9 x 13 casserole. Bake at 350 for 1hr 15 min. Brown Buttered Corn with Basil 1 tb butter 1 1/2 c fresh corn 1/2 c finely shredded fresh basil leaves In a skillet, heat the butter over moderately high heat until the foam subsides, and in it saute the corn, stirring, for 4 minutes, or until it is browned partially. Remove the skillet from the heat and stir in the basil and salt and pepper to taste. Cheese Scalloped Corn 2 eggs, beaten 1 pint cream style corn 1 cup milk 1 c cracker crumbs 1/2 c chopped onions 1/2 c chopped green peppers 1 c cheddar cheese, shredded 1/4 teaspoon salt 1/8 teaspoon black pepper This dish has a custard-like consistency. Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about 35-40 minutes. Makes 8-10 servings. Chile Corn Cakes 2 tb olive oil 13/4 c bell pepper, chopped 2 c fresh corn kernels 2/3 c onions, chopped 1 tb chili powder 1 tsp ground cumin 1/4 c chicken stock 3/4 c flour 1 tsp baking powder 1/2 c cornmeal 1 egg, beaten 1/2 c milk 1 tb butter, melted 2 tb cilantro, chopped salt and pepper to taste vegetable oil In a large saucepan over medium high heat, add olive oil and saute the peppers, corn and onions for 2-3 minutes or until onions begin to soften. Add the chili powder and cumin and continue cooking for 2 minutes, stirring constantly. Add the chicken stock to deglaze the pan and continue cooking until most of the liquid has evaporated. In a small bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk and butter and mix well until very smooth. Add the corn mixture and cilantro and season to taste. In a large skillet over medium high heat, add oil and heat thoroughly. Add corn batter in large dollops and fry for 34 minutes on each side until golden brown. Remove with a spatula, place on paper towels and pat dry. Cook in batches. Keep corn cakes warm in a 275 degree oven until ready to serve. Confetti Corn 1 tbsp olive oil 3 c corn kernels 1/2 c diced red bell pepper 3/4 tsp chili powder 3 scallions, thinly sliced 1/4 tsp salt Heat oil in a large skillet over medium heat. Add corn, bell pepper and chili powder. Increase heat to medium-high and cook, stirring often, until corn is hot, about 2 minutes. Stir in scallions and salt; cook 1 minute. Corn Pudding corn oil 2 large eggs 1 6 oz can evaporated milk 1/4 cup sugar 1 tablespoon cornstarch 16 oz creamed corn 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon butter or margarine Lightly grease a 7 by 7 inch baking dish with corn oil. Preheat the oven to 350oF. Beat the eggs and evaporated milk in a small bowl until blended. Stir the sugar and cornstarch together in a small bowl and add them slowly to the egg mixture, beating constantly until blended. Fold in the corn, salt, and pepper. Pour the mixture into the greased baking dish and dot with the butter. Bake until the pudding is set and golden brown on top, about 1 hour. Serve hot from the dish. Corn Timbales 1 1/2 c corn* 2 slightly beaten eggs 1/4 tsp salt 2 tb dry bread crumbs 2 tsp margarine, melted 1/4 c sliced green onion 1 c skim milk 1/8 tsp pepper 2 tb grated parmesan cheese *Set aside some corn and green onion for a garnish. In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in remaining corn and green onions. Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between casseroles. Bake, uncovered, in a 325 deg F oven for 25 minutes. In a small mixing bowl stir together bread crumbs, parmesan cheese, and margarine. Sprinkle on top of casseroles. Bake, uncovered, for 15 minutes more or till a knife inserted near the center comes out clean. Garnish with reserved corn and green onions, if desired. Country "Fried" Corn With Bacon 4 slices bacon 1/2 small onion, chopped 8 ears fresh sweet corn salt and pepper to taste Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry untl it softens. Cut the kernels from the ears and scrape the cobs to get all the milk. Add the corn wth its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
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