"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Judy's Frozen Corn, by Judith Hegseth, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
32 c. corn (cut off cob) 2 c. water 1/4 c. butter 1/4 c. salt 1/4 c. sugar
Cut corn off cob. Add 2 cups water into 32 cups corn and simmer until turns color. Mix in butter, salt, and sugar; simmer until it turns color again. Cool on cookie sheets and scoop in bags or containers to freeze.
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