Unicorn (Unicorn@Indenial.com)
Wed, 20 Jan 1999 20:01:21 -0500
Here's what reader Fiona Corker said: Hi Chef! Happy new year from
Australia! I had this joke in a Christmas Bon bon last week, it is
really high on the groan metre, but our 6 year old nephew is still
laughing at it!
Q. Why did the farmer buy a steam roller?
A. Because he wanted to grow mashed potatoes!
Today's heirloom recipe comes from my great great grandmother, via my
mother and her mother. Mary Primmer Mead was born around 1850 and
literally crossed the plains in a covered wagon. She was the mother
of nine sons, four of whom survived to adulthood, and this giant of a
woman was a mere 4 1/2 feet (135 cm) in stature. As with many recipes
from yesteryear, this makes a big batch since the intent was to
preserve as much of the fresh summer corn as possible. You can divide
this recipe down to a more manageable size, or you can make the entire
recipe since it keeps almost indefinitely.
Mary Primmer Mead's Corn Relish
10 cups (2.5 L) fresh or frozen corn kernels
1 small cabbage, chopped
1 cup chopped celery
4 medium onions, chopped
1 cup chopped green bell pepper
4 cups (1 L) vinegar
2 cups (500 ml) brown sugar
1/4 cup (60 ml) salt
3 Tbs (45 ml) dry mustard
Combine all ingredients in a large pot and bring to a boil over high
heat. Reduce the heat and simmer covered for 25 minutes. Will keep
for several weeks, covered and refrigerated. Makes about 5 quarts (5
L).
This archive was generated by hypermail 2.0b3 on Thu Jan 21 1999 - 09:00:04 EST