Ingredient Title Chef Category

Year-round corn

When the Devils Lake in North Dakota rose up in revolt and then proceeded to keep its new found territory, it drove all of the Native Americans and American natives who had long lived on its shores scurrying to higher ground. Don and Mary Helland had to carry their home up to the windswept prairie and locate a place to plant it.

The upside of the move is that the Helland's suddenly found themselves with room for a chicken coupe and a huge, productive garden. Between the eggs, the chickens and the game and fish Don brings to the larder and the garden produce that Mary preserves, they lead a nearly self-sufficient, and very self-satisfying existence.

The Helland's have become proficient at drying fruits and vegetables, as well as canning and freezing. Their dried corn is completely different than any corn that you can imagine. It is well worth the trouble if you have a productive corn patch. A lot of corncobs are needed to harvest l6 cups of kernels. But, you can always buy commercially dried corn to use their flavorful recipes.

Mary & Don's Dried Corn

Corn used to be dried in barn rafters all over the prairie. Today most people use home dryers or a version of this delicious oven method.

16 cups fresh (cut from the cob) corn kernels
1 1/2 tablespoons salt
1 tablespoon sugar
1/2 cup heavy cream

In a large saucepan combine all ingredients and cook over low heat, stirring constantly, for about 20 minutes, or until the cream is absorbed completely. Preheat oven to 200 F. Divide the mixture between 2 large jellyroll pans, spreading it evenly, and bake for 1 hour, stirring mixture every 10 minutes to keep kernels from sticking together. Turn oven off and leave pans in the oven until cold, or overnight. Repeat this procedure 2 or even 3 more times, until the corn is completely dehydrated. The kernels should shrink to half their size and will be golden in color. The cooled dried corn keeps, stored in jars with tight-fitting lids, for 1 year. Makes 2 quarts.

Chicken with Dried Corn

This stew can be prepared a couple of days in advance. But, don't add the vegetables until just before serving. Other vegetables such as zucchini, other summer squash, green beans, pea and potatoes can be added.

1 cup dried corn
2 whole chicken breasts, skinned and halved
1 tablespoon ground cumin
3 cups chicken broth
1 pound carrots, quartered lengthwise and cut into 2-inch pieces
1/2 pound snow peas
1 cup heavy cream
Salt and pepper, to taste

Combine dried corn with 2 cups boiling water and let soften for 1 hour. Meanwhile, poach the chicken breasts with cumin in the chicken broth for 20 minutes. Transfer chicken to a plate. Boil broth until it is reduced to about 2 cups. Meanwhile, cook carrots in boiling salted water or in microwave until tender. Remove carrots to a colander and cool with cold water. Blanch the snow peas 2 to 3 minutes in the hot carrot water. Add snow peas to carrots in colander and cool with cold running water. Remove chicken from bones and slice each breast diagonally into 4 slices. Drain corn and add it, the cream, salt and pepper to the reduced chicken broth. Bring liquid to a boil and simmer 20 to 30 minutes, or until corn is tender and sauce is reduced to about 1/2 cup or to your taste. Add chicken pieces, carrots, and snow peas to the sauce; simmer to heat through, about 10 minutes. Makes 4 to 6 servings.

Dried Corn Custard

Delicious served as a side dish with meat or poultry or, for a light meal served with a green salad.

1 cup dried corn
2 cups milk, scalded*
4 large eggs, well beaten
1/2 cup grated Cheddar
1/4 teaspoon nutmeg
1 teaspoon salt

In a large bowl combine corn and scalded milk*; let corn soften for 1 hour. Preheat oven to 375 F. Butter a 1-quart baking dish. Whisk together the eggs, cheese, nutmeg and salt. Add the mixture to the corn, whisking until the batter is well combined. Transfer to baking dish and bake 20 to 25 minutes or until puffed and golden. Serve hot or at room temperature. Makes 4 servings.

*Note: To scald milk heat in a small saucepan over medium heat just until a skin forms on surface of the milk. Remove from heat before it boils.

Indian Pudding

Doubtless this extremely nutritious dessert has been modernized to please current tastes. It is very popular in the New England states; maybe they served it to the Indians on Thanksgiving and thence came its name?

5 cups milk
1/2 cup dried corn or yellow corn meal
1/2 cup cold water
1 egg, slightly beaten
1/4 cup granulated sugar
1/2 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup raisins, optional

Preheat oven to 300 F. Butter a casserole or individual serving dishes. Scald 2 cups of the milk, meanwhile combine dried corn or corn meal with the cold water. Stir corn mixture into the milk and cook until thickened, stirring constantly. Cool to lukewarm. Add egg, sugar, molasses, salt, cinnamon, ginger, 2 more cups of the milk and raisins. Turn into casserole and bake for 2 hours. Pour remaining 1 cup of milk over the pudding and bake 1 hour longer. Serve warm with cream or vanilla ice cream. Makes 4 to 6 servings.

So cobble up some dried corn just for fun!

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