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Extra Features for Chautauaqua
Information corresponding to shows aired on KVNF's Chautauqua programs. All Chautauqua programs
are archived for you to listen at your convenience.
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RECIPES FROM CONNIE & JAN OF "LIVING LOCALLY FOR LESS"
Audio Archive of Living Locally For Less
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Corn Recipes |
Mushroom Recipes | Ice Cream Recipes
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Seasoned Grilled Corn:
Ingredients:
- Fresh ears of corn with husks, any amount
- 2 tsp kosher sea salt
- 1/2 T garlic powder
- 1 T. dried parsley
- 1 T. black pepper
- 6 c. cold water
Remove only the top layer of the corn husks revealing a fresh clean layer of new husk. Trim top of corn husk to about a
1/2 inch above the tip of corn. Set aside.
In a mixing bowl mix all of the spices with the water and whisk them together until salt and garlic is pretty well dissolved.
Place corn in the pan in a single layer if possible. Pour water mixture over corn. If 6 cups is not enough water to cover
corn, then just add more cold water until corn is covered.
Let corn with husks soak in seasoned water for about an hour turning about every 15 minutes to make sure the water is
soaking into the husk and silk inside the husk.
Pre-heat any grill. You'll want to use a low to med cooking temperature.
Place corn with husks directly on to top rack of grill. Close lid.(Hold onto the seasoned water for a little bit, you might
need it during grilling)
Let cook about 10 minutes, then turn. Cook another 10 minutes, then turn again.
Cook another ten minutes, turn again.
If the husks are getting too dry during your cooking process, remove from the grill and give a quick dip in the seasoned
water; place back onto grill.
The husks may begin to turn color, but that's OK as long as it doesn't catch on fire.
Repeat the turning process for about 30 minutes. Remove when all the husks are dry on the outside. Let stand a minute or
two before serving. Pull husks back from corn to eat. You can marinate or soak the corn in any kind of seasoned water
desired. You can even dissolve sugar in the water to give a sweeter taste and aroma while grilling. Have fun with it!
For Seasoned Butter:
- 1/4 cup butter
- 1 tsp garlic powder
- 1 dash of salt
- 1 dash of black pepper
- 1 tsp dried parsley
- 1 basting brush
In a microwave safe dish, add all of the ingredients for the butter. Microwave about 1 minute or until butter just starts to
come to a boil. Carefully remove from microwave and stir. Use a basting brush to brush over corn before eating.
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Connie's Corn Chowder:
Ingredients:
- 1/2 cup diced bacon
- 1 bell pepper, diced
- 1/2 medium onion, chopped
- 1 -2 T. flour
- 4 medium potatoes, cooked and chopped
- 1/2 medium onion, chopped
- 2 cups water
- 2 1/2 to 3 cups fresh corn, cut off the cob
- 2 teaspoons salt
- pepper to taste
- 2 cups cream
SautŽ bacon until browned and crisp; add diced pepper and onion. Cook until soft. Drain off excess fat. Add flour and
stir until flour is lightly browned. Add potatoes, water, corn, and seasonings; cover and simmer for 10-15 minutes. Stir
in cream; heat through but do not boil. Garnish with fresh ground nutmeg. Serves 4.
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Inca Corn Salad:
Combine cooked corn kernels, quinoa, tomatoes, green peppers and red kidney beans.
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4 Ways to Cook Corn:
Cooking Corn in Cold Water:
Place the shucked corn in a large pot. Cover it with COLD tap water. Cover the pot
and set it on the stove. Bring the pot
to a boil. Once the pot has reached a boil, the corn is cooked.
Cooking Corn with Hot water:
Bring a large pot of water to a boil. There should be enough water in the pot so that when you add the corn, carefully drop
each ear of corn into the pot. Cover the pot and return the water to a boil. Boil the corn for 5-7 minutes or until done.
Sauted corn:
Cook corn with green chilis and onion. Serve hot as a side dish.
Microwaved Corn on the Cob:
Place corn on a dampened paper towel. Turn ears over and rearrange after 1/2 cooking time.
1 ear - 1 1/2 minutes
2 ears - 3-4 minutes
3 ears - 5-6 minutes
When hot to the touch, wrap in kitchen towels or foil for at least 5 minutes to steam. Husk and serve with melted butter.
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Ice Cream S'Mores:
Ingredients:
- 18 whole graham crackers
- 1 jar (7-ounce) marshmallow creme
- 1 jar (18 1/2 ounces) thick chocolate fudge topping
- 1/2 gallon rocky road or vanilla ice cream, slightly softened
- 1/2 cup chopped almonds
Break graham crackers in half to form 36 squares. On cookie sheets, spread underside of 18 graham crackers with
marshmallow creme. Spread underside of remaining crackers with chocolate fudge. Freeze 1/2 hour until sauces are hardened.
Place 1 scoop of ice cream on top of marshmallow-coated cracker. Top ice cream scoop with chocolate-coated cracker, chocolate
side down, to form sandwich. Press down lightly until ice cream overflows sandwich. Place in freezer, about 1 hour, until
hard. Using sharp knife, trim ice cream to edge of graham crackers; roll in almonds. Repeat with remaining ingredients.
Place ice cream sandwiches in freezer bags; freeze until ready to serve. Makes 18 servings. |
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Marshmallow Creme:
Ingredients:
- 1 small cauliflower, about a pound
- 1/2 c. sugar
- 1/2 c. Karo syrup
- 1/4 c. water
Combine ingredients in a saucepan. Boil to soft ball stage 240 degrees. Meanwhile beat 1 egg white with 1/4 tsp. cream of
tartar to stiff peaks. Gradually add hot syrup while beating with mixer on medium speed. Continue beating on high until
mixture stands in soft peaks. Use as marshmallow creme or thin with water to desired consistency. Store in fridge or cool
place. Great on ice cream.
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Basic Vanilla Ice Cream:
Ingredients:
- 1 c. whole milk, well chilled
- 3/4 c. white sugar
- 2 c. heavy cream, well chilled
- 1 -2 tsp. pure vanilla extract
In a medium bowl, with a hand mixer or whisk, combine the milk and sugar for about 1-2 minutes on low speed. Stir in
the heavy cream and vanilla. Freeze it in your preferred ice cream maker.
Butter Pecan Ice Cream
Melt 1 stick of unsalted butter in a skillet. Add 1 c. roughly chopped pecans and 1 tsp. kosher salt. Cook over medium heat
until pecans are lightly browned. Remove from heat and strain. (This pecan butter is wonderful to use on toast or pancakes!)
Allow the pecans to cool completely and add them the last five minutes of the ice cream processing. If not firm enough, put
in freezer until firm.
Cookies and Cream Ice Cream
You add 3/4 c. coarsely chopped cookies (Oreos or mint Oreos) or your favorite candy (chocolate chips, M & M's) in the last
five minutes.
Mint Chip Ice Cream
Omit the vanilla in the basic ice cream and use 1 to 1 1/2 tsp. of pure peppermint extract. Chop
your favorite 4 ounces of bittersweet of semi-sweet chocolate bar into tiny uneven pieces. Add the chocolate the last
five minutes.
Peppermint Ice Cream
Add 1/2 to 1 cup crushed peppermint sticks to the basic ice cream recipe, using peppermint extract in place of vanilla
extract.
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Fruit Ice Creams:
You can add 1 cup of fresh chopped cherries, peaches, strawberries, raspberries, or other fruit in season. I always prepare
the fruit before I start the ice cream mixture. Just chop the fruit and add sugar to taste, then allow it to sit in the
sugar for about 1/2 hour. Drain the fruit before you add it to the ice cream, being careful not to add more than 1/4 c.
of juice with the fruit or it gets too runny and won't freeze up firmly. Remember to add the fruit mixture to the ice
cream during the last five minutes. Food coloring may be added, if desired.
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Kid's Tin Can Ice Cream:
- 1 (3 lb.) clean coffee can
- 1 (1 lb.) clean coffee can
- Duct tape
- 2 or more kids
- 1 c. milk
- 1 c. whipping cream
- 1/2 c. sugar
- 1/2 tsp. vanilla
- Fruit (smashed), chocolate, etc.
- Rock salt
- Ice (crushed or small cubes)
Pour all food ingredients into 1-pound coffee can. Duct tape lid on securely. Place the smaller can inside the 3-pound
coffee can. Layer ice and salt around sides of small can. Duct tape 3-pound lid on. Roll briskly on hard ground for
10 minutes - cement works best.
Open lid and drain ice water. Open 1-pound lid and stir, scraping sides well. Re-tape. Re-pack big can with ice and salt. Re-tape and roll again. Makes about 3 cups of ice cream.
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Connie's King B Recipe:
After mushrooms are cleaned, slice them real thin, sautŽ in 1 T. butter and 1 T. olive oil, minced garlic to taste and sautŽ until
most of the moisture has evaporated. You can use more butter if you want, but if your mushrooms are moist, you may not
need it. Throw in some chopped fresh parsley. They are great just like that or served on eggs, toast, or pasta.
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Mushroom Stroganoff:
Ingredients:
- 2 T. butter
2 small onions, thinly sliced
1 - 2 garlic cloves, finely minced
1 1/2 pounds mushrooms (white store bought, boletas (also called porcini)
1/4 c. brandy
1 1/4 c. sour cream
salt and pepper to taste
paprika
Whole chives to garnish
Serve over saffron rice or crusty bread.
In a large frying pan, melt the butter and add the onion. Cook 5-7 minutes until soft and golden.
Add garlic and mushrooms, cook 2 minutes stirring constantly, stir in the brandy and cook
stirring frequently for 3-4 minutes until mushrooms are tender. Reduce heat and stir in the
sour cream. Heat gently, being careful not to boil. Season with salt and pepper. Sprinkle
with paprika and garnish with chives. |
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Mushroom gravy:
Cook any edible mushroom in butter, reserving the liquid. Add to chicken broth or the drippings of any meat.
Thicken as you would any gravy and season to taste. |
Chantrelle Biscuits:
Ingredients:
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2 cups flour
- 5 t. baking powder
- 4 T. shortening
- 1/2 t. salt
- 1/4 c. milk
- 1/4 c. chopped onion or snipped chives
- 1/2 c. parmesan cheese
- 1/2 c. cooked chantrelles, drained and dried on paper towels, then chopped finely
- 1/4 c. butter, melted
Mix the flour, baking powder and salt. Cut in the shortening. Add the onion, cheese, and mushrooms.
Knead lightly. Add milk and blend. Form a ball and knead lightly. Press out to a thickness of 1/4 to
1/2 inch. Cut out with a biscuit cutter or the ever versatile glass. Brush both sides with melted butter.
Bake in a hot oven 400 degrees for 12-15 minutes or until golden brown. |
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Audio Archives of Living Locally For Less
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August 26, 2010
Living Locally For Less
Connie and Jan share corn recipes.
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August 19, 2010
Living Locally For Less
Connie and Jan share recipes using wild mushrooms.
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August 11, 2010
Living Locally for Less
Jan and Connie share recipes for ice cream.
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July 8, 2010
Living Locally For Less
Connie's mom shares stories about cooking during the depression.
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June 29, 2010
Living Locally for Less
Connie and Jan share recipes for road trips.
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June 16, 2010
Living Locally For Less
Connie and Jan share recipes using chives.
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June 9, 2010
Living Locally For Less
Connie and Jan share recipes using dandelions.
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June 5, 2010
Living Locally For Less
Connie and Jan share recipes using asparagus.
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May 27, 2010
Living Locally For Less
Jan and Connie share their favorite recipes using Rhubarb.
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May 7, 2010
Living Locally for Less
This is part 2 of Jan and Connie's series on quinoa.
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April 28, 2010
Living Locally for Less
Connie and Jan share recipes for quinoa. Part one of a two part program.
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April 14, 2010
Living Locally For Less
Jan & Connie share recipes using horseradish.
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April 8, 2010
Living Locally for Less
Connie and Jan share recipes with boiled eggs.
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March 31, 2010
Living Locally for Less
Connie and Jan with quick and easy recipes that are tried and true.
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March 18, 2010
Living Locally for Less
Jan and Connie share recipes for salad dressings.
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March 10, 2010
Living Locally For Less
Jan and Connie shares recipes for St. Patrick's Day.
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February 24, 2010
Living Locally For Less
Connie and Jan share recipes for mixes.
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February 18, 2010
Living Locally For Less
Jan and Connie talk to local vintners and chocolate lovers at The Creamery's annual wine and
chocolate Extravaganza.
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February 10, 2010
Living Locally For Less
Connie and Jan share recipes and ideas for Valentine's Day.
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February 4, 2010
Living Locally For Less
Connie and Jan share breakfast recipes.
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January 28, 2010
Living Locally For Less
Connie and Jan share recipes for soups.
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January 20, 2010
Living Locally For Less
Jan and Connie share recipes using beans.
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November 4, 2009
Living Locally for Less
Connie and Jan share recipes using vanilla.
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October 29, 2009
Living Locally for Less
Jan and Connie offer recipes for Halloween parties.
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October 28, 2009
Living Locally for Less
Jan and Connie with receipes using honey
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October 22, 2009
Living Locally for Less
Connie Willet & Jan Rogers with recipes for soup and bread.
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October 1 , 2009
Living Locally For Less
Connie Willet & Jan Rogers with recipes using onions and potatoes.
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September 24, 2009
Living Locally For Less
Connie Willet & Jan Rogers with recipes using cabbage and apples
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September 16, 2009
Living Locally for Less
Connie Willett and Jan Rogers:carrots and pears
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September 10, 2009
Living Locally for Less
Connie Willett and Jan Rogers: Pestos
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September 4, 2009
Living Locally for Less
Connie Willett and
Jan Rogers: Italian Sandwiches, Beets
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August 28, 2009
Living Locally for Less
Connie Willett and
Jan Rogers: Zucchini
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August 20, 2009
Living Locally for Less
Connie Willett and
Jan Rogers: Peaches
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August 12, 2009
Living Locally for Less
Connie Willett and
Jan Rogers: Green Beans; Herbed Butter
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August 6, 2009
Living Locally for Less
Connie Willett and Jan
Rogers: Cherries; Cucumbers & Dill
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