Yield: 1 servings
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Husked sweet corn can bedried right on the cob. Remember, they'll be a bit heavy, so don't overload the trays. When thoroughly dry, the kernels come right off in the hands. Hold an end of the cob in one hand, then grasp and twist the free end with your other hand. The small blackIndian corn is especially adaptable toraw eating. When soaked, it is sweet and delicious in salads and soups. Corn silk is not only useful as an herb, but when dried and powdered, it can add a very nice 'corny' flavour to a soup. CORN CHIPS: (Great with garlic broth.) 3 cups fresh tomatoes, somewhat chopped ¼ cup or more chopped onion 3 cloves garlic, crushed 2 tbsp oil 1 tsp cayenne 1 tsp dill weed 1 tsp salt
Blend until smooth. Mix in a seperate bowl, 3 cups of finely ground dried sweet corn and 1 cup of ground flaxseed (or use and additional 1 cup of ground corn) Mix both mixtures together and spread as thinly as possible on leather tray or parchment paper. Dry until it can be peeled of paper, flip over and dry on regular rack. CORNAPPLE CRISPS: ½ cup ground sweet corn 1 cup blended raw apple sauce ⅛ tsp cayenne ⅛ tsp salt Mix together and spread onto leather tray. Dry until crisp. Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-26-95