Creamed Corn

My mother and stepfather gave us a "mess" of corn yesterday evening, and this morning dear Mr. Honeysuckle shucked it and cleaned it for me. He fed the horses the shucks and corn cobs. Yum for the horses...they love it!
Anyway I made creamed corn for lunch. Along with turkey and rice, buttermilk cornbread and ahem....yellow squash, straight from the garden. One squash filled the skillet! A huge squash but very tender! I sauteed it with green onions for a little change from smothered...
OKay enough about squash.

Here's how I made the creamed corn:

CREAMED CORN
8 ears of fresh corn
2-3 T. butter
Salt and pepper to taste
2 t. corn starch if needed (see note*)
Shuck corn and remove silk. Trim any bad spots off. Wash corn. Warm skillet and add butter. Keep on low while preparing corn. Cut the tips of the "kernals" into a bowl, then scrape the cob (the remaining juice under the kernals) into the bowl. Turn burner up to medium. Place corn into skillet and add about 1 /2 cup water, salt and pepper. Stir and cover. You want it to simmer. Watch carefully and stir occasionally to prevent sticking. You may need to add a little more water if it does. Cook until it is slightly glossy looking and thickened, approx. 15-20 minutes.

*If it is watery or doesn't thicken then the corn wasn't very starchy or you may have added a little too much water. You may thicken it by adding 2 t. corn starch mixed in a little cold water, then stir into corn.

Taste to see if done. Turn down to lowest temp. to keep it warm until mealtime. Serves 6.

Throwing in the towel...

I don't think I ever want to see any squash again. Oh boy................We put up over 60 (I lost count) quart sized bags of squash (and zucchini) yesterday, and I think I'll go get the mower and cut down the bushes! Don't get me wrong, I am thankful for what we've got, and thankful to have put up this amount in the freezer, but I think we have enough already? My sweet niece helped me or I'd still be cutting, blanching and bagging squash! On top of that I had to do something with some of the things in the freezer and fridge to make room for all of the squash, did I mention we have squash? LOL So anyway, I boiled parts of a turkey my son killed a few weeks ago for turkey and rice that we'll have tonight, also baked a chicken with turnip roots, potatoes, carrots and onions, smothered some "squash", and I have some yummy avocado's to make some guacamole today.

I put up:

~blanched yellow squash

~raw yellow squash

~raw zucchini

~zucchini fries (dampened and coated in flour)

~yellow squash fries (dampened and coated in flour)

~yellow and zucchini sliced dipped in buttermilk and egg, and coated with cornmeal

~shredded zucchini for zucchini bread

Inevitably, I will have more squash...I'm going to be pickling it next time...Oh, and I canned 11 jars of pickles, as well.

I'm still so tired, and so sore...Even my thumb is sore from all the cutting! But we'll have plenty of squash to get us through until the year 2015 or so...well, not quite, but close.

What's For Supper?

Bar-b-q chicken, smothered squash, potato salad, rolls...

Dessert: Dishpan cookies & coffee

Smothered Squash...

Fill a skillet with sliced squash and 1/4 cup water. Place a big pat of butter, about 1/4 cup onions, salt, and pepper on top. Cover, simmer for about 20 minutes. If you like it slightly browned, cook longer until all water has evaporated and bottom starts to brown.

This recipe works with zucchini too.