|
Favorite Recipes | |
Be sure to check back frequently for new recipes...coming soon!
Click on the recipe you'd like to view.
Gastonian Corn
Provided by Candice Thomas of Gastonia, North Carolina.
10 oz John Cope's Sweetn' Creamy Double Cut White Corn
16 oz. John Cope's Silver Queen Style White Cut Corn
Small amount of olive oil
1 tsp beef granules
Butter and pepper top taste
Combine all ingredients, heat, serve and enjoy!
Sea Scallops in Truffled Hominy
Contributed by Ben Barker, Executive Chef/Owner, Magnolia Grill in Durham, North Carolina
Magnolia Grill also use John Cope's Toasted Dried Corn in their version of maque choux and in a winter chowder with oysters. John Cope's Food Products, Inc. would like to thank Magnolia Grill for their delicious contribution! For more information about Magnolia Grill, call 919-286-2691.
Serves six as a first course
For the Scallops
6 large sea scallops, muscle removed (dry pack and or diver scallops preferred)
Salt and Fresh Black Pepper
Olive Oil
For the Hominy
1/2 cup John Cope's Toasted Dried Sweet Corn
1 cup heavy cream
2 oz. apple-smoked bacon, cut into julienne
4 oz. yellow onion, small dice
4 oz. red bell pepper, small dice
4 oz. fennel bulb, small dice
2 TBS. whole butter
2 TBS. olive oil
1 bay leaf, preferably fresh
1 tsp. chopped garlic
1/4 cup tarragon vinegar
1/2 cup dry vermouth
1 1/2 cups chicken stock, preferable homemade
2 TBS. flat leaf parsley, minced
1 can (15 oz.) white hominy, drained and rinsed
1TBS. tarragon, minced
Salt and black pepper to taste
Garnish
1 oz. perigord black truffle (or 1 oz. jarred black truffle)
1/4 cup fresh chervil leaves
For the Hominy
Two hours before preparing hominy, combine John Cope's Toasted Dried Sweet Corn and cream, stirring to mix well. Reserve.
In heavy bottomed 4 quart saucepan, cook bacon over medium heat until rendered and crisp. Remove bacon to paper towel, leaving renderings in pan. Reserve.
Add whole butter and olive oil to renderings, heat over medium flame and add onion, pepper and fennel. Reduce to medium low and cook, stirring, five minutes. Add bay leaf and garlic, cook one minute.
Add vinegar and dry vermouth, bring to a boil and simmer for five minutes, or until reduced by half.
Add chicken stock and bring to a boil. Stir in drained hominy and dried corn with cream. Stir to mix, bring to a simmer and cook on low heat for five minutes. Season with salt and pepper to taste. Adjust consistency with chicken stock, or cream, if desired. May be cooled and refrigerated at this point; if preparing in advance, reheat, stirring often, over low heat.
For the Scallops
Remove muscle from scallops. Dry thoroughly an clean cloth and refrigerate. Remove from refrigeration 15 minutes before preparing.
Final Assembly
Warm hominy over low heat, stirring.
Heat a heavy sauté pan over medium heat for 5 minutes.
Slice truffle with truffle slicer or sharp knife, cut slices into fine julienne. Reserve. Mince any scraps and pieces fine and reserve.
Add olive oil to sauté pan, raise heat to medium high. Season scallops liberally with salt and black pepper. Add to pan without crowding and sear until golden brown, about 2 minutes. Turn and sear about 2 minutes on second side.
Stir tarragon, parsley and any reserved truffle mincings into hominy. Divide between warmed shallow soup plates. Place one scallop in the center of each bowl. Sprinkle bacon and truffle juliennes around scallops and top each with a fluffy pinch of chervil leaves. Serve immediately.
Chicken Pie
1 cup chopped stewed boneless chicken
10oz. Cope's frozen white corn
10oz. cooked limas
2 chopped hard boiled eggs
2 tablespoons parsley, chopped
½ cup chicken stock
Add one small onion to the chicken; add salt to taste to the vegetables
and chicken while cooking. Put prepared mixed ingredients into an
unbaked pie shell ( size 9 ). Put crust on top of pie. Bake 15 minutes
at 425° and turn down to 375° for remaining 45 minutes.
Prepare chicken gravy to serve over pie if desired.
Top
Chicken & Corn Pie
Pastry for a 2-crust 9-inch pie
2 tablespoons butter
2 tablespoons flour
¾ cup chicken broth or milk
1 teaspoon salt
Dash of pepper
1 15oz. can Cope's corn (Heat & Serve)
¼ cup chopped green pepper
2 cups cooked and boned chicken
Line a 9-inch pie plate with pastry. Heat oven to 400°. Melt
the butter in a small saucepan. Remove from heat to stir in flour.
Add milk slowly, stirring until smooth. Stirring constantly, bring
to boil. To thicken sauce, add salt, pepper, drained corn and green
pepper. Put half of the chicken in the pastry lined pie plate. Cover
with corn sauce, then another layer of chicken. Cover with top pastry
and seal edge. Cut slits in top crust to allow steam to escape.
Bake 10 minutes at 400°, then reduce heat to 325°and bake
30 minutes. Serve hot!
Top
Corn Souffle
1 15oz. can Cope's corn (Heat & Serve)
1 teaspoon sugar
3 tablespoons butter
4 tablespoons flour
½ teaspoon dry mustard
½ cup grated American cheese
4 eggs, separated
1 cup milk
Dash of cayenne
¾ teaspoon salt
Heat corn in sauce pan, add sugar. Heat oven to 350°. Melt
butter and blend with flour and milk. Add seasonings and cook until
thickened, stirring constantly. Add corn and cheese, then remove
from heat and stir until cheese is dissolved. Pour over beaten egg
yolks. Fold in stiffly beaten egg whites. Bake in greased baking
dish for about 40 minutes, or until firm.
Top
Curried Corn 'n Tomatoes
1 15 oz. can Cope's corn (Heat & Serve)
1 medium-size onion
1 tablespoon butter
1 tablespoon flour
½ teaspoon salt
½ teaspoon curry powder
1 tablespoon baking molasses
¾ cup canned tomatoes
Chop and brown the onion in the butter. Add the flour, curry powder
and molasses, mixing well. Add salt, tomatoes and corn. Cook slowly
until slightly thickened.
Top
John Cope's Baked Corn
1 lb. Cope's FROZEN Whole Kernel Corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
3 eggs
Melt butter in a 2 qt. saucepan, sprinkle in flour. Gradually add
milk and bring to boiling point. Add thawed corn, salt, pepper,
and sugar. Heat thoroughly. Remove from heat and add beaten eggs.
Pour into 2½ qt. buttered baking dish. Bake at 375° for
35 minutes. Serves 8.
Top
Lancaster County Corn Pudding
1 15oz. can corn (Heat & Serve)
3 eggs
¾ cup milk
1 tablespoon flour
¼ cup sugar
2 tablespoons butter
Mix flour, sugar, corn and egg yolk. Add salt and pepper to taste.
Melt butter and add to mixture along with milk. Beat egg whites
and fold in with mixture. Place baking dish in pan of water. Bake
in buttered oven dish for one hour in moderate oven.
Top
Baked Corn Supreme
1 15oz. can Cope's corn, drain liquid
1 heaping teaspoon sugar
1 cup scalded milk
2 eggs, well beaten
Salt and Butter to taste
Combine all ingredients. Bake in buttered baking dish for 40 minutes
at 375°. Serves 4 to 6
NOTE:Dried corn may be used in this recipe as follows: To
one cup dried corn (ground in food chopper) add 2 cups hot milk.
Let stand for one hour. Add two beaten eggs, one cup milk, one teaspoon
butter, 2 tablespoons sugar, salt and pepper to taste. Mix ingredients
thoroughly. Bake in buttered baking dish for 50 minutes at 375°.
Top
Corn Fritters
1 15oz. can Cope's corn, drain liquid
2 tablespoons flour
¼ teaspoon baking powder
1 pinch salt
2 eggs
Mix unbeaten eggs, flour, salt and baking powder with drained corn.
Fry in shortening or butter. Serve hot with butter, syrup or apple
butter.
NOTE: Corn Fritters may be made with Dried Corn as follows:
To one cup( 5oz. ) Dried corn, add 3 cups boiling water, let soak
2 hours. Cook ½ hour, drain. Then add 2 teaspoons sugar, one
teaspoon salt, one egg beaten, one teaspoon baking powder, two tablespoons
flour. Mix and fry in shortening or butter on both sides until brown.
Serve with syrup or butter. Makes 8 servings.
Top
Cornburgers
1 15oz. can Cope's corn (Heat & Serve)
1 egg
2 slices bread
¼ cup ketchup
1 tablespoon pickle relish
2 tablespoons minced onions
8 hamburger buns
1 lb. ground beef
1 teaspoon salt
1/8 teaspoon pepper
Beat egg and mix with bread that is torn into tiny pieces. Add remaining
ingredients, except buns, and mix thoroughly. Shape into 8 large
patties ½ inch thick. Fry in small amount of shortening until
browned (about 20 minutes), turning once. Serve on warm buttered
hamburger buns.
Top
Baked Corn with Oysters
1 15oz. can Cope's corn
2 teaspoons sugar
2 tablespoons flour
1 cup bread crumbs
1/3 cup butter
1/2 cup milk
Salt
1 cup oysters
Heat corn in sauce pan. Add sugar and salt. Make white sauce of
milk and flour. Melt butter and mix well with bread crumbs. In a
casserole, alternate layers of simmered corn, white sauce, bread
crumbs and oysters. Top with bread crumbs and bake until golden
brown.
NOTE: Dried Corn may be used in the recipe as follows: To
one cup (5oz.) of dried corn, add 3 cups boiling water and soak
for one hour or longer. Add 2 teaspoons sugar, salt and butter to
taste. Simmer entire mixture for ½ hour or longer. Prepare
white sauce of ½ cup milk and 2 tablespoons flour. Mix one
cup of bread crumbs with 1/3 cup of melted butter. In baking dish,
alternate layers of the simmered corn, white sauce, crumbs and one
cup fresh oysters. Top with bread crumbs and bake until golden brown.
Top
Corn Puffs
1 15 oz. can Cope's corn, drained
1 cup mashed potatoes
½ cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, well beaten
5 tablespoons milk
Mix the ingredients in the order given. Drop batter from a tablespoon
into deep fat, 365°. Fat is hot enough when a cube of bread
browns in one minute. Depending on size, fry 3 to 5 minutes. Drain
on paper towels and serve hot.
Top
Stewed Corn
To one cup (5oz.) Dried Corn, add 3 cups boiling water and soak
2 hours or longer. Add 2 teaspoons sugar, salt and butter to taste
and let simmer ½ hour or longer. Add ½ cup milk or cream.
Cook 5 minutes. Serves 4 to 5.
Top
Corn & Beef Hash
1 cup (5oz.) dried corn
2 cups boiling water
¼ cup chopped green pepper
¼ cup chopped onion
2 tablespoons shortening
½ lb. ground beef
1 1/3 cup canned tomatoes
½ cup hot water
½ cup pre-cooked rice
1 teaspoon salt
1/8 teaspoon pepper
Two hours or more before dinner, soak corn in the boiling water.
Thirty minutes before dinner, saute the green pepper and onion in
the 2 tablespoons of melted shortening until onions are golden brown.
Add the ground beef and brown for 5 minutes before adding remaining
ingredients, including soaked corn. Cover and simmer slowly for
20 minutes.
NOTE: Cope's canned corn (Heat & Serve) can also be used
in this recipe. Use one 15oz. can of corn instead of 1 cup dried
corn and 2 cups boiling water. Use all other ingredients as mentioned.
Top
Corn Chowder
1 cup diced potatoes
1 cup water
1 cup milk
1½ cups cooked dried corn
Cut 3 strips of bacon into 1/8" pieces. Fry bacon and remove
from pan. Saute one medium sized chopped onion in the remaining
fat. Add one tablespoon flour. Mix flour, onions and fat until thoroughly
combined. Add remaining ingredients. Salt and pepper to taste. Simmer
all ingredients together for 10 minutes. After cooking, fold in
2 tablespoons of chopped parsley.
Top
Chicken Corn Soup
10 oz. pkg. frozen fresh corn (cooked and seasoned) or 1
15oz. can Cope's corn (Heat & Serve)
1 qt. chicken broth
2 hard boiled eggs
1 cup cooked diced chicken chopped
2 tablespoons chopped parsley
Add one cup cooked noodles, if desired. Combine ingredients and
heat. Serves 8 to 10.
Top
Ham and Corn Royal
1 cup dried corn
2 cups boiling water
Dash black pepper
2 tablespoons butter
1½ cups meat stock or milk
2 tablespoons minced onion
1 cup cooked ham
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon paprika
In a saucepan, soak corn in 2 cups boiling water for 2 hours or
longer. Then add sugar, salt and pepper to corn and cook for 10
minutes. Heat oven to 375°. Melt the butter and remove from
heat to blend in flour. Stir in milk or stock, then bring to a boil,
stirring constantly. Season with salt, pepper and paprika. Mix the
green pepper and onion with the corn and put into a well greased
casserole. Cover with ham, cut into bite size pieces. Pour the white
sauce over it and cut through mixture with a knife several times
so sauce moistens bottom layer. Bake for 30 minutes.