Grandma's Recipes

These are recipes I prepared with my grandmother during the family reunion. I made a couple of changes to reflect my cooking personality. I added basil to the creamed corn and used maple sugar instead of white sugar in the potatoes. Otherwise, these recipes are just as Gena prepared them. I trust you’ll enjoy them as much as I did.
Elizabeth J.E Johnson

Creamed Corn with Basil
Serves 4 to 6

Ingredients:
6 ears fresh summer corn
3 tablespoons unbleached white flour
Sea salt to taste
1 tablespoon butter
Fresh ground black pepper to taste
3 tablespoons chopped fresh basil

Procedure:
1) Remove outer leaves and silk from corn. Cut the base of each stalk to create a flat surface.

2) In a medium bowl, hold an ear of corn at angle away from you. Use a sharp knife to cut downward from the tip so that the kernels are cut off of the stalk. Once all the kernels are removed, vigorously rub the knife back and forth along the bare stalk until all the leftover bits and some juice are released. Set the stalk aside. Repeat with remaining 5 ears of corn.

3) Add the reserved corn stalks to the bowl. Fill the bowl with enough water to cover the corn by about 2 inches.

4) Use your hands to rub each corn stalk to release more juice. When you feel all the juice has been removed discard the corn stalk. While you are rubbing the stalks remember to think loving thoughts. Granny (and the green gypsies) says love is her secret ingredient. Repeat with each ear of corn.

5) Add the flour, some salt and freshly ground black pepper. Mix well.

6) Over a medium flame, heat a cast iron skillet or other heavy bottomed pot with a good surface area. When the pan is hot add the butter. Allow the foam to subside then add the corn mixture.

7) Turn the flame down to low. Cook, stirring occasionally to remove bits stuck to the bottom of the pan until most of the water has dissolved, about 15 minutes. Taste the corn for doneness. It should be tender crisp and a bit creamy. If the corn feels too crunchy add more water.

8) When the corn is a desired tenderness stir in the basil. Taste and adjust seasoning to taste with salt and pepper. Enjoy!


Twice-Cooked Sweet Potatoes
Serves 4 to 6

Ingredients:
2 large sweet potatoes, peeled and cut into large chunks
3 tablespoons maple sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Pinch of ground Nutmeg
Pinch of sea salt
1 inch strip fresh lemon zest
1 tablespoon butter

Procedure:
1) Preheat oven to 400 degrees

2) In a medium saucepan, over a medium flame, combine sweet potatoes and enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Cook until potatoes are barely tender when pierced with a fork. About 10 minutes.

3) When potatoes are barely tender, transfer potatoes and cooking liquid to a 9x13in glass baking dish. Sprinkle sugar, cinnamon, vanilla, nutmeg and salt on top. Add the lemon zest.

4) Use a knife to cut the butter into small pieces. Place the bits of butter evenly around the pan. Place pan in preheated oven. Bake until liquid is bubbling and a bit syrupy and potatoes are tender. Allow to rest 5-10 minutes before serving. Enjoy!