A summertime S outhwest V irginia tradition is pickling fresh corn in a crock. This tradition started many, many years ago when there were no other means of storing food to last through the winter months. Most families had stone crocks which were used to store and pickle foods. Storing food in stone containers goes back into millennium. The ancient Egyptians stored many items in stone containers as well as early Native Americans. So, this is an ancient practice which has been carried down through the generations. My recipe for pickled corn come through such a route. Pickled Fresh Corn 6 Cups water 3 Cups apple cider vinegar 1/2 Cup pickling salt 3 Dozen Ears of Fresh Corn on the Cob ( cut off whole kernel ) Shuck the corn, then Silk the corn, after Silken the corn, Wash the corn in cool water. Cut the fresh corn off of cob as whole kernel into a large bowl. The...
picture:Ranger Marceia Holland and Golden Eagle Recently at Grayson Highlands State Park, a research of the migration of the Golden Eagle took place. The Rangers and Researchers captured this young Golden Eagle to study and tag the bird for future study on how they migrate from Canada to places in the United State (in this case to the high mountains of Southwestern Virginia). The golden girl holding the Golden Eagle is Marceia Holland, a hard-working dedicated ranger at Grayson Highlands State Park, who has written an article on the migration of the Golden Eagles which can be found on Virginia State Parks web-site and Miss Marcie is a wonderful friend who was once my boss. After the study in which left the bird unharmed, it was released in the wilderness area from which it was captured.
Caramel Cake for the holidays Ingredients : 3 sticks butter 3 cups sugar 5 eggs 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups whole milk 1 teaspoon vanilla Directions : Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing. Homemade Caramel Frosting Ingredients 1/3 cup sugar 1 tablespoon all-purpose-flour 2 1/2 cups sugar 1 cup milk 3/4 cup butter 1 teaspoon vanilla extract Directions Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven...
Comments
Post a Comment