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05-25-2012, 11:22 AM
Re: (...)
Saw this on Bizarre Foods last night. Andrew was in West Va. where people would make jelly using the corn cobs for stock when no fruit was available. After boiling the corn cobs, they would add sugar and pectin, then bottle it. Apparently, it's a bit like honey and good on biscuits.
Maryann
"Drink your tea slowly and reverently..."
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Wow, since I make corn cob stock every year, this could take that a step further!! What a cool idea and the flavor of the stock is so good to begin with. hmmmmmm, interesting. Thanks Maryann.
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Interesting! It does sound like it would go well with biscuits.
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Seems like I've heard of it. Sounds interesting!
Daphne
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I haven't made it yet, but recently bought a cookbook that has a recipe for it. I'm waiting for the local corn to be ready.
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We need the recipe, Lorraine!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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As soon as I find the book ( I know it's in one of the many stacks of books in the living room
). I'll post it.
Practice safe lunch. Use a condiment.