Hey everybody!
This blog is to discuss any and all aspects of Early American food culture. Post recipes. Discuss historical figures. Go nuts!
I just made Indian corn stew this evening. I am not sure if it can be considered of colonial origin, but it was good anyway.
By the way, thanks to my fellow classmate for suggesting the idea. :)
ReplyDeleteHere is the recipe for Indian Corn Stew
ReplyDelete*1/2 cup chopped onion
*1 clove garlic, minced
*2 Tbls butter or margarine
*6 med. tomatoes or 1 can (28 oz.) tomatoes undrained
*2 cups Corn Chex cereal
*2 1/2 tsp sugar
*2 tsp salt
*1 tsp oregano
*1 bay leaf
*2 ears of corn, shucked and cut into fourths ( or I just used a can a corn)
*2 small zucchini, sliced a quarter-inch thick (about 1 1/2 cups)
*1 small green pepper, cut (1 cup)
In large saucepan saute onion and garlic in butter about 5 minutes or until tender. Add tomatoes, Chex, sugar, and seasonings. Stir to break up tomatoes. Heat to a boil. Reduce heat; cover and simmer 10 minutes, stirring frequently.
Stir in remaining vegetables. Return to boil; cover and simmer 15 to 20 minutes or until tender, stirring occasionally. Remove bay leaf before serving.
Makes about 8 servings.
**recipe from "Favorite Brand Name Vegetarian Cooking" (1997)