St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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DRIED CORN SOUP: 

1 ear of dried corn (uh...removed from cob, natch...) 
1 sliced strip of fat back (back bacon will do - about 2 or 3 inches) 
7 or 8 cups water 
1/4 tsp fresh grnd black pepper 
5 oz dried beef or venison jerky 

Soak corn in 2 or 3 cups of water for 2 days more or less. 

Place corn and soak water in large pan, add rest of water called for in this recipe, 
fat back and simmer 3 or 4 hours or until corn is tender. 

Mix in pepper, dried beef/venison and simmer for 10 minutes or so until meat is soft. 

Serve hot. 

OOOPS, almost forgot - unless you're my neighbor or the neighbor of one of Jeffry's 
parishoners.. 

DRIED CORN: 

Take a dozen ears of corn peel back husks and remove silk - fold back husks where they 
were and place on wire rack in pan in oven (or on low grill). 

Leave space between ears to allow air to ciruculate. Bake as close to 325 degrees as you can 
for about 1 1/2 hrs. Allow corn to cool, strip back husks and hang until dry .... about a week. 

Store in as cool and dry a place as you can find or leave 'em hang until you're gonna use 'em. 

To use - see recipe above. It's an acquired taste. 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Thu, 22 Mar 2001 
Subject: Re: "Bapa"