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Sasse Freezer Corn
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| 9-10 CUPS OF RAW CORN, CUT OFF THE COB
½ CUP OF SUGAR 2 CUPS OF WATER 2 TSP OF SALT BRING CORN, SUGAR, WATER AND SALT TO A BOIL. STIR OCCASIONALLY TO KEEP THE CORN FROM BURNING. CONTINUE AT A SLOW BOIL FOR 5 MINUTES 1 STICK OF BUTTER (WE DON’T USE THAT MUCH 2/3 OF A STICK WILL DO) ADD BUTTER AND CONTINUE TO SIMMER FOR 10 MIN.
PUT INTO FREEZER BAGS, I PUT THE SEALED BAGS INTO COLD WATER ( TO STOP THE COOKING AND TO CUT DOWN ON THE MOISTURE IN THE FREEZER) LAY FLAT IN THE FREEZER. |
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SWEET CORN (BOILED) Husk enough corn to fit in the pot of your choice (we use a stock pot, it holds about 14 ears) Fill 1/3 of the pot with water, add 1 tsp. of salt to the water Bring the salted water to a boil Add the sweet corn ears, return the water to a boil. Once the water has returned to boiling, set the timer for 8 min. Cover and reduced heat to a light boil or simmer When the timer goes off, I take the pot off the stove, dump the hot water and fill the pot with cold water (that stops the cooking) Drain the cold water let the corn cool and EAT! |
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FRESH SALSA |
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4-5 Roma tomatoes or garden tomatoes, chopped 1/4 tsp. of diced garlic 2 green onions (I use the white tip) chopped a few sprigs of Cilantro, chopped fine 1/2 tsp white sugar 3/4 cup of corn (left over off the cob, or a can of corn) 1 Tbls. lime juice, fresh if available 2 Tbls. of Italian dressing Dash of tabasco Chopped Jalapeno peppers or sweet red peppers (depending on your personal taste) FRESH ASPARAGUS SALAD
TRI-COLORED PASTA, PREPARED AND COOLED PACKAGE OF PEPPERONI, CUT IN HALF PIECES 1 CAN OF BLACK BEANS, DRAINED 1 ½ CUP OF CORN, EITHER FRESH OR SM. CAN, DRAINED 1TBLS. OF DRIED CILANTRO, OR FRESH SPRINKLE OF ITALIAN SEASONING ¼ CUP OF GREEN ONION TOPS, CUT WITH SCISSORS ½ CUP OF RED PEPPER, CHOPPED SPRINKLE OF DRIED PARSLEY DASH OF TABASCO ¼ TO ½ POUND OF FRESH ASPARAGUS, STEAMED TO SWEAT STAGE. (IN MICRO FOR ABOUT 30 SECONDS) CUT INTO BITE SIZED PIECES. 1 BOTTLE OF ITALIAN DRESSING (WISH-BONE) I USE ABOUT 10 OZS. AND ADD MORE WHEN THE PASTA GETS DRY. SPRINKLE LIME JUICE OVER TOP, SPARINGLY SPRINKLE OF PARMESAN CHEESE |
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