Off the Cob Corn Recipes
The freshest and best corn recipes straight from Nebraska's own kitchens.
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Lucille Kooper and Betty Zapata, both of Alliance
“People are always surprised when they see that this salad has popcorn in it,” says Lucille Kooper of Alliance. “Then they are surprised again to find out how tasty it is.” Kooper shared the recipe with her friend, Betty Zapata, who has been making it for her family for years. “The kids, they can take it or leave it,” Zapata said. “But my husband, Max, he loves it, and so do I. Friends sharing recipes is one of the joys of cooking.”
1 bundle of green onion, chopped fine
10 slices bacon
3/4 cup mayonnaise
1 cup celery, diced
1 ¼ cup cheddar cheese, shredded
1 8oz can sliced water chestnuts, drained
1/4 cup carrots, shredded
2 Tbsp fresh chives, minced
6 cups popped popcorn
Cook bacon in skillet until brown. Drain, cool and crumble. In a large bowl, combine mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup of bacon, carrots and chives. Mix well. Add popcorn and stir. Sprinkle with remaining bacon and cheese. Serve immediately.
Pioneer Cornmeal Cookies
Wessels Living History Farm, York
Luxuries were few on the frontier. But when circumstances allowed for the purchase of or trade for a bit of sugar, a little joy was brought to both young and old with this simple pioneer cookie recipe.
3/4 cup fat (or substitute with Crisco)
3/4 cup sugar
1 ½ cup flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup raisins (optional)
1/4 cup butter or margarine
1 tsp dried onion
salt and pepper to taste
For chocolate cookies: add 1/4 cup cocoa powder and 1/4 cup milk.
(Makes 3 dozen)
Mix fat and sugar in large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon on greased baking pan. Bake at 350° for approximately 15 minutes or until golden brown.
(This story first appeared in the July/August 2012 issue of Nebraska Life Magazine)