1951 Bird Eye Corn Broil

IRISH CORN

This is a little late for St Patrick's day, but this sounds pretty good. The recipe of from a 1950 advertisement for Birds Eye frozen corn

INGREDIENTS

1 box Sweet corn

3 tablespoons butter

1 tablespoon chopped onion

2 teaspoons flour

2/3 cup light cream

1 tablespoon chopped pimento

1 tablespoon chopped parsley

½ teaspoon salt

Dash pepper

DIRECTIONS

Partially thaw the frozen corn and place in saucepan with butter and onion. Cover and heat until thawed, then remove cover and let cook for 5 minutes to sauté onions and corn.

Sprinkle flour over corn and blend in. Gradually add cream, stirring constantly to heat over low heat.

Continue to cook until sauce is thickened, this should take about 5 minutes, then add rest of ingredients, 3 to 4 servings

GREEN GIANT TRIPLE CORN FRITTERS

This recipe is from the 1960's and was developed by Green Giant.

INGREDIENTS 1 1/3 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

2 beaten eggs

1/3 cup milk

2 tablespoons oil

8 1/2 ounce can cream style corn

12 ounce can whole kernel corn, drained

oil for frying

DIRECTIONS

Combine flour, cornmeal, baking powder, sugar and salt.

In large bowl, combine eggs, milk, 2 tablespoons oil and cream style corn.

Blend in flour mix, stirring just until moistened. Stir in drained whole kernel corn.

In deep fryer or heavy saucepan, get 2-3 inches of oil up to 365 degrees.

Drop batter by teaspoonfuls and fry for 2-3 minutes on each side or until golden brown. Drain on pater towel and serve warm. Makes 28 fritters.