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Fried Corn

On 7 Jul 2007 at 14:49, christine wrote:

> Dear  Phaed,
> My mother-in-law passed a few years ago and lived in KY.  She made
> this fabulous fried corn and I never bothered to get the recipe.  I've
> seen some recipes on the Internet but this was an old-fashioned one
> that I believe was very simple but absolutely delicious.  Can  you
> help?
> Thanks for all you do.
> Christine 

Hello Christine,

The only recipe that I can find called "Kentucky fried corn" is the first one below. The second one is called "old-fashioned fried corn". The others are typical of Southern fried corn recipes and are like the fried corn that I grew up eating here in Mississippi.

This is the best I can do - you give me no way to identify your mother-in-law's particular recipe.


Kentucky  Fried  Corn

6 strips bacon, 1" cubes
4 ears corn, sweet or horse, scraped from cob
2 sm. cucumbers, thinly sliced
1 med. onion, minced or in rings
1 lg. egg
Salt, pepper & sugar to taste

Lightly fry bacon, mix other ingredients thoroughly, pour into bacon grease.
Fry slowly so as not to brown too quickly, about 25 minutes.
NOTE:  Pimiento strips and green sweet pepper can also be used if desired.
Yield: 4 to 6 servings.
Old  Fashioned  Fried  Corn

5 or 6 ears of corn
1 tsp. black pepper
1 c. water
1/2 stick butter or margarine
Salt to taste (about 1 1/2 tsp.)
1/2 c. all purpose flour
1/4 c. bacon drippings

Cut corn off cob, about half the thickness of the kernel, then scrape cob.
Add salt, pepper and flour. Mix with 1 cup water. (If too thick, add more 
water as the corn cooks.) Pour corn mixture into a hot skillet that contains 
the bacon drippings. As corn cooks, add margarine or butter. Cook on medium 
heat until corn bubbles, stirring constantly. Reduce heat to low. Let cook 
for about 30 minutes, stirring often. A crust will form around and on the 
bottom of the skillet.
Southern  Fried  Corn

8 ears white (sweet) corn
2 tbsp. bacon grease (the stuff left in the pan after cooking bacon)
1 tbsp. pepper
1/2 c. milk

Makes 4 servings.
(Use 2+ ears per person.) Always use White corn, yellow corn won't work.
Prep time:  10 to 15 minutes.  Cook time:   20 minutes.
In deep baking pan in kitchen sink place husked corn cob tip down, holding
other end. Using a sharp knife cut kernels off cob in rows (starting at
end of cob you are holding and cutting downward to the tip). Cut only half
deep into the kernels (you will only be cutting the tips of the kernels 
into the pan). After cutting all of the kernel tips, use the back edge 
of the  knife (non-cutting edge) to scrape the corn milk off the cob 
into the pan. Use the same downward motion from end to tip of cob.
Do this for each ear of corn. An iron skillet works best, but a teflon 
works ok, too. heat the bacon grease in the skillet on medium high.
When bubbly, carefully put the corn and corn milk mixture into the pan.
Add pepper.  Let sit for several minutes. 
Turn heat down to medium. Turn every several minutes with a spatula 
scraping cooked corn from bottom of pan. Add milk if corn becomes too
dry. The corn should be slightly less runny than creamed corn. If the
corn cobs aren't very juicy or if too much kernel was cut off then 
you will probably need to add the milk.  It should be added after 
about 10 minutes and cooked for another 10 minutes. Cooking time is 
approximately 20 minutes, but the corn is definitely done when the
corn kernels start turning yellow.
Fried  Corn

9 fresh ears corn
1/2 c. bacon drippings
1 c. half and half
Salt and pepper to taste

With a sharp knife run down the cob and slice off all the corn.
Then scrape the cob until all the corn juice is removed. Into
a hot black iron skillet add the drippings.  When it sizzles 
add the corn stirring a lot so it doesn't stick or burn, but
it should get a little crispy. Cook until thick (6 or 7 minutes)
don't stop stirring.  Pour in the cream, salt and pepper.
Put a lid on it and cook slow for 10 to 15 minutes more.
Cool it and take it right on to the dinner.
Serves 4.

Shahi Turkha

On 6 Jul 2007 at 19:04, Dominique wrote:

> Hello Phaedrus-
> I am looking for a recipe for Shahi Turkha, an indian dessert.? We
> had it once at a restaurant called India House, in Buffalo Grove Here
> is what i can tell you about it: It is usually topped with real silver
> leaf I know it has got cardamon in it as well as almonds and
> pistachios and some indian with a very odd name. (it begins with a 'R'
> if i remember right) and from the pictures i;ve seen of it, it seems
> to look like a layered dessert, with white on the bottom (i assume
> this is the almond part) then green (the pistachio?) then topped with
> a brown layer (cardamon) and finally the bits of silver leaf. Thank
> you so much for any infor and or recipes you can find! -Dominique

Hello Dominique,

See below for recipes for shahi turka and rabadi. These are the only recipes that I can find.


Shahi Turkha


Rabarhi(Unsweetened)- 350gm. 
Sugar- 600gm./3 cups 
Vetivier- 1 drops 
Green Cardamom powder- ? tsp 
Milk Bread- 12 slices 
Groundnut Oil to deep fry 
Milk- 2 litres 
Almonds- 4tsp 
Pistachio- 2tsp 
Saffron- 2tsp 
Chandi - ka - Varq(Silver leaves) 
THE RABADI: Add 100gm. of sugar while it is still warm and stir until dissolved.
Add vetivier and stir. 
THE SYRUP : Boil the remaining sugar with water (approx 300ml) to make a syrup
of one-string consistency. Add cardamom powder and stir. 
THE BREAD:Slice off the crust and trim the edges to make discs. Heat oil in a
kadhai and deep fry over low heat until golden brown and crisp. 
THE MILK: Bring to a boil in a large , flat, thick-bottomed handi, remove and
reserve 15ml/ 1 Tbs to dissolve saffron. 
THE TUKRHA:Immerse the fried bread in the remaining milk, the slices at least
an inch apart. Return the handi to heat and simmer until the milk is absorbed,
turning once in between with a spatula without breaking the bread. Remove from
heat and pour on the warm syrup. 
THE NUTS: Blanch almonds and pistachio, cool, remove the skin and cut into
THE SAFFRON: Dissolve in the reserved milk while it is still warm. 
Arrange the soaked Tukrha on silver platter, spread Rabadi on top. garnish with
 nuts and sprinkle saffron

To Serve
Cover with Shahi Tukrha with Varq and serve warm. 

Yield: 12 
Preparation time: 1.15 hours(Plus time taken for Rabadi)

Milk- 3litres 
Sugar- 350gm. 
Vetivier- 5 drops 
Pistacho- 3tbs 
Chandi - ka - Varq(Silver leaves) 
THE PISTACHO: Blanch, cool, remove the skin and cut into silvers. 
Put milk in a kadhai, bring to a boil, reduce to low heat and stir 
constantly for 20 minutes. Thence stir after every 5 minutes until 
milk is reduced to 900ml and acquires a granular consistency. 
Remove, add sugar and stir until dissolved. Then add vetivier and 
stir. Cool, remove to a silver bowl, garnish with pistachio and 

To Serve
Remove from the refrigerator, cover with varq and serve chilled. 
(Rabadi is best served in individual shikoras - earthenware bowls - 
and should be portioned out, garnished with pistachio and then 
refrigerated. It should be covered with varq only at the time of serving.

Preparation time:5 minutes 
Cooking time: 2 hours

Chimney Cakes

Hi Phaedrus,

I was wondering if you every saw a recipe for Chimney Cakes.  I was in New 
York City and saw them at a street festival.  They looked so good, but I was to 
full to try them.  I think they are Hungarian.  They rolled in small strips 
and put on a round about 4" tube and then baked in a small oven.  It looked like 
they then rolled them in a brown sugar mixture.  I sure would like to try 
them if you find a recipe.

Thank You, Norma 

I saw on your site about clear toy candy that someone 
had called it German Clear Toys.  Our family had operated stands at farmers 
markets here in Pa. since 1928 and made caramel corn the old fashioned way in a 
copper kettle by hand and also made clear toy candy for years.  My husband 
had a bad fall last year and now is in a nursing home.  I just got done selling 
the business with much regret, but it was too busy for me to do without a lot 
of help. I am in the process of teaching the new owners how to make the clear 
toy candy.  I have many antique molds which we used.  I found your site very 
interesting and will go to it again to look up different things to make.

Hello Norma,

"Chimney cakes" are "kurtoskalacs" in Hungarian. Two recipes below. There's a video of how they're made here":
You Tube

And a picture of how its done here:


(Transylvanian Milk Bread Rings)

6 egg yolks
100-120 g/4-4 1/2 oz. butter
1/2 tsp. salt
2 tbsp.sugar
50 g/2 oz. yeast
500 ml/18 fl. oz. lukewarm milk
1,000g/2 lb. flour
chopped almonds

Dissolve the yeast in the lukewarm mild. Beat the egg yolks and butter
together, then add the salt and sugar. Sieve the flour and add the egg
mixture and the yeast. Blend together thoroughly. Cover with a cloth
and put in a warm place to rise. Turn out onto a floured surface, roll
out and cut into long strips  5 cm/2 in. wide. An alternative way is
to divide the dough into small balls, leave to rise and then roll each
ball into long strips, 5 cm/2 in. wide. Brush the rolling pin with
melted butter and twist the strips, one at a time, on to the pin.
Press together with the fingers so that the edges nearly meet. Brush
with melted butter and sprinkle with roughly chopped almonds and
sugar. Bake over an open fire, turning constantly until golden brown,
or in an infrared oven. They can also be baked in an ordinary oven,
but in this case bake without the almond and sugar coating. Remove
from the oven when half-cooked and brush with more melted butter and
then sprinkle with the almonds and sugar. Finish baking.
Kurtoskalacs, Tepsiben 

1 cup lapte 
1/4 cup zahar granulat 
1/2 plic de drojdie uscata 
3 galbenusuri 
1 albus 
1/2 lingurita sare 
2 cups faina 
1/4 lb unt nesarat 

unt topit 
1 ou intreg 
1/4 cup nuci tocate sau macinate 
zahar vanilat 

1.Se face o maia din un pic de lapte caldut, 1 lingura zahat si drojdia.Se
lasa sa "creasca" in loc cladut cam pentru 10 minute 
2. Se amesteca 3 galbenusuri cu albusul si cu maiaua. Se adauga restul de
lapte, de zahar si sarea. Se amesteca cu faina. 
3. Se framinta adaugindu-se untul putin cite putin. Se framinta pe o
planseta presarata cu faina pentru 15 minute, aproximativ. Se pune aluatul 
la crescut, intr-un loc ferit de curent, pina isi dubleaza volumul. 
Se acopera cu un servet, desigur. Se incalzeste cuptorul la 350*F. 
4. Se ung generos cu unt (sau shortening_ un fel de "untura vegetala")
niste tuburi de metal de 1/2 inch grosime si cam de 6 inch lungime. 
(1 1/2 cm X15 cm). Se intinde aluatul intr-o foaie subtire si se taie 
in fisii de 8 inches (20 cm) de lungi si 1/2 inch (1.5 cm) de late. 
5. Fisiile se ruleaza in spirala de-a lungul tuburilor. Se fac atitea
rulouri cit se ajunge aluatul... Se lasa sa se odihneasca cam 10 minute. 
In timpul cit se odihnesc se unge aluatul (rolurile) cu unt de 2 ori, 
folosind o pensula. 
6. Se bate oul intreg cu 1 lingura de apa si se mai ung rulourile si cu
aceasta, apoi se tavalesc prin nuca macinata. Se coc in cuptorul preincalzit 
cam 15 minute!!! 
7. Cind sint coapte se scot usor de pe forme si se presara cu zahar
vanilat. Se servesc fierbinti cu dulceata !! 

Eu am gasit reteta asta care se convenise ca e cea mai exacta. 
Poate cineva are timp s-o traduca pentru ea. 

Marble Crullers

Dear Phaed,
In the Bronx, New York, where I grew up, there was a donut shop that 
sold a Marble Cruller. Last week, I tried to get one there and they 
don't make it anymore. It is a big long cakey type fried cruller 
donut. It's half chocolate, half vanilla cake with a smooth sugar 
I believe they still sell this donut in the morning in street carts in 
I also saw something in Stop and Shop that looked close, and they call 
it a Tiger Tail.
I would be so grateful for a recipe.
Thanks so much,

Maltese Recipes

Grazio's Kitchen


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