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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

Peg requested a recipe for "creamed corn made from dried corn". We
had several responses. If you have a variation of this recipe that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
A Thank You!
To all the wonderful readers that responded to my request for the No
Bake Cherry Topped Cheesecake...Thank you so much for your efforts.
While none of these were the "one", we are going to give a couple of
them a try anyway. Thank you again, Patti in Oregon

--One More try--

Deluxe Vanilla Cheesecake--
3/4 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 small pkg. vanilla pudding
1/2 sugar
1 cup milk
3 packages (8 oz. each) cream cheese, softened
3 egg yolks
1 teaspoon vanilla
1 tablespoon lemon juice
1/4 teaspoon salt
3 egg whites

Mix crumbs, 1 tbsp. sugar, and the butter. Grease sides of 9-inch
spring-form pan to one inch from top; coat with about 2 tbsp. crumb
mixture. Press remaining crumb mixture firmly on bottom of pan.
Combine pudding mix, 1/2 cup sugar, and the milk in a saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat, cover surface with wax paper, and set aside.
In large bowl, beat cream cheese slowly with electric mixer until
fluffy. Add egg yolks; beat well. Blend in vanilla, lemon juice, salt
and pudding. Beat egg whites until soft rounded peaks form; fold into
cheese mixture. Pour into pan. Bake on lowest rack at 425 degrees
for 30 minutes, or until center is set when lightly touched and top in
golden brown. ( cake becomes firmer when cool.) Cool or chill; remove
from refrigerator at least 30 minutes before serving. Nancy K
This old family recipe is based on dried sweet corn, a Pennsylvania Dutch
staple, essential to the culture.
4 cups dried corn (see Note)
4 cups milk
3 cups heavy cream
3 tsp. sugar
3 tsp. salt
4 tbsp. butter
Freshly ground black pepper

1. Place dried corn in a large bowl and cover with milk and heavy
cream. Cover with plastic wrap and refrigerate overnight.
2. Transfer corn mixture to a large saucepan. Add sugar, salt, and
butter. Bring to a boil, stirring frequently, over medium-high heat.
Reduce heat to low and simmer, stirring occasionally, for about 30
minutes. Adjust seasoning to taste with salt and pepper just before

Finding Dried Corn -- Pennsylvania Dutch-style dried sweet corn is
available in many markets in Lancaster County, Pennsylvania, and
through specialty mail-order sources.
Try harmonyhousefoods.com
Yield - serves 8

--Another Recipe--

The corn Peg Murphy is looking for is John Cope's
Toasted Dried Sweet Corn, a Pennsylvania Dutch Food
from Lancaster Co. (John Cope's Food Products, Inc.
Rheems. PA17570) We always have it for Thanksgiving
and Christmas. There are two ways to prepare it...
Stewed Corn...Add 3 cups of boiling water to one cup
of John Cope's Dried Corn and soak 2 hours or longer.
Add 2 teaspoons of sugar, salt and butter to taste.
Let simmer a half hour or longer. Add 1/2 cup of milk
or cream and cook 5 minutes. Serves 4 to 5. OR..
Baked Corn Supreme is the recipe our family prefers
and the one I believe she is looking for...Grind 1 cup
(5 oz) of John Cope's Dried Corn in a blender or food
chopper. Add 3 cups of cold milk, 2 tablespoons of
melted butter, 1 teaspoon of salt, 2 tablespoons of
sugar, and 2 well beaten eggs. Mix thoroughly and pour
into a buttered casserole. Bake for 50 minutes in an
oven that has been preheated to 375 degrees. Of
course, when our large family gets together for the
holidays we multiply the recipe four or five times.
When we serve it to guest the always rave about it.
Hope this helps... Dione from MD
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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