jmcquown wrote:
> My dad asked to "get on the computer and ask whoever" about Parched Corn.
> Apparently this is something his grandmother made for them (in Pennsylvania)
> during the Depression. Information on Parching corn he
>
> http://www.motherearthnews.com/Organ...loom-Corn.aspx
>
> or
>
> http://tinyurl.com/2hzj3n
>
> He said his grandma served it with some sort of gravy but the only
> ingredient he mentioned was lard. Given it was the Depression I'm guessing
> it was probably a white gravy with lard as the fat, flour stirred in, milk,
> salt & pepper. It was most definitely something very inexpensive.
>
> I gather (he wasn't really clear, but lately he rarely is) he's looking for
> a recipe to recreate this dish from his childhood. Is anyone here from the
> Pennsylvania/Ohio area familiar with this? Thanks in advance for any
> information.
>
> (Oh, and I suspect it won't be as great as he so fondly remembers; we've all
> had that experience!)
>
> Jill
>
>


Jill,

My Grandma use to make parched corn when I was young. She would take
corn and cut it off the cob and lay it out on a screen and let it dry
out in the sun, then when dried she would put the corn in jars for later.

When she was ready to use it she would soak it in milk overnight then
drain it and fry it in lard and we would eat like that and sometimes she
would just cook it in the milk and it would be like a very chewy creamed
corn.

Either way it was extremely chewy.

Later,

BobSlo