5089 Wellington Rd 32, Guelph  519-822-1070

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Tasty Corn Recipes

Baked Corn

Corn Fritters

Frozen Corn

BBQ Corn

Corn @ Work

Ingredients

• 2 cups of corn

• 1 teaspoon pepper

• 2 eggs

• 2 tablespoon butter

• 1 teaspoon salt

• 1 tablespoon flour

• 1 tablespoon sugar

• 1 cup milk

Directions

• Pre-heat oven to 350° F

• Mix ingredients in a bowl and transfer to baking dish

• Bake for 30–40 minutes

 

Ingredients

• 2 cups corn

• 1 teaspoon salt

• 2 eggs

• 1 teaspoon baking powder

• 2 tablespoon cream

• 1/8 teaspoon pepper

• 1/4 cup flour

• 1/8 teaspoon pepper

Directions

•  Pre-heat griddle

•  Combine ingredients throughly in a bowl

•  Drop corn mixture by spoonfuls into 4 tablespoons hot oil on the griddle.

 

Frozen Corn – Creamed Style

Best freezing varieties are available in late August and early September.

Directions

• Place cleaned cobs in boiling water; bring water back to a boil, boil 3-4 minutes.

• Chill immediately. Cut off top part of kernels and scrape out the remaining germ with the back of the knife.

• Exclude air from the container and freeze immediately.

Barbeque variations

Sweet Corn can be prepared in many ways. On the barbeque (with or without husks), roasted over a campfire, fried in batter...

Let us know your favourite methods. Email us at info@strom.ca

Quick Corn at Work

Provided by our valued customer Bill Wong.

Directions

•  Just remove the silk and most of the husk (leave on 1 or 2 layers).

•  Place corn on a paper towel and microwave for 3-4 minutes depending on the size of the cob.

•  Carefully peel off the remaining husks and have the butter and salt ready.  Enjoy!

Pumpkin Recipes

Pumpkin Soup

Sausage-Stuffed Squash

Pumpkin Puree

Ingredients

• 1 Strom's 'Small Sugar' pie pumpkin to get 500g (1lb), chopped

• 30g (1oz) butter

• 1 onion, finely chopped

• 2 cloves of crushed garlic

• 750 ml (3cups) chicken or vegetable stock

• 15 ml (1Tbsp) tomato paste

• 5 ml (1 tsp) cayenne pepper

• salt & pepper to taste

• 15 ml (1Tbsp) grated parmesan cheese

Directions

• Chop pumpkin into cubes, discard skin & seeds.

• In large saucepan, sauté onion & garlic in butter until tender.

• Add pumpkin and sauté for two additional minutes.

• Add additional ingredients except cheese.

• Cover & simmer for 20 min or until pumpkin is tender.

• Blend smooth a with mixer.

• Serve sprinkled with grated parmesan.

Directions

•  Cut squash in half lengthwise. Scoop out seeds. •  Pierce skin in several places with sharp knife.

•  Rinse and place cut-side down on a large microwaveable plate, placing thicker ends toward outer edges of dish.

•  Microwave on High Power for 14 to 16 minutes or until tender. Rearrange halves or rotate dish for even cooking.

•  Crumble sausage into a medium-sized microwaveable casserole, add onion, green pepper, and garlic.

•  Cover and microwave on High power for 4 to 6 minutes or until sausage is no longer pink.

•  Stir often to prevent meat from clumping. Drain off liquid, stir in Italian seasonings and tomatoes, cover and microwave on High power for 2 minutes or until hot. Season to taste with salt and pepper.

•  Divide mixture between squash halves, sprinkle with cheese and reheat at High power for 2 to 4 minutes to melt cheese.

Ingredients

•  2 small Acorn Squash

•  1 1/2 tsp (7ml) Italian seasoning

•  2 (about 1/2 lb/250g) sweet or hot Italian sausage

•  2 medium ripe tomatoes, halved, seeded, and chopped

 •  1 large onion, chopped

•  salt and pepper

•  1/2  green pepper, chopped

•  1/2 cup (125ml) grated parmesan cheese

•  2 cloves garlic, minced

Serves 4 • Preparation time: 10 minutes • Baking time: 25 minutes.

Note: recipe tested in a 700 watt microwave oven.

Recipe taken from Foodland Ontario Collections

 

Ingredients

• One Strom's 'Small Sugar' pie pumpkin

Directions

•  Wash outside of pumpkin.

•  Cut in half and scoop out seeds. Cut halves in half again.

•  Place in pot with small amount of water.

•  Bring to a boil then simmer with lid on for 15-20 minutes (until flesh is soft like a potato). Don't let the water boil dry.

•  Remove from pan and scoop flesh out of shell.

•  Mash with a potato masher or put in blender.

•  Add to your favourite recipe or freeze for later use.

 

Makes about 3-4 Cups (750-1000 ml).

5089 Wellington Rd 32, Guelph

519–822–1070

Directions & Hours

 519–822–1070