Roast Corn

Many recipes call for ground, roast corn. Dried Iroquois white flour corn works best and roasts nicely.

To roast corn, use a heavy frying pan. A cast iron one works best. You can add some oil to the pan but

you don't have to. Place corn in the frying pan about an inch thick. Heat to medium-low and slowly roast

the kernels, stirring and turning often to keep it from burning. If the heat is too high, the corn kernels may

explode or blacken. You don't want this to happen. It takes a while to roast corn so count on about a

half hour. Finished roast corn should be evenly golden brown and they should taste good. Try one and see!

To grind the corn, use a hand crank or mill or mortar and pestle. Blenders work but it causes a lot of wear

and tear to the appliance! Coffee grinders work well for small amounts of corn. ENJOY!!

Roast Seed Snack

whole kernel corn

soy beans

pumpkin seeds

salt, garlic powder

Place a small amount of oil in a heavy frying pan. You need just enough to coat the bottom of the pan. If you

like, garlic may be added to the oil. Heat to medium-high. Add corn kernels and stir constantly. After a few

minutes, reduce heat to medium. Stir kernels until they are golden brown. Remove the pan from the heat.

(Remember that corn cooked to a very high temperature may explode!) Repeat this same procedure with

the soy beans and the pumpkin seeds. Mix them all together, add salt if desired.

Three Sisters Soup

olive oil

2 onions, diced

2 leeks, chopped

3 cloves garlic, minced

1 quart tomatoes, chopped

2 green peppers, chopped

2 Cups pre-soaked corn kernels (Iroquois White Flour Corn)

4 carrots, sliced

4 potatoes, diced

2 cups green beans cut into 1" pieces

2 summer squash, diced

3 Tblsp fresh basil, minced

3 Tblsp fresh parsley, minced

1 tsp minced hot pepper or 1/4 tsp dried cayenne pepper

In a large sauce pan, sauté the onions, leeks, and garlic over medium heat in oil until they begin to brown. Add

tomatoes and peppers, and cook for a minute over high heat. Reduce heat to a simmer, and add carrots,

potatoes, and corn kernels, also add water to desired thickness. Bring to a full boil, cover and turn heat down

to medium-low. Simmer slowly for 2 hours. Add green beans, summer squash and spices during the last

20 minutes. Enjoy this soup with a fresh salad for a great meal!