MONDAY'S WORK

Today on the way home from the beauty shop,

I picked up 100 ears of corn. I husked them,

brushed, boiled, blanched and cut off the cob.

From the 100 ears I got 20 quarts of corn.

As I was doing the corn I remembered the days

when we put up lots of corn. There were two times

in particular I remembered it being a family affair.

Alan's mother and dad were visiting us when we lived

in Lititz. They helped us put up 30 dozen.

Then I remembered the year we lived at Sugar Grove.

Alan's dad had passed away and his mother moved to be near us.

She wasn't well at all but she came one day to help.

She seemed so happy to be able to be a part of the family

in doing what she had always done herself.

Putting up corn also reminded me of the first time I met

my friend, Betty. When we moved to Pennsylvania in 1982,

Betty invited us to dinner.

She and her mother-in-law had put up 36 dozens ears of corn and

had made corn pies. We had never eaten corn pie so we were

delighted to taste a food that was so popular here in PA.

We LOVED it!

Here is a recipe I found on the internet:

CORN PIE
Printed from COOKS.COM
2 (9 inch) pie crusts

Uncooked corn to fill pie crust

3 eggs, beaten

3 tbsp. flour

1 1/3 c. milk

2 tbsp. butter

1 tsp. salt

1/4 tsp. pepper

2 tbsp. sugar
Beat eggs. Add flour, sugar, salt, pepper, and milk. Fill pie crust with corn. Pour mixture over corn. Dot with butter. Cover pie with second crust. Bake at 350 degree for 1 hour or until browned. Serve with butter and milk. Serves 4 to 6.

This doesn't seem like the recipe Betty used. But, this is a corn pie.