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In this issue: Our Favorite Fall Drives
My fondest child hood memory was when we had a corn roast at our cottage along the Allegheny River in PA – my Dad would build a fire and put a huge cast iron pot (kind you make apple butter in) on a tripod and fill it with water – some times as many as 20/30 people would be there and went through maybe 3 bushels of corn! Of course, had all the picnic goodies that go with a corn roast! That corn just tasted different than any other corn I’ve tasted! – today, there is just the 2 of us, so I husk it and wrap it in wax paper and pop it in the microwave for 3 min. on each side – and it tastes pretty good and you do not have to heat up the kitchen with a hot stove and boiling water!
I made this last week from the magazine and it was awesome. I am in the middle of making it again from this online version and I think there is a cup of flour missing from the crust recipe – I used about 1 3/4 cups of flour to get the same consistency I remember from last week. Please check the quantity of flour.
This is a wonderful recipe and I even have been to Verril Farms!
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