'COUNTRY CORN FRY': SATURDAY DINNER MENU REMINISCENT OF OLD TIMES

SCOTT CITY, Mo. -- The menu was down-home good -- country fried corn, crowder peas, ham hocks and white beans, thickened new potatoes, cucumber salad, blackberry cobbler, pecan pie, and "girdle-busting" chocolate creme cheese pie.

Mable Bain calls it her annual "Country Corn Fry."

"We do it almost every year," said Bain, "There's no particular time or reason, except that fresh corn must be available. The corn is the highlight of the dinner."

A number of relatives and friends flocked into the Bain home here Saturday, starting about mid-afternoon, with dinner (serving about 24 people, give or take a few) at 5:30 p.m.

Bain personally takes care of the corn fry.

"The recipe has been handed down," said Bain. "But we have other novelty recipes for the annual dinner. We eat so many calories, we'll have to diet for the next week."

Bain usually starts in her kitchen the day before the annual feast.

This is the way Bain's granny did it, and Bain follows suit.

"We usually use field corn," said Bain, "But this year we mixed it about half-and-half between field corn and sweet corn."

The Bain Family recipe:

The corn has to be fresh. After shucking and cleaning the corn, cut corn from the cob. Position the corn ear on its end and slice the corn off the cob, by pushing the knife down, along the ear. Bain advises not to cut all the tender corn morsels off with each cut. Do it in layers. When the corn has been removed from the ear, use the edge of the knife to scrape the ear to remove the last of the remaining "corn stuff." Save all the liquid.

Using a heavy iron skillet, heat bacon grease for flavor and frying ability, to a high temperature.

"Add all the corn stuff and fry the corn," said Bain. "Don't brown or burn the corn, just get it real hot, then turn down the heat."

Bain didn't offer serving suggestions, but here's one idea handed down by a participant. Open some biscuits and spread the fried corn over it, adding some pepper or salt. Some folks, says Bain, like the salt.

A daughter, Charlotte Kelsey, brought one of the entrees to the dinner. Charlotte, who was helping her mother in the kitchen Saturday afternoon, made a couple of calls home to check on the her ham hock and beans. A friend, Ruth Norman, brought fried chicken.

The duties were divvied up. Some relatives brought the cucumber salad, others brought strawberry and pecan pie, still others brought a green bean casserole and home-made apple pie.

Another specialty item on the menu was what Bain called the "new potato boil."

"You use small new potatoes, and add butter while boiling," she said. "After cooking for awhile, thicken with starch. Then they're great."

Often on the dessert list is "Irish Potato Candy."

"This dessert can steal the spotlight," said Bain. "But we had so many desserts this year, we passed on it."

In case someone wants to try them, Bain provides the recipe:

"Use small potatoes. Peel and cook them in salted water until tender, then drain and mash, adding margarine," said Bain. "Add confectionery sugar a little at a time. Take the thick mixture, sprinkle powdered sugar on a cloth and roll out like pie crust."

Spread with peanut butter, preferably the crunchy kind, roll it all up like a jelly roll, slice and place in the refrigerator.