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p6econbnlislrtm august 5 1997 lire m i in fin wmmmm drink its finally corn season those partial to fresh sweet yellow corn covered in melted butter are flocking to local farms to get one two or even three dozen some local farms cant keep up with the demand of corn- crazed buyers myra chepack of chepacks country market in stouffville said that as fast as the corn was picked on the fields last week end and brought into the mar ket it disappeared if youre looking for a differ ent way to serve corn on the bar becue why not try a foodland ontario recipe for honey garlic glazed kebabs then theres a corn relish recipe to make in small batches and finally a great fast way to cook up that fresh corn in your microwave local broccoli is also available now perfect for salads or special creations to tempt even nonveg etable lovers see recipe below a scrumptious way to prepare broccoli is featured in food- lands cheese and broccoli cal- zones honey garlic glazed corn kebabs made with chunks of ontario sweet corn smoked sausage and red and green peppers these ke babs are real barbecue showoffs bright and colorful they come hot off the grill glistening with an easy honey garlic and soy glaze if you find it hard to thread the corn pieces onto the skewers run a thin metal kitchen skewer through the centre of each piece first precook the corn so it wont dry out on the barbecue and just grill until the kebabs are hot and glazed preparation time 15min cooking time 10 to 15 min 4 small cobs of ontario sweet corn husked cut into 24 1 inj25 cm pieces 2 cloves garlic minced 1 tbsp 15 ml vegetable oil 13 cup 75 ml ketchup 13 cup 75 ml honey 2 tbsp 25 ml soy sauce 4 smoked cooked sausages cut diagonally into quarters 16 chunks green pepper 16 chunks red pepper in large pot of boiling water parboil corn 3 to 4 minutes or until almost tender drain well in small saucepan saute gar lic in oil until tender add ketchup honey and soy sauce stir to combine cook stirring over medium heat until boil ing set sauce aside to cool b3egipes i3ij cheese and broccoli calzones consider cooking extra broccoli ahead as a timesaver when week ly menu planning includes this recipe fifteen minutes to bake these appetizing calzones makes the few extra minutes of preparation worth while using commercial frozen bread dough and the microwave oven for dough rising eases the preparation time for added variety substitute 1 cup 250 mlof cauliflower for half of the broccoli preparation time 30 min cooking time 1 5 min 1 loaf 1 lb500 g white or whole wheat frozen bread dough filling 12 pkg light cream cheese 250 g 12 cup 125 ml cottage cheese 1 egg lightly beaten 1 cup 250 ml shredded mozzarel- la cheese 2 cups 500 ml chopped ontario broccoli florets blanched 14 cup 50 ml chopped redpep- p mil felioui 1 green onion chopped 12 tsp 2 ml hot pepper sauce 14 cup 50 ml cornmeal allow loaf to thaw overnight in refrigerator or at room temperature for 3 to 4 hours place loaf- in microwaveable bowl alongside 4 cup 1 l glass measure containing 3 cups 750 ml hot tap water cover loaf with paper towel heat on low 10 per cent 20 to 25 min until doubled in size beat cream cheese cottage cheese and egg until smooth stir in- mozzarella cheese broccoli florets red pepper onion and hot pepper sauce punch dough down divide into 4 pieces roll each piece into 8 in 20 cm circle on surface sprinkled with cornmeal divide filling evenly over half of each circle fold dough over filling and seal edges cut several slits in top with sharp knife bake on lightly greased pan in 450 degree f 230 degree c oven 15 to 20 min until golden brown and crisp serves 4 come and get it myra chepack of chepack country market in stouffville shows off some fresh corn just picked from the fields theyre selling for 350 per dozen or 30 cents each whether you barbecue them microwave or boil them in the traditional way add a little but ter and salt and they taste deli cious photo by sjfoerd w1tteveen thread corn pieces onto 8 metal skewers alternating with sausage and peppers brush kebabs with sauce grill 4 to 6 in 5 to 10 cm from mediumhot coals 10 to 15 min or until sausage and vegetables are hot and glazed turning and brushing several times with sauce serves 4 small batch corn relish makes about 2 12 cups 300 ml in medium microwavable casse role combine the following 14 cup 50 ml granulated sugar 1 tbsp 15 ml cornstarch 12 isp 2 ml each celery seeds curry powder hot red pepper flakes 14 tsp 1 ml salt and pinch of pepper whisk in 13 cup 75 ml white vinegar until blended add 1 medium finelychopped onion 12 cup 125 ml finely chopped red pepper cover and microwave at high for 3 to 4 minutes or until mixture boils stir add 2 cups 500 ml cooked ontario corn kernels from 4 cobs cover and microwave 3 to 4 minutes or until mixture boils and thickens spoon into clean jars cover and refrigerate use within two months microwaved corn in the husk makes 4 servings soak ears of corn in 1 inch water 10 minutes drain and space evenly in microwave microwave at high 8- 10 min or until tender when squeezed let stand 10 minutes before serving husk and silk will easily peel off ready for the compost serve with herb or plain butter salt and pepper if youre microwavihg only one or two cobs wrap individually microwave on high power for 2 minutes per cob or just until ten der let stand 2 minutes before unwrapping r hints for herb usage mj herbs aromatic leaves from nonwoody plants and shrubs can add flavor to just about any dish you prepare the following is a guide to herbs from the family circle cookbook new tastes for new times basil tastes like a cross between cloves and licorice and it can be added to most pot roasts stews and chicken dishes you can add a few sprinkles of basil to ripe tomatoes and the herb enhances salad dressings and dips dill has a lemony flavor sprin kle dill on lamb and pork or use a dillbutter sauce on strongfla vored fish dill goes well with most vegetables and makes great yogurtbased sauces and dips oregano has a hot peppery fla vor and is important in greek and italian cooking it is great in meatballs pork and on pizza it is a traditional herb for spaghetti and barbecue sauce as well as chili parsley stimulates digestion it is excellent for seasoning all kinds of meats in the final stages of cooking food for thought lisa cartwright rosemary has a strong sun- warmed pine needles aroma its good in marinades and adds fla- vor to most meats you should use it sparingly with fish and egg sage has a lemony pleasantly bitter taste that is good with fatty meats its good with grilled fish and stuffing its good with any vegetable but should be used sparingly in egg dishes tarragon works well with most meats and is excellent with fish and poultry its a good herb for sauces dressing and spreads thyme has a faint clovor flavor and an aroma of mint and lemon it is an essential flavoring for- beef and lamb stew clam chow- der and poultry- its good with butter and steamed vegetables and salad dressings it can also be used in egg dishes and light cheese sauces n