Back about 20 years ago or so I had ordered 100 Cornish/Rock chickens and paid the down payment of $5. With the order you would also get that many more of straight run-left over-healthy baby chicks of whatever they had left. As time got closer I was still too busy to get them a place ready and by the time they were to be shipped-I STILL wasn't ready. I told ole Jeep about'm and that I didn't think I could take'm. He thought it was a shame to lett'm go and lose that great opportunity. I did too! He said he'd take'm. They came in that very week and old Jeep was in the chicken business. His wife thought it was kinda dumb to get 200 chickens but went ahead and let'm bring'm home. They were buyin that expensive feed once a week at first. By the second week---twice. It got to the point they were goin every other day and haulin feed home by the big bags. The Cornish rock's were gettin huge by the 3rd week and legs givin away by the second week. They were fed the expensive mineral stuff but still their legs went down. By week 4---BUTCHER'N TIME! Freezers full, theirs, moms, their kids, mine, other brothers etc. They were certainly good eatin--the cornish rocks that is. The other straight run leftovers were still small and skinny. The big'n had hogged up most of the feed and the little runts were still---well little runts! All turned out ok but he lost money on the whole deal not countin the hours and hours of labor feedin, cleanin up after'm and of course-butcherin'm. His wife don't laugh at all when I call and tell'r we have 500 chickens comin this time! Makes for a rather "cool" response from'r. Roasted chik, mashed taters, chik gravy, green beans, fried sweet corn, fresh maters, green onions and lots a T. Who needs steak when this grub is available--and homegrown and homecooked! Lay your turkey away now at the grocery store and start preparin a list of needy people that needs it this Thanksgivin. Compile a list first so you'll know how many turks to buy. Matt. 24:44

-- hoot (hoot@pcinetwork.com), November 12, 2000

Answers

Hoot, will you post your recipe for "fried sweet corn"? Thanks Deb

-- Debbie T in N.C. (rdtyner@mindspring.com), November 13, 2000.

Hey Deb! Fried sweetcorn. This is the way I do it-don't know if its the "right" way or not but it works for me. Open a quart jar of homecanned sweetcorn. [You can use store bought corn but it isn't nearly as good] In a big iron skillet dump in about 4 tablespoons of fresh homemade unsalted butter. Melt the butter, dump in some pepper and then salt and garlic power if you want. 'After the butter is melted add the sweet corn. Simmer on very low heat, covered for about 10 to 15 minutes-stirrin every little whip-stitch. Baby white onions can also be added too. After it simmers awhile remove the lid and let it brown just a little bit. Guess I could make some to go with the Turk! hoot gibson. Matt. 24:44

-- hoot (hoot@pcinetwork.com), November 13, 2000.