ROAST CORN SOUP
     ('o' nanh-dah) by Miriam Lee

     SENECA

     12 ears white corn in milky stage
     1 # salt pork (lean and fat)
     1 # pinto or kidney beans

     Using low heat, take corn and roast on top of range (using
     griddle if your stove is equipped with one) and keep
     rotating corn until ears are a golden brown. After the corn
     is roasted, take ears and put on foil covered cookie sheet
     until cool enough to handle. Scrape each ear once or twice
     With a sharp knife. Corn is ready for making soup. While
     corn is being roasted, fill kettle (5 qt. capacity)
     approximately 3/4 full with hot water and put on to boil
     along with salt pork which has been diced in small pieces
     for more thorough cooking. Beans should be sorted for
     culls, washed twice and parboiled for approximately 35-45
     minutes. After parboiling beans, rinse well in tepid water
     2 or 3 times. Corn and beans should then be put in kettle
     with pork and cooked for about 1 hour. (Note: Beans can
     also be soaked overnight to cut cooking time when preparing
     soup).

     SUCCOTASH SENECA

     Ingredients
     green corn with kernels removed
     fresh shelled beans
     enough water to cover
     salt and pepper to taste
     cubed salt pork

     Mix the corn and beans and cover with water. Cook the
     mixture over medium heat for about a half hour. (Be sure to
     stir the mixture to avoid scorching.) Add pepper and salt
     and salt pork if desired.


     FROM: _Our Mother Corn_Mather/Fernandes/Brescia 1981