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Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 11:16 PM |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:37 AM |
Corn Soufflé with Creamed Onion Sauce 3 tablespoons unsalted butter
1 medium onion, finely chopped
3 ears fresh corn kernels and liquid scraped from cobs
4 eggs
1 teaspoon cornstarch
1 cup heavy cream or evaporated milk
Salt and pepper to taste
Creamed Onion Sauce (see recipe below) Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish. In a large frying pan over medium heat, sauté onion in butter until translucent. Add corn kernels and liquid; continue to sauté until corn is soft. Remove from heat and let cool. In a food processor or blender, process half the corn mixture with eggs, cornstarch, and cream or evaporated milk until smooth. Transfer processed corn mixture to a large bowl. Add salt, pepper, and remaining corn mixture; fold to blend mixture. Pour corn mixture into prepared custard cups. Carefully pour warm water into the baking pan to come halfway cup the sides of the custard cups. Baked 30 to 40 minutes or until a knife inserted near the center comes out clean. Remove from oven and immediately remove cups from water bath. To serve, top warm soufflé with warm Creamed Onion Sauce. Makes 8 servings. CREAMED ONION SAUCE:
1 tablespoon unsalted butter
1 medium onion, coarsely chopped
2/3 cup heavy ream or evaporated milk
Salt to taste
2 teaspoons soy sauce
Coarsely ground black pepper to taste In a large frying pan over medium-high heat, sauté onion in butter until golden brown. Add cream or evaporated milk and reduce by half. Season with salt, soy sauce, and pepper. Remove from heat and set aside. | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:40 AM |
Baked or Grilled Corn On The Cob 1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon prepared horseradish
Pepper to taste
1/2 cup butter or margarine, room temperature
6 ears of corn, husk and silk removed Preheat oven to 375 degrees or preheat your grill. In a small bowl, combine prepared mustard, salt, prepared horseradish, pepper, and butter or margarine; spread onto corn. Wrap each piece of corn loosely in aluminum foil. Bake or grill 20 to 25 minutes or until corn is very hot. Remove from oven or grill, remove aluminum foil, and serve. Makes 4 to 6 servings. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:31 AM |
Scalloped Corn Bake 1 Can Cream Style Corn 2 Eggs, beaten 1 Box Jiffy Corn Muffin Mix 1 Cup Shredded Cheese 1 Can Whole Kernel Corn, do not drain 1 Stick Butter or Margarine, melted 1 Cup Sour Cream Spray casserole with non-stick cooking spray. Mix all ingredients and pour into prepared pan. Bake, uncovered at 350 degrees for 1 hour. | |
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Reply
| | | From: Genie· | Sent: 9/19/2008 3:37 AM |
CORN FRITTERS 2 eggs 1 can (16 ounces) cream style corn or use 2 cups fresh corn kernels plus 1/4 cup cream 1-1/2 cups Mrs. Cubbison's Corn Bread Stuffin' 1-1/2 tablespoons green onions, chopped 1/4 teaspoon salt dash cayenne pepper butter or margarine Beat eggs. Add corn, cream if needed, stuffing mix, chopped green onions, salt and pepper. Melt butter in griddle pan. Drop corn mixture by spoonfuls onto butter. Fry until golden brown on each side. Serve warm. Excellent when served with fried ham or baked, poached or fried fish. Makes 12 cakes. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:17 PM |
Pennsylvania Dutch Corn Pie - 1 dozen ears of corn or 1 bag (16 oz.) frozen corn
- 3 medium potatoes
- 1/2 cup celery - chopped fine
- 3 hard boiled eggs - chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- pie dough for a 2 crust pie
- 4 T. butter
- 1-l/2 cups milk, slightly scalded
| | Preparation -
Cook the corn, then cut it off the cob. Peel the potatoes, cut them into small cubes and cook until nearly tender. Near the end of the cooking time, add the chopped celery to the potatoes and cook for a few more minutes to barely soften the celery. Drain the water thoroughly. Mix the cooked corn, potato cubes and chopped celery together in a large bowl. Add the chopped hard-boiled eggs, salt & pepper. Stir to mix well. Roll half the pie dough and place it in a deep dish 9" or 10" pie pan. Add the corn mixture. Melt the butter; add it to the scalded milk. Pour the milk and butter mixture over the other ingredients in the pie dish, but keep the level of the milk at least 1/2 inch below the top of the pie dish. (Reserve the remaining milk and butter mixture to serve with the baked pie.) Roll the remaining pie dough and place it on top of the pie. Pinch the top and botton crusts together along the edge. Flute the edge. Cut slits in the top crust, as shown in the picture. Place the pie on a cookie sheet and bake at 375º for 45 minutes. Remove from the oven let stand for about 5 minutes before cutting and serving. Serve the reserved milk and butter mixture with the pie to pour over individual servings. | |
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Reply
| | | From: Genie· | Sent: 10/9/2008 3:46 AM |
Corn Pudding Ingredients - 3 eggs
- 3 Tbsp. melted butter or margarine
- 1 Tbsp. sugar
- 1 Tbsp. flour
- 1 1/2 tsp. salt
- 1 1/3 cups milk, scalded
- 1/4 inch slice of small onion
- 1 1/2 cups whole kernel corn
Directions Butter 2 quart casserole. Put eggs into blender. Cover and process at stir until beaten. Add remaining ingredients. cover and process at whip only until corn is thoroughly mixed into batter. Pour into casserole. Bake for 1 hour 10 minutes in preheated 350 degree F oven. | |
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