Subj : Re: Bulletin Board was: Tagl
To : Dave Drum
From : Sean Dennis
Date : Thu Dec 19 2024 20:21:11
-=> Dave Drum wrote to Mike Powell <=-
DD> I chose the recipe for the title's relevance to the subject. It's my
DD> way of honourig the memory of my friend and echo participant Burton
DD> Ford. Burt always said he wasn't a cook but an "eat". And he always
DD> posted a recipe that in some way related to the subject being
DD> discussed. Sometimes it was a "left field" and tenuous conn ection.It's
DD> known as "doing a Burton". Bv)=
When I first joined COOKING in 1996, Michael Loo explained to me that it was
customary to end your message with a recipe. That's something I've tried to
do since.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dad's Corn Custard
Categories: Corn, Casserole, Thanksgivin, Christmas
Yield: 1 Servings
2 1/2 c Corn kernels; (5 ears fresh
-or frozen)
1 tb Baking powder
1/2 lb Monterey jack cheese; grated
1/2 lb Cheddar cheese; grated
4 Fresh green chiles; peeled,
-seeded and chopped
3 tb Sugar
9 Eggs
3 c Heavy cream
1 tb Salt
Preheat oven to 350 degrees
1. In a food processor combine corn, baking powder, both cheeses and
sugar until corn kernels are just broken down. Do not puree.
2. In a bowl, whisk together eggs and cream. Add corn mixture and
salt, and stir well.
3.Pour corn & egg mixture into a greased 3 quart baking dish and bake
for 1 hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving and Christmas, with
fierce competition over who gets to take home the leftovers. The
recipe can be cut in half for a regular meal as well. Cooking time
varies greatly depending on the over you're using. It will take at
least 1 hour to set (even when halved).
Recipe by: Lu's Dad - John
Posted to recipelu-digest Volume 01 Number 305 by RecipeLu
<
[email protected]> on Nov 25, 1997
MMMMM
-- Sean
... Feeling a bit paranoid? Remember... you are not alone.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
