MMMMM------------------------CORN PUDDING-----------------------------
20 oz Whole kernel corn; defrosted
1 sm Onion; quartered
2 c Milk
2 lg Eggs
8 1/2 oz Pkg corn muffin mix
1 c Cheddar cheese; shredded
Heat oven to 325 F/160 C. Combine seasoning ingredients. Rub evenly
into surface of beef roast.
Place roast fat side up on rack in shallow roasting pan. Insert
meat thermometer into thickest part, not touching bone or fat. Do
not add water or cover roast. Roast approximately 2 to 2-1/2 hours
for medium rare; 2-1/2 to 3 hours for medium.
Remove roast from oven when thermometer registers 140 F/60 C
(medium-rare) or 155 F/68 C (medium). This will be a few degrees
below final desired doneness. Tent roast loosely with aluminum
foil. Let stand 15 minutes. Roast temperature will continue to rise
to final desired doneness and will be easier to carve. Carve meat
across the grain, when possible.
Corn Pudding:
Approximately 1 hour before serving, process corn and onion in food
processor fitted with steel blade until corn is broken but not
pureed. Add milk and eggs; process just until blended. Add muffin
mix and 1/2 ts salt; process only until mixed. Pour into greased
11x7" baking dish. Bake in 325 F/160 C oven 45 to 50 minutes or
until edges are golden. Sprinkle with cheese; broil 3 to 4" from
heat, until cheese melts and top is crusty.
Source: Supermarket free beef recipes handout from
Oregon Beef Council
