Subject: Corn Custard
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 18 2002 - 23:57:40 EST
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FOOD FUNNY
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MaryLou Williams writes, "Your food funny today made me think of my
oldest brother when we were growing up."
We had gone to my great grandparents house for the day. Grandma was
putting food on the table and my brother was there watching - he
really liked to eat. She placed a bowl of cooked cabbage on the
table. My brother stood up in his chair to get a better look at the
food in the bowl and turned to Grandma and asked, "What is that crazy
lookin' stuff?" Well, Grandma, being the wise lady she was, said,
"Well, that is "Crazy Stuff" and when we eat it it makes us all a
little crazy."
Well, when everyone sat down to eat my brother insisted that he had to
have some of that "crazy lookin' stuff" and ended up eating all on his
plate and requested three more servings of it. To the day that he
passed away he loved that "crazy lookin' stuff," and ate cabbage any
way it was fixed.
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TODAY'S RECIPE
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Inspired by my recent driving trip to Illinois, I thought it was time
for a few classic recipes from that part of the world. Here is the
lineup for "Straight from the Heartland":
Monday's Starter
Corn Custard
Tuesday's Soup or Salad
Shaker Herb Soup
Wednesday's Side Dish
Spiced Acorn Squash
Thursday's Entree
Deviled Short Ribs
Friday's Dessert
Shoofly Pie
This dish can be served as a vegetable side dish or as an elegant
first course.
Corn Custard
2 cups (500 ml) fresh or thawed frozen corn kernels
4 eggs
1 cup (250 ml) heavy cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Combine all the ingredients in an electric blender or food processor
and puree until the mixture is thick and smooth. Pour into an
ungreased souffle dish or 4 to 6 individual custard cups or ramekins.
Place in a roasting pan and add enough water to come halfway up the
sides of the souffle dish. Bake in a preheated 350F (180C) oven for
45 minutes to 1 hour, until the top is golden brown and a knife
inserted in the center comes out clean. Serves 4 to 6.
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