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Vegetables
Corn Pudding
Karen Schagat
2
1
1
2
3
3
cup frozen Corn, thawed
-1/2 cups Milk
/4 cup Sugar
Eggs
Tbsp Flour
Tbsp Butter, softened
Mix butter, flour, and sugar til smooth and light. Add eggs and
beat lightly. Combine corn and milk in blender until smooth. Add
corn mixture to egg mix and beat well. Pour into a greased
casserole. Bake at 375° for 35 minutes uncovered. Increase
temperature to 400 and bake approximately 15 minutes until firm
and lightly browned.
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1 tsp or more Mustard
1/2 cup Brown Sugar
1/2 cup Catsup
Grease pan. Cook for 45 minutes or 1 hour. Place strips of
bacon on top.
Kidney Beans Creole StylReuthTurnock
two 1 lb. 6 oz. cans Kidney Beans
1
1
1
1
1
1
1
Onion (minced)
/2 Green Pepper (diced)
Cup Canned Tomatoes
Tbsp. Brown Sugar
/2 Tsp. Salt
/2 Tsp. Pepper
Tbsp. Butter
Empty beans into baking dish with cover. Add onion, green
pepper and other seasonings to tomatoes. Mix and pour over
beans. Dot with bits of butter. Cover and bake in moderate oven.
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