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The Quilt Inn Country Cookbook
Aliske Webb
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/2 tsp. salt
/2 tsp. fresh ground pepper
1/2 cups fresh whole corn kernels
dash Tobasco sauce
Preheat oven to 375F. Remove outer layer of garlic skin. Slice of 1/2–inch of
top stem to expose cloves. Place head, cut side up on baking sheet. Drizzle with oil.
Turn over and roast 30 to 40 minutes or until cloves are soft and golden. Remove and
cool garlic. Remove garlic cloves from head by squeezing bottom and using knifetip
to pull them out. Place cloves in blender. Add eggs, egg yolks, cream, salt, pepper and
dash of Tobasco sauce. Process until blended. Add corn and mix lightly.
Butter baking dish or individual ramekins. Spoon corn mixture into pans and
place in water in roasting pan. Bake 30 to 40 minutes or until set. Remove and cool.
Serve by inverting onto serving plate with green salad.
Lorraine’s Summer Corn Tart
l cooked pie crust
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cups fresh corn kernels
/2 lb. spicey Italian sausage
red pepper, diced
green pepper, diced
onion, sliced
large eggs
cup milk
/4 cup flour
/4 to 1/2 tsp. Tabasco to taste
/2 tsp dry mustard
/2 tsp. salt
Steam corn until tender. Drain and set aside. Remove casing from sausage. In
skillet cook sausage until browned, stirring to break meat into crumbles. Remove
sausage from pan. Saute peppers and onion in sausage dripping until tender. Remove
and set aside.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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