Creamy Corn Pudding **we TRIPLE this recipe for our Thanksgiving of about 12 people
3 tablespoons butter
3 tablspoons flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 can (17 ounces) cream style corn
3 eggs
Melt butter in saucepan over low heat; add flour, sugar, and salt, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove mixture from heat, and stir in corn. Beat eggs well. Gradually stir in about 1/4 of hot mixture into beaten eggs; then add remaining hot mixture, stirring constantly. Pour into a lightly greased one and one half quart casserole. Bake at 350 degrees for about 1 hour. Yield 6 servings
For some reason when we make a double batch for 9 people it disappears so we now triple the recipe.
PLEASE be careful when adding eggs to a hot mixture. You can get scrambled eggs and it is not what you want to do here!
Sweet Potato Casserole
2 1/2 pounds sweet potatoes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1 teaspoon salt
1/4 pound butter, softened
1 cup milk
Cook, peel and slice sweet potatoes. In mixing bowl with electric mixer, beat sweet potatoes until smooth. Mix in remaining ingredients. Butter a shallow 2 quart casserole dish. Pour in potato mixture, smooth out the top. Next add praline topping
Praline topping
2/3 cup light brown sugar, packed
1/4 pound butter, melted
1 cup chopped pecans
1 teaspoon ground cinnamon
Mix all ingredients in a bowl. Spread evenly over potatoes. Bake at 350 degrees for 45-50 minutes (golden brown and bubbly). Remove from oven and let stand for ten minutes. Its always super hot! This can be made a day ahead and refrigerated overnight.
Lastly, the Kraft Broccoli Cheese Casserole. Complete with cream of soup and cheez whiz. At least I do technically live in the south where this sort of food item is acceptable :P
http://allrecipes.com/recipe/krafts-broccoli-rice-casserole/Detail.aspx
No comments:
Post a Comment