• BH&G 3621

    From Dave Drum@1:229/452 to All on Sat Aug 14 22:31:18 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tomato-Topped Corn & Feta Casserole
    Categories: Vegetables, Cheese, Herbs, Puddings
    Yield: 8 Servings

    MMMMM------------------------CORN PUDDING-----------------------------
    6 Ears fresh sweet corn;
    - shucked
    6 lg Eggs
    1 c Half & Half or light cream
    3 cl Garlic; minced
    1 ts Snipped fresh marjoram
    1 tb Stone ground Dijon-style
    - mustard
    1/2 ts (ea) salt & black pepper
    4 c (1") cubes country-style
    - white bread; dried *
    1 tb Olive oil
    1/2 c Pitted kalamata olives;
    - halved
    4 oz Crumbled feta cheese

    MMMMM----------------------ROASTED TOMATOES---------------------------
    1 pt Whole cherry or grape
    - tomatoes
    1 tb Olive oil
    1 tb Snipped fresh marjoram
    Salt & fresh ground pepper

    CORN PUDDING:
    Set oven to 350ºF/175ºC.

    Grease a 3 quart baking dish; set aside. Cut corn kernels
    from cobs; set aside. Add the eggs, half-and-half,
    mustard, garlic, marjoram, 1/2 teaspoon salt, and 1/2
    teaspoon pepper to the large bowl and whisk well. Stir in
    bread cubes. Set aside until needed, stirring
    occasionally.

    Heat oil in a large skillet over medium-high heat. Add
    corn kernels. Cook, stirring occasionally, about 12
    minutes or until tender and golden brown in spots. Stir
    into bread mixture. Stir in olives and half of the feta
    cheese. Transfer mixture to prepared baking dish. Crumble
    remaining feta cheese over the top. Bake for 35 to 40
    minutes or until set (a knife inserted near center comes
    out clean).

    TOMATOES: Halve any large tomatoes. Place tomatoes in a
    9" pie plate or other shallow baking dish. Drizzle with
    oil, sprinkle with marjoram, salt, and pepper. Toss to
    coat. After corn pudding has baked for 20 minutes, add
    tomatoes to oven.

    Remove corn pudding and tomatoes from oven and let stand
    5 minutes. Serve corn pudding warm topped with a spoonful
    of tomatoes and the juices.

    TO MAKE A MAIN DISH: Stir in 2 cups chopped cooked
    chicken before baking.

    Spread cubes in a 15" x 10" x 1" baking pan. Loosely
    cover and let stand overnight, or bake in a 350ºF/175ºC
    oven for 10 to 15 minutes, stirring every 5 minutes.
    Cubes will continue to dry as they cool.

    If you prefer a more moist bread pudding, do not dry the
    bread.

    Makes: 8 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Nutritious Ain't Delicious - Lawrence Sanders

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)