Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Corn Puff
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- #12305
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup butter
1/4 cup flour
1 cup milk
1 can (15 ounce size) cream-style corn
5 eggs, separated
1 1/2 cup grated Cheddar cheese
1/2 cup grated Swiss or Provolone cheese
1/4 teaspoon cream of tartar
1 clove garlic, finely minced
1/8 teaspoon cayenne pepper
OR
1/2 cup green chile
directions
Melt butter and stir in flour. Cook one minute, stirring then stir in milk. Add garlic and cayenne. Cook to thicken sauce.
Stir in corn. Stir in egg yolks one at a time. Stir in cheese.
Whip whites with tartar. Stir a fourth of the egg whites into the corn mixture to lighten it, then fold in the remainder of the whites into the corn.
Spoon gently into a greased deep casserole or souffle dish. Bake at 350 degrees F for 1 hour until puffed and golden.
added by
jmassing
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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