| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable, Spicy, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Corn, frozen or canned |
| 1 |
c |
Milk or cream |
| 4 |
lg |
Eggs |
|
|
Salt & pepper |
| 1/4 |
ts |
Cumin or to taste |
| 2 |
|
Jalapeno peppers, minced |
| 1/2 |
|
Sweet red pepper, chopped |
|
|
Date: 28 Jun 94 |
INSTRUCTIONS
Put corn, milk, eggs into blender, and blend into thick puree. Add
peppers and stir or use low speed to mix. Pour into a pyrex baking
dish and place in oven in a shallow pan of water. Bake at 350 F. for
about 45 minutes or until a knife comes out clean. You can also add
some chopped onion and/or some Monterey Jack cheese to this dish if
desired. It makes a nice custard texture that will puff up and turn
very light brown in the oven. From: Robert White
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Jan 30, 99
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