| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 5 | Servings | |
INGREDIENTS
| 3/4 | c | Evaporated skimmed milk |
| 2 | tb | Freeze-dried chives |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 16 | oz | Frozen whole-kernel corn, thawed |
| 15 | oz | No-salt-added cream-style corn |
| 2 | Eggs | |
| 2 | Egg whites | |
| Vegetable cooking spray |
INSTRUCTIONS
Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8-inch square baking dish coated with cooking spray. Place dish in a large shallow dish, and add hot water to larger dish to a depth of 1 inch. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove custard from water, and let stand 15 minutes. Yield: 5 servings (serving size: 1 cup). Per serving: 203 Calories; 3g Fat (11% calories from fat); 11g Protein; 39g Carbohydrate; 74mg Cholesterol; 306mg Sodium Recipe by: Cooking Light, March 1995, page 166 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”