| 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.
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