| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Corn |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter; divided |
| 2 |
|
Eggs; separated |
| 1 |
ds |
Paprika |
| 3 |
tb |
Flour |
| 1/2 |
c |
Chopped nuts; (macadamias) |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Canned creamed corn |
| 1 |
ts |
Seasoned salt |
| 1 |
c |
Warm milk |
| 1 |
tb |
Sugar |
INSTRUCTIONS
In small saucepan, saute onion in 1 tablespoon butter until tender and
golden. In large bowl, beat egg yolks, mix in corn, sauteed onion, paprika
and seasoned salt. In small saucepan, melt 2 tablespoons butter; stir in
flour; blend well. Gradually add warm milk, stirring until creamy and
thick. Combine with corn mixture. In small bowl beat egg whites until stiff
but not dry. Fold in nuts, sugar and egg whites into corn mixture. Pour
pudding into well-buttered 1 quart casserole. Bake at 350 degrees for 30 to
40 minutes until mixture is set and golden. Serves 4 to 5.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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