| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) creamed corn (I use S&W; no starch) |
| 2 |
tb |
Flour; (easy when doubling.. can get pasty) |
| 2 |
|
Eggs; lightly beaten (4 egg whites or egg substitute?) |
| 1/2 |
c |
Skim milk |
| 1 1/2 |
tb |
Sugar; (or 2+ packets of Equal) |
| 1/2 |
c |
Shredded cheese; optional (low-fat worked, added none this time and still good) |
| 1 |
ts |
Salt (or less; and easy when doubling .. doubling is much too salty) |
| 2 |
tb |
Butter; cut in pieces (I use ICBINT Light = I Can't Believe It's Not Butter Light or Weight Watchers) |
INSTRUCTIONS
from "I Love To Cook Microwave" by Jackie Olsen, p. 161
Blend* all ingredients except butter and place in a 1 quart greased
(sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook
in micro on HIGH for 10 minutes. (I bake it at 375 F for 45 minutes to an
hour (or more .. allow 1 1/2 hours time for double recipe, which is what I
usually make) 'til set and a bit golden.)
*I use a blender, but I'm not sure that's what she means .. don't blend
until completely smooth, just to mix thoroughly .. in a hurry, I blended
all but corn and butter w/ hand blender, then added and blended a little
more, right in baking dish.
Posted to Digest eat-lf.v097.n329 by music_class@earthlink.net (Katja) on
Dec 28, 1997
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“Nothing else ruins the truth like stretching it.”