| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Creamed corn; 14-3/4 oz. |
| 1/4 |
ts |
Powdered onion |
| 1/2 |
ts |
Granulated sugar |
| 10 |
oz |
Sweetened condensed milk |
| 1 |
tb |
Sweet butter |
| 2 |
tb |
Cooked whole-kernel corn canned or frozen |
INSTRUCTIONS
Recipe by: San Jose Mercury News 1-7-98 Combine creamed corn, powdered
onion, sugar and sweetened condensed milk in a blender. Puree on high speed
for 1 minute. Pour mixture through a medium sieve into a 1-quart saucepan,
using the back of a wooden spoon to press all the liquid from the corn
pulp. Reserve 1 teaspoon pulp; discard the rest. Bring soup to serving
temperature over medium heat, stirring lightly. Add reserved pulp and
butter, whisking until blended. Add the whole-kernel corn and heat through
before serving in warm bowls. Serves 2. Variation: Add ramen noodles to
make a dish from the Hokkaido region in northern Japan. Recipe from Don
Cross as received from a Tokyo soba noodle house. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: San Jose Mercury News 1-7-98.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7,
1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”