Vegetables
Reading edition
Corn pudding
6 servings, about ⅔ cup each
Frozen corn, whole kernel 3½ cups
Milk 1 cup
Eggs, slightly beaten 3
Salt 1 teaspoon
Pepper ⅛ teaspoon
Butter or margarine, melted 2 tablespoons
Sugar 3 tablespoons
Preheat oven to 325°F. (slow). Grease 1½-quart casserole.
Cook corn according to package directions. Drain. Scald milk.
Mix remaining ingredients together. Slowly add hot milk to egg mixture. Add corn. Pour into casserole.
Bake 30 minutes or until set.
NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, heated until boiling and drained.
Cabbage cooked in milk
6 servings, ½ cup each
Cabbage, shredded 1 quart
Milk 1½ cups
Flour 2 tablespoons
Butter or margarine, melted 2 tablespoons
Salt 1 teaspoon
Pepper Dash
Add cabbage to milk and simmer for 2 minutes.
Mix the flour and fat and add a little of the hot milk. Stir into cabbage and cook for 3 or 4 minutes until thickened, stirring constantly.
Season with salt and pepper.
Eggplant-tomato casserole
6 servings, ¾ cup each
Onion, chopped 1 large
Eggplants, peeled and diced 2 small
Butter or margarine ¼ cup
Tomatoes, drained 28-ounce can
Salt 1 teaspoon
Pepper ⅛ teaspoon
Corn flake crumbs ¼ cup
Preheat oven to 350°F. (moderate).
Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs.
Bake 30 minutes.
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