Subj : BH&G 3621
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 22:31:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato-Topped Corn & Feta Casserole
 Categories: Vegetables, Cheese, Herbs, Puddings
      Yield: 8 Servings
 
MMMMM------------------------CORN PUDDING-----------------------------
      6    Ears fresh sweet corn;
           - shucked
      6 lg Eggs
      1 c  Half & Half or light cream
      3 cl Garlic; minced
      1 ts Snipped fresh marjoram
      1 tb Stone ground Dijon-style
           - mustard
    1/2 ts (ea) salt & black pepper
      4 c  (1") cubes country-style
           - white bread; dried *
      1 tb Olive oil
    1/2 c  Pitted kalamata olives;
           - halved
      4 oz Crumbled feta cheese

MMMMM----------------------ROASTED TOMATOES---------------------------
      1 pt Whole cherry or grape
           - tomatoes
      1 tb Olive oil
      1 tb Snipped fresh marjoram
           Salt & fresh ground pepper
 
  CORN PUDDING:
  Set oven to 350ºF/175ºC.
  
  Grease a 3 quart baking dish; set aside. Cut corn kernels
  from cobs; set aside. Add the eggs, half-and-half,
  mustard, garlic, marjoram, 1/2 teaspoon salt, and 1/2
  teaspoon pepper to the large bowl and whisk well. Stir in
  bread cubes. Set aside until needed, stirring
  occasionally.
  
  Heat oil in a large skillet over medium-high heat. Add
  corn kernels. Cook, stirring occasionally, about 12
  minutes or until tender and golden brown in spots. Stir
  into bread mixture. Stir in olives and half of the feta
  cheese. Transfer mixture to prepared baking dish. Crumble
  remaining feta cheese over the top. Bake for 35 to 40
  minutes or until set (a knife inserted near center comes
  out clean).
  
  TOMATOES: Halve any large tomatoes. Place tomatoes in a
  9" pie plate or other shallow baking dish. Drizzle with
  oil, sprinkle with marjoram, salt, and pepper. Toss to
  coat. After corn pudding has baked for 20 minutes, add
  tomatoes to oven.
  
  Remove corn pudding and tomatoes from oven and let stand
  5 minutes. Serve corn pudding warm topped with a spoonful
  of tomatoes and the juices.
  
  TO MAKE A MAIN DISH: Stir in 2 cups chopped cooked
  chicken before baking.
  
  Spread cubes in a 15" x 10" x 1" baking pan. Loosely
  cover and let stand overnight, or bake in a 350ºF/175ºC
  oven for 10 to 15 minutes, stirring every 5 minutes.
  Cubes will continue to dry as they cool.
  
  If you prefer a more moist bread pudding, do not dry the
  bread.
  
  Makes: 8 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nutritious Ain't Delicious - Lawrence Sanders

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