Tuesday, May 30, 2017

Recipes by Alexis Smith: Corn Pudding; Squash Casserole

Alexis Smith's Corn Pudding

2 cups whole kernel corn, drained
1 can (4 oz.) green chili peppers, drained and cubed
1/4 lb. cheddar cheese, grated
1 cup milk
1/2 tsp. salt
3 eggs, beaten

Mix ingredients in the order given. Turn into a greased 1 1/2-qt. baking dish. Set in a shallow pan of hot water.

Bake in preheated 350 degrees F. oven about 1 hour or until set. Serve hot or cold. Great with barbecued spare ribs or steak. Serves 6.

Alexis Smith's Squash Casserole

6 large crookneck squash
1 onion, peeled and sliced
1 green pepper, diced
1/2 cup butter
1 cup bread or cracker crumbs
1 cup light cream
3 eggs, beaten
Salt, freshly ground pepper to taste
1/2 tsp. Italian seasoning or mixture of oregano, basil and marjoram
Pinch of sugar
1 tsp. baking powder
1 cup cheddar or American cheese, grated
Paprika for color

Wash and cut squash into chunks. Combine squash, onion and pepper; saute in butter until vegetables soften. Mash vegetables with fork. Combine all remaining ingredients except cheese and paprika. Combine squash and egg mixtures.

Pour into greased 1 1/2-quart casserole. Top with grated cheese. Sprinkle lightly with paprika. Bake in preheated 350 degrees F. oven for 45 minutes. Serve piping hot with roast turkey or ham. Serves 6.

Thoughts: If desired, run casserole under broiler to brown cheese topping.

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