St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Corn Pudding with Tomatoes: 

butter 
1/2 chopped onion (medium to large - 1/4 cup or so, depending on taste) 
1 bell pepper - chopped 
2 tbsp. flour 
1 cup milk 
2 eggs, lightly beaten 
2 cup fresh corn (or frozen) 
1 tsp salt 
1/4 tsp ground black pepper 
1/4 cup parsely 

plus 2 large tomatoes, sliced thinly 

Heat oven to 350 
Melt butter in pan, add vegetables and cook til tender (not brown) 
Stir in flour and cook 1 or 2 minutes (just cooked, not browned like a roux) 
Remove from heat, add milk, then the eggs - SLOWLY - then corn, salt & pepper, 
  beating till smooth. 

Flop the whole mess into a 1 1/2 quart casserole and bake for 20 minutes, 
  remove and add the tomatoes to the top and bake another 10 minutes or until 
  a knife comes out clean. 

Let stand for 10 minutes before serving. 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Sun, 25 Jun 2000 
Subject: Recipes - corn & 'maters