The Blue Ribbon Country Cookbook: The New Standard of American Cooking - Rilegato

Roupe, Diane

Rilegato

ISBN 10: 0517704420 ISBN 13: 9780517704424

Casa editrice: Clarkson Potter, 1998

Riassunto

Encompassing more than one thousand recipes, a delectable celebration of cooking in the heart of America features both classic dishes and innovative, new treats, ranging from Rosemary Chicken with Red Raspberry Sauce to Apricot Chiffon Pie with Sugared Violets. 25,000 first printing.

Su questo libro

Estratto. © Riproduzione autorizzata. Diritti riservati.:

A recipe from The Blue Ribbon Cookbook

Corn Pudding

4 extra large eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sugar
2 cups whole milk, scalded
2 tablespoons butter
1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained
1/3 cup finely shredded mild cheddar cheese

Preheat the oven to 325 degrees.  Butter lightly a 2-quart round baking dish; set aside.

Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed.  Add the salt, white pepper, and sugar; stir to combine; set aside.  After scalding the milk, remove from the heat and add the butter; stir until the butter melts.  Add the mild mixture slowly to the egg mixture, stirring constantly.  Add the corn and cheese; stir to combine.  Pour into the prepared baking dish.  

Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish.  Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.  

Product Description:

Book by Roupe Diane

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 1998
• ISBN 10: 0517704420
• ISBN 13: 9780517704424
• Rilegatura: Copertina rigida
• Numero di pagine: 2221