Tuesday, December 28, 2010

Two *family favorite* Recipes

Theresa asked for the Baked Corn recipe I mentioned in the picture post of Christmas Day. I have used this recipe for more years than I can count ! It came from a local Farm Women cookbook, I think. I no longer have it in the book so I'm not sure which one it came from!

Baked Corn
1 cup corn
1/2 cup milk
1 egg
1 T melted butter
3/4 T cornstarch
1 T sugar (can use less)
salt and pepper to taste

I put everything in my food processor, except for the butter, and process only long enough to break up the corn a bit. Pour into a small greased dish, stir in melted butter and bake at 350 degrees for an hour or till firm. Serves 3-4.

When I make this for my family Christmas meal, I use about 10 cups of corn. I like Weis white corn but homegrown corn is better than anything! I don't happen to have any in my freezer.

I have been making this Punch recipe for many years. I got it from the Dec/Jan. 1997 issue of Taste of Home magazine. My family loves it.

Sherbet Punch
1/2 gallon sherbet, softened (I use a seedless raspberry or lime)
1 liter ginger ale
2 cups lemon-lime soda
2 cups grapefruit or citrus soda

Just before serving, place sherbet in a punch bowl. Add ginger ale and soda. Stir until sherbet is almost dissolved.
Yield: 4 1/2 quarts


Theresa said...

Thank you dear Doris for the recipe! Can't wait to give them both a try! Have a blessed day, HUGS!

Anonymous said...

Thanks for both recipes. I've had the punch before and it is delicious. I was hoping you would share the corn recipe. I'll try it soon. Enjoy your day.

Musicaljean said...

Interesting! I just assumed everyone used the Mennonite Cookbook recipe that I do for baked corn. I always use the one called Corn Pudding on page 153. It's about the same as yours, just uses flour instead of corn starch.

I'm glad to have the punch recipe.