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Escalloped Corn
4 slices day-old white bread
2 cups fresh com kernels
Salt and pepper
1/2 lb. shredded sharp Chedder cheese
4 eggs
2 cups milk
2 T. butter
Cut bread into 1/2 inch cubes. Place 1/2 the com in buttered 2quart casserole; sprinkle with salt and pepper; top with half the shredded cheese, a layer of chee$e slices and 1/2 bread cubes. Repeat layering with remaining com, salt and pepper, shredded cheese, cheese slices and bread cubes. Beat eggs and combine with milk; pour over layered ingredients. Dot with butter. Bake at 325 degrees about 1 hour 15 minutes or until knife inserted in center of casserole comes out clean. Makes 6 servings. Nancy E. Schreyer.
Fresh Com Custard
4 large ears fresh com
4 eggs
1 1/3 cups evaporated milk
3 T. finely chopped onion.
1 1/2 T. butter or margarine, melted
2 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper
To prepare com, remove husks and silks. Rinse with cold water. Hold the ears upright in a deep mixing bowl and cut kernels from the cob with a sharp knife. Scrape off \ any kernels and liquid remaining qn cob. In a medium bowl, beat the eggs with the evaporated milk. Add the com, onion, melted butter or margarine, sugar, salt, nutmeg and pepper; mix well. 'Dim into a greased shallow 1 1/2 quart casserole and place in a larger pan with 1 inch boiling water. Bake at 350 degrees for 45 to 50 minutes or until a knife inserted in the center of the custard comes out clean. Makes 4 to 6 servings.
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