Corn Custard Pudding

  • 2 cups frozen whole kernel corn
  • 2 cups milk or half-and-half
  • 2 tbsps melted butter
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/8 tsp white pepper
  • 3 eggs, beaten
  1. Add corn, milk, butter, sugar, salt and pepper to eggs; stir to combine well.  Turn into a well-greased 1 1/2 qt. casserole.  
  2. Place in pan of hot water; bake at 350° 45 minutes, or until pudding is set.

Makes 4 servings.

Note:  You can substitute 1 (1 lb) can cream style corn for frozen whole kernel corn, but use 1 cup milk or half-and-half instead of 2 cups.

Farm Journal’s Country Cookbook, 1959

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Fresh Broccoli with Orange Sauce

  • 1 1/2 lb fresh broccoli or 2 (10 oz) pkgs frozen broccoli
  • 2 tbsps butter
  • 2 tbsps flour
  • 1 cup fresh orange juice
  • 1/8 tsp salt
  • Paprika
  1. Cook broccoli in a little salted water until tender crisp.  (Cook frozen broccoli as directed on the package).
  2. Meanwhile, melt butter in a small saucepan; blend in flour and cook a few minutes. Add orange juice and salt; cook and stir until thick and smooth.
  3. Drain broccoli and serve with orange sauce.  Top with a sprinkle of paprika.

Makes 4-5 servings.

Farm Journal’s Country Cookbook, 1959

Onion-Buttered Broccoli

  • 1 lb broccoli
  • 1/4 cup butter or margarine
  • 2 tbsps finely chopped onion
  • salt
  • 1/8 tsp pepper
  1. Remove and discard outer leaves and cut off  tough ends of stalks from the broccoli. Rinse well and split heavy stalks lengthwise.
  2. Cook broccoli by boiling it 5 minutes in an uncovered skillet containing salted water to a depth of 1 inch. Cover and cook until just tender, 5-10 minutes longer; drain.
  3. Meanwhile, in a small skillet, heat butter.  add chopped onion and cook until onion is tender.  
  4. Mix in 1/2 tsp salt and 1/8 tsp pepper.
  5. Pour onion mixture over broccoli.  Serve immediately.

3 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954

 

Cherry Filled Corn Bread Squares

  • 1 cup sifted all-purpose flour
  • 3 tbsps sugar, divided
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup corn meal
  • 1 egg, well beaten
  • 1 cup milk
  • 3 tbsps shortening, melted
  • 1 cup cherry preserves
  1. Grease an 8×8″ square baking pan.
  2. Sift flour, 2 tablespoons sugar, baking powder, and salt into a bowl.  Mix in 1 cup corn meal.
  3. In a separate bowl, blend egg, milk, and melted shortening.
  4. Make a well in the center of the dry ingredients and add liquid mixture all at one time.  Beat with a mixer beater until just smooth, being careful not to overmix.
  5. Turn about one half of the batter into pan.  
  6. Spoon the cherry preserves evenly over the batter.  Spread remaining batter over the cherry preserves.
  7. Sprinkle remaining sugar evenly over the batter.
  8. Bake at 425 degrees about 20 minutes or until a wooden toothpick comes out clean when inserted in the center.
  9. Cut into squares.

9 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954