Cooking Tips & Hints
                  Week 20 Featured Recipe
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CORN PUDDING
(click for printable version of this recipe)
Don't let the name "pudding" scare you away from this one. It is a very tasty corn casserole. Also, the Shrimp Fra Diavolo featured in the picture on the plate with the corn pudding will be next week's recipe.
TOOLS:
• Cutting Board
• Basting Brush
• Knife
• Whisk
• Large Spoon
• Mixing Bowls
• 2 Qt. Casserole Dish
INGREDIENTS:

• Olive Oil for brushing dish
• 2 cups whole kernel corn
• 1 small bell pepper, finely chopped
• ½ small yellow onion, finely chopped
• ½ cup grated Swiss cheese
   (reduced-fat)
• ½ cup grated Parmesan
• 2 tbsp flour
• 1½ tsp dry mustard
• ½ tsp salt
• 2 eggs
• 1 (12 ounce) can evaporated milk

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION:

Preheat oven to 350 degrees. Lightly brush baking dish with olive oil and set aside. In a medium bowl, toss together corn, bell pepper, onion, cheeses, flour, mustard, and salt. In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared dish. Bake until set, about 45 minutes.

HINTS: Makes six servings, 221 calories, 12 g protein, 10 g fat, 22 g carbs, 2 g fiber, 92 mg cholesterol, 376 mg sodium.
(CLICK ANY PICTURE TO ENLARGE)