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Thursday, July 13, 2000 Tested by Arlene Burnett
You're in for a treat with today's recipe. Corn Souffle bursts with fresh corn taste -- especially if you use fresh corn off the cob. Removing the kernels is easy: Hold the ear with the bottom end on the counter, take a sharp knife and cut down the ear. The amount yield of kernels from each ear is approximate; if the ears are large, you might get about 1/2 cup. We needed 21/2 ears of corn when we tested this recipe. To cook the corn, we steamed it for about 6 minutes.
3 tablespoons butter
Melt butter in saucepan over medium heat. Stir in flour, salt and pepper. Add milk gradually, stirring constantly. Cook until thickened, stirring constantly. Stir in corn, lemon juice, onion and beaten egg yolks. Let stand until cool. Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Fold gently into corn mixture. Spoon into greased 1 1/2-quart baking dish. Bake at 325 degrees for 1 hour. Serves 6.
From the Pennsylvania State Grange Cookbook and the Pennsylvania Department of Agriculture "Simply Delicious program."
If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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