I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Scalloped Corn

Parmesan cheese, dry bread crumbs, butter
2 cups fresh corn scraped or cut from ear
2 beaten eggs
1/2 tsp. salt
1/4 cup minced green pepper
:3/4 cup milk or Half ‘n Half
 
Prepare baking dish by coating with butter and sprinkling with grated parmesan cheese.  Combine ingredients, except crumbs,  and pour into prepared dish.  Top casserole with crumbs and dots of butter.  Sprinkle with a little parmesan cheese, if desired.  Bake at 325 degrees for 30 to 45 minutes
at
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