In article >, "Bob"
> wrote:
> Must have been a good night for roast chicken; I roasted one, too.
> While it was roasting, I made Dimitri's recipe for
> asparagus with bacon and balsamic vinegar. (I am *hugely* indebted to
> Dimitri for this; it was very good.) Since the oven was at 350°
> already, I also made corn pudding, following another recipe from this
> NG. (Google says it was posted by Karen in November of 2003. Thanks,
> Karen!)
> So dinner was:
>
> Asparagus with bacon and balsamic vinegar
> Corn pudding
> Stuffed-skin Old Bay/Lemon chicken with caramelized onion cream gravy
>
> It took a while to get dinner on the table (mainly because of the
> brining and roasting times), but there wasn't really much cooking
> effort involved; I'll probably make that same menu for company
> sometime -- although I'd make a dessert for company! I didn't feel
> the need for dessert tonight, probably because the corn pudding and
> the gravy were both a bit on the sweet side.

> Bob

Well, you could have reposted the Corn Pudding recipe if it was so good.
At least your description of source was good enough to find it easily.
:-)

CORN PUDDING (posted to r.f.cooking by Karen 11/22/03)

1 1-lb. can creamed corn
1 1-lb. can whole corn (do not drain)
8 oz. sour cream
1/2 cup oil (do not double if making a double recipe - add just "a tad
more")
1/4 cup sugar
2 eggs
1 box Jiffy corn muffin mix

Mix all ingredients together. *Bake at 350°, uncovered, 45 minutes or
until done.

Question: Is this anything like the corn sidedish that Mexican
restaurants serve? There's a chain outfit that has it--and I can't
remember the name.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.