Oh pshaw, on Fri 17 Nov 2006 12:52:00p, Christine Dabney meant to say...

> On 17 Nov 2006 20:39:33 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Not to mention a real pain in the butt! :-) I give you a lot of credit
>>for tackling a Thanksgiving meal during your recovery. I can't imagine
>>myself doing that.
>
> Well, hopefully I will have most stuff done before the day of the
> meal. I am more than likely going my usual southern route for many
> of the dishes (corn pudding, sweet potato pudding) and those mixtures
> can be made ahead of time, and cooked that morning, or even the night
> before and then reheated. They reheat well, I find.
>
> I am hoping that the most I have to do before dinner is to stuff the
> turkey (stuffing made the day before) and then cook it.
>
> Corn Pudding
>
> Recipe By :Grandparents
> Serving Size : 4 Preparation Time :0:00
> Categories : Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 each eggs -- beaten slightly
> 1 can creamed corn
> 1/4 cup sugar
> 2 tablespoons flour -- add to sugar
> 2 cups milk
> 1 teaspoon vanilla
> nutmeg -- ground
>
> Mix ingredients together. Pour into casserole and sprinkle nutmeg
> over the
> top. Cook for 25 minutes at 400 degrees, then reduce heat to 325
> degrees and
> cook until knife inserted in middle comes out clean.
>
> Note: My grandparents made this often and they used melted butter as
> one of the ingredients. My mother felt the butter was unnecessary and
> took it out of the recipe. Last time I made this, I added some melted
> butter to the mixture, and it produced a much better texture. I
> can't remember how much I used, maybe a tablespoon?
>
> Christine
>

I'm going to make your grandparents' Corn Pudding recipe. I have a different
one, but David doesn't like it. I think he will like this one better.

--
Wayne Boatwright @¿@¬
_____________________