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EDDY ROBEY'S RECIPES
 
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Corn Custard
 
8/1/2002
 
Issue:
3.08

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

3 cups cut Corn, fresh or frozen
4 Eggs, separated
2 cups Half-and-half or Nondairy creamer
3/4 cup Cracker crumbs
1/2 teaspoon Nutmeg
1 tablespoon Sugar
Method
Cut slightly into the kernels of about 8 ears of corn, then cut them from the cob, or pulse frozen Corn a couple of times in the food processor.
Do not puree the Corn.
Mix with the Egg Yolks, Half and Half, Cracker Crumbs, Nutmeg, and Sugar.
Beat the Egg whites until they are stiff, but not dry, and fold into the corn mixture. If you are in a hurry, you may just mix in the eggs, and omit beating the whites separately.
Pour into a greased and floured 8 or 9-inch square glass baking dish, and bake at 300 degrees for about and hour, or until set.
Serve.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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