Helen Mceachranes Corn Pudding Food

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

HELEN MCEACHRANE'S CORN PUDDING

Steps:

• Adjust the oven rack to the middle shelf and preheat the oven to 350 degrees.
• Butter a one-and-a-half-quart ovenproof casserole with about one tablespoon of butter and set aside.
• Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a large mixing bowl. With a small spoon, scrape the pulp from the cobs into the mixing bowl. Add the onions and set aside.
• In a medium-sized bowl, lightly beat the eggs with a whisk. Mix in the sugar, salt and milk. Pour the egg mixture into the corn mixture. Melt the remaining three tablespoons of butter and pour into the mixture. Pour the mixture into the casserole and grate with fresh nutmeg.
• Place the casserole in a roasting pan and set on the oven rack. Add boiling water to the roasting pan until it reaches halfway up the side of the casserole. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean. Serve immediately.

MCCORMICK SPICES CORN PUDDING

Steps:

• Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
• In a separate bowl, combine corn starch, season salt, dry mustard, onion.
• Add the dry ingredients to the wet ingredients.
• Stir in the milk and butter.
• Pour into a 13x9 pan.
• Bake at 400 for 60 minutes, stirring after 1/2 hour.

FRUIT TARTS

Steps:

• Preheat the oven to 425 degrees.
• To make the pastry, place the flour, salt, sugar and butter in the bowl of an electric mixer. Use a dough hook at low speed and mix until it is the consistency of cornmeal, about eight minutes. Add the ice water a tablespoon at a time. When the pastry becomes elastic and pulls away from the sides of the bowl, it is blended. Remove the pastry to a lightly floured surface and shape into a ball. Cover with waxed paper and refrigerate for 30 minutes.
• Roll out the pastry dough on a lightly floured surface to a thickness of a quarter inch. Set six five-inch fluted, loose-bottomed tart pans together to form a rectangle. Lift the dough and place it loosely over the tart pans. Gently press the dough into the pans and roll firmly over the pans with a rolling pin. Remove the excess dough and line the bottom and corners with the dough. Prick the dough surface with a fork. Line the pastry with foil and weigh down with aluminum baking weights or dry beans.
• Place the tart shells on a baking sheet and bake for eight to 10 minutes or until the dough begins to release from the sides of the pans. Remove the weights and foil and bake for another eight minutes or until the pastry is lightly browned. Remove and cool on a rack.
• To prepare the cream, bring the water to a simmer in the lower part of a double boiler. In the upper part of the boiler, whisk the egg yolks and sugar off the heat until the mixture becomes thick and lemon colored.
• Dissolve the arrowroot with the milk and add it to the egg mixture. Set the mixture over the bottom pan and whisk in the liqueur and vanilla. Continue whisking until the mixture becomes thick, about 10 minutes. Remove from the heat, bruise the mint and add to the cream mixture. Cool over a bowl of ice, whisking constantly. Cover and refrigerate until ready to assemble the tarts.
• When the shells have cooled, remove the tart pan collars and bottoms. Stir the pastry cream and divide among the pastry shells. Tightly fill each pastry shell with one layer of berries.
• In a small saucepan, melt the currant jelly with one tablespoon of water over medium-low heat. Brush the melted jelly over the berries. Set aside until ready to serve. Do not refrigerate.

CORN PUDDING

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

CORN AND LOBSTER CHOWDER

Steps:

• Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a mixing bowl and reserve.
• In a large soup kettle, add the milk, chicken broth and cobs and place over high heat. Bring to a boil, reduce the heat and simmer for one hour. Remove the cobs with a slotted spoon and set aside. Add the corn kernels, salt and sugar and continue to simmer over very low heat, for about 10 minutes or until the cobs are cool enough to handle. Use a small spoon to scrape the pulp from the cobs and add it to the soup mixture.
• Meanwhile, clean and finely chop the scallions, including most of the green. In a small skillet, melt four tablespoons of butter over medium heat. Add the scallions and saute briefly and set aside.
• In a small bowl, combine the remaining tablespoon of butter with the flour, making a smooth paste. Raise the heat under the chowder, and when it begins to steam, whisk in the flour mixture, season with pepper and cayenne, reduce the heat and simmer for 10 minutes.
• Fold in the lobster meat and continue to cook another five minutes or until the meat is warmed through. Fold in the scallions and serve in heated soup plates.