TANGIER CORN PUDDING
Janet Burgess
1 c. sugar
3 Tbs. cornstarch
2 eggs
1 (16.5-oz.) can cream style corn
1 (13-oz.) can evaporated milk
Preheat oven to 375°F. Butter an 8-inch square casserole pan. Blend sugar, cornstarch and eggs. Add corn and milk. Mix thoroughly. Pour into prepared dish and bake in preheated oven for 1 hour. Makes 8 servings.
CHOCOLATE BOURBON PECAN PIE
Tina Sties
2 eggs
1 c. sugar
½ c. melted butter
4 Tbs. bourbon
¼ c. cornstarch
1 c. pecans, finely chopped
1 c. semi-sweet chocolate bits
1 9-inch unbaked pie shell
Beat eggs; gradually add sugar. Add butter and bourbon and blend in cornstarch. Stir in pecans and chocolate bits. Pour into pie shell. Bake 45-50 minutes in 350°F. oven. Freezes very well. Take out of freezer and let stand a while, then place on lowest heat in oven for 30 minutes. Serves 6 to 8. Tastes best if slightly warm. Top with whipped cream if desired.
WILD RICE AND HAM CASSEROLE
Polly Barnes
1 pkg. instant long-gra...