Clam And Corn Souffle Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Soda crackers, crumbled
3 tbsp: Melted butter,
1 cup: Milk,
2 tbsp: Minced onion,
2: Eggs, beaten
1/4 tsp: Salt,
1 can: Minced clams, undrained
1/2 tsp: Worcestershire,
1 cup: Frozen corn,
1/2 cup: Sharp cheese, shredded
Directions:
A real taste teaser. No one will guess what is in it.
Corn should be thawed, but not cooked.
Soak crackers until soggy in milk and eggs -- about half an hour.
Then add all but the cheese. Mix gently and refrigerate in a 1 1/2
quart casserole.
When ready to bake, place casserole, uncovered, in 300 F oven for 50
minutes. Sprinkle cheese on top and allow it to bake just long enough
to melt cheese, about 10 minutes more.
Good with Molded salad.
Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.
Library of Congress # 65-24035. == Courtesy of Dale & Gail Shipp,
Columbia Md. == Submitted By DALE SHIPP On 04-24-95
Source from luhu.jp
Corn should be thawed, but not cooked.
Soak crackers until soggy in milk and eggs -- about half an hour.
Then add all but the cheese. Mix gently and refrigerate in a 1 1/2
quart casserole.
When ready to bake, place casserole, uncovered, in 300 F oven for 50
minutes. Sprinkle cheese on top and allow it to bake just long enough
to melt cheese, about 10 minutes more.
Good with Molded salad.
Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.
Library of Congress # 65-24035. == Courtesy of Dale & Gail Shipp,
Columbia Md. == Submitted By DALE SHIPP On 04-24-95
Source from luhu.jp
Tags
Seafood