Sunday, November 20, 2016

# Thanksgiving #recipe #Eat Your Rainbow Challenge @Abbottmystyeries Thanksgiving Corn Casserole



As much as we’d love to do a sky-high triple chocolate dessert for our run-up-to Thanksgiving theme we are sticking to our “Eat Your Rainbow Veggie Challenge”.  On a recent informal Facebook survey, I was surprised at how many people counted Corn Pudding or Casserole as their favorite Thanksgiving side.  This was great news because we never have a family event with a turkey or a ham without some version of this casserole. It’s nice and rich, but doesn’t have sugar or biscuit mix in it as many corn puddings do.  We used four extra-large eggs, but I think you could use five if you like it ‘eggier’.  We are eating our rainbows, but yellow is a great color too.  


Don’t forget to leave a comment at the end to have your name in the hat for the contest to win this platter!  Every time you comment on one of our "Eat Your Rainbow Challenge"posts, you get another chance.
 



We were thrilled with all the comments with our first challenge post and we look forward to your reactions to our second. 


Preheat the oven to 375.


Ingredients:

4 tablespoons butter, plus two teaspoons for the green onions
4 tablespoons flour
4 extra large eggs, room temperature, lightly beaten
2 small cans of corn ‘niblets’, drained with liquid saved. Of course, in the summer when corn is fresh, you could produce tasty dish with delicious fresh corn. Never mind. This IS November and the fresh corn is history. Of course, you might have been smart enough to freeze some ahead of the game.
Whipping cream (1 1/2 cups approximately) You can also use milk, if cream is an issue
plus liquid from corn
5 small (or three medium) green onions sliced, white and green
3 tablespoons or so fresh parsley or ready to use parsley from a tube
1 small can mild green chilies, drained
1 tsp paprika
Salt and pepper to taste
Optional: a few chives for garnish. Bits of red pepper would be nice too.

Directions:
Sauté the green onions in butter until soft.  Add the parsley.
Melt the butter and add the flour. Stir for two minutes over medium heat. It will foam up nicely. Try not to let it brown, although the world won’t end if it does. Add the whipping cream plus the corn liquid (about two cups in total) and bring to a boil, stirring, until it thickens.This is just your standard cream sauce base, with a little whipping cream to up your game. It will still be very good with milk.


Fold in the corn niblets and seasonings. 


Add the beaten eggs, the green onions and drained chilies. Transfer into buttered baking dish. Decorate with a few chives or whatever you like. 




 Bake for about 30 minutes at 375, or until top is golden brown and set.







We always make enough for leftovers, although sometimes it’s gone anyway. 
Enjoy!

 


Here’s the grand prize again: a beautiful leaf serving dish, for your own veggies. Any color of the rainbow will look beautiful served on it!  Can you just imagine how they will pop?



Hope to hear from you. Bring your tips. Or make a joke. Or just say hi.



The veggie loving duo known as Victoria Abbott is a collaboration between Mary Jane Maffini and her artist daughter, Victoria Maffini.




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