Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Corn Roast
One cup of corn, one-fourth cup of cream, three-fourths cup of milk, on and one fourth cups of toasted bread crumbs, one tablespoon of grated onion, two eggs, one teaspoon salt. Beat the eggs slightly; add the milk, cream, corn, salt and bread crumbs. Let stand for 15 to 30 minutes. Turn into a buttered pan and bake in a moderate oven for 30 to 40 minutes. Serve with cream sauce.
Cream Sauce
One-third pint of cream, two-thirds pint of milk, one teaspoon salt, and four tablespoons of flour. Heat the milk and cream to scalding in a double boiler. Moisten the flour with a little cold milk and add to the hot milk and cream. Stirring all the time. Add salt.
From: "Old Time Recipes To Enjoy", "The Kentucky Explorer" , June 2016.
One cup of corn, one-fourth cup of cream, three-fourths cup of milk, on and one fourth cups of toasted bread crumbs, one tablespoon of grated onion, two eggs, one teaspoon salt. Beat the eggs slightly; add the milk, cream, corn, salt and bread crumbs. Let stand for 15 to 30 minutes. Turn into a buttered pan and bake in a moderate oven for 30 to 40 minutes. Serve with cream sauce.
Cream Sauce
One-third pint of cream, two-thirds pint of milk, one teaspoon salt, and four tablespoons of flour. Heat the milk and cream to scalding in a double boiler. Moisten the flour with a little cold milk and add to the hot milk and cream. Stirring all the time. Add salt.
From: "Old Time Recipes To Enjoy", "The Kentucky Explorer" , June 2016.
Bringing the