Recipe - Corn Custard With Chives

Three fourths cup Evaporated skimmed milk
2 tablespoon Freezedried chives
One half teaspoon Salt
1/8 teaspoon Pepper
16 ounce Frozen wholekernel corn,
thawed
15 ounce Nosaltadded creamstyle
corn
2 Eggs
2 Egg whites
Vegetable cooking spray

Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8inch
square baking dish coated with cooking spray.

Place dish in a large shallow dish, and add hot water to larger dish to a
depth of 1 inch. Bake at 325 degrees for 1 hour and 15 minutes or until a
knife inserted in center comes out clean. Remove custard from water, and
let stand 15 minutes. Yield: 5 servings (serving size: 1 cup).

Per serving: 203 Calories; 3g Fat (11% calories from fat); 11g Protein; 39g
Carbohydrate; 74mg Cholesterol; 306mg Sodium

Recipe by: Cooking Light, March 1995, page 166

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.