Recipe - Corn And Smoked Turkey Pudding (Mf)

One half cup Finely cut or sliced up onions
1 cup Finely cut or sliced up red bell
peppers
1 tablespoon Cornstarch dissolved in
1 tablespoon Chicken broth
1 cup Light cream
4 Eggs, separatd
1 teaspoon Dijon mustard
2 cup Thawed frozen corn kernels
1 cup Smoked turkey or ham,
shredded
Salt and freshly ground
black pepper

Preheat oven to 350 degrees.

Heat butter in a 9inch skillet. Cook the onions and peppers until soft and
onions are a little brown. Cool to room temperature. Butter a 2 quart
baking dish (not too deep).

When cool transfer these to a mixing bowl and add cornstarch, cream, egg
yolks and mustard. Whisk well to blend.

Fold the corn and turkey into the egg mixture. Season with salt and pepper.
Beat the egg whites until they hold stiff peaks but are not dry and fold
them into the egg yolk mixture. Transfer to the buttered baking dish and
bake for 35 to 40 minutes or until brown and puffy.

Serve with a side dish of cut or sliced up ripe tomatoes and vinaigrette.

Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6736

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:13 0500