what's cookin'
Jul. 7th, 2004 07:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jdmkleingarden salad/lite ranch dressing 1
1.5 oz chicken
double corn and ham casserole
2 servings 10
For the casserole,
Double Corn and Ham Casserole
CORN BREAD:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup 1% low-fat milk
1 Tbsp. vegetable oil
1 large egg white
CASSEROLE:
6 ears shucked corn
1 1/2 cups fat-free, less-sodium chicken broth
1 cup diced lean ham
1/2 cup chopped green onions
1/4 tsp. salt
1/4 tsp. black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1 large egg Preheat oven to 400*F. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400*F for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl. Reduce oven temperature to 350*F. Prepare casserole: Cut off tops of corn kernels, and scrape the corn milk and remaining pulp from cobs using the dull side of a knife blade to yield 3 cups. Combine corn and next 5 ingredients (corn through black pepper) in a large saucepan, and bring mixture to a boil. Reduce heat, and simmer for 12 minutes. Remove corn mixture from heat, and cool. Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl. Spoon the mixture into a 10-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake for 50 minutes or until golden brown. Let stand 5 minutes before serving.
This freezes well.
1.5 oz chicken
double corn and ham casserole
2 servings 10
For the casserole,
Double Corn and Ham Casserole
CORN BREAD:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup 1% low-fat milk
1 Tbsp. vegetable oil
1 large egg white
CASSEROLE:
6 ears shucked corn
1 1/2 cups fat-free, less-sodium chicken broth
1 cup diced lean ham
1/2 cup chopped green onions
1/4 tsp. salt
1/4 tsp. black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1 large egg Preheat oven to 400*F. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400*F for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl. Reduce oven temperature to 350*F. Prepare casserole: Cut off tops of corn kernels, and scrape the corn milk and remaining pulp from cobs using the dull side of a knife blade to yield 3 cups. Combine corn and next 5 ingredients (corn through black pepper) in a large saucepan, and bring mixture to a boil. Reduce heat, and simmer for 12 minutes. Remove corn mixture from heat, and cool. Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl. Spoon the mixture into a 10-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake for 50 minutes or until golden brown. Let stand 5 minutes before serving.
This freezes well.
