I worked late into the night Friday preparing the shop for Christmas.
Now it's a rainy cool Monday morning. The early light resembles twilight. The fall-back beginnings. Shorter nights and longer mornings. The late autumn days remind me of apple crisp. Brown sugar and toasted oats, cinnamon mixed in.
The Thanksgiving menu complete. A farm style traditional meal planned with homemade rolls and corn pudding.
I promised to share the corn pudding recipe.
Harvest Corn Pudding
Makes 6-8 servings
1 cup of hot milk
1 T. of butter
1 chicken bouillon cube.
2 Eggs, beaten
1 1lb. can of white shoepeg corn, drained
1 1lb. can of yellow whole kernel corn, drained
1/4 cup of chopped ham
1 T. each of chopped Pimento, onion, green pepper
2 ounce organic sliced mushroom, drained
2 T. of soft breadcrumbs
1/4 tsp. of salt
Pinch of freshly ground pepper
Heat mik, butter, bouillon cube to scalding. Mix the rest of the ingredients into a 1 1/2 quart oiled baking dish. Blend in hot milk mixture and mix well.
Bake @ 325 for about an hour
Recipe from Stephenson's Old Apple Orchard Cook book, circa 1960 something