Title: Corn Custard with Chives
Categories: Vegetables
Yield: 5 Servings

3/4 c Evaporated skimmed milk
2 tb Freeze-dried chives
1/2 ts Salt
1/8 ts Pepper
16 oz Frozen whole-kernel corn,
-thawed
15 oz No-salt-added cream-style
-corn
2 Eggs
2 Egg whites
Vegetable cooking spray

Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8-inch
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 MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.