Deviledcornandtomatopudding Recipes

TOMATO AND CORN PUDDING

Steps:

• Heat oven to 350 degrees.
• Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
• In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
• In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
• Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
• Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

DEVILED CORN

Steps:

• Heat the corn in the butter, add mustard, salt and pepper.
• Add cheese.
• Serve Hot.
• Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.

DEVILED CORN AND TOMATO PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Spray six 8-ounce custard cups with cooking spray.
• Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
• Heat the butter over medium-high heat in a large skillet.
• Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
• Remove from the heat. Stir in the basil.
• Divide the tomato mixture among the custard cups.
• Top with the corn mixture.
• Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
• Bake for 40 to 50 minutes, or until golden and firmed up.
• Let stand for 5 minutes, then serve.

TALLY HO TOMATO PUDDING

Steps:

• combine brown sugar,tomato puree, and water.
• cook 5 minutes.
• while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
• Pour on hot tomato mixture.
• DO NOT STIR!
• Bake 50 minutes in a 325* oven.
• the drier the bread cubes, the more crusty the pudding will be -- .

MOM'S WINTER TOMATO PUDDING

Steps:

• Melt the butter in a skillet over medium low heat and add the chopped onion. Saute until the onion is transparent, about 10 minutes. Add the brown sugar, salt, pepper, and marjoram and stir well to combine. Add the bread cubes and toss to coat with the seasoned butter. Remove from the heat and reserve.
• Place the tomatoes in a mixing bowl and break them up into chunks by crushing against the side of the bowl with the back of a heavy spoon. Add the tomato paste and blend until smooth. Reserve.
• Preheat the oven to 350°F Generously butter a shallow 2 ½ quart baking dish. Spoon about half of the tomato mixture into the baking dish and top with half of the bread mixture. Repeat. Scatter the sliced onion over the bread cubes and dot with additional butter.
• Bake for 35 to 40 minutes, or until tomatoes are thick and bubbling and onion is nicely browned. Serve warm. Serves 10-12.
• John Hadamuscin's Enchanted Evenings.

TOMATO PUDDING

Steps:

• Preheat the oven to 400 degrees.
• Butter a 2 quart casserole dish and place the bread crumbs evenly on the bottom.
• In a saucepan, combine the butter, onion, and bell pepper and saute until translucent.
• Add the tomatoes and brown sugar, and seasonings and bring to a boil.
• Put half the cheese over the breadcrumbs and pour the tomato mixture over the top.
• Add the rest of the cheese and bake until bubbly and the cheese is browned.
• (about 15 minutes).

TOMATO PUDDING

Steps:

• Preheat oven to 350 degrees.
• Pour tomatoes into a 1 1/2 quart baking dish.
• Mix in the torn pieces of bread and season with salt and fresh ground pepper.
• Dot with pieces of butter.
• Bake 35- 40 minutes.