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Corn Lovers Cookbook Author:  Margaret M. Barrett ISBN:  978-1-885590-46-6 Pub Date:  6/14/1999 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Over 100 delicious recipes featuring America's favorite! Try Corn Chowder, Corn Souffle, Apple Cornbread or Caramel Corn, to name a few. You will find a tasty recipe for every occasion in this collection. Includes corn facts and trivia, too!
SAMPLE RECIPE Corn Quiche
Crust: 1/4 cup CORNMEAL 1/4 cup FLOUR 1/2 tsp. SALT 1/4 cup SOLID VEGETABLE SHORTENING 1/8 cup BUTTER 2 Tbsp. very cold WATER Filling: 4 EGGS 1 cup HEAVY CREAM SALT and PEPPER to taste 1 sm. ONION, chopped 1/2 cup CORN 1/2 cup GREEN BEANS 1/2 cup chopped ZUCCHINI 1/2 cup shredded SHARP CHEDDAR CHEESE For the crust: Combine cornmeal, flour and salt in a large bowl. Cut in the shortening and butter using a fork or pastry knife. Mix until the mixture resembles a coarse meal. Add the water and mix until the dough forms a ball. Refrigerate dough on wax paper for at least 1/2 hour. Turn chilled dough out onto a floured surface and with a rolling pin, roll it out into a large circle. Transfer crust to a 9-inch pie pan. Bake pie crust in a preheated 350° oven for 5 minutes. For the filling: In a large bowl, combine eggs, cream, salt, pepper, onion, corn, beans and zucchini. Stir to blend. Add cheese and stir again. Remove pie shell from oven and pour quiche mixture into it. Return pan to oven and bake for 10 minutes at 425°. After 10 minutes, reduce oven temperature to 350° and continue baking for 30 minutes or until the quiche is almost set in the center. Let quiche stand for 15 minutes before slicing. Serves 4-6.

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