The Blue Ribbon Country Cookbook: The New Standard of American Cooking

Roupe, Diane

ISBN 10: 0517704420 / ISBN 13: 9780517704424

Published by Clarkson Potter (edition First Edition), 1998

About this Item

With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Seller Inventory # 0517704420-11-1-29

Bibliographic Details

• Title: The Blue Ribbon Country Cookbook: The New Standard of American Cooking
• Publisher: Clarkson Potter (edition First Edition)
• Publication Date: 1998
• Language: English
• ISBN 10: 0517704420
• ISBN 13: 9780517704424
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

Encompassing more than one thousand recipes, a delectable celebration of cooking in the heart of America features both classic dishes and innovative, new treats, ranging from Rosemary Chicken with Red Raspberry Sauce to Apricot Chiffon Pie with Sugared Violets. 25,000 first printing.

Excerpt. © Reprinted by permission. All rights reserved.

A recipe from The Blue Ribbon Cookbook

Corn Pudding

4 extra large eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sugar
2 cups whole milk, scalded
2 tablespoons butter
1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained
1/3 cup finely shredded mild cheddar cheese

Preheat the oven to 325 degrees.  Butter lightly a 2-quart round baking dish; set aside.

Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed.  Add the salt, white pepper, and sugar; stir to combine; set aside.  After scalding the milk, remove from the heat and add the butter; stir until the butter melts.  Add the mild mixture slowly to the egg mixture, stirring constantly.  Add the corn and cheese; stir to combine.  Pour into the prepared baking dish.  

Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish.  Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.