Recipes

The Mailbox: Reader recipe requests for stuffed apricots, corn pudding

Apricots worth giving

I look forward to your column every Wednesday. I am looking for a recipe that was in the Bee last year around September, October, November or perhaps December. It was a dessert named almond stuffed apricots candied in amaretto syrup. I elected to put the finished apricots into small, decorative canning jars and sealing them for gifts.

Everyone who received a jar had enthusiastic reviews about this unusual and delicious little addition to a dessert of custard or ice cream. I’d love to make them again this year for gift giving, but I can’t find the recipe. Can someone help? Thanks for years of happy recipe reading.

Deanna C. Holman, Stockton

HOW TO CONTACT

THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 321-1109. Please include your full name, your city and phone number.

Corn pudding

Prep time: 25 minutes

Cook time: 50 to 60 minutes

Serves 4 to 6

Susie Hancock of Fresno had an old recipe booklet that came with a mixer she got years ago. In the booklet was a good corn pudding recipe that she wanted to try. She misplaced the booklet and was hoping someone could help.

This recipe sounds like a match for Hancock. An alternative to baking the casserole in a pan of hot water for an hour, you can place the ingredients in the casserole dish then place it directly in the oven and bake for 50 minutes.

Note: 1 cup of corn and 1 cup grated raw carrot may be used instead of the 2 cups of corn. You may add 1/2 cup cubed cooked ham or 1/2 cup grated cheese.

INGREDIENTS

3 eggs

1 tablespoon grated onion

1/4 cup finely chopped green pepper

1 pimento, chopped fine

2 tablespoons sugar

1 teaspoon salt

2 tablespoons melted butter

2 cups cream-style canned corn

2 cups scalded milk

Paprika

INSTRUCTIONS

Preheat oven to 325 degrees. Butter a 1 ½-quart casserole. Beat eggs in large bowl of mixer on number 12 speed for 1/2 minute.

Stop mixer, add remaining ingredients (except paprika), beat on number 3 speed until blended.

Pour into casserole, sprinkle with paprika, set in a pan of warm water, bake, uncovered about 1 hour or until mixture is set. Serve directly from casserole.

Per serving based on 4: 307 cal.; 11 g pro.; 38 g carb.; 14 g fat (8 sat., 5 monounsat., 1 poly.); 192 mg chol.; 1,056 mg sod.; 2 g fiber; 17 g sugar; 40% calories from fat.

  Comments