I have lost an old recipe during a move. It was called corn pudding and contained two boxes of Jiffy corn muffin mix and two cans of creamed corn. I don’t remember any of the other ingredients. I’ve been looking for the recipe for over 15 years. Any help would be appreciated. Thank you.
Ron Johnston, Sacramento
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Stockton Asparagus Festival
Prep time: 10 minutes
Cook time: 20 minutes
Loree Gilmette of Sacramento and her family enjoy attending the Asparagus Festival every year. They always have deep-fried asparagus. She was hoping for the recipe.
Adrienne Davies of Citrus Heights went to the Asparagus Festival years ago and bought the cookbook as a keepsake. This recipe, which Davies has made many times, was in the cookbook.
Kay Henderson also shared this recipe and says if you’d rather have your deep-fried asparagus prepared for you, try David Wong’s Restaurant on March Lane in Stockton, where they serve excellent deep-fried asparagus.
1/2 cup cornstarch
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, cleaned and trimmed to 8 inches
Mix all ingredients, except asparagus and oil, in a bowl with a wire whisk until well-blended. Dip asparagus individually in the batter and deep fry them in at least 2 inches of oil. Fry for 2 minutes or until golden brown. Place on paper towels to drain.
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