TANGIER CORN PUDDING Janet Burgess 1 c. sugar 3 Tbs. cornstarch 2 eggs 1 (16.5-oz.) can cream style corn 1 (13-oz.) can evaporated milk Preheat oven to 375°F. Butter an 8-inch square casserole pan. Blend sugar, cornstarch and eggs. Add corn and milk. Mix thoroughly. Pour into prepared dish and bake in preheated oven for 1 hour. Makes 8 servings. CHOCOLATE BOURBON PECAN PIE Tina Sties 2 eggs 1 c. sugar ½ c. melted butter 4 Tbs. bourbon ¼ c. cornstarch 1 c. pecans, finely chopped 1 c. semi-sweet chocolate bits 1 9-inch unbaked pie shell Beat eggs; gradually add sugar. Add butter and bourbon and blend in cornstarch. Stir in pecans and chocolate bits. Pour into pie shell. Bake 45-50 minutes in 350°F. oven. Freezes very well. Take out of freezer and let stand a while, then place on lowest heat in oven for 30 minutes. Serves 6 to 8. Tastes best if slightly warm. Top with whipped cream if desired. WILD RICE AND HAM CASSEROLE Polly Barnes 1 pkg. instant long-gra...