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

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