DORA’S CORN PUDDING
Trustee Nelson Foster

2 cans cream corn
1 can whole corn
2½ c. sugar
1 stick of margarine
6 lg. egg yolks (save the whites for last)
1 can evaporated milk
4 c. 2% milk
2 Tbs. all-purpose flour
3 shakes black pepper
¼ bottle of vanilla extract
1 Tbs. cinnamon

Mix 2 cans cream corn and 1 can of whole corn (drained) into a large mixing bowl, then add 2½ cups of sugar, 1 stick of margarine (melted), 6 large egg yolks (save the whites for last), vanilla extract, and cinnamon. Mix well in a bowl. After mixing, add 1 can of evaporated milk, and 2% milk, 2 Tbs. all-purpose flour, and shake in the black pepper. Now beat the egg whites for three minutes and mix them in with the rest of the corn pudding, stirring for three minutes. Pour into a 2x9x18 inch glass dish, cover the dish and bake for 2 hours at 350 degrees. After two hours uncover the dish and bake until it browns on top. Serves 6. SPICY FRIED CABBAGE
Trustee Ronald Brown

1 med. sized c...