Recipes

[LooPY]

Many years ago, I took numerous cooking courses, beginning with one simply called "gourmet cooking". Although it sounds funny today, at the time, it was a departure from the way most people prepared food. It was a time of eggs, of butter and cream, chocolate and sugar. Some recipes I no longer make, but many have survived the test of time. This is one of our favorites, simple to make and delightful as a luncheon or dinner dish. I love to serve it with my strawberry salad, which I'll post separately.

4 ears fresh corn (about 2 c.)2 c. frozen corn works quite nicely, and doesn't compromise the recipe at all!

5 eggs

1 1/2 c. half and half (whole milk may be substituted if desired--when I made it recently, I used fat free half and half---perfect!)

1/4 c. freshly grated parmesan cheese

2 Tbsp. finely chopped onion

2 Tbsp. finely chopped pimento

1 tsp. salt

1/8 tsp. pepper

1 unbaked pie shell

6 slices bacon (in a pinch I've used bacon bits.)

Cut the kernels off the cobs and set aside. Beat the eggs in large mixing bowl, then stir in cream. Add cheese, onion, pimento, salt and pepper and mix well. Stir in corn and pour into pie shell. Bake at 400* (375* for glass dish) for 25 min. Fry bacon in skillet over low heat until partially done, then drain. Arrange bacon over corn mixture (or add bacon bits) and bake for 20 min. longer or until a knife inserted in center comes out clean. Garnish with fresh parsley. Enjoy!