Dear SOS: Reuben's Restaurant serves a delicious Creamed Corn. Could you publish this recipe in your column?
Dear Doris: Clever of you to ask. Here it is just in time for Thanksgiving.
REUBEN'S CREAMED CORN
1 1/2 cups half and half
2 chicken bouillon cubes
Dash white pepper
2 teaspoons sugar
2 (10-ounce) packages frozen cut corn, thawed
2 tablespoons butter
2 tablespoons flour
Blend together half and half, chicken bouillon cubes, pepper and sugar in saucepan. Bring to boil. Add corn to boiling liquid. Return to boil, reduce heat and simmer 3 to 5 minutes.
Melt butter in separate small saucepan. Add flour and cook, stirring constantly, until paste is formed. Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened. Remove from heat. Sprinkle lightly with chopped parsley. Makes 6 to 8 servings.
Dear SOS: I remember making a Vegetarian Lasagna, and I would like to have the recipe again. Can you help?
Dear Joyce: Such nonmeat casseroles make great holiday buffet fare for those of us watching the budget.
8 ounces lasagna noodles, cooked and drained
2 onions, chopped
4 cloves garlic, minced
3 tablespoons oil
1 (1-pound) can tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 cup chopped parsley
2 teaspoons salt
1/2 pound mushrooms, sliced
1 (1-pound) can kidney beans, lightly mashed
3/4 pound mozzarella cheese, thinly sliced
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
Rinse noodles in cold water to prevent sticking. Set aside. Saute onions and garlic in oil until tender. Stir in tomato sauce, oregano, basil, parsley and salt. Cook and stir about 30 minutes or until sauce has thickened. Stir in mushrooms and beans.
To assemble, place layer of noodles in 9-inch square baking dish. Cover with 1/3 tomato sauce, then 1/3 of mozzarella, ricotta and Parmesan cheeses. Repeat layers twice, ending with Parmesan cheese. Bake at 375 degrees 20 minutes. Cut into squares to serve. Makes 8 servings.
Dear SOS: I have lost my recipe for Nancy Reagan's persimmon pudding. I wish it could be printed again.
Dear Evelyn: Your wish is our command.
1 cup sugar
1/2 cup butter, melted
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pureed persimmon pulp (3 to 4 very ripe fruit)
2 teaspoons baking soda
2 teaspoons warm water
1 teaspoon vanilla
2 eggs, lightly beaten
1 cup seedless raisins
1/2 cup chopped walnuts, optional
Brandy Whipped Cream Sauce
Stir together sugar and melted butter. Re-sift flour with salt, cinnamon and nutmeg and add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed.
Turn into buttered 5- to 6-cup heat-proof mold. Cover and place on wire rack in kettle. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2 1/2 to 3 hours. Let stand a few minutes. Unmold onto serving dish. Pour about 1/4 cup warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.
Brandy Whipped Cream Sauce
1/3 cup butter, melted
1 cup sifted powdered sugar
1 tablespoon brandy flavoring
1 cup whipping cream
Beat egg until light and fluffy. Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream until stiff. Gently fold into egg mixture. Cover and chill.