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7/4/08 2:05 P

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Grandma's Custard Corn Pudding
Joanna M. Lund

When you come home from a busy day at the office and lift the lid of this old-fashioned
wonder, you'll be convinced that a grandmotherly elf slipped into your kitchen while
you were out-and made supper while you were gone!
Serves 8 (1/2 cup)

2/3 cup Carnation Nonfat Dry Milk Powder

1/2 cup water

2 eggs or equivalent in egg substitute

1 tablespoon pourable Splenda

1 teaspoon dried onion flakes

1 teaspoon dried parsley flakes

1/8 teaspoon black pepper

1 cup (one 8-ounce can) cream-style corn

3 cups frozen whole-kernel corn, thawed

Spray a slow cooker container with butter-flavored cooking spray. In prepared
container, combine dry milk powder and water. Add eggs, Splenda, onion flakes,
parsley flakes, and black pepper. Mix well to combine. Stir in cream-style corn and
whole-kernel corn. Cover and cook on LOW for 2 to 3 hours. Mix well before serving.

HINT: Thaw corn by placing it in a colander and rinsing it under hot water for one
minute.

Each serving equals:
HE: 1 Bread, 1/4 Skim Milk, 1/4 Protien, 1 Optional Calorie
****************************************
******************
130 Calories, 2gm Fat, 6gm Protien, 22gm Carbohydrate,
140mg Sodium, 85mg Calcium, 2gm Fiber
****************************************
******************
DIABETIC: 1 1/2 Starch

"Deluxe Potful of Recipes, pg. 203"



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