Monday: Beef & Cabbage Bake
Tuesday: Sausage Corn Muffins and Roasted Zucchini
Wednesday: Shrimp Jambalaya
Thursday: Ho-Bos
Friday: Mexican Spaghetti & Noma's Nutmeg Cake
Saturday: Ham and Cheese Quiche
Sunday: Smoked Turkey & Corn Pudding Casserole
Corn Pudding Casserole
Ingredients:
4 eggs
2 tablespoons flour
3/4 cup butter
1/2 teaspoon salt
small can evaporated milk
1 cup milk
3/4 cup sugar
1 can of cream corn
1 can of corn drained
Directions:
Pre-heat oven to 400°. Butter a 2-quart baking dish. Beat eggs and milk in a large bowl; stir in remaining ingredients and pour mixture into the prepared baking dish (9X13 or 11X16). Bake 45 minutes, or until slightly browned.
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