Victoria's Vegetarian Victuals

February is a short month, and in spite of that, there are a few holidays to consider, and I have decided to say something for a few of them.

First, Lincoln's Birthday.  Very tough one, this.  However, Fresh Corn Pudding is a dish known to the pioneers, and so here it is.

Fresh Corn Pudding

  • 3 cups fresh corn pulp or cream-style corn
  • 1 egg or substitute, separated, if you use an egg
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 cup margarine

Combine corn pulp, egg yolk, sugar, salt,  and 2 tablespoons melted margarine. Fold in stiffly beaten egg white.  Pour into buttered shallow 1-quart baking dish and dot with margarine.   Bake in  pre-heated moderate oven (350 degrees F) for 45 minutes, until golden brown.

  • Yields: 6 servings
  • Preparation Time: 1 hour

For Washington's Birthday, I am resurrecting the cherry tree myth.

Fresh Cherry Pie

  • 4 cups fresh or pitted tart cherries (20 ounces)
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon cherry brandy
  • 1 teaspoon finely shredded lemon peel
  • Pastry for double crust pie
  • 1 tablespoon margarine

In a large bowl, combine cherries, sugar, tapioca, brandy, lemon peel and 1/8 teaspoon salt.  Let stand 20 minutes, stirring occasionally.  Fill a 9" pastry shell with the cherry mixture; dot with margarine.  Adjust top crust.  Seal and flute edge high.  Cover edge of pie with foil.  Bake in a 375 Degree F oven for 30 minutes.  Remove foil; bake for 25 to 30 minutes more or until golden.  Cool pie on a wire rack.

  • Yields: 8 servings
  • Preparation Time: About an hour and a half.

For Valentine's Day, I have something sweet.  This is especially for my fellow chocoholics!

Old Time Fudge

  • 2 cups water
  • 3/4 cup milk
  • 2 ounces unsweetened chocolate, cut up
  • 1 teaspoon light corn syrup
  • 2 tablespoons margarine
  • 1 teaspoon vanilla
  • 1/2 cup coarsely chopped nuts

Butter the sides of a heavy 2-quart saucepan. In it combine sugar, milk, chocolate, and corn syrup.  Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling.  Continue cooking over medium-low heat to 234 degrees F (soft-ball stage), stirring frequently (mixture should boil gently over entire surface).  Remove from the heat; add margarine and vanilla, but do not stir.  Cool without stirring to lukewarm (110 degrees F), about 55 minutes.  Add nuts.  Beat vigorously about 7 minutes, or until fudge becomes very thick and just starts to lose its gloss.  Immediately spread in a buttered 9x5x3 inch loaf pan.  Score into squares while warm, cut when firm.

  • Yields: 1 3/4 lbs
  • Preparation Time: about 2 hours

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