Tecumseh Pudding-Pie Recipe
If you are bored of the usual, take delight in this super-delicious recipe for Tecumseh Pudding-Pie. This Tecumseh Pudding-Pie is perfect for a weekend special or to serve for special occasion. Finally you have something delicious, yet simple to make!
Ingredients
| Eggs | 3 Small | |
| Undiluted evaporated milk - 2 cups | ||
| Whole kernel corn | 2 Cup (16 tbs), frozen | |
| Stuffed olives | 1/2 Cup (16 tbs), sliced | |
| Watercress | 1/2 Cup (16 tbs), minced | |
| Onion | 1 Tablespoon, grated | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Tabasco sauce | 1 Dash | |
| 1/2 Standard recipe pastry | ||
Directions
GETTING READY
1) Preheat oven to 425° F.
MAKING
2) Take a bowl and beat eggs in it until foamy.
3) Add milk and beat for about 3 minutes.
4) Add olives, corn, watercress, seasonings and onion.
5) Stir over low heat until mixture turns slightly thick.
6) Fit the pastry inside a low 1 1/2-quart casserole.
7) Pour in the prepared corn mixture and bake, uncovered, for about 10 minutes.
8) Reduce heat to 325° F and bake for another 45-50 minutes or until mixture is set.
SERVING
9) Cool slightly. Cut in wedges and serve.
1) Preheat oven to 425° F.
MAKING
2) Take a bowl and beat eggs in it until foamy.
3) Add milk and beat for about 3 minutes.
4) Add olives, corn, watercress, seasonings and onion.
5) Stir over low heat until mixture turns slightly thick.
6) Fit the pastry inside a low 1 1/2-quart casserole.
7) Pour in the prepared corn mixture and bake, uncovered, for about 10 minutes.
8) Reduce heat to 325° F and bake for another 45-50 minutes or until mixture is set.
SERVING
9) Cool slightly. Cut in wedges and serve.
Chef
