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Wednesday, April 6, 2016

Using The Freezer

About this time of the year, every single year I might add, I panic when I realize how little of the frozen foods I used during the winter so I start a flurry of cooking from the freezer. Reckoning day is close at hand, since berries will be available soon and then it is just a steady progression of fresh seasonal fruits and veggies.  I know me well enough to know I will restock the freezer as soon as stuff starts coming in, so I have to have an extraordinary amount of outgo in the next couple of weeks.  Tonights meal allowed me to get rid of a couple of things I had living there, even though I do think it is a little to springlike to be eating this.  Oh well, I got rid of inventory at least!

Corn Souffle w/Ham



1 ish cups of chopped ham (I had 2 hunks of ham frozen and chopped it was close to 1 cup)
2 1/2 cups corn kernels (mine were frozen but drained canned would also work fine)
3 eggs, beaten
1/3 cup milk (I used kefir because I am reactivating my kefir grains and don't want to drink it yet)
2 tablespoons flour (you could also use a couple of tablespoons of cornbread mix instead of flour)
1 small onion chopped
1 small sweet red pepper (I used it more for color than taste)
salt and pepper to taste

Grease a 9x9 baking dish and heat the oven to 350 degrees.
Mix everything in a big bowl and stir well to combine.  Pour into the prepared pan and bake until the center is set.
I served this with a green salad and cherry tomatoes and steamed asparagus.  It is an odd combination but the greens needed to be eaten tonight and Sprouts had beautiful asparagus for 98 cents a pound, so I bought a ton of it.  We are going to be eating a lot of asparagus this week.

16 comments:

  1. Do you ever type your ingredients into Google and then search for a recipe to go with them? I know people who do that all of the time, but I always forget about it and just wing it. Sometimes, things might taste better if I had done a little research.

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  2. The only time I did that was one day when I bought goat and had no earthly idea what to do with it. I am a winger.

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  3. Oh My- Yum!! This recipe is very similar to a corn casserole that I make often but I never ever thought to add ham to it! Definitely going to try it. Thank you for sharing this! :)

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    1. I will try using just about anything at least once. If it works good and if not I won't try it again.

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  4. Yum. It doesn't look very different to a zuchinni bake I am going to make tonight. To which I am going to add pumpkin and sweet potato to use up left-overs. Fingers crossed it will work.

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    1. Crossing my fingers. My theory is that the best thing that will happen is it will be great and the worst is that it wont be stellar. It will still serve as sustenance either way.

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  5. I have all these ingredients! I have leftover ham from Easter in my freezer. Thanks for the inspiration. I hadn't a clue what to do. Going to prepare your recipe this week.

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  6. YUM! Love the addition of ham to a favorite.

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    1. We usually eat corn casserole in the fall winter months so this was stretching it a bit for me, but the ham was a really nice addition. Have you ever made it using Jiffy cornbread mix as the thickener? Plus cheese?

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  7. With the ham and the asparagus on the side this resembles a favorite quiche. Which always sound like perfect springtime food to me! :)

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    1. We have corn souffle Thanksgiving so I guess that is why it feels fallish to me

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  8. Mmmmmmmm! This is all REAL food - I'll be borrowing this recipe :) Like a lot of things I make you could switch up the veggies to use up what is on hand. I love recipes like that!

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  9. Me too Jane, if it is recipe specific I usually change it anyway. I will try mixing and matching just about anything to use it up ( bonus points if I can get by without going to the store

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  10. Oh that looks lovely - think I will give it a shot tonight. Anna

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