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    Corn and cheese pudding

    Corn and cheese pudding

    Serves 4 to 6 • 2 eggs • 3 Tbs. flour • ½ cup cream • 1 cup milk • ½ tsp. salt • ¼ tsp. white pepper • 1 Tbs. sugar • 1½ cups fresh-scraped corn (about 3 ears) • 3 Tbs. butter, melted • 3 oz. sharp Cheddar cheese, grated • ¼ cup finely chopped California green chilis...
    Glazed carrots

    Glazed carrots

    Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
    Spinach and dill rice

    Spinach and dill rice

    Makes 8 servings • 1 lb. fresh spinach • 3 Tbs. olive oil • 2 cloves garlic, minced • 2 tsp. salt • 1 tsp. dried dill weed • 2 tsp. white wine vinegar • fresh-ground black pepper to taste • 4 cups water • 1½ cups long-grain white rice • ½ cup finely crumbled feta...
    Stuffed potato pancakes, hungarian style

    Stuffed potato pancakes, hungarian style

    Makes 6 to 8 pancakes • 4 lbs. potatoes • 4 eggs, beaten • 1 cup flour • ⅔ cup light cream • ½ cup chopped fresh parsley • 1 tsp. salt • fresh-ground pepper to taste • butter • mushroom filling • 1½ to 2 oz. dried wild mushrooms • 2 cups hot water • ¾ lb. boiling...
    Lecas (Basque-style green beans)

    Lecas (Basque-style green beans)

    Serves 4 to 6 • 1 lb. fresh green beans • ¼ cup olive oil • 2 cloves garlic, minced • 1 large onion, chopped • 1 lb. peeled tomatoes, coarsely chopped • ½ to ¾ tsp. salt • fresh-ground black pepper to taste • large pinch of oregano 1. Wash and trim the green beans and...