[Liz]

This is actress Linda Evans' recipe. Nice for a holiday
table. How does she stay so thin eating stuff like this?

CORN PUDDING

Proc/puree cup fresh corn kernels, stick melted sweet butter, 2 eggs. Add to combined 2 c fresh whole corn kernels, cup sour cream 9 oz Monterey Jack (or Pepperjack) in ½-inch cubes, ½ cup cornmeal, 4-oz can whole green chiles, drained, patted dry, and cut into ½-inch pieces, ½ tsp salt. Mix well.

Bake in greased casserole topped w/ ½ cup Parm-Reggiano 350 deg 30 min (puffed and golden).

Cook’s note: If the top isn’t browned but pudding looks set, broiler couple of min til golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:•To add more bite, sprinkle in Frank’s RedHot sauce. For cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Walk one-hour daily like I do.

[Liz]

Can't disappoint the dessert seekers. This is a restaurant's secret recipe extorted from the chef.

PUMPKIN CHEESECAKE / nice change from pumpkin pie

CRUST Press in bottom 10" springform combined cup grah/crumbs, 1/4 c butter.

BATTER Cream 11/4 lb cr/cheese, 10 oz sour cream, lb dk/brown sugar, 2 tb flour, 2 tea vanilla. Add 6 eggs singly, beating ea well. Add tea nutmeg, 1/2 tea salt, tea cinnamon; mix well. Add well 3 tb milk. Add lb canned pumpkin; mix well.

Bake in crust 350 deg 1 1/4 hours (knife in center comes clean). Let cool. Cake will settle.

SERVE gild the lily by adding whipped cream, drizzle of salted caramel sauce, maybe a sprinkle of candied almonds.

[rissole]

I made a variation of this Linda Evans recipe a couple of days ago. It’s not bad, but I think it’s rather bland. I wouldn’t make it again.