Corn and Ham Custard

Eat The Leftovers For Breakfast!

Ingredients:

2 eggs
1 Tablespoon flour
1/2 cup milk or light cream
1 to 2 Tablespoons sugar

kosher salt and fresh ground pepper

1 1/2 cup corn1/2 to 1 cup cubed ham

Directions:

Preheat oven to 325 degrees.  Lightly butter baking dish or individual ramekins.
Whisk together eggs, flour, milk, sugar, and salt & pepper to taste.  Add corn and ham and stir well.  Pour into baking dish or ramekins.  Set inside larger baking dish and pour boiling water into baking dish at least half way up the ramekins.  Cover loosely with foil and bake until firm (knife inserted in center comes out clean) about 60 to 75 minutes.  Remove foil during the last 15 minutes of baking to allow the custard to lightly brown on top.  Serve warm.

Serves 2 as a meal4 as a side dish

Individual Key Lime Tarts

Single Servings of Nellie & Joe's

 Ingredients:

4 Keebler Ready Crust Graham Minis

1/2 cup + 1 Tablespoon sweetened condensed milk

1 egg yolk

3 Tablespoons Nellie & Joe's Key West Lime Juice

 

Directions:

Preheat oven to 350 degrees.

Combine mlk, egg yolk, and lime juice.  Blend until smooth.  Pour filling into individual pie crusts and bake 8 to 10 minutes until filling is set but still firm when jiggled.  Cool for at least 5 minutes before refrigerating.  Just before serving, top with whipped cream.  Serve cold.

Servings: 4

Arepas

South American Corn Cakes

Ingredients:

1 1/2 cups masarepa cornmeal (*NOTE: not regular cornmeal)
1/2 teaspoon salt
1 1/2 cups hot water
1 Tablespoon melted butter
vegetable oil and 1/2 Tablespoon butter

Directions:

Stir salt into arepa flour.  Pour hot water over flour and mix well with a wooden spoon.  Stir in the melted butter.  Cover dough with plastic wrap and let rest 15 minutes. 

Cut dough into 6 evenly sized pieces.  Shape each piece into a smooth ball.  Flatten each piece into evenly sized disks about 3 inches in diameter and 1/2 inch thick. 

Heat a skillet on medium heat.  Lightly coat skillet with vegetable oil, add 1/2 of remaining butter and allow it to melt.  Place several arepas in pan and cook about 5 minutes per side.  Surface should be dry, lightly browned, with a light crust.  Add more oil and butter to pan and cook the remaining arepas as above.

Serve like bread with meals or stuff with cheese, meat, or other fillings.

*NOTE: masarepa is pre-cooked cornmeal.  Regular cornmeal found on the grocery store shelves will not work the same.  Look for masarepa in the Latin food aisle or Latin market.*

Serves 3

Stuffed Arepas

Great Stuffed With Cheese Or Leftovers! 

Ingredients:

Prepared Arepas

butter

1/3 cup leftover beef, chicken, pork, picadillo or other, warmed

1/4 to 1/3 cup shredded cheese (mozzarella, jack, or other melting cheese)

or 1/4 to 1/3 cup fresh white cheese (queso fresco), crumbled 

black beans, sliced avocado, or other ingredients you desire 

Directions:

Split thicker arepa about halfway.  Do not cut all the way through.  If using thinner arepas, use 2 (like a sandwich).  

Stuff desired fillings into split arepa or pile it on bottom arepa if using two thinner arepas.  Heat butter in skillet over medium heat.  Place arepa in skillet and warm through, turning once.  Serve immediately.

Arepa Filling Combinations:

Cheese, cheese and cheese

Lightly scrambled egg with jack cheese

Mozzarella cheese, bacon, avocado

Prosciutto, jack cheese, very thin apple slices

Picadillo, queso fresco - crumbled

Leftover chicken, bacon, tomato

and many more....

  

Tablespoons To Teaspoons

The Chemistry Of Cooking!

Convert cups to ounces, metric to standard, tablespoons to teaspoons:

http://www.reluctantgourmet.com/conversion_tables.htm