French Gulch Corn Casserole

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
3/4 cup	46g / 1.6oz	Minced onion
1 cup	146g / 5.1oz	Red bell pepper - stemmed (medium) seeded, and diced
2		Cream-style corn
1 tablespoon	15ml	Chopped fresh cilantro
1/3 cup	20g / 0.7oz	Tomatoes - peeled, seeded and
2 tablespoons	30ml	Cornstarch - blended with
2 tablespoons	30ml	Water
1/2 cup	73g / 2.6oz	Sharp cheddar or jack - cheese, shredded

Recipe Instructions

Uneasy sit the haunches of those constrained to ride the fluttery windup planes that carry travelers beyond the hub airports to land - or rather, skip and frolic on gopher-pocked grassy fields. Most of these nervous passengers merely bite their nails; the tough-minded struggle to get some work done, take notes, or make plans.

Dr. Gary Fauskin prefers to devise recipes, and his French Gulch Corn Casserole is the happy result of his self-administered in-flight psycho-therapy.

On a recent trip from San Jose to Redding en route to French Gulch, he warded off apprehension by considering the inadequacies of existing corn casseroles and planning improvements. This is his winning formula.

Melt butter in a 10-12" frying pan over medium-high heat. Add onion and bell pepper; stir often until vegetables are limp, 5-8 minutes. Remove from heat and mix in corn, cilantro, tomatoes, cornstarch mixture, and salt and pepper to taste.

Scrape mixture into a shallow 1-1/2 quart casserole; sprinkle with cheese. Bake in a 350F. oven until bubbling around edges, 30-40 minutes.

Dr. Gary Fauskin, El Cajon, California

Source:
The Great Taste of Spam

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