Ham and Corn Quiches

Recipe from New Idea
cooking oil
8 slices white bread
mozzarella cheese
2 eggs, beaten
125g corn kernel
200g shaved ham, torn apart
1/4 cup mozzarella cheese
Grease muffin pan with cooking oil.
To make filling, place eggs, corn, ham and cheese in a medium bowl.
Mix well.
Cut crust from bread.
Use a rolling pin to flatten bread slices.
Line pan holes with slices.
Bake in a hot oven (200 degrees C) for 5 minutes.
Spoon filling evenly into hot bread cases.
Sprinkle with cheese.
Return to oven.
Cook for about 20 minutes, until filling is just set.
Remove from oven.
Makes 8.
Will THEY make it again?

Kenny Rogers’ Corn Muffin

Recipe from mycookinggallery.blogspot.com
56g cup butter, softened
40g granulated sugar
1/8 cup honey (I used slightly less, I reduce about 1/2 tablespoon from the 1/8 cup)
1 eggs
1/4 tsp salt
3/4 cups all-purpose flour
3/8 cup polenta
1/4 tsp baking powder
1/4 cup milk
3/8 cup frozen yellow corn
Heat oven to 200 degrees C.
Cream together butter, sugar, honey, eggs and salt in a large bowl.  
Add flour, cornmeal and baking powder and blend thoroughly.  
Add milk while mixing.  
Add corn to mixture and combine by hand until corn is worked in.
Line a 6 cup muffin pan with muffin case and fill each cup with batter.
Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 6
Will SHE make it again?
SHE don’t think so

Grilled Mexican Corn on the Cob


Attempted again on 21st march 2012

Recipe adapted from foodnetworkHubPages
2 ears of corn 
1/2 lime, cut into wedges
freshly grated sheep’s milk cheese
Preheat oven to 180 degrees C.
Place corn husks directly on the oven rack.
Roast for 40 to 45 minutes or until corn is soft.
Once soft, coat with butter.
Sprinkle cheese evenly between the 2 ears
Give each ear of corn a generous squeeze from a quarter segment of lime
Makes 2
Will HE make it again?
YES. with less cheese