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Pumpkin and Corn
- Pumpkin and Corn Dessert
- Rice Pudding
- 3 tablespoons white rice, uncooked
- 1 1/2 tablespoons sugar
- 1 quart milk
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 eggs
- 1/2 cup raisins or soaked dried apricots
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.
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Pumpkin and Corn Dessert
- 1 small pumpkin
- 2 ears corn, cut from cob
- 1/2 cup whole wheat flour
- Sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.