Buttercrust corn pie- recipe?

[dmcgreevey]

Can anyone post the recipe for this? I have misplaced the tear out from the magazine!

Thanks, Dawn

[Laura B]

Here you go:

* Exported from MasterCook *

Buttercrust Corn Pie With Fresh Tomato Salsa

Recipe By :Cooking Light Magazine. June 2001. Page: 155.
Serving Size : 6 Preparation Time :0:00
Categories : June 2001 Meatless


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salsa:
2 1/2 cups chopped tomato
1/2 cup thinly sliced green onions
2 tablespoons jalapeno pepper -- chopped seeded
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
Pie:
1 1/4 cups fat-free saltine crackers -- crushed, about 35 crackers
3 tablespoons grated fresh Parmesan cheese
3 tablespoons butter -- melted
1 large egg white -- lightly beaten
Cooking spray
1 1/4 cups skim milk -- divided
2 3/4 cups fresh corn kernels -- (about 5 ears)
1 teaspoon sugar
1/2 teaspoon onion salt
2 tablespoons all-purpose flour
1/2 cup thinly sliced green onions
3 tablespoons ripe olives -- chopped
2 large egg whites -- lightly beaten
1 large egg -- lightly beaten
1/8 teaspoon paprika

1. Preheat oven to 400 degrees.

2. To prepare the salsa, combine the first 7 ingredients in a medium bowl.

3. To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400 degrees for 5 minutes; cool on a wire rack.

4. Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

5. Bake at 400 degrees for 20 minutes or until the center is set. Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 400 Calories; 9g Fat (20.7% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 841mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serve the salsa with a slotted spoon.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0