Crusty Potato-Corn Pie
2 medium Colorado red potatoes, diced
1 1/4 cups saltine crackers, finely crushed
1/2 cup grated Parmesan cheese
1/2 cup butter or margarine, melted
1 1/4 cups 2-percent lowfat milk, divided
2 cups fresh or frozen corn
1/2 to 1 tsp. onion salt
1/4 tsp. white pepper
1 tsp. sugar, optional
2 1/2 Tbsp. flour
1/4 cup ripe olives, chopped
1/2 cup green onions, sliced
3 large eggs, lightly beaten
Paprika
In a medium saucepan, boil diced potatoes for 20 minutes; drain; set
aside.
In a bowl, combine saltine crackers, Parmesan cheese and butter,
stirring well; reserve 2 tablespoons. Press remaining cracker mixture
into bottom and up sides of a 9-inch pie plate. Set aside.
Combine 1 cup milk, corn, salt, pepper and sugar, if desired, in a
saucepan; bring to boil over medium heat. Reduce heat and simmer 3
minutes.
Meanwhile, in a small bowl, combine remaining cup milk and flour,
stirring until smooth. Gradually add flour mixture to corn mixture,
stirring constantly. Cook 1 minute, stirring constantly (mixture will
be thick). Remove from heat. Stir in olives, onions and potatoes.
Gradually stir eggs into hot mixture, stirring constantly until mixed
well. Spoon into prepared pie plate; sprinkle with reserved crumb
mixture and paprika. Bake at 400 degrees for 20 minutes or until
filling sets. Cut into wedges and serve.
Makes 6 servings.
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