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Special Features: I will share with you my secret on how I acquired these recipes and how you too can do the same and build your own library. I've done it for forty years and it works. I also have entered many cooking contests and been fortunate enough to win cash, trips, and even a car. Some of these recipes are in my book.

Description: My hardbound cover makes this a book that will hold up under continual use and will be handed down generation to generation. It contains recipes from appetizers to desserts and will please the beginning cook and also challenge the seasoned mature cook. It has something for everyone. In it you will find secret recipes from the four corners of the world. My working career has been with an airline and a travel agency. This gave me the opportuntiy to travel and privilege to sample food from different cultures. I also have many interesting American recipes with variety from coast to coast. I have prepared and taste tested every recipe. My personal collection is enormous and I have carefully chosen recipes that are unique and exciting. Some of my recipes are embellished old favorites and others are new and delicious. I am sure you will be surprised and pleased with my collection.

Funds raised support: The decision to write this book came when my Church - First Methodist Church on the Isle of Palms began their Capital Funds Campaign to expand our facilities. Also I live in a retirement community and there is a Subsidized Care Fund to help those who are in financial need. All proceeds will be donated to these two charities.

Cost: $20.00
plus $4.00 S/H per book.

• 6 cups frozen shoepeg corn or 9 or 10 fresh off the cob corn
• 3/4 cup granulated sugar
• 2 tablespoons flour
• 2 teaspoons baking powder
• 1 and 1/2 teaspoons salt
• 9 large eggs
• 1/2 cup butter, melted
• 1 and 1/2 pints heavy whipping cream
• 3/4 pint, half and half

Remove kernels from the corn cob or defrost frozen corn. Combine sugar, flour, baking powder and salt. Beat in processor or mixing bowl eggs till light and fluffy. Add butter and sugar mixture and blend well. Fold corn into egg mixture. Pour into a buttered 9" x 13" baking dish. Bake uncovered in a preheated 350 degree oven for 45 minutes or until lightly brown on top. Insert a wooden toothpick into the center and when removed toothpick comes out clean the pudding is done. Do not overbake. Remove from the oven and let set for 5 minutes. Serve hot to 8 to 10 people. This Corn Pudding is so good that we enjoy it not only at Thanksgiving and Christmas but throughout the entire year.