Hoosier Home Cookin'

Since moving to Lafayette last summer, I find it harder and harder to spend time in Flora with the many friends I've made over the years. So, it was a real treat last week to have lunch with one of my favorite Carroll County cooks. Jeanette Rinehart and I, along with Judy Adams, another former Flora resident, had planned to lunch at a local restaurant. At Judy's urging, we decided to feast on leftovers from a card party supper the night before.

And, I'm so glad we did. No restaurant could begin to top the creamy Corn Custard - so simple to make, yet so much better than the typical cornbread mix version. The Parmesan Vidalia Casserole was absolutely to die for. And, the creamy, chilly fruit salad was the perfect summertime accompaniment to a fabulous meal.

Even if they were leftovers, Jeanette's food was pure comfort! Thanks again, Jeanette, for your hospitality and more great recipes!
Parmesan Vidalia






Casserole








4 medium Vidalia onions
1/4 C. butter
1/4 C. sour cream

salt and pepper to taste
40 Town House crackers, crushed
1/4 C. Parmesan cheese

Sautee onions in fourth cup of butter until tender and liquid is reduced. Drain, salt and pepper to taste. Mix in sour cream. In a greased casserole, layer ingredients in the following order: half of onions, half of cheese; half of crackers. Repeat layers. Bake at 350 degrees for 30-45 minutes. Recipe is easily doubled. Hint: If onions were cooked a day ahead and layered cold, it will take about an hour to bake.
Creamy Frozen Fruit




Salad




1/3 C. coarsely chopped walnuts
3 T. finely cut maraschino cherries

9-oz. can crushed pineapple, well
drained
1 can dark sweet cherries,
drained and cut in half
2 C. sour cream
3/4 C. sugar
1 1/2 T. lemon juice
1/8 tsp. salt
1 medium banana, diced

Combine sour cream, sugar, lemon juice and salt. Blend together with fruit and nuts. Stir in banana. Pour ingredients into paper muffin baking cups or into 5 and one-half once plastic soufflé cups with lids. Freeze until serving time.
Jeanette Rinehart's









Corn Custard






2 16-oz. cans cream style corn
4 T. melted butter
3/4 C. milk
4 eggs, beaten with a fork
4 heaping T. sugar
4 heaping T. flour

Combine first four ingredients and set aside. Combine flour and sugar, then add to wet ingredients. Place in buttered casserole dish and bake at 350 degrees for 90 minutes. Allow space in the casserole for it to rise. Hint: Jeannette uses Stokely cream-style corn.