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    Buttercrust Corn Pie with Fresh Salsa

    Recipe Introduction


    Source: Cooking Light-6/01


    List of Ingredients


    • Salsa:
    • 2 1/2 cups chopped tomato
    • 1/2 cup thinly sliced green onions
    • 2 tablespoons chopped seeded jalapeno pepper
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon black pepper
    • Pie:
    • 1 1/4 cups crushed fat-free saltines crackers (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 fat-free 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 chopped ripe olives
    • 2 large egg whites, lightly beaten
    • 1 large egg, lightly beaten
    • 1/8 teaspoon paprika


    Instructions


    1. Preheat oven to 400 degrees.

    2. To prepare the salsa, combine the first 7 ingredients in a 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 sides of a 9-inch pie plate coated with cooking spray. Bake at 400 for 5 minutes; cool on wire rack.

    4. Combine 1 cup milk, cor, 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 for 20 minutes or until center is set.

    6. Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa). 277 cal, 9.6g fat, 11.1g pro, 40.2g carb, 54mg chol, 758mg sod.



 

 

 


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