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CORN SOUFFLE | |
3 c. cream style corn 6 eggs, beaten 3 tbsp. onion, grated or chopped 2/3 c. bread crumbs 2/3 c. cheese, grated 2/3 c. heavy cream About 2 tsp. salsa 8 grinds of pepper 1 tsp. salt 1/2 c. parsley (optional) Mix, put into buttered mold. Set in pan of hot water. Bake 1 1/2 hours in 350 degree oven. |
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