VEGETABLES BORDER RECIPES

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish.
• Combine sugar, flour, and baking powder; set aside.
• I used 6 ears of silver queen corn. Cut corn from cob. You should have about 3 cups of fresh corn kernels. If you don't have fresh you can use frozen.
• Combine corn with green onions, bell pepper, cumin, pepper flakes, salt, and pepper. NOTE: the pepper flakes are optional. If you like a little heat add, if not, don't use. This pudding will be good with or without the pepper flakes.
• Whisk together eggs, whipping cream and butter; gradually add sugar/flour mixture and whisk until smooth; stir in corn mixture.
• Pour into prepared baking dish. Bake for 25 to 30 minutes. Remove from oven and stir with long prong fork, disturbing the top as little as possible, return to oven and continue cooking another 25 to 30 minutes until set and browned. Once set and browned, remove from oven; let set 5 minutes before serving. NOTE: the outer edge seems to cook faster than center, gently stirring halfway through cooking allows this pudding to cook more evenly.

Steps:

• Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
• Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.