Title: Corn and smoked turkey pudding (mf)
 Categories: Main, Dishes
      Yield: 1 Servings
 
    1/2 c  Finely sliced onions
      1 c  Finely sliced red bell
           -peppers
      1 tb Cornstarch dissolved in
      1 tb Chicken broth
      1 c  Light cream
      4    Eggs, separatd
      1 ts Dijon mustard
      2 c  Thawed frozen corn kernels
      1 c  Smoked turkey or ham,
           -shredded
           Salt and freshly ground
           -black pepper
 
  Preheat oven to 350 degrees.
  
  Heat butter in a 9-inch skillet. Cook the onions and peppers until
  soft and onions are a little brown. Cool to room temperature. Butter
  a 2 quart baking dish (not too deep).
  
  When cool transfer these to a mixing bowl and add cornstarch, cream,
  egg yolks and mustard. Whisk well to blend.
  
  Fold the corn and turkey into the egg mixture. Season with salt and
  pepper. Beat the egg whites until they hold stiff peaks but are not
  dry and fold them into the egg yolk mixture. Transfer to the buttered
  baking dish and bake for 35 to 40 minutes or until brown and puffy.
  
  Serve with a side dish of sliced ripe tomatoes and vinaigrette.
  
  Yield: 4 servings