Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
18 large eggs or 4-1/2 cups
one cup white flour
2-1/4 quarts milk
one tablespoon salt
one teaspoon black pepper
two tablespoons dried dill
three quarts frozen or fresh corn (three pounds, 8 ounces)
1/2 cup vegetable oil
three quarts onions, finely chopped (three pounds)
two quarts carrots, grated (two pounds, 8 ounces)
2-1/4 quarts green or red bell peppers, finely chopped (two pounds, 8 ounces)
two quarts sharp Cheddar cheese, grated (one pound, 8 ounces)
Hot sauce (optional)
Preparation:
In several batches in a commercial blender, merge the eggs, flour, milk, salt, pepper, dill, & half the corn. Reserve other half of the corn.
Saute the onions in vegetable oil until they are translucent. Add the carrots & peppers & saute until softened, for about ten minutes. Preheat the oven to 350 degrees F. In a large bowl, merge the blended ingredients, the sauteed vegetables, the remaining corn, & the cheese. Divide the mixture among lightly oiled pans (half-size insert pans, two inches deep). Bake, uncovered, for about 35 minutes, until golden & firm. Cut each pan in to 6 servings & top with hot sauce if desired.
Yield: 24 (10-ounce) servings
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