Comfort food season is just around the corner. Hold on to this recipe for when you need to warm your body and lift your spirits.
3 tbsp. chopped onion
2 tbsp. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 No. 2 (1lb. 4 oz.) can Del Monte Golden Cream Style Corn
Salt and pepper to taste
4 firm tomatoes
Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.
I can't stop looking at this amazing 1940s kitchen. And the ginormous boy. Looks like the illustrator put a giant child's head on a grown man's body.