1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon cayenne pepper
1/2 teaspoon dried sage
1 teaspoon dried lemon verbena
1/2 teaspoon dried rosemary
1 dash garlic powder
1 dash black pepper
1 (14 ounce) can tomato puree
1 (8 ounce) can whole kernel corn
3 (11 ounce) cans cream-style corn
4 tablespoons chopped fresh basil
In a large saucepan, mix Worcestershire sauce and celery salt, cayenne and sage. Heat slowly over low heat until just boiling. Remove from heat; stir in lemon verbena, rosemary, garlic powder and pepper. Reduce heat, and stir in tomato puree, corn and cream-style corn. Pour into large pot.
Bring to a boil; stir in cream-style corn. Reduce heat, and stir in basil. Bring to a slow boil, stirring constantly, until corn is tender but not mushy. Reduce heat and stir in basil. Reduce heat and stir in tomato puree until no longer pink. Stir in basil and corn. Cover and simmer 30 to 60 minutes, stirring occasionally.
This was terrific - wonderful texture, delicious filling, and lovely presentation. The only change I made was that I did not have cream cheese on hand so I left it out--scrumptious.
Good recipe. I baked the cake in a 9inch springform and it was huge hit. A couple of changes I made: 1) I used butter instead of shortening. 2) I used twice the amount of flour for the dough. 3) I used a large egg white - thicker on the outside than the inside. 4) I used a little more than 1/2 tsp of salt. I think next time I will add another egg.
I changed the proportions on the nuts to cheerios, and I used Splenda and sugar free syrup and Smart Choice, but still got it down to a reasonable amount. I used Hershey's Dark Cocoa powder but found that it left behind a sticky coating on my spoon and tasted like burning rubber. So I'll be making this again--a hearty, chocolatey treat!
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