1 large white onion, chopped
1 large green bell pepper, chopped
5 cups water
4 eggs
1 (15 ounce) can whole kernel corn
1 cup milk
2 tablespoons butter, softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried thyme
1 teaspoon vanilla extract
1 teaspoon dried basil
2 tablespoons black pepper
1 teaspoon dry mustard
1/4 cup grated carrots
1/4 teaspoon dried parsley
1 teaspoon dried sage
1/8 teaspoon salt
1/8 teaspoon dried marjoram
Place onion, green bell pepper, water, eggs, corn, milk, butter, brown sugar, flour, salt, basil, oregano, thyme, marjoram, white sugar and mustard in a large bowl.
Stir egg yolk mixture into brown sugar mixture and stir in parsley, sage, salt and marjoram.
Return mixture to a medium bowl, stir in 1/8 teaspoon salt, 1/8 teaspoon dried basil, black pepper and 1 teaspoon dried marjoram; blend well.
Cover, and refrigerate overnight.
The next morning, preheat oven to 450 degrees F (220 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and 1/4 cup white sugar squares. Cut the squares into 1/2 inch pieces. Place the filling pieces on top of the filled squares.
Bake for 1 hour in the preheated oven, stirring frequently, until golden.
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