Welcome to Recipe for Romance!
Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, the second book I’ve written in a multi-author Summit Springs Sapphic Romance series. In this snippet, Sheriff Briona Maverick is finding out some bad news, and when I get bad news, I just want comfort foods. Scalloped Corn is one of my family’s favorites.
Available Now: In Plain Sight
“Well, we got ourselves a body up here that’s connected to you. When was the last time you were up in Idaho?”
Briona straightened. “Never, Sheriff. I’ve never visited the state. I don’t even know where Cuthbert is. What’s this about?”
“Do you know a Kelsey Jackson?”
Briona’s whole world stopped, and her body grew chilled despite the heat in her house.
Oh glory. What happened to you, Kelsey?
She took a deep breath. “Yes, I knew a Kelsey Jackson. What’s this about?”
“Ms. Jackson was found dead at the Pilot Truck Stop out on Highway 11. Looks like an accidental overdose, but the ME will have to confirm after the autopsy.” He cleared his throat. “I’m very sorry for your loss.”
“Uh, yeah, thanks.” Briona shook her head, trying to get her thoughts in order. She always felt sorry for the surviving friends and family of victims, but she’d never been on the other side of the table.
“What was your connection to Ms. Jackson?”
She heard the cop’s voice on the other end of the phone, and she dragged her focus back from the grief threatening to suck her down.
“We were old friends and roommates for a while, Sheriff. Why?”
“Well, she had very little on her other than her clothes, her purse, a backpack, and stone circle necklace on a leather thong. But in her wallet was a note that said you should be contacted if anything happened to her.”
Briona blinked. “She had a note, in her wallet, with my name on it?”
“Yup. It says, and I quote, ‘If anything happens to me, call Sheriff Briona Maverick, and tell her I’m sorry. Everything I have goes to her.’ That mean anything to you, Sheriff?”
“No. I haven’t seen Kelsey in the six years since she left.” Briona hoped her voice didn’t sound anything but confused.
Gluten-Free Scalloped Corn
This recipe is an old family favorite. My maternal grandmother used to make this every year for Gratitude Day and it was my favorite thing on the table next to the mashed potatoes. But when I made it later and followed the recipe exactly, it didn’t taste good to me. So I’ve modified it from the original a little, making it Gluten-Free and much better in taste.
Ingredients
2 Tbsp coconut oil
1 1/2 Tbsp gluten-free 1:1 baking flour
1 cup milk
2 cups cooked or canned corn
1 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1/8 tsp pepper
Pinch of mace and parsley
Directions
In a large sauce pan, melt shortening over medium heat and add the flour. Mix well.
Add the milk, increase the heat to medium-high, and gradually bring the mixture to a boil, stirring constantly so it doesn’t burn.
Add the corn, sugar, salt, pepper, mace, and parsley, and mix until thoroughly distributed. Heat completely, then remove from the burner.
Add beaten eggs and mix well until evenly combined.
Pour mixture into a greased 9×9 baking dish and bake at 350 F (177 C) for 25 minutes. Let cool for 10 minutes before serving.
Makes 6-8 servings. To double the recipe, use a greased 9×13 inch pan.
Hell, Siobhan: What an unusual recipe. I’ve never heard of scalloped corn. I’ll definitely try it. Thanks for sharing your grandmother’s recipe, and best of luck with your book.
J. Arlene