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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 26 days, which is 3 weeks and 5 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Phyllis C..
Corn Pudding
Ingredients
- 1 15 ounce can whole corn drained
- 1 15 ounce can creamed corn
- 4 ounces margarine or butter melted (1/2 stick)
- 1 cup sour cream (do not use imatation)
- 1 8 1/2 ounce box of Corn Muffin Mix
Directions
- Combine margarine, whole corn, creamed corn and sour cream.
- Add muffin mix, mixing well.
- Pour batter into a greased nine inch square pan or equivalent.
- Bake at 325 degrees for one hour or until top is lightly browned.
- Combine margarine, whole corn, creamed corn and sour cream.
- Add muffin mix, mixing well.
- Pour batter into a greased nine inch square pan or equivalent.
- Bake at 325 degrees for one hour or until top is lightly browned.
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